Ballerina Cookbook by Janna DeVore & Photographs by Zac Williams

Author:Janna DeVore & Photographs by Zac Williams
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2011-03-02T16:00:00+00:00

Mother Ginger’s Shining Stars

Makes 8 to 10 stars

Gingerbread

1-1/2 cups flour

2 teaspoons ground ginger

1 teaspoon cocoa powder

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup molasses

3/4 cup sugar

1/2 cup butter, melted

1 egg

1 cup buttermilk

Star-shaped cookie cutter

Topping

1 cup heavy cream

1 tablespoon sugar

4 or 5 bananas, sliced

Ground cinnamon or nutmeg

Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with aluminum foil so the edges hang over the handles of the pan. Coat the foil with nonstick cooking spray.

In a medium bowl, whisk together dry ingredients; set aside.

In a large bowl, beat molasses, sugar, and melted butter on low speed until combined well, about 2 minutes.

Beat in the egg and buttermilk until combined, about 1 minute. Add the flour mixture and beat on low speed until batter is smooth and thick, about 2 minutes.

Pour batter into prepared pan and smooth the top. Bake 25 to 30 minutes, until a toothpick inserted in center comes out almost clean.

Let cake cool in pan at least 1 hour. Remove cake from pan by lifting foil handles and moving it to a countertop.

Spray a star-shaped cookie cutter with nonstick cooking spray, then use it to cut out pieces of the cake .

Prepare topping by whipping cream and sugar in a medium bowl on high speed until soft peaks form. To serve, plate each star and top with a dollop of whipped cream, 1/4 cup sliced bananas, and a sprinkle of cinnamon or nutmeg.

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