Pumpkin bread with salted Carmel swirl

I hate pumpkin......with that being said I will eat this whole loaf by myself!!! It's soooo good. Ok I need to go back to eating, Enjoy!!

Ingredients

• 
  
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup canned pumpkin
• 1/2 cup butter, softened
• 2 eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1cup salted Carmel 

Parchment paper 

Instructions

1. 
   
2. Heat oven to 350°F. 

Line loaf pan with parchment for easy clean up.

1. 
   
2. Combine all ingredients except Salted Carmel in a mixer. Beat at medium speed, scraping bowl often, until well mixed. 
3. 
   
4. Spoon half of pumpkin batter into prepared pans. Spoon half of Carmel over pumpkin mixture. Swirl gently with a knife. Spoon remaining pumpkin batter over top. Repeat with Carmel swirling gently. Bake 50-60 minutes. A toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Gingerbread cookies

So its that time of the year cookies cakes special occasions but most of all gingerbread. Gingerbread is everywhere and everybody loves to make gingerbread cookies well here's my recipe for yummy gingerbread dough and get your kids involved and they will love it. Merry Christmas and happy new year and always remember… Eat on.

Ingredients: 

3 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt 

1 tablespoon ground ginger 

1 3/4 teaspoon ground cinnamon 

1/4 teaspoon ground cloves 

6 tablespoons unsalted butter 

3/4 cup dark brown sugar 

one large egg 

half cup molasses 

2 teaspoons vanilla 

1 teaspoon lemon zest

Directions one preheat oven to 375° prepared baking sheets by line with parchment paper. 

In a bowl whisk together flour baking powder baking soda salt ginger cinnamon and cloves until blended. 

In a large bowl beat butter brown sugar and egg on medium speed until blended four and molasses vanilla and lemon zest and continue to mix.

Gradually stir in dry ingredients until blended and smooth. Wrap in plastic or put in ziplock bag and let stand at room temperature for at least two hours or up to eight hours. 

Preheat oven to 375°. 

Line cookie sheets with parchment paper. 

Lightly sprinkle flour over a surface and rolling pin and roll to 1/4" thick use additional flower to avoid sticking cut out cookies with cookie cutter....hopefully a gingerbread man!!

Bake for 7 to 10 minutes. Move cookies to cookie sheet from oven and allow them cookies to stand and cool. Decorate anyway you like them. Enjoy!!