Here comes…gingerbread & royal icing

Mom's Gingerbread with Royal Icing | In Jennie's Kitchen

Are you tired of hearing me talk about gingerbread? I hope not because I just wrote up a recipe for a gingerbread poundcake that I’m hoping to test this weekend. That’s how recipes start around here. An idea becomes a list of ingredients on paper, some written directions, and then I hop into the test kitchen to see if my theory works out in reality. It’s kind of like starting out with an outline for a thesis, and the test kitchen is where the research phase kicks into high gear.

Anyway, my geeky recipe development notes aside, I’m having that moment where I really want a pause button. How is it already December 9th? There’s more things on my list than I can most certainly accomplish, so I’ll have to pick and choose wisely. This is also the last week of school for the kids (thank heavens!). I’m so ready for it to be done, and hunker down to enjoy the holidays together. 

Yesterday I was in full-on holiday mode at the restaurant, and baked up two dozen gingerbread people using my Mom’s Gingerbread recipe. As you can see, I had a lot of fun making my peeps playful. In case you’re hoping to decorate cookies this weekend, too, I thought it would be a good reminder that I have a great royal icing recipe on the site.

A lot of people are fearful when it comes to making royal icing, especially when using egg whites instead of meringue powder, but there’s really no need to fret. You’ll end up with a few egg yolks, which can easily be put to use making some eggnog (here’s a dairy-free eggnog recipe and a regular, whole milk eggnog recipe). If you’re still anxious about it, you can always use pasteurized egg whites found in the dairy section of your grocery store.

Homemade Eggnog | In Jennie's Kitchen

Homemade Eggnog is perfect for dunking gingerbread people. | In Jennie’s Kitchen

Also, the search feature on the site is acting wonky. I have an email out to my developer, so hoping it’ll be fixed soon. In the meantime, if you need a recipe from the archives, go to Google, and type in “In Jennie’s Kitchen {insert name of recipe you want here}”. It should show up top in the results. Sorry for the annoyance. I swear this technological age makes our lives more complicated, but then again I’m able to share my words and recipes with people all over the world, so I guess that benefit outweighs these technical hiccups. I might pop back in here with a new recipe tomorrow. If not, have a wonderful weekend! xo-Jennie

The recipe for my Royal Icing is here.

Mom’s Gingerbread recipe is here.

Eight Years Ago: Homemade Hot Cocoa
Seven Years Ago: Peanut Butter Bon Bons, Crispy Potato Latkes
Six Years Ago: Chocolate Gingerbread Doughnuts
Five Years Ago: Homemade Eggnog
Four Years Ago: Crispy, Chewy Gingersnap Cookies, Candied Pecans
Three Years Ago: Gingerbread Chess Pie
Two Years Ago: Peppermint Fudge Brownies, Slow Cooker Lentil Soup, Gingerbread Scones
One Year Ago: Almond Milk Eggnog, Asian Vegetable Noodle Soup, Homemade Almond Paste (without egg whites)