Old-Fashioned Oatmeal Chocolate Chip Cookies

We’re sharing a recipe today that brings us back to our childhood. To a time when cookies were simple and delicious and no one thought to put salted caramel, Oreos, or Halloween candy in them ?

There is, of course, a time for such treats, but there is something beautifully nostalgic about making a recipe that has been made for years, and reminiscing about old memories and times gone by. These oatmeal chocolate chip cookies definitely fit the bill, and are made with a recipe that has been passed down and much loved by everyone who’s tried them!

Full disclosure: This recipe uses vegetable shortening instead of butter. We know, we know, but remember what we were talking about with times gone by? Back in the day shortening was regularly used in baking and to be honest, it produces a lovely flavour and texture to these cookies. Feel free to substitute the shortening with butter if you absolutely must, but we would definitely advise sticking to the original ingredients!

The other ingredients that comprise these cookies are basic, everyday, kitchen staples. Oatmeal, brown sugar, a bit of flaked coconut, and a shockingly little amount of chocolate chips. Let us tell you, we were totally tempted to add more chocolate chips! Half a cup?! That’s craziness! But we found that the decrease in the amount of chocolate chips really let the oatmeal component of the cookies shine.

To us, these cookies are similar in sentiment to digestive or tea biscuits. They are not overly sweet, would be perfect with a cup of tea, and are the perfect combination of chewy and crunchy.

Baking from vintage recipes can be so fun! We highly suggest that you take a taste of the past and make these cookies!

Old-Fashioned Oatmeal Chocolate Chip Cookies


1 cup ( 220 g) vegetable shortening

1 3/4 cup (219 g) all-purpose flour

2 cups (177 g) old-fashioned oats

1 cup (212 g) light brown sugar, packed

1/2 cup sweetened-flaked coconut

1/2 teaspoon baking soda

1/4 cup water

1/2 cup chocolate chips


  1. Start by preheating your oven to 350 degrees F.
  2. In a large bowl, beat together the shortening and brown sugar. In a small bowl, dissolve the baking soda into the water and then add to the mixture as well.
  3. Add the flour, old-fashioned oats, and coconut, and mix again until combined.
  4. Add the chocolate chips and stir until evenly incorporated. Drop the dough by tablespoonfuls onto a parchment-lined baking sheet then bake in the oven for 10-12 minutes.
  5. Let cool on the baking sheet for 5 minutes then, transfer to a wire cooling rack to cool completely. Enjoy!

Bourbon Glazed Pumpkin Spiced Cinnamon Rolls

You guys… we baked you the most delicious fall dessert/snack/breakfast today. These cinnamon buns take things to a whole new level, and are definitely not for the faint of heart!

Cinnamon buns have been a long-standing tradition in our family and no Easter, Christmas, or birthday morning would be complete without them. They’re one of our favourite things to bake! Although we generally stick with more traditional recipes, we decided to branch out this time and make something a bit more seasonally relevant!

The dough for these cinnamon buns is enriched with butter, egg nog, and eggs and flavoured with pumpkin and the perfect blend of fall spices. This produces a dough that is so soft and tender that no one will be able to resist eating one!

We didn’t have any pre-made pumpkin pie spice on hand so instead we used this recipe from our friend Martha. All you need to do is combine the spices together in a bowl, and then measure out the amount required for the recipe. We halved Martha’s recipe, but if you have lots of pumpkin-spiced things to be made in your baking future, making the full recipe would be totally worthwhile!

These cinnamon buns are filled with more pumpkin, cinnamon, butter, and dark brown sugar to really play up the fall flavours. You could also substitute light brown sugar, but we like the extra molasses flavour that dark brown sugar brings things.

Finally, these gorgeous pieces of breakfast confectionary are topped with a bourbon glaze that will knock your socks off. To be honest, this is the first time that we’ve used bourbon in a glaze or baked goods, but it will definitely not be our last. The bourbon glaze makes these cinnamon buns special occasion worthy, and perfectly complements the spicy pumpkin goodness of the buns.

These cinnamon buns are ooey, gooey, soft, and everything that you could possibly want a cinnamon bun to be. The addition of pumpkin and spices makes them perfect for fall and the changing weather!

Go bake.

Bourbon Glazed Pumpkin Spiced Cinnamon Rolls


3 cups (380 g) all-purpose flour

1/3 cup (66 g) granulated sugar

2 1/4 teaspoons active dry yeast

1/3 cup egg nog (or milk; whole or 2%)

1/4 cup (57 g) unsalted butter

1/4 cup water, lukewarm

2 teaspoons vanilla extract

1/2 cup (116 g) pumpkin puree

1 large egg

2 teaspoons pumpkin pie spice

1/2 teaspoon ground cinnamon


6 tablespoons (84 g) salted butter, melted

3 tablespoons pumpkin puree

1/2 cup (106 g) dark brown sugar

1 1/2 teaspoons ground cinnamon

pinch of salt

Bourbon glaze:

1/2 cup bourbon

2 cups icing sugar

1 teaspoon vanilla extract


  1. In a large bowl, combine 2 cups (250 g) of the flour, granulated sugar, and the yeast.
  2. Place the egg nog and butter in a small pot and heat over low heat, just until the butter melts. Remove from the stovetop and let sit for 2 to 3 minutes, then stir in the water and vanilla extract.
  3. Add the milk and butter mixture to the dry ingredients and stir until well combine. Add the salt and the pumpkin puree and egg, beating well after each addition. Beat in the pumpkin pie spice and cinnamon.
  4. Add the remaining 1 cup (125 g) of flour, beating and mixing for another 2-3 minutes until the dough comes together again (we added an extra 2-3 Tbsp. of flour to achieve the right consistency). The dough should still be pretty sticky at this point. Transfer the dough into a bowl that has been sprayed with non-stick spray, cover with plastic wrap, and allow to rise for 1 hour.
  5. Make the filling. Whisk together the melted butter and pumpkin puree. After one hour, punch the dough down and turn onto a lightly floured surface. Roll it into a large rectangle, about 12-14 inches. Brush the dough with the melted butter pumpkin mixture, then sprinkle evenly with brown sugar and cinnamon.
  6. Roll up the dough starting at the shorter end, as tightly as possible, until you have a pinwheel of dough and filling. Cut the cylinder into 8 equal slices then place into a pie plate or other similar-sized baking dish that has been sprayed with non-stick spray. Cover with plastic wrap and let rise in a warm place again for 45 minutes.
  7. Preheat your oven to 350 degrees F. Place the pan in the oven and bake the cinnamon buns for 25-28 minutes until the tops are beginning to brown.
  8. Meanwhile, make the glaze. Place the bourbon in a saucepan and heat over medium-low heat. Cook until it reduces by about half, so you’re left with 1/4  cup of bourbon. Whisk together the bourbon, icing sugar, vanilla, and a pinch of salt until a smooth glaze forms.
  9. Once your buns are finished cooking, drizzle the glaze over them while they’re still warm. Enjoy!

Inspired by this recipe.

Myanmar – Hell on Earth

October 25th, 2017

Myanmar – Hell on Earth – A Brief History

Rohingya militants attacked security forces on August 25th, resulting in several fatalities. They, with the help of Buddhist nationalist mobs, burned down villages and killed an incredible number of Rohingya. The UN Human Rights Office believes that the military’s actions started prior to August 25th and were intended to drive out the Rohingya from the region.

Rohingya are considered foreigners to Myanmar, despite occupying the Rakhine State for several generations. Because they are labelled foreigners, they are not entitled to citizenship, they are denied basic human rights, and they are subjected to incredible torment and cultural and religious persecution.

What’s Going On

Bob Rae is now Canada’s Special Envoy to Myanmar in an effort to promote accountability for the alleged crimes of the Myanmar government and military forces. Canada and the United Nations have labelled Myanmar’s actions as ethnic cleansing of a minority segment. Over 600,000 Rohihgya have fled to Bangladesh to avoid persecution, torture, and further oppression.

Rohingya girls under the age of 18 years of age account for nearly 50% of all reported rape cases at the Medicins Sans Frontieres Kutupalong Health Facility’s Sexual and Reproductive Health Unit on the border of Bangladesh. This unit is a specialist clinic designed for survivors of sexual assault in Cox’s Bazar.

This health unit is currently treating children under the age of 10 for rape as a result of fleeing the violence in Myanmar. Medicins Sans Frontieres believes that the amount of reported cases is just fraction of those believed to have taken place since August 25th, as most survivors of these brutal assaults face cultural and practical barriers to accessing treatment.

Canadians’ Response to the Crisis

Canadians have voiced their concerns over the crisis and have called on the Canadian Government to revoke the Honorary Citizenship Status that was given to Myanmar’s State Counsellor, Aung San Suu Kyi, over a decade ago.

We hope that Bob Rae’s appointment to this position shines a light on the issues facing Myanmar and what actions might be done to influence the region’s military and government officials from continuing these despicable acts. We hope Canada’s involvement in the region is more than just a report written by Mr. Rae and his staff and a revocation of Suu Kyi’s Citizenship.


Check out our previous post here.


Spiced Honeycrisp Apple Cake

This is the motherload of cakes. Full of Honeycrisp apples, raisins, and pecans this cake screams autumn and warm, cozy, spicy goodness.

We have to admit we’re a bit obsessed with autumn fruit at the moment. So far, as of right now, we’ve made this and this with apples, and these lovelies with pears. Autumn produce is just so good right now that we don’t feel too bad bringing you one more recipe using it!

This cake brings together all sorts of fall flavours. Cinnamon, allspice, orange zest, apples, raisins, pecans. It’s the perfect cake to enjoy with a cup of coffee or tea on a chilly fall afternoon, but not so sweet that you couldn’t also enjoy it for breakfast (we promise it’s perfectly acceptable!).

It’s dense but not too dense, and has the perfect amount of caramely sweetness from the combination of white and brown sugar. You could definitely switch up the apples with something like a granny smith or gala as well.

You could also opt to omit the orange zest and allspice for an apple cake that is more traditionally flavoured. The raisins and pecans are also optional too, but they really do bring this cake to the next level from a flavour perspective.

If you’re in the market for a new everyday cake this is the perfect recipe to pull out this time of the year. It comes together with little fuss and is perfect when enjoyed between friends and family, but impressive enough to also be served to guests!

Go bake.

Spiced Honeycrisp Apple Cake


3 cups (390 g) all-purpose flour

1 1/2 cups vegetable oil (We used canola oil)

1 cup (201 g) granulated sugar

1 cup (212 g) light brown sugar, packed

zest of a small orange (about 1 teaspoon)

3 large eggs

1 teaspoon salt

1 teaspoon cinnamong

1/2 teasponn allspice

1 teaspoon baking soda

1 teaspoon vanilla

3 cups, peeled, cored and diced Honey Crisp apples (about 2 medium)

1 cup (112 g) pecans, chopped

1 cup (130 g) raisins


  1. Start by preheating your oven to 350 degrees F. Spray a bundt pan with non-stick spray.
  2. In a medium-sized bowl, whisk together your flour, salt, cinnamon, allspice, and baking soda.
  3. In a large bowl, beat together the oil, granulated sugar, brown sugar, and orange zest. Once combined, add the eggs and vanilla and beat until the mixture is creamy.
  4. Stir the dry ingredients into the wet ingredients and mix until about halfway combined. Add the raisins, pecans, and chopped apples and mix until fully combined.
  5. Transfer the mixture to the prepared pan. Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing the cake from the pan. Let cool completely (or as much as you can stand!), before slicing. Enjoy!

Inspired by this recipe.

Salted Caramel Coffee Chocolate Chip Bars


It feels like it has been raining here endlessly. When you live somewhere like the Pacific Northwest you come to rely heavily on the different distinctions between levels of precipitation. Is it just a shower? Is it sprinkling?  Is there light rain? You catch our drift.

Well, it has been full on raining. The forecast seems to alternate between either 100% chance of rain (it was correct) and a 90% chance of rain (this was also correct). We can’t complain too much though since we had a very dry summer!

Since it’s been so gloomy out we decided to bake something that was pure indulgence and fun. We stumbled across some salted caramel chips a little while ago (at Bulk Barn for those of you who live in Canada) and thought that now would be the perfect time to use. When combined with coffee, chocolate chips, and brown sugar they became absolutely divine.

It was tough to figure out a name for these bars. They are not really a blondie and they’re not really a cookie either, but somewhere in between. We stored ours in the fridge because it resulted in a chewy, almost fudge like consistency which we loved.

If you can’t find the salted caramel chips you could easily substitute them with an equal quantity of chocolate chips or butterscotch flavoured chips and come up with a bar as equally delicious. You could also throw in some nuts- pecans or walnuts would be fantastic! These bars are sure to create a little burst of sunshine in anyone’s rainy day!

Go bake.

Salted Caramel Coffee Chocolate Chip Bars


1 1/2 cups (188 g) all-purpose flour

1 1/2 teaspoons baking powder

12 tablespoons (171 g) salted butter, softened

1 1/2 cups (320 g) light brown sugar, packed

3/4 teaspoon salt

2 tablespoons instant coffee, dissolved in 2 Tbsp. warm water

1 large egg

1  1/2 tablespoons vanilla extract

1/2 cup (91 g) chocolate chips

1 cup (178 g) salted caramel chips


  1. Start by preheating your oven to 350 degrees F.  Line a  9 x 13-inch baking dish with parchment paper or tinfoil and then spray with non-stick spray. Set aside.
  2. In a medium bowl whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the butter and brown sugar. Add the egg, dissolved instant coffee, and vanilla and stir again until well combined.
  4. Add the dry ingredients to the wet ingredients and mix until just incorporated. Then, gently stir in the chocolate chips and salted caramel chips.
  5. Pour the batter into your prepared pan and smooth the top. Transfer the pan to your preheated oven and bake for 18-24 minutes, or until the blondies are golden brown and just beginning to form cracks.
  6. Place the pan on a wire cooling rack and let cool completely. When ready to serve, remove the parchment paper from the pan and cut into squares.  Enjoy!

*We found that storing these in he fridge provided the best texture, but they can also be stored at room temperature.

Inspired by this recipe.

The Liberal Tax Reform Plan Step Back

October 19th, 2017

The Liberal Tax Reform Plan Step Back

The Liberals have decided to step back on their ambitious tax reform plan for small businesses this week.

Bill Morneau, the Federal Finance Minister, has been unrelenting up until this point in trying to get his tax reform plan endorsed by Canadians. This has caused a huge problem for the Liberal’s popularity. The plan is terrible and Both Morneau and Trudeau have failed to answer questions during question period in the House. We suspect that Trudeau’s spending problem is directly tied to many of the reasons for this incredible tax reform proposal that impacts Canadian Small- and Medium-Sized Enterprises (SMEs). Canadian GDP is directly tied to small businesses and we believe that suppressing that growth will ultimately hurt the Canadian economy (go figure!).

What’s Being Done

Today, the government is appealing to the needs of Farmers and Fishers that would have restricted the conversion of income into capital gains. This aspect of the tax plan addresses the impact of what it means when small business owners in these industries seek to pass on their businesses to their children.

Morneau also decided to step back on his passive investment income proposal, which sparked huge controversy with business professionals nation-wide. The Liberals recently introduced a threshold for passive investment income of $50,000 per year to allow small business owners to save for retirement, as well as for other purposes – Thanks friend. We appreciate your ‘generosity’.

In a last-ditch effort to save face, the Liberals decided to stick with one of their campaign promises (We know, it shocked us too!!) and lower the small business tax rate from 10.5% to 9% – The catch is that the full effect won’t take place until 2019. The plan is to lower the tax rate from 10.5% to 10% on January 1st, 2018 and from 10% to 9% on January 1st, 2019.

Our Final Thought

The reason so many small business owners are up in arms over this controversial tax reform plan is because it seeks to harm the very group of Canadians that the Liberals promised to help. Small business owners employ more Canadians than all the largest firms, combined; so why stunt all this growth when the spending problem lies with the Government of Canada? Why make it harder for hardworking Canadians to make a living and save for retirement? Why stifle the ability for small businesses to pivot during tough times? Why make it harder for risk takers to take risk and make ends meet?

These are just some of the questions the Government has failed to answer adequately and Canadians expect more from the Liberals. Start answering your questions during question period and stop being a politician. Accountability is paramount and we expect our government to be ultimately accountable for the promises they make and the rules and regulations they put into action.


Check out our last post here.

Roasted Pear and Dark Chocolate Chunk Scones

Today we’re going to pair together an unlikely combination of ingredients. Pears and chocolate. We’re not sure why this pairing has not made it to the mainstream, but we’re hoping that you’ll give these scones a try and become a convert like us.

We unexpectedly came across some pears one evening when a neighbour stopped over with some overflow from her pear tree harvest. We didn’t complain.

Thankfully, a couple of years ago we stumbled across Deb’s recipe for Roasted Pear and Chocolate Chunk Scones and the recipe has been lingering in our minds ever since. We were as curious as we’re sure you are about what the combination of pear and dark chocolate tastes like. Spoiler alert: It’s a winning combination!

Roasting the pears allows for some of the moisture to be reduced and also intensifies the flavour of the pear. We found that using dark chocolate (at least 70%) cut down on some of the sweetness and made these perfectly palatable at breakfast time. Although, who are we kidding, we probably could have used milk chocolate and still eaten them for breakfast!

What did we change from Deb’s recipe?

  1. We upped the chocolate. Obviously. Chocolate tends to be sold in 100 g bars so rather that trying to painstakingly weigh out 85 g we just tossed the whole thing in.
  2. We got rid of the egg wash. To be honest, while it leaves a lovely shine on the scones that would be perfect if you were serving these to guests, it just wasn’t worth the hassle to us. You still end up with gorgeous, flavourful scones without it.
  3. We sprinkled with turbinado. We had to make up for the lack of egg wash somehow so we decided to sprinkle the tops of the scones with turbinado sugar (also known as Sugar in the Raw). It provides some sparkle and a bit of crunch to the final product.
  4. We used salted butter. This is standard in our kitchen. We know that baking purists will insist on using unsalted butter when baking to allow for maximum control of salt content, but we love the flavour when using salted butter and typically use it over unsalted butter whenever we bake.

Overall,  this is a delicious scone recipe to add to your fall baking repertoire and sure to leave whomever you share them with impressed by your amazing ability to combine flavours!

Go bake.

Roasted Pear and Dark Chocolate Chunk Scones


3 bosc pears (about 1 pound or 454 g- ours came closer to 500 g)

1 1/2 cups (190 g) all-purpose flour

1/4 cup (50 g) granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon sea salt

6 tablespoons (85 g) cold salted butter, cut into small cubes

1/4 cup heavy cream

1/3 cup (100g) dark chocolate, chopped (We used a 70% Lindt chocolate bar)

1 large egg

Tubinado sugar/Sugar in the Raw for sprinkling on top


  1. Start by preheating your oven to 375 degrees F. Peel and core the pears and cut them into 1-inch chunks. Line a large baking sheet with parchment paper. Arrange the pear chunks on the parchment in a single layer and roast until they feel dry to the touch and look a little browned underneath, about 20-22 minutes. Transfer the pear chunks to a plate and place in the fridge or the freezer to cool down until they’re lukewarm.
  2. Meanwhile, whisk the flour, baking powder, granulated sugar, and salt toghether in a large bowl. Add the cold butter and using a pastry cutter or two knives break up the butter into pea sized pieces.
  3. Add the pears, heavy cream, and egg and mix until just combined. Add the chococlate chunks and mix until evenly distributed.
  4. On a well floured counter, pat the dough out into a 6-inch round. Cut into 6 generous wedges and transfer to a baking sheet lined with parchment, placing them at least 2-inches apart.  Sprinkle each scone with a genours amount of turbinado sugar.
  5. Transfer the scones to the oven and bake until firm and golden, about 30 minutes. Transfer to a cooling rack to cool completely. Enjoy!

Inspired by this recipe.

Sweet and Spicy Chai Tea

Fall is definitely in the air. The mornings and evenings are crisper, the leaves are starting to turn colour and fall, and the day time high is having trouble reaching double digits (Celsius!).That means it is the perfect time for chai. We’ve made chai flavoured baked goods in the past, but now we’re taking it back to the original today!

Fun fact: Did you know that chai actually means tea? So when you say chai tea you’re actually saying “tea tea”? Anyways, we digress. Masala chai originated in India and is what most North Americans would consider to be chai with a mixture of black tea, spices and milk.

It’s actually surprisingly easy to make with fairly standard ingredients. Ginger, spices, milk, and black tea are the main components that go into it. We used an English Breakfast for ours but really any black tea would work. We also used cow’s milk but you could definitely substitute soy, almond, coconut, etc.

In addition to the traditional spices used (cinnamon, ginger, and cardamom), we also opted to add black peppercorns and fennel seeds for an added kick. You can leave them out and still end up with a delicious tea though or, if you’re feeling adventurous, you could experiment with adding spices like nutmeg, star anise, and whole cloves.

How ever you decided to make this tea, it’s sure to be a lovely addition to the chilly days of fall! Perfect when snuggled up in a warm blanket reading a book or after a fun day on the slopes!

Go make tea.

Sweet and Spicy Chai Tea


1 1/2- inch (about 28 g) piece fresh ginger, peeled and thinly sliced

1 3-inch cinnamon stick, lightly crushed with the flat side of a knife

6 black tea bags (we used Tazo English Breakfast)

14 green cardamom pods, lightly crushed

1/4 teaspoon fennel seeds

6 black peppercorns

2 3/4 cups milk (we used 2%)

1/4 cup agave syrup (honey or maple syrup could also be substituted)


  1. Start by combining the ginger, cinnamon, and 3 1/2 cups water in a large pot. Bring to a boil over medium-high heat, lower heat and simmer rapidly, stirring occasionally, until the liquid is reduced by a third and is very fragrant; about 20 minutes.
  2. Remove the pot from the heat and stir in the tea bags, cardamom, fennel seeds, and peppercorns and let steep for 2 minutes.
  3. Return the pot to medium-high heat and stir in milk and agave syrup. Cook, stirring occasionally and keeping a close watch, until the mixture begins to foam up and boil; about 5-8 minutes.
  4. Immediately remove from heat and let sit 5 minutes. Strain the chai through a fine-mesh sieve into a teapot or pitcher and serve. Enjoy!

Inspired by this recipe.

The Big 21st Century Satire

October 11th, 2017

The Big 21st Century Satire

Social Conflict Theory is

A Marxist-based social theory which argues that individuals and groups (social classes) within society interact on the basis of conflict rather than consensus.

This Marxist-based theory helps explain why we have so many of the rights we have today. We can thank some pivotal characters who paved the way for tolerance, freedom, and liberty. While we are no where close to where we need to be, we have made huge strides in combating hate displayed by racism, intolerance for sexual orientation, and suppressing women’s rights. With small groups and individuals taking a stand for basic human rights, we’ve gained greater acceptance for other ideological beliefs that fall outside of the once conventional religious norm.

Women’s rights, homophobia, and sexism are just a few of the many social injustices that Nellie McClung, Audre Lorde, Peter Tatchell, and other famous figures stood up to. These figures left a legacy behind them that we benefit from and take for granted every single day, With these productive uprisings, we’ve also seen the effects of unproductive uprisings that have induced hate, deceit, and fear.

Trump has excited the worst in people and has allowed fear, hate, and bigotry to rule the United States of America. Obviously, not all Americans are OK with Trump being their Commander in Chief, but that doesn’t change the fact that he’s there because America put him there. When a small group of people stand up for what they believe, in – anything’s possible – including putting an immoral human being into the Oval Office.

We’re sad to see our neighbors in such hardship, especially with all the recent issues that have tried and tested the United States over the last couple of months. Inclement weather, fire storms, domestic terrorism, and white supremacist groups, are just a few of the issues that have plagued the United Sates. It is during these hard times that American values are put to the test and real change occurs; however, when your Commander in Chief puts more time into his twitter campaigns about the National Football League and corporate taxes, instead of rallying the communities affected by these incredible tragedies, there’s something seriously wrong.

While it may only take one person or a small group of passionate individuals to change the world, it takes just as few to destroy it. We’re closely watching the impeachment meter and hope that the United States of America decides this reality TV star is unfit to be president.

Here’s a clip we found interesting, that we’re sure you’ll enjoy too!

Check out our last post here.

Fargo the CEO!

October 4th, 2017

Fargo the CEO!

Elizabeth Warren, the US Senator who called for the firing of the previous Wells Fargo CEO, is now asking for the resignation of Tim Sloan, the current CEO of Wells Fargo. In her words, “Wells Fargo is not going to change with you in charge”.

With the fine levied last year at $180M and the firm’s agreement to pay $140M to settle a class action lawsuit, you’d think the bank would have implemented measures to fundamentally change the way they do business, but it seems as though it’s just not doing enough!

Wells Fargo admitted in August this year that approximately 3.5 million accounts may have been created for customers without their knowledge or permission over the course of 8 years, more than what the bank previously stated.

Tim Sloan stated that the most serious issues were limited to the retail banking unit.

We’ll see how this story develops over the coming weeks and months!

For the full BBC Article, click here.

King of Good Times

You’d think with a title like “King of Good Times” that you’d be hearing about a great story! One that’s full of optimism and happiness… well, no. Read on. This gent has some serious problems!

For those of you who do not know the “King of Good Times”, his name is Vijay Mallya. Vijay Mallya has been called the Richard Branson of India.

The “King of Good Times” is facing new money laundering charges.  He came under fire in 2016 for leaving India after defaulting on bank loan payments on debt reaching up to $1bn.

Vijay Mallya denies any wrongdoing and rejects claims that he left India to avoid paying his debts.

Here’s some more information on Mr. Mallya.

For the full BBC Article, click here.

Trumpty Dumpty Had a Great Fall… AGAIN

Just when you thought Goofy couldn’t get any goofier, Trump said this…

Watch the full clip:

That, the President of the United States is able to compare disasters and tragedies, for those of you that did not know, is a special privilege of the Office of the United States. The U.S. President just compared the tragic natural disaster and death count in Puerto Rico to the disaster that occurred as a result of Hurricane Katrina… Why not line up all the victims of the tragedy and slap them across the face, Trump? Oh wait… you kind of already did that. Good move Dumpty!

For shame!

View the Full CNN Article here.


Check out our last post here.