Canada: The housing market has stabilized in October
On a seasonally adjusted basis, home sales increased 1.3% from September to October, the first monthly gains in eight months. Despite this growth in sales, this should not be seen as the beginning of an upward trend, but more like a stabilization of the market, with sales now 35.6% below their February level. With the rate hike expected by the Bank of Canada in December, the resale market could even experience some further declines, in the coming months and remains at a level of activity well below its historical average. It should also be noted that the real estate market has stabilized or rebounded in the majority of Canadian provinces, with decreases recorded only in Quebec and Newfoundland.
On the supply side, this is the first time in four months that new listings are up with an increase of 2.2% from September to October. Despite the increase in sales, the increase in new listings allowed supply to accumulate, resulting in the number of months of inventory increasing from 3.7 to 3.8 in October. However, we are not yet seeing a large influx of sellers at this time, so supply is still very low on a historical basis and market conditions are still pointing in the direction of a “favourable to sellers” market. This situation is also present in the majority of Canadian provinces, while only B.C. and Manitoba close to indicating a “favourable to buyers” market.
Chocolate and avocados never looked so good together
(NC) Avowhat? You read that right, the secret ingredient in this silky chocolate pie is an unsuspected fruit: an avocado from Mexico! With its creamy, butter-like texture, it lightens up this chocolatey dessert. Decorated with a coconut whipped cream, there are more than enough reasons to have another slice!
Avocado Chocolate Pie
Prep time: 1 hour
Cook time: 30–35 minutes
Serves: 6-8
Ingredients
Crust
1 ½ cups (375 ml) chocolatey cookie crumbs
5 tbsp (75 ml) butter, melted
Filling
1 medium ripe avocado from Mexico
1 (14 oz / 354 ml) can of condensed milk
4 oz (125 g) of cream cheese, room temperature (1/2 stick)
1 tbsp (15 ml) juice of lemon
1 tbsp (15 ml) juice of lime
4 oz (125 g) dark chocolate
¼ cup (60 ml) coconut flakes for garnish
Coconut whipped cream
1 (14 oz / 354 ml) can coconut milk refrigerated for at least 24 hours
3 tbsp (45 ml) powdered sugar
1 tsp (5 ml) vanilla extract
Directions
Coconut whipped cream
Carefully open coconut milk can and set aside all the solid coconut milk. Do not use the water at the bottom of the can.
Pour the coconut milk in a stand mixer and whisk with the sugar and vanilla until light and fluffy and medium peaks form. Use immediately or keep in a sealed container in refrigerator till ready to use. (It can always be re-whipped just before use if it has gone too flat.)
Chocolate pie
Preheat oven to 400°F.
In a bowl, mix the chocolatey cookie crumbs with the melted butter.
Press crumbs into the bottom and sides of a 9” pie plate or spring form pan.
In a blender, mix the avocado, condensed milk, cream cheese and citrus juices until well blended.
In a double boiler on the stove, heat the chocolate until fully melted and set aside to cool slightly.
Fold the avocado mixture gently into the chocolate, incorporating well to get a uniform brown colour. Pour mixture onto crust.
Bake pie at 400°F for 5 minutes and then turn down the heat to 350°F and bake for an additional 30 minutes or until the middle is just set when you shake the pan slightly. Cool completely.
Garnish with fresh coconut whipped cream and top with coconut flakes if desired!
Source: National Bank of Canada