Happy March everyone! We finally got some rain on our parched lands here in California, and in just a blink of an eye, it’s almost St. Patrick’s Day. How are you celebrating this year?
In the spirit of the holiday, I was inspired to create a dish that reminded me of the beginning of spring. Nothing like seeing the unearthed green after a long, cold winter. Which brought me to this Strawberry Basil Galette– it’s bursting with spring flavors and splashed with green.
- 1.5 cup strawberries, sliced
- 1 frozen pie crust
- 2 tbsp chopped fresh basil
- 2 tbsp all purpose flour
- 1.5 tbsp sugar
- 1 tbsp fresh lime juice
- 1 egg
Start off by preheating the oven to 350 degrees F. Toss the strawberries, basil, flour, sugar, and lime juice together. Spray a large piece of parchment paper with cooking oil, then roll out the pie crust so it lays flat on the parchment paper.
Assemble the strawberries in a single layer, leaving a 1 inch border around the edges. Then, fold in the edges, pinching it in to keep the folds together. Beat the egg with an equal amount of water, then brush it over the edges of the galette. Bake for 30-35 minutes, until the edges are brown.
Enjoy! xx, Nanette
photos and recipe contributed by Nanette of Cultural Chromatics
Can you believe that it’s already March? It feels like Valentine’s Day was just yesterday, yet St. Patrick’s Day is just around the corner! When I think of St. Patty’s Day, I pretty much think of 3 things: stout, corned beef, and leprechauns. Since I brought you a stout-y recipe a little while ago, and corned beef isn’t very sugary, I decided to share a different leprechaun inspired treat for you today– cereal bars!
recipe and photos by contributor Nanette of Cultural Chromatics
Recently, chocolate muffins have popped up in my Pinterest feed, and suddenly I became obsessed. I needed some rich, uber-chocolatey muffins in my life and that’s what inspired the recipe for these dark chocolate cherry muffins with stout. Originally, I had wanted to try making a black forest style muffin, but kirsh, a cherry brandy, was a little difficult to find as it turns out. However, I was set on making these an “adult” muffin– so stout was the next choice, and it totally works! The slight bitterness of the guinness contrasts wonderfully with the sweet syrup of the dark cherry. Or you can skip the stout and make them family friendly…
- 1 box chocolate muffin mix (I used Duncan Hines)
- 1 can cherries in syrup
- 1/2 cup cherry syrup (from above)
- 1/2 cup Guinness (if you don’t want to add guinness, you can replace with water)
- eggs (amount called for by the mix)
- oil (amount called for by the mix)
- shaved chocolate (optional)
To see the recipe: Continue reading
When Kerri from Treatsie asked if I wanted to try out their boxes I obviously replied back with “Yes, is twelve too many?”… okay not really, but obviously I was excited considering sugar is half of the title around here. Of course I had to add my touch of DIY, so I decided I’d show you how I’d serve hot chocolate sticks since my box was filled with Pop Bar hot chocolate sticks, salted caramel chocolates, gourmet caramels, and peanut brittle.
Don’t worry, you can still make your own version of this because they’re giving away a three month subscription to one Sugar & Cloth reader just in time for Valentine’s! That’s right, a free gift for your Valentine that you happen to get to enjoy too, I call that a steal my friends.
Here’s how to keep your guests wanting to take pictures of every last second of your hot chocolate date…