Raw Chef Jane shows us how she rolls out the gingerbread and dips it into the shredded coconut. For more information visit www.RawChefJane.com.

A 175-pound body of dough lay on a cart in the kitchen of The Wort Hotel. In it was 25 pounds of butter, bricks of butter, that started as 1-pound slabs, each 32 servings. "There's enough butter in ...

This article was updated with additional photos and information. ASHEVILLE - Coming off a one-year hiatus, the National Gingerbread House Competition returned with gingerbread artists from across the ...