Skip to main content

Featured

5 Things to Know Today — June 11, 2026

  The Bank of Canada confirmed its fifth straight rate hold yesterday, oil slipped back toward $89 a barrel after fresh U.S. strikes on Iran, and Canada Post workers officially have a new contract. Here is what every Canadian needs to know heading into Wednesday. 1 of 5 — Interest Rates Bank of Canada holds at 2.25% — for the fifth time in a row The Bank of Canada kept its benchmark interest rate unchanged at 2.25% on June 10, marking five consecutive holds since late 2025. Governor Tiff Macklem said the central bank is trying to balance two opposing forces: inflation pushed higher by elevated energy costs from the Middle East war, and an economy that has barely grown in recent quarters. "Economic weakness combined with rising inflation is a dilemma for monetary policy," Macklem told reporters, adding that holding the rate "balances those risks" for now. What it means for you: Variable-rate mortgage holders and borrowers with lines of credit get another month of pa...
Post a Comment
Read more

article

Labels

Snowball Cookies:

 Here is  healthy holiday recipe that you can try:

 These cookies are made with just 6 ingredients and are perfect for the holiday season. 



        Ingredients

  • 1 cup finely ground almond flour
  • 3 Tablespoons softened organic butter, ghee or vegan butter 
  • 5 –6 Tablespoons organic confectioners’ sugar, divided*
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • ⅓ cup finely chopped pecan


    Instructions

    1. Preheat the oven to 325°F.

    2. Line a baking sheet with parchment paper or use a non-stick baking sheet.

    3. Mix almond flour, softened butter, 3 Tablespoons confectioners’ sugar, vanilla and salt in a small bowl until a cohesive dough forms. It will seem a little dry at first, but just keep mixing. Once combined, mix in chopped pecans. You can use your hands to help mix the pecans in if needed.

    4. Roll tablespoons of the dough into a ball and place on baking sheet about 1 inch apart. Bake the cookies for 20 minutes or until they start to turn light golden brown on the bottom.

    5. Remove from the oven and let cool on the pan for about 5 minutes. Transfer them to a rack to cool 10 minutes more. Place 2-3 Tablespoons confectioners’ sugar in a shallow bowl and roll each cookie until coated. Let cookies cool completely and enjoy.

    6. Store any leftover cookies in the fridge for up to 1 week or in the freezer for up to a month.



Labels:

Comments

Post a Comment