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Kobo Aura H2O Review

The Kobo Aura H2O is a high-end eReader with an advantage over Amazon's Kindles. Here's our full review...
Should I Buy The Kobo Aura H2O?
There are a few disadvantages to the Aura H2O that are important to note, such as processing power and unresponsive interface. Processing is quite slow and menus, settings and controls take a bit longer to display.
You can also see faint after-effects of previous images, pages or texts when you flip to the next page, though this is also common in Kindles
Overall, what sets the Kobo Aura H2O apart from its competitors is its water resistance. This device is the only one of its kind to be able to withstand 1m of water for 30 minutes.
The waterproof feature does, however, come with a cost - literally. At £149.99 it is £40 more than the Kindle Paperwhite, which can’t take a dip but is less expensive and more responsive than the Aura.
If you’re sold by the waterproof feature and willing to invest a tad more, then the Aura H2O is a solid competitor to …

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Sticky Toffee Pudding with Maple Sauce


This is a healthier version of the gooey-rich sticky toffee pudding recipe served in the winter at Joanne Chang's Asian restaurant Myers+Chang in Boston. Lightly sweetened with maple syrup, the cake is chock-full of rich, naturally sweet dates. Adapted from Baking with Less Sugar by Joanne Chang (Chronicle Books, 2015).

Nutrition Profile
  • Nut-Free
  • Soy-Free
  • High Fiber
  • Low Sodium
  • Vegetarian

Ingredients
  • 1 cup chopped pitted Medjool dates (12-16 dates)
  • ½ teaspoon baking soda
  • ½ cup hot water
  • ¾ cup white whole-wheat flour
  • ½ cup all-purpose flour
  • 3 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 4 tablespoons unsalted butter ( ½ stick), melted and cooled
  • 2 large eggs
Pete and Gerry's 
Organic Eggs Organic 
Cage Free Large 
Grade AA Eggs 12 Ct
$3.99 for 1 item
Thru 03/14

Maple Sauce
  • 8 tablespoons unsalted butter (1 stick), at room temperature
  • ¼ cup pure maple syrup, at room temperature
  • ¼ cup heavy cream, heated until barely warm
Preparation
Active - 30 m
Ready In - 2 h
  1. Preheat oven to 350°F. Butter and flour an 8-inch round cake pan and line the bottom with parchment paper. 
  2. Place dates and baking soda in a small bowl; add hot water and stir to dissolve the soda. Let sit, stirring occasionally, for 10 to 15 minutes to soften the dates. 
  3. Transfer the date mixture to a food processor or blender and process until smooth. Add whole-wheat flour, all-purpose flour, 3 tablespoons maple syrup, vanilla, baking powder and salt; process until well mixed. Add 4 tablespoons melted cooled butter and eggs; process until well mixed. Pour the batter into the prepared pan. 
  4. Bake the cake until it is golden brown and springs back when you press it in the center, 25 to 35 minutes. 
  5. To prepare maple sauce: Whisk butter and syrup in a medium bowl until well combined. Slowly whisk in cream. Let stand at room temperature as the cake bakes. 
  6. Place the cake pan on a wire rack. Spread about a third of the maple sauce over the cake. Let cool completely. 
  7. To serve, line a plate with parchment paper. Invert the cooled cake onto the parchment, then quickly invert it right-side up onto a serving plate. Serve with the remaining maple sauce.
  • To make ahead: Refrigerate sauce (Step 5) for up to 1 week; gently reheat by submerging the container in a bowl of warm water.
  • Equipment: 8-inch round cake pan, parchment paper
Nutrition Information
  • Serving size: 1 slice cake & 1 tablespoon sauce each
  • Per serving: 274 calories; 14 g fat(9 g sat); 2 g fiber; 36 g carbohydrates; 3 g protein; 23 mcg folate; 68 mg cholesterol; 23 g sugars; 7 g added sugars; 509 IU vitamin A; 0 mg vitamin C; 62 mg calcium; 2 mg iron; 157 mg sodium; 227 mg potassium
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 1 fruit, ½ other carbohydrate, 2½ fat



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