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Food and Drink

Sugar & Spice Friday


Happy Easter my friends,

I wanted to share with you a quick recipe that Megan brought in today, Layered Carrot Cake Fudge. A great treat to share with your family and friends this lovely Easter Sunday.

So what you will need:

Carrot Cake Fudge

-  4 Tbsp. butter

-  3 Cups white chocolate chips

-  1 (14 oz) can sweetened condensed milk

-  1 Cups dry carrot cake mix

-  ½ Cup marshmallow cream


Cream Cheese Fudge

-  ¾ C cream cheese frosting

-  1 Cup white chocolate chips

-  2 Tbsp. marshmallow cream



Line 2 8x8 pans with parchment paper and set aside.

In a large pan melt 4 T butter, 3 C white chocolate chips and can of condensed milk. Stir until smooth.

Stir in dry cake mix a scoop at time until thoroughly combined.

Pour into pan and refrigerate at least 1 hour.

While carrot cake fudge is refrigerating melt 1 C white chocolate chips.

Once white chocolate chips are melted stir in cream cheese frosting and marshmallow cream.

Pour over carrot cake layer and chill at least 1 hour before cutting.

Cut into approximately 40-50 squares.




**BONUS!! **

You can use boxed carrot cake mix but if you love carrot cake as much as we do in my house then in spring you can keep jars of the dry ingredients on hand in the fridge. I make large quantities and keep them in the fridge; they also make great gifts with a recipe attached.

* Recipe below is so that you always ready to go for any unexpected moments in life :)

Dry Mix

-  2 Cups all-purpose flour

-  2 Cups sugar

-  2 tsp. baking soda

- ½ tsp. salt

- 2 tsp. ground cinnamon

- 2 Cup grated carrot drained

- 1 (8 oz) can crushed pineapples drained

- 1 (3.5 oz) can flaked coconut

- 1 cup chopped pecans or walnuts


Wet Mix

- 3 large eggs

- ¾ Cup vegetable oil

- ¾ Cup buttermilk

- 2 tsp vanilla extract

To make carrot cake, mix 7 ½ C dry ingredients with eggs, oil, buttermilk and vanilla in electric mixer at medium speed until blended.

Line three 8 x 8 cake pans with parchment paper.

Pour batter into cake pans.
Bake cakes at 350 for 25-30 min.

Cool in pans on wire racks for 15 min and then remove from pans and cool completely on wire racks.

Use cream cheese frosting between layers as you stack cakes. Frost top and sides of cake and enjoy.


Sugar & Spice Friday

Wow! Haven't posted a Sugar & Spice in a while... so sorry about that. We have been super busy with all these lovely collections coming out and sewing up a storm (and prepping for market early... we will not procrastinate!)

But alas it is that time again and this time we have a super easy recipe. It is sooooooo easy that you could even do it with your eyes closed (well maybe with only one eye closed.)


Yup.. Rolo with my Homies is this week's feature.

What you will need:

1 or 2 tubes of Pillsbury Crescent Rolls

1 bag of Rolos

Cream Cheese frosting


Pop open the tube of crescent rolls and separate them.

Unwrap same number of Rolo's

Place one Rolo on an individual crescent triangle and roll it up the same way you would a crescent.

Repeat until you have made all rolls.

Bake as directed on crescent package

Once the crescents have cooled down enough you can frost them and ENJOY!


Today's Best Deal


Sugar & Spice - Koh Samui slaw

Happy Friday peeps,

Today's recipe is a super simple Thai Lime slaw. This dish is amazing and healthy at the time (so no breaking those resolutions.) Works as great side dish or add a protein to have it as a stand alone meal. I swear it takes 5 minutes to make and will save your life when you're in a pinch.

Now some of you may be wondering "how do you guys come up with these names?"

Interesting story actually.... Megan brought this delicious Thai dish and as she explained how to make it my brain drifted off into the scene from "Meet the Parents" when Ben Stiller tells everyone about Robert De Niro's "secret" CIA life and then Dina says "Jack can't talk Thai" and then Ben Stiller says "0h, no, Dina, Jack can talk Thai. Jack talks Thai very well.." Anyway, I am linking the scene here so you can picture it too.

Either way that was the inspiration behind the Koh Samui name. I know I am a total movie nerd. hahaha. Well, I am done with my ramblings... you can now go onto the recipe :)


1/2 cup light mayo

2 Tbsp. sesame oil
2 Tbsp. plum sauce
2 Tbsp. lime juice
1 Tbsp. soy or teriyaki sauce
1 Bag of Broccoli slaw (we used Dole)

- In a small bowl whisk mayo, sesame oil, lime juice, plum sauce, and soy sauce.
- In a large bowl empty bag of broccoli slaw.
- Pour dressing over broccoli slaw and toss salad. 
** Sliced chicken can be added to make a main course dish and rice noodles or toasted almonds make a tasty compliment when sprinkled as a topping.
Slaw and dressing can be stored separately and mixed for individual servings or in large portions as a side dish. 
Bon Appetit!

Sugar and Spice Friday

Sugar_logoHello there friends,

So Christmas is right around the corner and you may be running around like a chicken without a head trying to figure out what to feed your family and friends. Well AGF is here to save the day!

Try out this recipe for a new twist on this holiday classic.

We present to you... "Original Ginger" Monkey Bread.

  • 1 Packet of Active Dry Yeast 
  • 1 Teaspoon Sugar
  • 1/3 Cup Warm Water
  • 2 Sticks Unsalted Butter
  • 1 Cup Milk (I use Whole)
  • 1/4 Cup Molasses
  • 3 1/4 Cup All Purpose Flour
  • 2 Teaspoon Salt
  • 2 Teaspoon Ginger
  • 2 Teaspoon Cinnamon
  • 1/2 Teaspoon Ground Cloves
  • 1/4 Teaspoon Ground Nutmeg
  • 1/4 Cup Flour for Counter
  • 1 Cup of Dark Brown Sugar


Mixing Instructions

In a small bowl mix 1 packet of yeast, 1 teaspoon sugar and 1/3 cup warm water and set aside for 10 minutes until it starts to get foamy

In a small saucepan, melt 2 tablespoons butter, milk, and molasses and set aside

In a bowl (I use a stand mixer) use a fork to combine flour, salt, ginger, cinnamon, cloves and nutmeg

Mix while slowly adding molasses and then yeast mixture

The dough will be sticky and stick to the bottom of bowl, if too wet use flour set aside for counter to one pinch at a time until dough is manageable, dough should look smooth

Knead dough on lightly floured surface and form into ball

Place ball into bowl and place in warm spot to rise until ball doubles in size, can take from 1-2 hours

Butter Bundt pan with 2 tablespoons of softened butter 

Place two shallow pans on the counter and place brown sugar in one and 1 stick melted butter in other

Take small pieces of risen dough in hand and roll into balls about 1 inch round

One at a time dip balls into butter and roll in brown sugar

Place in layers into Bundt pan

Cover pan with plastic wrap and allow to rise 1 more hour in warm place

Preheat over to 350 degrees

The balls will be puffy and come to about an inch under the top of the pan

Bake monkey bread for 30-35 minutes until golden brown

Remove from oven and cool 5 minutes then invert onto plate and allow cake to cool in pan another 5-10 minutes until you can remove from pan

Now pour yourself a nice cup of coffee or hot chocolate and enjoy this delicious treat (guilt-free cuz I said so)

Bon Appetit!

SNEAK PEEK: (shhh.. stay tuned for next week... we have a great treat that is perfect for your New Years celebration!)

Sugar & Spice Friday.

Hello ladies & gents!
Guess what time it is.... If you guessed Sugar & Spice Friday you are correct!
In honor of it being Friday we are sending you a delicious recipe for you to impress with this weekend.
Trust us when we say that this recipe will make you the talk of the holiday party scene.
So get those pans ready for...
5 Sticks of Butter
5 Cups of Sugar
3 Cups of Unsweetened Dutch Cocoa Powder
1 Teaspoon Salt
2 Teaspoon Pure Vanilla Extract
8 Cold Large Eggs
2 Cups All-Purpose Flour

Preheat oven to 350
Double boil butter, sugar, cocoa, and salt in a large glass bowl stir until butter is melted and remove from heat.

Stir in vanilla
Stir in one egg at a time; alternate adding flour and eggs.
Stir about 50 strokes until batter looks shiny
Bake 25-30 minutes until toothpick comes out almost clean
Thanks for tuning in today and next week we will have a very special "seasonal" inspired dessert. (perfect for Santa *hint hint*)
"Bon appetit"
<3 AGF Team
* Bunt Cakes 1512 Calories Each ; Brownies 252 Calories Each

Sugar and Spice Friday


When you become a member of the AGF family you must bring to the table  a certain talent. Now, we aren’t a picky bunch so really we accept all sorts of abilities.. from being able to come up with crazy comments on a whim all the way to having a flair for accurately sound-tracking our collections for the better of all mankind. Really, our skills vary.

Our newest member is Megan Francis. Her talent you may be asking? She can bake like no one’s business. So since we really like to exploit encourage our staff to hone their skills with us we have created Sugar and Spice Friday. 

This once a week post will be brought to you by Miss Franciss (well until she makes our baked good eating bums off the chair and contribute with a not-as-delicious-or-pretty concoctions.) and she will also be sharing her recipes with you as well.

Now without further adieu, I present to you...

Jelly Jar Apple Pies

*cue mouth watering pics*

Believe me when I say that these pies are delicious.

Jelly jar apple pies are great for the upcoming holidays as well as a back up for unexpected guests. Just store in the freezer and pop them in the oven when guests arrive and you will all be eating homemade pie in no time. Your friends and family will think you're a regular Betty Crocker.

Note: when going from freezer to oven please place the jars in the oven as you pre-heat. This will help prevent the glass from popping.

Now for the recipe:



  • 7 1/2 cups of flour
  • 3 tsp salt
  • 3 tsp sugar
  • 6 sticks butter (cold)
  • 2 1/2 cups ice water

Directions for crust:

  • Wisk dry ingredients together
  • Add butter cubes and mix by hand adding water S L O W L Y
  • By now crust should be crumbly in texture. Place towel over dough and refrigerate for at least 1 hour.



  • 1 dozen apples cut into 1/2 cubes
  • 4 tbsp butter melted
  • 2 cups brown suagr
  • 4 tbsp cornstarch
  • 4 tsp cinnamon
  • dash of salt
  • 1/4 cup apple cider


  • Place rack on the center of the oven and Pre-heat oven to 375 degrees.
  • Mix filling ingredients and simmer over medium heat until filling reduces
  • Take dough out of fridge flatten out dough.
  • Use lid of jar to cut out circles of dough.
  • Press dough into jar along the bottom and sides
  • Spoon filling into jars
  • Use remaining dough to top pies as desired (leave room to close jar with lids if desired)
  • Bake on baking sheet at 375 degrees for 45-50 minutes.


P.S. If you worry about jars popping in heat you may place the jars in a pan with watter but if you are buying jars made for canning purposes you should not have this problem.