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Tax Saving Tips for Students!
You may be eligible to claim the following tax credits while you are going to school.
- Interest on Student Loans
- Public Transit Passes
- Childcare
- Tuition Fees, Education Amount and Textbook Amount
TAX TIP - School bus fees are non-deductable but monthly or annual Public Transit Passes are!
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NEW for Teachers!
A new Teacher and Early Childhood Educators School Supply Tax Credit will be introduced for 2016. This refundable tax credit is based on amounts up to $1000 of eligible supplies approved by your employer.
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Time for a Raise?
The minimum wage has increased as of Sep 15, 2016 in BC by 40 cents to
$10.85 per Hour
$9.60 for Liquor Servers
In order to deal with the challenges of the minimum wage on these businesses, the province has reduced the small business tax rate.
click here for the full story
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Lawyers versus Accountants
3rd Annual Blood Drive
It’s that time again for the Accountants (and family and co-workers of accountants) to kick some lawyer butt for a great cause. From October 15 th through November 30 th we are asking all qualified donors to donate blood and help save lives.
The Accountants won the 1 st year, Lawyers the 2 nd year… who will win this year??
Location: 1865 Dilworth Drive (across from Sears next to BMO)
Eligibility: https://blood.ca/en/blood/abcs-eligibility
For more information contact either Gayle at gayle.voyer@blood.ca or Sarah at sarah@aries-accounting.com
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Ingredients
- 1 3/4 cup all-purpose flour
- 3/4 cups packed brown sugar
- 1 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 cup chopped walnut half
- 2 eggs
- 3/4 cups canned pumpkin puree
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
Maple Cream Cheese Spread:
- 1/2 pkg (8oz/250 g pkg) cream cheese softened
- 1/2 pkg (8oz/250 g pkg) light cream cheese softened
- 1 tablespoon icing sugar
- 1 tablespoon maple syrup
- 1/4 teaspoon vanilla
Method
Line 12 muffin cups with paper liners or grease; set aside.
In large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg; mix in 1/4 cup (50 mL) of the walnuts.
In separate bowl, whisk together eggs, pumpkin puree oil and vanilla; pour over dry ingredients. Stir just until dry ingredients are moistened.
Spoon into prepared muffin cups. Sprinkle with remaining walnuts. Bake in centre of 375°F (190°C) oven until golden and tops are firm to the touch, 20 to 25 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container at room temperature for up to 2 days or wrap each in plastic wrap and freeze in airtight container for up to 2 weeks.)
Maple Cream Cheese Spread: In bowl, beat cream cheese until light; beat in icing sugar, maple syrup and vanilla until blended. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve muffins with spread.
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Sheepish Jokes
Where do sheeps take a bath?
In a baaaa-th tub!
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