Are you looking for the perfect holiday gift for the bourbon-lover, Kentucky-aficionado, and/or foodie in your life? If so, it’s your lucky day!
I have VERY exciting news: I am partnering with Stoneware & Co. + the Kentucky Bourbon Pie Company this holiday season. This is a dream partnership for me; I have been a life-long collector of Stoneware & Co. (previously Louisville Stoneware) products.
Here is a video describing the gift crate:
KBP and JCPEats Full Gift Crate Promo – V1 from Stoneware & Co. on Vimeo.
And here is a more detailed taste test:
Kentucky Bourbon Pie Taste Test V1 – Fall 2018 from Stoneware & Co. on Vimeo.
What’s included in the gift crate?
An 11″ Louisville Pottery Collection Thumb Print Pie Plate in White
Two Jars of Kentucky Bourbon Pie In a Jar (Pick your flavor: Pecan, Apple or Cherry)
One Jonathan Spoons Cherry Wood Pie Server
Plus, the crate is great for decor!
Now that, y’all, is a jam-packed, well-rounded gift. I can’t wait to bake in that plate – it’s stunning!
While it doesn’t quite seem like the holiday season yet to me, many are head-first in the swing of it all. To help me get into the spirit (especially amidst the hectic side of this time of year + all of my upcoming travel), I’ve been baking up a storm! Cookies always embody the season in my household; thus, there is no better way to kick off November here on the blog than with my homemade ginger snaps!
Ginger snaps remind me of my childhood; my grandmother loves them and often served them to me. They’re perfect with a cup of coffee and while playing a hand of bridge – or, at least, that’s how we eat them in our world!
These are one of my all-time favorites; I love the ginger + molasses – that really makes the cookie for me!
2 c. all-purpose flour
2 tsp. baking soda
1 c. white sugar
1/3 c. dark molasses
1.5 tbsp. ground ginger
1 tbsp. allspice
.5 tsp nutmeg
.5 tsp salt
3/4 c. shortening
Preheat oven to 350 degrees.
Sift all dry ingredients, minus sugar, together (flour, baking soda, ground ginger, allspice, nutmeg, salt).
Repeat the above step until blended fully.
In a mixing bowl, beat the shortening.
In small batches, add in the sugar; then incorporate the egg and the molasses.
In the same mixing bowl, again in batches (thirds or fourths), add in the mixture of dry ingredients.
Roll out cookies into balls in your hands.
Place on a baking sheet, leaving ample room for the cookies to expand.
Bake for roughly 8 minutes, cool cookies on a wire rack.
Sprinkle the top with sugar; enjoy!
Luckily for y’all, I have teamed up with some of my fellow KY bloggers to share their cookie recipes; check them out below, give them some love, and tell ’em that I sent ya!