Gingerbread Nativity Scene

The Daring Bakers December Challenge.

The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.
We had to make a gingerbread house this month but we were free to choose what we wanted to make so I chose a nativity scene, It is a tradition here in my country and with this ones I have made 4 already a big one not edible, two small ones not edible and a this one is totally edible, I looove making nativity scenes we call them “pesebre” or “nacimiento”.
Thanks Anna and Y for this wonderful challenge I had no problems this time with my challenge

Behind two of the christmas ornaments I made


A Dessert for My Mom or a Faery Tarantella.

A Dessert for My Mom
or a Faery Tarantella.

I made this dessert for my mom, she wanted “ something sweet” and although she is not diabetic she cannot eat too much sugar so I decided to make this Tarantella…yes that’s the name of this dessert and it consists of a flan recipe, sandwich bread, butter and pears or the fruit you like.
My mom like it very much but the one who loved this so much was my nephew Michele and I guess my brother, a flan addict, will like too. I hope you like this dessert as much as we do.

For the flan:
6 large eggs.
2 cups of milk (skim or full cream).
6 envelopes of splenda. (or to your taste)
1 teaspoon vanilla extract.
Other ingredients:
2 pears (peeled, seeded and sliced)
Raisins (optional)
2 envelopes of splenda.
1 teaspoon of butter.
A caramelized cake pan (I used a very thin coat of caramel in my cake pan)
Sandwich bread slices.
1- Take of the brown sides of the bread slices, and spread butter on one side.
2- Place a layer of the bread with the buttered side up into the cake pan, then a layer of pear (cook the pears with 1 teaspoon butter and 2 envelopes of splenda for about 5 minutes) and raisins, and another layer of bread but this time the buttered side down.
3- Mix all the ingredients for the flan and carefully add this into the cake pan trying to soak all the surface of your dessert, the bread slices will float when you add all the flan mixture.
4- Bake (in a water bath or Bain Marie) at 180°C until it is golden brown and a knife inserted in the center comes out clean.