Wire, beads, and buttons! Christmas Ornaments...with a twist!

I know Halloween hasn't arrived yet but I, for one, cannot help myself!  Any excuse will do for me to get into the Holiday Spirit and the Make it Indie Fine Craft & Decorative Art Show & Sale is a GREAT reason to get excited.  With over 40 artists and artisans registered so far, this event is shaping up rather well!  Check out the website for details and to view the profiles of other participants!  We would all love to see you there on November 10th:   http://www.makeitindie.blogspot.ca/

Brownies, anyone?  Fudgy, dense,
delicious!

With only one month to go, Amber and I are pulling out our crafting supplies, scrap bins, bead collections, and recipe books!  It's go time.  As the only food vendors registered SO FAR at the Make it Indie show, Ms. Bumble is trying to create a selection of goodies that cater to all tastes: sweet and salty, crisp and melt-in-your-mouth, original and traditional baked goods will be featured at the Rabbit and Bumble booth for this event so bring your appetites (and maybe a few sticky-finger napkins? tee hee!)  Requests and suggestions are welcome!  Send us a shout-out here, on facebook, or on Twitter (@RabbitandBumble)  All R&B baked goods are vegan and gluten-free friendly (celiacs enquire within!) and are GREAT for anyone with allergies or food sensitivities!



Food aside, both Amber and I will be creating a selection of hand-made Christmas ornaments and decorations as well as Ms. Rabbit's wonderfully personable hand puppets!  (Check back for photos as they come to life!)  As always, we strive to use recycled, vintage, or found materials for our crafting projects.  The results are truly unique! 

The first batch of ornaments are finished and, from this point on, shall be known as Bauble Sticks.

Made from BBQ skewers coated with gold and silver enamel paint, these Bauble Sticks use wire, buttons and beads to catch the light and were inspired by the 'old school' tinsel that we used to put on our trees prior to obtaining a rather naughty, and curious kitty.

Hang these eye-catching beauties on your tree, in your house plants or in windows to catch the light and brighten up your day!  (available at the Make it Indie Show & Sale, Nov 10th and right here in Peterborough at the 30 Craft Market, Dec, 8th)












I ran out of skewers but was having such a fun time making wire creations that I kept right on!  Also intended to be ornaments, these are the smaller cousins of the Bauble Sticks.  I really like hanging these ones in my plants and I like to think that the plants like it too!

Finally, anyone who has been following this blog knows how much we love to use toilet paper rolls in our crafts!  Everyone has them so might as well put them to use!  This time around Ms. Bumble has used t.p. rolls to create some beautiful garland to hang on a tree or in your doorway!  Great way to use what you already have.  Check it out!

Painted and covered in Spanish Moss, these dolled-up t.p. slices add a little something special wherever they hang! 

Keep check back for more updates, recipes, and crafting ideas! 

-- Ms. Bumble

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Christmas Handicrafts, Ho! (Ho, Ho....)

Want to play a game?!  Guess what these will become-- bet'cha won't get them right!

 

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Sweet Potato & Black Bean Burgers: The Deluxe Edition

Another Peterborough
Farmer's Market find!

Guess what?!?!  Today is the day we celebrate vegetarianism!  Not to get preachy: Live and let Live, is my motto... although, in the context of World Vegetarian Day, it does have a certain tinge of irony, n'est-ce pas?  But, I digress.

The afternoon sun is fading and dinner approaches!  Since we had a truly inspiring time shopping the Peterborough Farmer's Martket this Saturday (check them out: http://www.peterboroughfarmersmarket.com/), I thought I would put it all to good use and whip up something scrumptious for the week!  I've been hankering for a burger and this morning, while sifting through e-mails and job adevertisements, I stumbled upon this great recipe for Sweet Potato & Black Bean Burgers (http://kblog.lunchboxbunch.com/2012/02/easy-sweet-potato-veggie-burgers-with.html).  A few changes here and there, and Voila!  Burgers with attitude!



Burger Batter!

Sweet Potato & Black Bean Burgers

1 large sweet potatoe (peel it, boil it, mash it!)
2 cups of prepared black beans (you could used canned, too)
1/4 cup of chick-pea flower
1 tsp salt
2 tsps smoked paprika
2 tbsp tahini

Blend this all together in a food processor (or mash it all up by hand, if you like!).  It will be a heavy and thick but should ball up nicely in your hands.  Shape them into patties and dredge in any of the following: ground almonds, cornmeal, corn flakes, (gluten free) bread crumbs, etc...  Arrange them on parchment paper or lightly greased foil and bake in the oven (middle rack) for approximately 40 mins of 400F.  Flip half way through.  The outsides will be crips.  The insides will be smooth.  All in all- delicious!

Burger patties formed and oven-ready!

Tonight I am going to serve these on gluten free buns with caramalized onions, roasted beets, heirloom tomatoes, and the usual burger "fixings" with a side of corn, brussel sprouts and, if I'm feeling extra saucy, perhaps a gass of wine!

The finished product!

Remember to follow us on Twitter @RabbitandBumble for recipes, pictures, tips, and general craftyness! xx

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Last Antique Field Show of the Season!

 It was quite the fantastic Saturday at Gadsden’s Milton Fall Antique Expo for Ms. Rabbit and the rest of her burrow...

This show is brand new and they have definitely made the effort to secure it as one of the better antiques comparable to the early days of the Christie Antique Show. Located at the scenic Country Heritage Park, admission was $10 and this included access not only to the antique show but also to the park’s heritage buildings and exhibits. 

Top antique dealers from Ontario and Quebec present offered a selection of antiques, collectibles, retro design and art. This was not a huge show and could be navigated in an hour or two. The food offered was average; however, the honkytonk/jazzy music provided by the “Grease Marks” made lunch a thoroughly enjoyable experience. 

I picked up several finds at this show including a leather bound book from 1788 for $10, a legal document concerning an indentured servant from 1831 for $20 and a lovely tintype of two girls in its original frame for $20.

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Make it Indie November Market

Hey bunnies and bees!  This is a quick one to let you know that Rabbit and Bumble will have the pleasure of taking part in the following AMAZING event:

 Make it Indie Christmas Fine Craft & Decorative Art Show and Sale

November 10th

in Cobourg

 

Go to http://www.makeitindie.blogspot.ca/ to check out the event and for more information on the HUGE assortment of vendors and products that will be available!

 



 

 

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Apple Pie? Yes, Please.

I know, I know... more pie?  HECK YES!  Fall is time for pie... and stew... and biscuits! But, back to the pie.

Next to Pumpkin Pie, Apple Pie was always a sure-fire sign that fall was upon us in my home growing up.  Crusty pastry, tasty and tart baked apples, topped with cream or maple syrup... *sigh*  Perfection.  I used the same pastry recipe that I used for the Pumpkin Pie but doubled it.  I like a top AND a bottom on my Apple Pie, don't you?  Obviously, instead of pumpkin I used apples for the filling in this pie.  You can take a lot of different approaches to apple pie filling but I like to keep it simple and let the apples speak for themselves: they have a lot to say!

Apple Pie Filling (for one 9" pie)
6 or 7 apples of your choice (I like to use Macintosh apples, but go wild!)
1/2 cup of sugar (brown or white)
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
dash of salt

Peel the apples and slice, thinly.  In a large bowl, combine the apple slices, sugar, and spices.  Toss until apples are well coated.

Place the filling in a prepared pie crust (bottom... obviously) and cover with your second crust.**  Poke a few holes in the top crust, brush LIGHTLY with soy/almond/rice milk and sprinkle sugar on top.  Pop in the oven and bake for about 45 minutes at 350F.  Eat.  Enjoy.

Apple Pie: Mmm, Mmm, Good

 

 

 

 

Top Crust:  Unusual? Yes.  Delicious? Of course!

**I had trouble rolling out this pie pastry so, instead, I used cookie cutters and laid some lovely scallopped-circle cutouts on top of my pie!  Turned out great and looked really lovely!

Before signing out, I wanted to let you all know that we now have a Twitter account so feel free to sing us some sweet, sweet melodies via Twitter!  (@RabbitandBumble)

Soak in this glorious fall weather!  Until next time,

Ms. Bumble xx

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Vegan + Gluten Free Pumpkin Pie!

Fall is here,
Let's all cheer!
....
That's as far as I got with my little poem.  Good, right?  It's OK.  We all have our strengths and poetry is decidedly not one of mine.  Baking, on the other hand....

So, in honour of my bake-ability I would like to share with you one of my best friends in all the world, Pumpkin Pie.  As someone with food sensitivities, allergies, and moral "issues", pie is sometimes hard to come by.  Even if the filling isn't loaded with vegan-no-nos, the crust is almost always wheat based.  Le sigh.  This year, I couldn't take it any longer and had to figure out a delicious pie recipe that I could make without too much fuss!

Roasted Sugar Pumpkin, fresh out of the oven

Easy as Pie Crust *wink*

1/2 cup earth balance margarine, softened
1 1/2 cups rice flour (I used brown, you could use white if you want!)
3 - 4 tbsp of cold water

Cut the "butter" into the flour until you have a coarse crumb.  If you have a food processor, you can do this much more quickly by pulsing the mixture a few times and then dumping the crumb back into a large mixing bowl.  Add the cold water one tablespoon at a time and use your hands to mix and form a ball.  It should hold together well and should not be sticky to the touch.  Put the crust into your pie pan and press it out as desired. Poke a bunch of holes into the bottom of the crust with a fork.  Bake at 400F for 12 minutes or until golden brown. Remove from oven and add the pie filling.

My gorgeous pie alongside some of my favorite fall-inspiring
pottery (Thanks, Grandma!)

Pumpkin Pie Filling

1/2 large Sugar Pumpkin, roasted and blended (approx. 15 oz)
1 cup soy/rice/almond/coconut milk (I suspect that coconut milk would be EPIC.)
3/4 cup sugar (white or brown; brown is better, in my humble opinion)
1/4 cup starch (I used Arrowroot but I think corn starch or tapioca starch would work well also)
1 tsp vanilla (or two... *wink*)
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
1 tsp ground ginger

Combine all of the ingredients in a bowl (or mixer) and thoroughly combine.  The filling should be smooth and thick.  If it seems much too thin (it should be about the consistency of pudding, maybe a little thinner) you can add one tablespoon of starch at a time until you are happy with it!

"I'm ready for my close up, Ms. Bumble," said the pie.... never.

Pour the filling into the pre-baked pie crust and return to the oven at 425F for 15 minutes.  Turn down the heat to 350F and bake for another 45 minutes or so.  You want a knife or toothpick inserted in the centre of the pie to come out relatively dry.  Remove the pie from the oven and cool, then place it in the fridge for a minimum of half an hour or until ready to serve!  You could top it with a traditional whipped cream (there are some great coconut milk whipped cream recipes out there... I'll whip one up for you soon!), with a chocolate sauce, or with maple syrup.  Eaten hot or cold, this pie turned out perfectly.  In fact... I think I'll go have a slice now!

Crispy, flaky crust.  Creamy, spicy filling.
What more could a girl ask for?

Until next time,
Happy Baking
-- Ms. Bumble xx

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