Gingerbread House Silicone Mold Kit - Includes 3 Molds to Create Gingerbread House, Snowman, Tree, Reindeer, Sleigh, Santa Claus, & Present - 3 Piece Set - Red - 14 x 10 x 0.5 inches
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- This Silicone mold set will help you easily create your own gingerbread house with your friends and family
- Bring the holiday spirit to everyone. This set makes for a wonderful gift or gift exchange idea.
- Wide Range Temperature tolerance: -40 to 450F (0-230C).
- 100% food-grade silicone material - FDA approved, BPA free, flexible, durable, eco-friendly, non-toxic and easy to clean!
- Safe for use in the dishwasher, microwave, oven, freezer and refrigerator.
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Juvale Silicone molds are great for a variety of uses. Whether it be for chocolates, crayons, candles, hard candy, fondant, Jell-O, frozen yogurt treats, ice cubes with fruit juice, cake decorations, party favors for birthdays or baby showers, and so much more! Benefits of Silicone Bakeware - No greasing or oiling of pans required. Pans heat quickly and bake evenly with no burnt or dark edges or bottom. Removal from pans is super easy - a slight twist or gently pulling on the sides and roll out your baking. They're freezer, refrigerator, microwave, dishwasher and oven safe. Bake, store, freeze and reheat right in the pans. No rusting or staining. No need to alter your batter or temperature - bake as usual. Cleanup is a breeze. Lightweight and perfect for a camper or RV. Storing is easy - although they do not easily nest, no special attention is required and they retain their shape. Notable tips for successful baking. Pans are hot to touch while in the oven but cool down quickly; use hot pads to remove them. Using a cookie sheet underneath will provide stability even for smaller pans. Always use a metal baker's sheet or specially designed sled or rack underneath wider or larger silicone pans. Wash pans thoroughly before first use. Do not use knives or sharp objects - they could damage your pans. Never use on an open flame, or on stovetop burners.
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There are a lot of gingerbread house recipes online, so I thought any one would do. Boy was I wrong. First of all, light molasses isn't easy to find. The stores usually just carry regular molasses (which is pretty dark). The first recipe I used was from foodnetwork dot com, and it was a disaster. You also have to triple the recipe to be able to use all three mold sheets. It uses way too much cloves and it rose over the mold and cracked. The second recipe I found was perfection! Tip: Don't fill the molds to the top...leave 1/8" to allow for the gingerbread to rise when it bakes. You can find the second recipe here:
The recipe fills up all of the molds EXCEPT for the 6 little roofs. But it's enough for the house, big roof for the house, and all the extra little guys. It also uses just regular molasses and not light molasses. I used a little spray Pam on the mold before pressing the dough into the mold. Just for added insurance! There are some air bubbles, even though I made extra sure to press all of them out, but I don't mind...it makes it look like a rustic log cabin!
• 6 c. flour
• 1/2 tsp. baking powder
• 2 tsp. ginger
• 4 tsp. cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. nutmeg
• 1/2 tsp. salt
• 1 1/2 c. butter, softened
• 1 1/2 c. light brown sugar
• 2 eggs
• 1 c. molasses
• 1 tbsp. water
• Combine the flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt in a bowl. Stir with a wire whisk to mix ingredients. Set aside to use later.
• Combine the brown sugar and butter together in a large mixing bowl and beat until fluffy.
• Add in the eggs, molasses, and water to the brown sugar and butter mixture. Beat until well incorporated.
• Add half of the dry ingredients and beat into the mixture until evenly mixed.
• Add the remaining dry ingredients and stir into the dough by hand. Stir only until ingredients are evenly mixedIf the dough is not stiff add a little more flour.
• Divide the dough in half. Place each half into a gallon plastic bag and roll with a rolling pin to flatten or flatten into disks and wrap in plastic.
• Seal the bags and place both halves in the refrigerator to chill the dough for at least 2 hours. It can be stored in the refrigerator for up to 3 days before using.