New Batch of Pendants & Felt Ornaments!

Before showing you my newest creations, I’m excited to say that my Artichoke and Roasted Garlic Bread won in the bread category of the Virtual Vegan Potluck! Thank  you all for your votes and congratulations to the other winners!

I recently made up a new batch of pendants and wanted to share some new photos with you. If you’re looking for a unique gift for the holidays, a handmade pendant, a pair or earrings, or a bracelet might be the perfect thing!

KMDisplay

Though I have quite a few pendants made up, my inventory varies as they are sold since each pendant is one of a kind. It’s hard to keep up with photographing each and every pendant separately, but if you see one that you like in these photos, let me know and I’d be happy to send you more photos of that particular pendant.

KMPendants

Many of the pendants can be paired with matching earrings or a bracelet, which makes a nice gift set! I also have others listed on Etsy in my shop, The Creative Kat.

KM6PenantEarrings

Each pendant, bracelet, or pair of earrings comes in a cotton lined jewelry box. The pendants come on your choice of a chain, cord, or ribbon necklace. Pendants are $20, earrings are $15, and bracelets are $30. If you buy a pendant and earrings together, it’s only $30 for the set, and if you buy a bracelet and earrings together, it’s only $40 for the set.

KMBracelets

In addition to the fused glass jewelry, I also have adorable hand sewn felt ornaments for sale!

KMFelt

They are each $15, however if you are buying multiples I can give you a bit of a discount. If you are interested in purchasing an ornament, let me know which style you would like and if you have color preferences – raccoon, fox, owl, elephant, fish, flower, squirrel, ladybug, cat, gnome, or Santa Claus. Certain ornaments pictured are already sold or are for custom orders, but I can make more of these designs upon request.

If you’re interesting in purchasing anything or have any questions you can leave me a comment on this post or email me at madebykathryn@gmail.com. Thanks for looking! I hope you are all enjoying the holiday season!

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Welcome to the Virtual Vegan Potluck – Artichoke and Roasted Garlic Bread!

Welcome to the Virtual Vegan Potluck! I’m so excited to be participating again and bringing you a yummy new bread recipe! If you just happened upon my blog and don’t know what the Virtual Vegan Potluck is, check it out! You can start at the beginning of the potluck at Vegan Bloggers Unite! To see the blog before mine in the potluck go back to Spontaneous Tomato. To see the blog after mine in the potluck go forward to Bite Me, I’m Vegan. Thanks to Annie from An Unrefined Vegan for all her hard work  organizing the potluck!

Now, on to the recipe! I decided to share my recipe for no-knead artichoke and roasted garlic bread! This is a perfect bread to eat on it’s own, with a little vegan butter, as a sandwich, or even with some vegan artichoke or spinach dip! It has a subtle, but present artichoke and roasted garlic flavor. You could also throw in some chopped olives if you want a stronger, punchier flavor.

Artichoke & Roasted Garlic Bread

This is a really simple no-knead recipe, that doesn’t take much time to prepare. It does take two days to actually make the bread, but most of that time is spent waiting for the bread to rise. There is little actual work involved. Here are a few tips before we get started.

  • Ideally you want to bake the bread in a pot meant for bread baking, such as a dutch oven. If you don’t have a dutch oven, you can use a regular pot with a lid, as long as it is safe in the oven at high temperatures. Take a look at this article for more info. My pots unfortunately have handles that aren’t metal so I didn’t want to risk them melting in the oven. I used a pizza pan and tin foil instead, which isn’t ideal, but it worked out pretty well. The crust still got nice and crispy. A dutch oven is on my wish list!
  • Baking bread with steam helps the bread form a nice crust. Placing a pan in the oven to preheat, and then adding water will create steam. For more info on how steam helps during bread baking, read this. You only need to leave the steaming water in the oven for the first 10 minutes of baking.
  • The bread rises for 16-20 hours, so plan out when you want to bake the bread and prep the dough accordingly. I made my dough at 11am so my bread baking window was 3am to 7am. I ended up having to wake up early to bake the bread, which wasn’t a big deal, but it’s good to do some quick math and think out your timing first!

Artichoke & Roasted Garlic Bread

Ingredients:

3/4 tsp active dry yeast
1 tsp sugar
1 1/2 cups water (divided)
3 cups of bread flour
1 tsp salt
1 can of artichoke hearts packed in water
1 head of roasted garlic

Directions for Roasted Garlic:

  • Prep your roasted garlic ahead of time. I made mine the day before so it was cool enough to touch when I was making the dough. Preheat the oven to 400°.
  • Cut the top off of a whole head of garlic.
  • Place the garlic on a piece of tin foil and drizzle a little olive oil on top. Wrap the tinfoil around it and place it in the oven for 35 to 45 minutes. The garlic will look a little browned when it’s finished.
  • Once they’re done and cooled, you can store the garlic in the fridge until you’re ready to add it to the dough.

Directions for the Bread Dough:

  • In a small bowl, combine the yeast and sugar. Add 1/2 cup of warm, but not too hot, water. Let this sit for about 5-10 minutes to allow the yeast to proof.
  • While you’re waiting, drain the artichoke hearts very well and chop them into small pieces. Squeeze the roasted garlic cloves out of the head of garlic. They should pop out pretty easily. Mash up the garlic cloves.
  • In a large bowl, combine the flour, salt, proofed yeast mixture, and the remaining water (which should be lukewarm). Stir the mixture until it just starts to pull together, then add in the chopped artichokes and roasted garlic. Stir until well combined. This is a no-knead dough, so it’s okay that the dough is stickier and wetter than a kneaded dough would be.
  • Cover the dough with a clean dishtowel and allow it to rise for 16-20 hours.

Before and After Rising

  • When it’s close to done rising, preheat your oven to 475°. Place an empty metal pan on the bottom shelf of the oven to preheat. Once the oven is hot, you will place water into the pan to create steam, so make sure it’s deep enough to hold water.
  • Roll your dough out onto a generously floured surface. Fold it over a couple times to form a loaf. Sprinkle flour on top of the loaf and slice a vent into the loaf. Place the loaf in a dutch oven, an oven-safe pot with a lid, or on a pan covered with tin foil (see note above).
  • Carefully pour some water into the pan on the bottom shelf, and place your bread on the top shelf (see note above).
  • After 10 minutes of baking, carefully remove the pan of water. Allow the bread to keep baking covered for another 20 minutes, then remove the foil or lid and bake for 20 more minutes (50 minutes total baking time).
  • Remove the bread from the oven and allow it to cool. Enjoy!

I hope you enjoyed the recipe and that you’ll stop by The Vegan Kat again sometime! To continue on in the Virtual Vegan Potluck click the links below!

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New Felt Ornaments!

The Virtual Vegan Potluck is tomorrow! I hope you’ll all come back and check out my contribution to the bread category. It’s definitely a yummy one. In the meantime, I couldn’t wait to share the new ornaments that I’ve been making with you!

Felt Ornaments

After venturing into making little stuffed creatures, like the elephant cat toys in my previous post, I’ve gotten a bit hooked on creating new patterns. Since the holidays are coming up, I thought it would be fun to turn these little stuffed creations into ornaments. I will now have these cuties with me at my craft shows, and I can post some on Etsy if you are interested in purchasing them from afar. I currently have elephants, owls, raccoons, foxes, gnomes, fish, and a Santa Claus. I hope to work on some new designs in the coming weeks. As a side note, these ornaments are vegan and are not made of wool. The felt is made of recycled plastic bottles, so they’re “green” too! It has a very soft feel to it, and it’s nice to work with!

Tomorrow I will be at the Rancocas Valley Regional High School Fall Crafter’s Marketplace in Mount Holly, NJ. The show goes from 9-3. If you’re in the area, stop by! It’s a great time to pick out some gifts for the holidays! As always, you can also find pendants on my Etsy shop, The Creative Kat, and I’m happy to post other pendants, earrings, bracelets, and ornaments on request.

International Quilt Festival Quilt Scene Magazine – Elephant Cat Toy Pattern!

My family is definitely made up of cat lovers with seven cats between three households. I like to make handmade gifts, so last year I decided to make some little catnip toys as stocking stuffers for the holidays. I made a few different designs, a fish, a mouse, a turtle, and an elephant. After much convincing, I got Zoe to briefly pose with one. The cats really do love playing with these, but they are not as fond of a chunky DSLR aimed in their direction!

Elephant Cat Toy

The little elephants turned out so cute that I decided to submit the pattern to the annual International Quilt Festival Quilt Scene magazine and…it was accepted! The magazine was recently released and is available for purchase on Interweave. The pattern can be found on Page 70.

Elephant Cat Toy

These little elephants are really easy to make and are a perfect gift for anyone with a cat. They only require basic sewing skills, so it’s an easy project even if you’re new to sewing. They’re a great way to use up scraps, and only require minimal materials.

Elephant Cat Toy

The magazine has lots of other cute projects including a Hexagon mini-quilt by Malka Dubrawsky, a knitting needle case by Rosemarie Deboer, a quilted table topper by Erin Daniels, and lots more. This is the first pattern that I’ve had published, and I’m looking forward to developing and submitting more ideas in the future!

And, on another note, I’ll be taking part in the Virtual Vegan Potluck again which is coming up on November 16th. The deadline to sign up as a participant is tomorrow, November 9th. It’s always a lot of fun to see what everyone posts, and it brings the vegan blogging community together. If you want to join in, sign up now!

Vegan Shoofly Pie

My girlfriend, Laura, grew up in Central Pennsylvania, and she has PA Dutch roots going back to the 1600’s. Her favorite pie is Shoofly pie which is a traditional PA Dutch recipe featuring molasses. I had never had shoofly pie before, but wanted to try making a vegan shoofly pie like the ones she had growing up. There are different variations on the shoofly pie including wet bottom and dry bottom. Laura said this pie is very similar to the ones she grew up with and that it falls somewhere between a wet bottom and a dry bottom shoofly pie.

Shoofly Pie

Having never had shoofly pie before, it tasted similar to gingerbread minus the ginger since the molasses bottom and crumb topping merge and create a cake-y layer in the middle. Although pies are usually best warm, I actually liked this pie better after it sat in the fridge for a day or two. The molasses firm up and I like the texture after the layers have settled a bit. This makes it a perfect recipe to make a day ahead of time for Thanksgiving or Christmas! The molasses give it a flavor that just seems to fit with the fall/winter months when gingerbread, gingersnaps and other recipes with molasses are popular.

Shoofly Pie

Before we get to the recipe, I also wanted to share a list of upcoming craft shows where I will be selling my handmade fused glass including pendants, earrings, bracelets, pins, and ornaments. My brother, Don Morrison, will also be at these shows with me selling his fused glass and metal jewelry and glass dishes. It would be great to see you at a show! If you don’t live in the area, check out the jewelry I have posted on my Etsy Shop – The Creative Kat. I have many more pendants, earrings, and bracelets than I can list on Etsy, so if there’s something in particular that you’re looking for or you want to see other colors or designs, let me know!

K.Morrison.Flyer

And now, back to the Shoofly pie!

Ingredients:

Pie Crust – make a full batch – you won’t need all of it, but half a batch wasn’t quite enough
1 1/4 cups flour
3 Tbsp Earth Balance vegan butter
3/4 cup brown sugar
1 tsp baking soda
2/3 cup boiling water
3/4 cup molasses
1 1/2 tsp Ener-G Egg Replacer Powder + 2 Tbsp warm water

Directions:

  • Prepare the pie crust following this recipe. Place the dough in the refrigerator for an hour before assembling the pie.
  • Preheat the oven to 375°.
  • Roll out the pie crust on a floured surface to about 1/4 inch thick. Place it in the pie plate, remove the excess dough, and crimp the edges. Set aside.
  • Break the vegan butter into small chunks. Prepare the crumb topping by combining the flour, brown sugar, and butter. You can use a stand mixer or mix it by hand using a pastry cutter. Mix it until it starts to stick together and look crumbly. Over-mixing will turn it into dough, so keep an eye on it.
  • Whisk together the Ener-G Egg Replacer powder and warm water and set aside. Bring the water and baking soda to a boil. Remove from heat and whisk in the molasses and egg replacer mixture.
  • Pour the molasses filling into the crust. Then sprinkle the crumb topping evenly over the filling. Most of the crumb will sink into the molasses filling, but some will stay dry on top. This is what creates the layers of molasses, cake-y middle, and crumb top.
  • Bake the pie for 45-55 minutes. Let it cool and serve warm or cold based on your preference. Enjoy!

Craft Show Photos and Nectarine Citrus Bean Salad Recipe!

I have a really yummy recipe to share with you, but first… last weekend my brother and I did our first craft fair together, and I wanted to share some photos! It went well and we both sold some of our pendants, earrings, and bracelets.

Table Display

On Saturday, we’ll be at the Hightstown Hometown Harvest Fair, and we have many more shows booked for November and December.

Kathryn's PendantsI will definitely be busy this fall making pendants, bracelets, and earrings, but it’s a great creative outlet, so I’m happy to be busy!

Kathryn's Earrings

Most of the items we had for sale were fused glass jewelry, but my brother also makes copper clay earrings, fused glass dishes, and enameled jewelry which are all really pretty!

Don's Jewelry

You can see how he makes the copper jewelry here. I haven’t tried making those myself, but it looks like a fun process that I would love to try sometime.

Don's Pendants

As I mentioned in my last post, if you can’t make it out to one of the shows, but are still interested in purchasing jewelry, I do list items on my Etsy shop under the username The Creative Kat. I will continue to add more jewelry, but can’t possibly list everything on Etsy (I make a lot of pendants!). However, if there’s something specific you’re looking for, or even general colors or styles that you’d like to see listed, I would be happy to make pendants in those styles/colors and add those listings for you.

Kathryn's Bracelets

And now, on to the recipe! I made this a little while back while nectarines were in season. If you can still find ripe nectarines near you, this is a really yummy and unique take on a bean salad! The addition of nectarine and citrus provides an unexpected, but really flavorful and slightly sweet addition to the typical bean salad. This would be a perfect dish to bring to a pot luck or to make when having friends or family over!

Bean Salad

Bean Salad Ingredients:

3 stalks of celery
1 yellow pepper
1 nectarine
1/4 cup cilantro
1 can kidney beans
1 can chickpeas
1/4 cup corn (fresh cut off the cob or frozen)

Dressing Ingredients:

2 limes
1 lemon
1 Tbsp spicy mustard
2 Tbsp olive oil
salt and pepper to taste
2 Tbsp agave

Directions:

  • Chop the celery, yellow pepper, nectarine, and cilantro and place them in a mixing bowl. Drain and rinse the kidney beans and chickpeas and add them to the bowl along with the corn. Stir until everything is evenly distributed.
  • Juice the limes and lemon and pour the juice into a separate bowl. Add the mustard, olive oil, salt and pepper, and agave. Whisk up all the dressing ingredients until well combined.
  • Pour the dressing over the other ingredients in the mixing bowl. Toss so everything is coated. Serve cold and enjoy!

 

Handmade Fused Glass Pendants – New Etsy Shop!

I mentioned in my last post that I’m going to start selling my jewelry at craft shows, and today is my first one! I’m really excited to be starting this adventure at the TCNJ Community Fest in Ewing NJ! My brother, Don Morrison, and I will be there selling handmade glass jewelry including pendants, earrings, and bracelets.

I’m also hoping to sell hand dyed textiles, scarves in particular, but I don’t have them ready for this show. If you happen to be in the area, you should stop by. There are supposed to be quite a few vendors there! My brother and I will also be attending the Hometown Harvest Fair in Hightstown, NJ on October 12 and other craft fairs throughout the fall.

If you can’t make it out to a craft fair, I’ve started listing some of my pendants in my Etsy shop. It’s the creative side of The Vegan Kat…The Creative Kat! I have many more pendants than I’m able to list on Etsy, so if you like what you see, but are looking for a certain color or design, let me know. I can post other pendants or earrings based on what you’re interested in.

All of these pendants are handmade fused glass. They’re created by cutting out shapes in glass, choosing color combinations, arranging a design, and building up multiple layers of glass. Then the glass gets fused in a kiln and becomes a pendant!

Photo By: Don Morrison

Photo By: Don Morrison

I love playing with color and design, so it’s a really fun way to make little pieces of art to share with people! I hope you can stop by a craft fair sometime, or that you’ll check out my Etsy page and share if you like the pendants!