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5 Things to Know Today: Hot U.S. Inflation, BoC Hike Odds, Loonie Slump (Oct. 15)

  Canadian Money Brief | Thursday, October 15, 2026 A hotter-than-expected U.S. inflation print rattled markets Wednesday, just as Canadians wait on their own CPI and a Bank of Canada decision. Here are the five things that matter to your wallet today. 1. Hot U.S. inflation knocks the TSX down 1.1% U.S. consumer prices rose 3.7% in September from a year earlier (up from 3.4% in August), with a 0.6% monthly jump, the biggest in five months; core inflation rose to 2.6% from 2.4%, per the Labor Department. Gasoline jumped 9.1% in the month. CME FedWatch odds of a Fed hike at the Oct. 27-28 meeting roughly doubled but sit near 50-50. The S&P/TSX Composite fell 399.52 points (-1.11%) to 35,584.46 Wednesday, ending a three-day win streak; basic materials sank 4.33%, and all six big banks finished lower. The Nasdaq lost 1.88%. What it means for you: Higher U.S. rates tend to pull Canadian bond yields up too, and that is what fixed mortgage rates follow. If you have a renewal coming,...
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Snowball Cookies:

 Here is  healthy holiday recipe that you can try:

 These cookies are made with just 6 ingredients and are perfect for the holiday season. 



        Ingredients

  • 1 cup finely ground almond flour
  • 3 Tablespoons softened organic butter, ghee or vegan butter 
  • 5 –6 Tablespoons organic confectioners’ sugar, divided*
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
  • ⅓ cup finely chopped pecan


    Instructions

    1. Preheat the oven to 325°F.

    2. Line a baking sheet with parchment paper or use a non-stick baking sheet.

    3. Mix almond flour, softened butter, 3 Tablespoons confectioners’ sugar, vanilla and salt in a small bowl until a cohesive dough forms. It will seem a little dry at first, but just keep mixing. Once combined, mix in chopped pecans. You can use your hands to help mix the pecans in if needed.

    4. Roll tablespoons of the dough into a ball and place on baking sheet about 1 inch apart. Bake the cookies for 20 minutes or until they start to turn light golden brown on the bottom.

    5. Remove from the oven and let cool on the pan for about 5 minutes. Transfer them to a rack to cool 10 minutes more. Place 2-3 Tablespoons confectioners’ sugar in a shallow bowl and roll each cookie until coated. Let cookies cool completely and enjoy.

    6. Store any leftover cookies in the fridge for up to 1 week or in the freezer for up to a month.



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