Wednesday, January 6, 2010
Due to weather delays, Lindsey and I had to cancel our gingerbread face-off. Sadness. We had such a good time making them together two years back, which encouraged me to get a little too ambitious for my own good and purchase a book you may be familiar with called The Gingerbread Architect. Having a architect in the family (hi Chief!), the standards were a bit higher then usual, and to be clear if this is a tempting thought for you for next year...this is ADVANCED baking. Veganizing the basic recipes is straightforward enough, though, and even though the elegant brownstone I had envisioned ended up looking more like a yet-to-be renovated duplex in a soon-to-be gentrified neighborhood, it was a fun project to take on.
But that was then, and this is now, or rather it was two weeks ago to be exact, and with flight delays on the east coast and a major snow storm in mountain country, it became apparent that the houses were going to have to be put on hold at least until next year. None the less, I needed to do some kind of holiday baking, as Lindsey insisted, with or without my partner in crime.
Lindsey was kind in sending me the link to the vegan gingerbread recipe from VegNews, and I used the icing recipe for the cinnamon rolls for decoration. Keeping it simple, I simply added a few of multi-colored sprinkles and called it good. I even sent a few on a whim to my Grandma-gingerbread is her favorite!
I have to say, they were delicious! Usually by the end of the house-making I don't want to be close to anything even faintly smelling of ginger, cloves, molasses nor tasting anything as sweet as icing, so this time around keeping it simple and enjoying the cookies themselves was a nice touch to my time away from the grind. Vegan or not, I can't imagine anyone not liking these.