This gingerbread house is the perfect size for when you want just a couple sweet nibbles. Set at each guest's place at the dinner table... How cute is this? I cut out a paper snowflake for a pretty snowy groundcover set atop a colorful circle of scrapbook paper. (A handy dandy tool is a "circle cutter" that can be purchased in the scrapbooking section at Joann's or Michael's. Mine is a "makingmemories" brand that cuts 2" to 8 1/2" circles.)
Another way that you could present these petite gingerbread houses would be to line them up on a long narrow serving dish, dust with powdered sugar, and set them in the middle of the dinner table.
The gingerbread house construction steps are from Martha Stewart's web site. I chose an alternate gingerbread recipe than the one that came with the house directions. The recipe I used is from Martha Stewart's Whole Living, so the traditional recipe has been revamped to produce a healthier version using oil instead of butter, whole wheat flour substituted for part of the white flour, and reduced sugar. I tweaked the instructions a bit by using Polaner All Fruit raspberry spread, which is sweetened only with fruit and fruit juice, instead of chocolate frosting to adhere the house's body and roof segments. I used a pecan segment for a chimney instead of licorice and a sliced almond for a door.
1 ½ cups all-purpose flour
1 cup whole wheat flour (I used whole wheat pastry flour.)
¾ cup turbinado sugar
2 tsp ginger
1 1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
¼ tsp salt
¼ cup molasses
2 large eggs, lightly beaten
½ cup canola oil
½ cup buttermilk
2 tsp baking soda
1 cup boiling water
Polaner All Fruit seedless raspberry fruit spread
powdered sugar for dusting
Preheat oven to 350 degrees. Spray or butter a 9-inch square baking pan. (For the gingerbread houses, use a 9x13 inch pan.) Line the bottom of the pan with parchment, then spray or butter the paper. Dust the pan with flour and shake out the excess. In a large bowl whisk together the flours, sugar, spices, and salt. In a medium bowl whisk together molasses, eggs, oil, and buttermilk. Dissolve baking soda in the cup of boiling water. Fold the baking soda and molasses mixtures into dry ingredients until combined. (Do not overmix.) Scrape batter into the prepared pan; bake until cake is set around the edges and a toothpick inserted in center comes out clean, about 40 minutes. Cool 15 minutes in the pan. Run a knife around the edges of cake to loosen, then invert onto parchment-lined surface. Remove parchment paper from cake’s surface and let cool completely.
Cut cake into 1-inch cubes. To make this step easier and produce more accurate results, I used a length of crochet thread to lay across the cake at 1-inch ruler measurements then “sawed” the string back and forth by grasping each end. I completed the cut using a serrated knife. For each house, you need two cubes- one of them cut on the diagonal into a triangle for the roof. Spread jelly between the house’s body cube and the roof’s triangle. Use jelly to adhere a sliced almond door. Insert a pecan segment for a chimney. Dust roofs with powdered sugar.