Terry’s Beard Balm



Beard Balm 1


Shea Butter: Rich in vitamins and minerals. It helps with dry, itchy, flaky skin
Coconut Oil: Reduces inflammation and locks in moisture
Sweet Almond Oil: Reduces skin inflammation
Jojoba: Closely mimics human oil, and is easily absorbed
Beeswax: Adds texture and hold to beard


  • 3 Tablespoons of Sweet Almond Oil
  • 5 Tablespoons of Coconut Oil
  • 3 Tablespoons of Jojoba Oil
  • 1/2 cup or 8 Tablespoons of Shea Butter
  • 4 Tablespoons of Bees Wax

Beard Balm 2Directions

  1. Put 2 inches of water into a large pan and gently heat
  2. Put each oil and the beeswax into separate heat proof containers and heat til melted
  3. In a heat proof measuring cup begin to measure liquidised oils and beeswax and continue to heat gently
  4. After all the oils and beeswax are added, stir gently and pour into heat proof containers (I used three 6 oz metal containers)
  5. Allow to cool and store with a lid


Beard Balm 3To use

Take a little of your Beard Balm between fingers and allow the oil to melt in your palm. Rub into your beard and underlying skin. Comb your beard and voila.



Walnut Cream Cake (Egyptian Cake)



Walnut Cake


Sponge Cakewrks4me_terry_tested-11

  • 1/2 cup of ground walnuts
  • 3 tablespoons sugar
  • Pinch of salt
  • 1 1/2 tablespoons of flour
  • 1 tsp lemon juice
  • 3 large egg whites

First Cream (Vanilla)

  • 4 tablespoons of corn starch
  • 1 cup of butter (room temperature)
  • 2 teaspoons of vanilla extract
  • 1 cup of sugar
  • 8 egg yolks (Remaining from the sponge cake layer)
  • 2 cups of whole milk

Second Cream

  • 1 1/2 cups of whipping cream
  • 1 cup of sugar
  • 1 1/2 cups walnuts

Walnut Cake 2


Sponge Cake

  1. In a 9″ spring pan line bottom with parchment paper (set aside)
  2. Preheat oven to 325 degrees F
  3. In a cool bowl, put in the egg whites, a pinch of salt and lemon juice, then beat until light and fluffy
  4. Add sugar a little at a time while beating and until the whites are stiff and glossy
  5. Sprinkle flour on top and carefully fold in with a spatula
  6. Add the ground walnuts and fold in
  7. Pour into the bottom of the spring pan and put in the oven for 12-15 minutes
  8. Remove and run a knife around the edges to remove and let cool
  9. Repeat recipe to make 3 additional sponge cakes

First Cream (Vanilla Cream)

Step 1

  1. In a pot put eggs yolks then add corn starch a little at a time and whisk together til blended
  2. Add milk and sugar and continue to blend til smooth
  3. Put pot on stove over medium heat and continue to stir til it get thick
  4. Take off stove and add vanilla extract and mix
  5. Cover with plastic wrap and let cool

Step 2

  1. Put butter in a bowl and whip with mixer will light and fluffy
  2. Add First Cream (Vanilla Cream) by spoon a little at a time and continue to whip with electric mixer

Second Cream

  1. Put sugar in a fry pan and gently heat will sugar has melted and become amber in colour
  2. Add the walnuts and stir til walnuts are covered with sugar syrup
  3. Pour onto a silicon mat and let cool completely (note: do not touch as the syrup is very hot)
  4. When cool, put the mixture into a food processor and pulse til fine
  5. Meanwhile in a bowl, whip the heavy whipping cream til stiff
  6. Fold in the walnut mixture (keep some walnut mixture for decoration)


  1. Put a layer of sponge cake on a cake plate (remember to remove parchment paper from each sponge cake layer)
  2. Spread a generous layer of First Cream (Vanilla Cream) over the sponge cake
  3. Then spread a layer of Second Cream
  4. Put a second sponge layer on top of the cream layers and repeat putting the First and Second Creams on top
  5. Repeat with third sponge cake and cream layers
  6. Put last sponge cake on top of cream layers and cover with remaining First Cream (Vanilla Cream)
  7. With the Second Cream, cover the sides of the cake
  8. Decorate the top by piping some additional whipped cream or second cream and sprinkle with remaining fine walnut mixture

Put in the refrigerator and enjoy

Original Source




Death by Chocolate Bundt Cake


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Death by chocolate cake


  • 2 cups of flourwrks4me_terry_tested-11
  • 1 3/4 cups of sugar
  • 1 1/2 teaspoons of baking soda
  • 1 cup of unsalted butter
  • 1/3 cup of cocoa powder
  • 1 cup of water
  • 1/2 tsp of salt
  • 2 large eggs
  • 1/2 cup sour cream (or use yogurt, cream, buttermilk)
  • 1 teaspoon vanilla

Death by chocolate cake 2


  • 4 ounces of dark chocolate
  • 1/2 cup of whipping cream


  1. Preheat oven to 350 degrees F
  2. Combine flour, sugar and baking soda into a bowl
  3. Put butter in pan and melt over medium heat, add cocoa powder, water and salt and heat till butter is melted and everything is incorporated (use a whisk)
  4. Make a well into the flour mixture pour in 1/2 of the cocoa mixture and whisk. Add remaining chocolate mixture and continue to stir
  5. Add one egg at a time and then the vanilla and finally the sour cream. Mix well with a whisk and pour into a oil sprayed silicon bundt pan preferably. Put the bundt pan on a cookie sheet and put in preheated oven
  6. Bake for 50 minutes and test with a wooden skewer
  7. Remove from oven and cool on a wire rack

To make Ganache

  1. Heat whipping cream  in a microwave til very hot
  2. Pour whipping cream over chocolate and stir til smooth and glossy
  3. Pour over top of cake

Serve and enjoy

Original recipe


Strawberry Mousse Cake


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Strawberry mousse cake


  • 1 (28 oz) Gelatin powder
  • 30 grams of boiling water
  • 135 grams digestive cookies
  • 40 grams of melted butter
  • 450 grams of whipping cream
  • 60 grams of sugar
  • 1 teaspoons of vanilla
  • Lady Finger6-8 Giant Lady Fingers (ie Milano brand)
  • Half strawberries for lining the sides of the springform pan (see photo above)
  • Strawberries pieces for middle
  • Sliced Strawberries for decoration of top

Strawberry mousse cake 2

Start by making Strawberry Purée

  • 3 tablespoons of sugar
  • 300 grams of frozen or fresh strawberries
  • 3 tablespoons of cold water
  • 1 tablespoon of lemon juice
  • 9″ springform pan
  • 28 grams of gelatin powder
  • 30 grams of boiled water


  1. Prepare gelatin by adding 30 grams of boiled water to 1 (28 gram) package of Gelatin in a heat proof bowl
  2. Let sit for 10 minutes

Continue to make the rest of the cake 


  1. Put Digestive cookies in a plastic zip bag and crush
  2. Put into a bowl
  3. Add 40 grans of melted butter
  4. Press into the bottom of a 9″ springform pan
  5. Take the strawberry halves and arrange them along along the bottom and touching the sides of the pan facing out (see photo above)


  1. Put 300 grams of frozen or fresh strawberries in a food processor and dice
  2. Put strawberries, lemon juice and sugar in a pot
  3. Heat on low heat
  4. Add gelatin to warm strawberries
  5. Bring to a boil and simmer for 5 minutes
  6. Make sure the strawberries are a purée or use a hand blender to smooth it out
  7. Cool down as the purée will be added to the whipped cream mixture


  1. In a cool bowl add 450 grams of whipping cream
  2. Whip cream with a mixer until soft peaks form
  3. Add the 60 grams of sugar and the 2 teaspoons of vanilla  a little at a time until peaks are glossy


Fold the cooled strawberry purée into the whipped cream and mix carefully


  1. Pour half of the mouse mixture into the bottom of the springform pan
  2. Layer the soft lady fingers on top the mousse mixture
    (if using hard lady fingers dip the both sides into some milk with a little vanilla in it)
  3. Add a small amount of mousse and then add the diced strawberries as a layer
  4. Add the remaining strawberry mousse mixture and spread the top flat

Step 6

  1. Arrange sliced strawberries starting from the outside in rows.
  2. For the second row start the strawberries row by layering strawberries over the first row and offset them between the first row strawberries
  3. Continue with additional rows and finish with a single whole strawberry in the middle (check photo above)


Cool overnight to set

Serve cold and enjoy




Baked Brie or Camembert

Baked Brie


  •  Brie or Camembert
  • 1 White onion
  • 1/2 cup of Cranberries
  • Drizzel of Maple Syrup (you can also use your favourite table syrup including low sugar
  • Pad of butter for frying


  1. Put brie or cambembert into a brie baker, small pyrex with lid any other microwave or oven safe container
  2. Slice onions and put into a frypan with butter and fry until translucent
  3. Put in cranberries and drizzle with maple syrup
  4. Pour over brie or camembert
  5. When ready for serving put into a microwave for 1-2 minutes or until cheese is soft.
    Or bake in an oven at 350 degrees F for 15-20 minutes depending on the size of the cheese ring
  6. When ready, spread over sliced pieces of baguette bread (If you are low carb serve with sliced apples or pears, flaxseed crackers or cucumber sticks.




OMG The Best Low Carb Chocolate Chip Cookie EVER!


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Walnut Chocolate Chip Cookies

I have been trying everything to make a low carb, low sugar chocolate chip cookie. I’ve tried every combination of almond flour and coconut flour, even a combination of nut flours and regular flours, but couldn’t come close. So I went back to square one and started with things I like to make a great tasting, great texture and chewy and crunchy cookie. So I started making the batter and when I finished, I tasted the mixture….I realized that this might be the real thing as I enjoyed eating just the batter. Try it, I’m certain you’ll love it as much as I do. Remember nuts are used in this recipe so make sure to let people know in case they have a nut allergy.


  • 1 cup of finely ground walnuts (I put them in my food processor)
  • 1/4 cup of coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthium gum (adds texture)
  • 1/2 cup sweetener (I use a Splenda or Truvia Baking Blend or “Fling Brand Sweetener. Note: Truvia Baking Blend and “Zing” both have sugar so choose accordingly). Others prefer Swerve or Natvia, so use your favourite sugar substitute, but make sure it’s one that’s OK for baking.
  • 1/2 cup butter (softened)
  • 1 egg (room temperature)
  • 2 teaspoons of vanilla
  • 2 ounces of 90% dark chocolate (chopped into small pieces)
    The darker the chocolate the less sugar (see below)
  • 1/3 cup of chopped walnut pieces
  • 1 1/2 teaspoon instant coffee (this gives a smoother flavour)


  1. Preheat oven to 350 degrees F.
  2. Put butter and sugar substitute into a food processor or into a bowl and cream together
  3. Add your ground walnuts “flour”, coconut flour, baking soda, baking powder, salt, xanthium gum, instant coffee and mix until well blended
  4. Then add the wet ingredients (egg and vanilla) and blend till smooth
  5. Fold in the chocolate pieces and chopped walnuts
  6. Spoon onto a cookie sheet lined with parchment paper or silicon baking sheet
  7. Bake for 8-10 minutes in the middle of the oven (because nuts can burn, check often)
  8. Remove from oven and put cookies onto a cooling rack

Note: Because these are nut based they do not have as long a shelf life as normal cookies, but they are so delicious they probably won’t say around long anyways.



Rosé Wines


Rose Wines

When it comes to wines, one can be a little intimidated with all the choices, being red, white, cabernet, malbec, sauvignon, European vs North American vs South American, and the list goes on.

I have found that a happy medium and a wine that goes with any dish or just for sipping is a rosé. However some vineyards say they are offering a rosé but it actually is a pino grigio or a mix to red and white wines. The truth is a rosé is not a mixture but is made from the must (juice) of the same grape varieties which are left in contact with the skin of the grapes for only a few hours. This gives its delicate colouring.

The importance of rosé was not lost when Angelina Jolie and Brad Pitt at their vineyard “Miraval”. Here they offer 2 wine wines, a red and a rosé called Miraval Rosé.

Angelina Jolie and Brad Pitt have made the rosé even more popular by offering their Mirival Rosé at their vineyard in France along with 2 white wines, and a red.


Beef Stroganoff


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Beef Stroganoff


  • 1 1/2  to 2 pounds round steak, cut into thin strips
  • All-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium onion, sliced
  • 8 ounces fresh mushrooms, sliced
  • 1 (10 3/4-ounce) can beef broth
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 1 teaspoon garlic powder
  • 1 cup sour cream
  • Salt and black pepper
  • Cooked egg noodles


  1. Cut Beef into thin strips and put into a bowl
  2. Sprinkle with salt and pepper and add the garlic powder and mix
  3. In a fry pan add oil and brown meat, then put into a slow cooker
  4. Add onions to pan and brown lightly, add them to the slow cooker
  5. Add beef broth and mushroom soup to slow cooker
  6. Cook on low for 6 hours or until tender
  7. 1/2 hour before serving fry mushrooms in butter and add to slower cooker along with the sour cream
  8. Serve over cooked noodles with a dollop of sour cream




No Bake Cherrio Bars


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Cheerio Bars


  • 2 cups of semi-sweet chocolate chips
  • 3/4 cup of peanut butter
  • 4 cups of Cheerios™ (I use Multigrain Cheerios™)


  1. Place semi-sweet chocolate chips and peanut butter in a large microwave save  bowl and heat at 30 seconds until chips are melted
  2. Pour over the Cheerios™ and mix until completely coated
  3. Spread the mixture into a parchment lined pan (or pre-buttered). Refrigerate until chilled and cut into bars and serve


Options: You can use other varieties of Cheerios™ or Cheerio type cerials, such as Chocolate, Gluten-Free, Honey-Nut

Original Recipe