This year because I was busy on a special project at work, I was unable to make gingerbread in time for the Eastman Museum (they need it in the beginning of November) but I was able to make a small easy creation for myself in December.

Gingerbread Recipe: I used this recipe.

Royal Icing Recipe: I love using this recipe which uses Meringue Powder. It hardens fast and in works very well.

Templates: I used this.

Pathways: Blue Sweet Tarts

Doors: Pepperidge Farm Milano cookie, Doorknob: Rainbow Coated Chocolate Chips

Walls: Pink Royal Icing

Windows: Royal Icing transfers

Roof: Pink and Green Sweet Tarts

Roof Line: Peppermint Marshmallow Twists (Dollar Tree), Green Apple Wiley Wallaby (Dollar Tree), Green Dinner Mints (Dollar Tree)

Greenery: Spearmint leaves, royal icing covered ice cream cones (the taller tree has 3 stacked cones)

Fence: Mini pretzels

Snow: White royal icing

New techniques I tried this year: 

• Royal icing transfers (windows)
• Stacked 3 ice cream cones to make a taller tree
• Mini pretzel fence

My Gingerbread Collection: Go here to see most of my gingerbread creations.