Jaded Blossom Stamp Release Week: Day 1!

Good Morning Everyone and Welcome to the 1st Day of the Jaded Blossom October Release!!!!
We have another Awesome Release this Month and we can't wait to share them with you.  Of course Thanks our Design Team and this Month's Guest  Designer, you are going to LOVE all of them even more.
We have the "Gotta Have it Now" Package for $124.99

October  Release will include:
4 - 4 x 6 Stamp Sets 1 - 4 x 6 Stamp Set with Coordinating Die 2 - 4 x 4 Stamp Sets 1 - Set of New Dies
1 - Free 2 x 3 Stamp for customers that spend $40 or more before Taxes and Shipping!
NO PREORDERS! NO BACKORDERS! No waiting WEEKS for your stamps.
WILL SHIP ASAP!!!

Today we are showcasing 

Gingerbread Wishes $22.99

with Coordinating Die

Gingerbread Candies $12.99

You will also see a new Treat Container that will be Showcased this week!

$4.99 for a pack of 10

All the ladies are not only using our showcased stamped today, but they are also using other Jaded Blossom Products that has been linked to the store.

Here is what I created!!

I made the Ginger Crinkle Cookies inside the bag. They are my FAVORITE cookies! The Recipe is at the BOTTOM of this post!! 

Such a perfect little treat for the holidays. I used the new Gingerbread Wishes, Gingerbread Candies, Treat Tag, Candy Charms & Banner Die and Gusset Bags. 

Here is a close up of my tag

I also used Stampin Up chevron ribbon, metallic twine from Twinery and Rumple Ribbon from Lovebug Creations.

Come back tomorrow for DAY 2 of our October Stamp Release!

Don't forget to visit the Jaded Blossom Store HERE

and for Favor Boxes HERE

Don't forget to like us in Facebook and share your Jaded Blossom Stamps Creation with us in our Garden of Creativity.

Don't forget to join our new October Challenge.

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Ginger Crinkle Cookies Recipe:

Yield: about 4 dozen cookies

Ingredients

2 cups all-purpose flour 

2 teaspoons baking soda 

1 1/2 teaspoons ground ginger 

1 teaspoon ground cinnamon 

1/2 teaspoon kosher salt 

1/4 teaspoon ground allspice 

1/4 teaspoon ground cloves 

1/2 cup vegetable shortening 

1/4 cup unsalted butter, softened 

1/2 cup firmly packed light brown sugar 

1/2 cup granulated sugar 

1/4 cup molasses 

1 large egg 

1/4 cup plus 1 tablespoon turbinando sugar 

Directions

Preheat the oven to 350 degrees F. 

In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, salt, allspice and cloves.

Add the shortening, butter and the brown and granulated sugars to the bowl of a standing mixer fitted with a paddle attachment. Beat on medium speed until light and fluffy, 3 to 4 minutes. Slip in the molasses and egg and beat until well incorporated. Add the flour mixture by scoopfuls and beat until combined. 

Add the turbinado sugar to a small plate or bowl. Roll the dough into balls that are 1 inch in diameter (1/2 ounce in weight), then roll in the sugar. Place 12 balls on a baking sheet 2 inches apart. Bake the cookies 9 to 11 minutes, rotating halfway through the baking time. Cool on the baking sheets for 4 minutes, then continue cooling on wire racks. 

Repeat with the second batch.