Fun fact: as a child I wanted to be one of two things: actress or waitress.
The great dichotomy of my skill set.
Truth be told, I did quite a bit of dinner theatre as a child. I had star potential, I tell you! Plus, I perfected refilling water glasses at the ripe old age of 7.
For I don’t know how many years, I was the only kid in this Christmas show. You could find me singing such classics as “All I Want for Christmas is My Two Front Teeth” with my two front teeth blacked out with shoe polish (is this toxic??), “Jolly Old St. Nicholas,” “Have Yourself a Merry Little Christmas,” and “Feliz Navidad,” fashioning a giant sombrero on my miniature body. It was a real crowd pleaser. The show was truly the mark of Christmas in my family because obviously my entire extended family came to every single show. The attention fueled my performances. My grandfather also enjoyed the unlimited cheesecake.
After the shows, they’d put me at coat check holding the tip jar. Geniuses, the lot of ’em.
Time: 2.5 hours (prep + cooking) | Serves: approx. 4 servings of nice cream
- 8 bananas
- 1/4 cup of molasses
- 1 tbsp. of ground ginger
- 1 tsp. of cinnamon
- 1 tsp. of pumpkin pie spice
- 2 tsp. of vanilla extract
- 1 tsp. of lemon juice
- Ginger bread cookies, at least 2, but more for serving
- In a food processor, combine bananas + molasses + ginger + cinnamon + pumpkin pie spice + vanilla + lemon juice + 2 gingerbread cookies
- Spread in an even layer in a pan
- Crumble a couple more cookies on top
- Freeze at least two hours
- Serve cold with more crumbled cookies
- Eat straight of pan in your most fashionable sweats like I did
Adapted from here!