Create this long-lasting autumn centrepiece using a faux craft pumpkin and on-trend hardy succulents.
1. Gather your materials: faux pumpkin, pencil, hot craft knife (we used the Walnut Hollow Professional HotKnife from amazon.ca), plastic container to fit inside the pumpkin (a lunch container from a dollar store works like a charm!), potting soil and several small succulents.
2. Using the pencil, draw a line around the stem of the pumpkin, ensuring that the circle is wide enough for the succulents.
3. Using the hot knife (it will cut smoothly through the plastic pumpkin) or a sharp knife (if you don't have a hot knife on hand), cut out the opening.
4. Set the plastic container upside down inside the pumpkin. This will provide a raised surface for the succulents.
5. Fill the pumpkin with potting soil, leaving room in the centre.
6. Plant the succulents in the pumpkin, adding more soil if necessary. Happy Thanksgiving!
To pull off your best Thanksgiving yet, visit our ultimate Thanksgiving dinner guide.
The Ultimate Chocolate Chip Cookies Credits: James Tse Source: Canadian Living Magazine: September 2015
From ultra classic to new flavour combinations, we're sharing our very favourite chocolate chip cookie recipes.
Our best-in-class take on this classic treat has a buttery flavour, a chewy centre and a subtly crisp exterior. Oh, and you can tweak the recipe to make them crisp or soft, too.
Two buttery chocolate chip cookie doughs—one with an extra hit of chocolate—are baked together to make these scrumptious cookies.
Sneaking this wholesome ancient grain into a beloved oatmeal cookie is easier than you think. With just a hint of flavour and a light crunch, it blends in with the oatmeal and adds extra nutrition to a sweet snack. The cookies will turn out little softer and cakier than usual.
Canadian Living has published many chocolate chip recipes, but founding food editor Carol Ferguson's recipe, with a punchy hit of vanilla, is the standout.
Kids of all ages will love topping these chocolate chip–studded dark chocolate cookies with even more chocolate. It's a delicious, messy good time. Drizzle the chocolate using a resealable plastic bag with one corner snipped off, or just dip a fork in the chocolate and wiggle it over the cookies for a simple and fun alternative.
A chewy, buttery centre and crisp edge make this the ultimate oatmeal cookie. Quick-cooking rolled oats are the key to the well-loved, homey texture, so be sure to avoid instant oats, which will cause the cookies to spread too much.
The buttery-rich flavour of the macadamia nuts adds to the sweetness of these easy and classic drop cookies. The dough can be portioned and frozen to thaw and bake another day, making freshly baked cookies a possibility at any time.
These blueberry-studded cookies are a staff favourite at Canadian Living headquarters. Finely ground almonds replace some of the flour in the dough, adding extra nutty flavour.
These cookies may look intricate, but they couldn't be simpler to make. To create the green centres, place a log of the mint dough over top of the chocolate dough, and roll up. So easy!
Sweet chocolate chips and crunchy toffee bits give these buttery cookies a festive touch.
Rich dark chocolate and fragrant orange zest make these cookies ultra-sophisticated. Cardamom adds an aromatic note, but if you don't have any on hand, you can simply leave it out.
This straightforward recipe for the classic cookie has been in Canadian Living's recipe archive for decades. For a larger cookie, simply double the amount of dough per cookie and increase the baking time by a couple of minutes.
You will need to make this three times in order to have enough to make the fireplace. Bake and work with one sheet at a time, while it's still warm, cutting out the pieces for the fireplace. Once cooled, these cookie sheets are too brittle to cut smoothly.
To mark this milestone, the iconic brand launched the IKEA Then & Now exhibit at the Design Exchange, in Toronto this week. We recently sat down with Marcus Engman, head of design, to talk about his role at IKEA and his vision for the future.
Sarah Gunn: What changes have you implemented as head of design?
Marcus Engman: I like IKEA to be a curiosity-driven company, which is why we started short-term collections and collaborations. I don’t choose people to work with first—I choose topics. When we find a topic that we want to investigate, or are curious about, we go and seek out the best people to work with.
SG: Are there any upcoming collaborations you can tell us about?
ME: We don’t just work with product designers and fashion designers. Now we’ve started collaborations with three different universities around the world. It’s a little bit of a different approach that I want to try out.
SG: Do you have a favourite IKEA product?
ME: We’re redoing the Klippan sofa every year with different collections because we think it’s such an iconic piece. It has an important history for me because my father designed it. It was the first sofa designed for families with kids. We had one at home and he forced us to play on it to see if it worked.
SG: Would you consider re-launching any vintage IKEA pieces?
ME: Yes, you’re going to be the first one that hears this! We had a “golden era” of design at IKEA in the ‘80s. We’re researching products that we had in the range (and products that never made it) for a possible collection.
We're crossing our fingers that this Jarpen wire chair makes a comeback!
The IKEA Then & Now exhibit runs until October 30th at the Design Exchange. From the 1970s to today, take a stroll through their evolution of design, and relive your youth by diving into the ball pit!
Crunchy-Top Blueberry Muffins <br /> Photography by Mark Burstyn Credits: Crunchy-Top Blueberry Muffins <br /> Photography by Mark Burstyn