I've been Pinterest-ing Gingerbread Houses a lot the last couple days. I've always done kits in the past (only a few imploded--- oh dear.) This year... I'm going to try and make my own. I've collected a bunch of different styles...

(See them on Pinterest: HERE)

Aren't they gorgeous? I'm hoping to make two this year-- one with my boyfriend, the other with my Mum for her 'Holiday Soiree'. I'm planning on using Graham Crackers for the basis of the first one, then if I'm feeling ambitious-- I might bake up some real gingerbread.

My plan: A Tudor style with pretzels (like Martha Stewart's) but much bigger than a cottage. I'm planning on making tinted icing, green icing garland, swirly mints, and silver balls for a bit of sparkle.

Here's my ingredient list for Royal Icing, Caramel glue (to hold it together)and other supplies.

Royal Icing:

Yield Makes 2 1/3 cups

Ingredients

1 box confectioners' sugar (1 pound)

5 tablespoons meringue powder or 2 large egg whites

Directions

In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and meringue powder. Mixing on low speed, add a scant 1/2 cup water. For a thinner consistency, usually used for flooding, add more water. A thicker consistency is generally used for outlining and adding details. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle.

Caramel Syrup

for attaching walls (better than icing!)

Ingredients