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Falling for Fall: Autumn Vibes Fabric Collection

Happy Fall, Ya'll!

Hope you're as excited as I am with this new season that's finally here!

Hands down, fall is my favorite time of year, even though we're here in Florida where we don't really have seasons..minus hurricane season! I still like to pretend the leaves change color and force myself to wear "cozy layers" despite the humidity. There's something so festive about this time of year that's super exciting! It's that time when you get to gather with your family and friends, eat a ton of pumpkin-flavored foods, continue traditions with holidays like Halloween, Thanksgiving and just enjoy being together. I think my favorite fall tradition is getting together with my gal pals at one of our homes, paint real pumpkins while watching the movie "Hocus Pocus" and eating way too much candy corn! :) 

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Inspired by that fall feeling, our designer Maureen Cracknell translated that true spirit of this season into her latest collection, "Autumn Vibes." This whimsical collection’s color palette features earthy shades of cinnamon, honey, pumpkin, mustard, and eggplant which are all my absolute favorite colors! Filled with vibrant blooms, whimsical foxes, playful squirrels and folkloric designs, these twenty prints are a great go-to for your autumn-inspired sewing projects! From quilts, garments, pillows, accessories, and novelties, you’ll have endless ideas for upcoming holiday gifts. After all, ‘tis the season for giving!

Browse through our "Autumn Vibes Fabric Lookbook” to discover more seasonal, sewing projects complete with instructions we’ve put together, just for you! 

 

 

Here's our lovely "Autumn Winds" for you to enjoy, just click the below link for the FREE pattern:

Download Quilt Pattern

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Here's some blenders for you (in case you need some ideas) that can easily coordinate with the autumnal-inspired prints of "Autumn Vibes."

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Enter a chance to win this gorgeous, "Autumn Vibes" fabric bundle by signing up to our giveaway:

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 To enter, please fill the form below. Giveaway ends Tuesday, October 2nd, 2018. Good luck! 

CONGRATULATIONS, GLENDA HOLLANDER! Please check your email. :) Thank you to everyone else who participated! 

*Once you have entered the giveaway it's normal for your information to disappear. To confirm your entry check your email for a confirmation and approve it. By entering our giveaway you'll be automatically signed up for our newsletters. Don't worry, we don't spam!

 

Sugar & Spice Friday

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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.

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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

 

Instructions:

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.

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Enjoy!

Bon-appetit

 

**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

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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.)

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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

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Directions:

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!

Bon-appetit

Today's Best Deal

Pillsbur

Sugar & Spice - Koh Samui slaw

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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 :)

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Ingredients

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)
 
 
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 Directions

- 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.

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Ingredients
  • 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

 

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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

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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.

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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...
 
Whatthefudge
 
Ingredients
 
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

Directions
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
 
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Yummmmm....
 
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