The twelfth day of Christmas was yesterday and now technically the holidays are really over, but I’m nothing if not always slightly behind the 8-ball when it comes to seasonal posts. So bear with me on this one.
The holidays at our house left a slick of butter, a cloud of sugar, and a trail of cookie crumbs. SO MANY cookie crumbs. I went hog wild with baking Christmas cookies two weeks before Christmas, so by the time Christmas actually happened, we absolutely didn’t need any more baked goods in the house. But I needed a baking project to take on between Christmas and New Year’s, and I decided on a gingerbread house. I know, I know – it’s a baked good, but I wasn’t planning on eating it. Gingerbread houses are generally made of “construction grade” gingerbread and royal icing glue, both of which are rock hard and not exactly prime snacking material. Plus, I just really wanted to make a gingerbread house, and one of the perks of adulthood is that sometimes you can do what you want!
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