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Let the countdown to Halloween begin. Have you found your costume? Many of you are already in the Halloween spirit by getting out decoration and turning your home into a haunted house. Adorning your space with pumpkins, cobwebs, spiders, bats, scarecrows (oh my), you may also want to add some nicely themed treats to the scary ambience. Here are some beautiful themed desserts for the scary holiday to check out:
Pumpkin Cheesecake Bar (Recipe adapted from MyRecipes.com)
- 20 crème-filled chocolate sandwich cookies
- 2 1/2 tablespoons unsalted butter, melted
- 2 8-oz. packages cream cheese, at room temperature
- 1 cup sugar
- 1 cup canned pumpkin puree
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
1. Preheat oven to 350ºF. Line an 8-inch-square pan with foil so that foil overhangs sides. Mist with cooking spray.
2. Make crust: Process cookies in food processor until ground. Pulse in butter. Press evenly into pan. Bake until firm, 10 to 12 minutes. Cool slightly.
3. Make filling: With an electric mixer on medium speed, beat cream cheese and sugar until smooth, about 2 minutes. Beat in pumpkin, then eggs, 1 at a time. Beat in vanilla, flour, spice and salt until just combined.
4. Pour mixture into pan. Put pan on a large rimmed baking sheet; place in oven. Pour hot water into baking sheet until it's nearly filled. Bake until cheesecake is set around edges but jiggles slightly in center, 40 to 45 minutes. Remove pan from sheet; cool completely on rack. Cover with plastic wrap. Chill until firm, at least 3 hours.
Note: Pipe whipped cream onto bars in a circular motion. Use mini chocolate chips for eyes.
Cinnamon Candy Corn Cookie Pops (receipe adapted from Rachael Ray)
- 1 cup unsalted butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1 large egg
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 18 wooden popsicle sticks
- candy corn for topping
1. Preheat oven to 350 degrees. Line two baking sheets with parchment or a Silpat liner.
2. In the bowl of an electric mixer, cream together butter and sugars on low speed. Add in egg and vanilla. In another bowl, combine flour, baking soda, cinnamon and salt. Add flour mixture to butter mixture until dough comes together, about 1 minutes. Roll dough into walnut sized balls place onto prepared baking sheets, about 2 inches apart (cookies won’t spread much).
3. Top each ball of dough with one candy corn and press slightly to flatten. Gently insert popsicle sticks into each ball. Bake for 8-10 minutes. Allow cookies to cool on baking sheets before removing with a thin spatula.
Note: As you can see, I used some whole wheat flour in this recipe but I assure you, I wasn’t trying to make these healthy. Truth be told, I ran out of white flour so I gave these a try with a small amount of wheat flour. Luckily, they tasted great! Feel free to use all white flour in this recipe, just don’t use more than 1/2 cup of wheat flour for these. The texture will not be the same
Poison Apples (recipe adapted from Martha Stewart)
- 15 Lady apples
- 3/4 cup coarsely chopped pistachios
- Vegetable oil cooking spray, for baking sheet
- 1 1/2 cups sugar
- 1/2 cup corn syrup
- 1/2 cup heavy cream, room temperature
- 2 ounces bittersweet chocolate (preferably 61 percent cacao), melted and slightly cooled
- Poke a hole into stem end of each apple, and insert a clean 5-inch twig, small dowel, or skewer into each hole. Set pistachios on a plate. Lightly coat a baking sheet with cooking spray.
- Place sugar and corn syrup in a medium, heavy-bottomed saucepan over medium-high heat. Cook, stirring occasionally with a wooden spoon, until mixture is dark gold, about 15 minutes. Remove from heat, and slowly drizzle in heavy cream, stirring vigorously. Let stand for 5 minutes.
- Dip 1 apple into caramel to coat bottom third, and remove immediately, allowing excess to drip off bottom. Dip caramel-coated apple into pistachios, using your fingers to help nuts stick to caramel. Transfer coated apple to oiled baking sheet, nut side down. Repeat with remaining apples, caramel, and pistachios. Let apples stand until set, about 30 minutes.
- Place melted chocolate in a re-sealable plastic bag. Snip off the tip of one bottom corner to form a very small hole. Holding 1 apple by the twig, drizzle lines of chocolate onto apple, and let stand until chocolate is set, 5 to 10 minutes. Repeat with remaining apples and chocolate.
Do you have the proper tools to make these themed-desserts? Or need an upgrade? Check out the latest from Future Shop:
This KitchenAid Artisan Stand mixer features a tilting head and 325 Watts of power. 10 speed control harnesses the power of the durable, direct-drive transmission, letting you achieve just the right level of viscosity with little to no effort. It comes complete with a coated flat beater, dough hook wire whip and pouring shield.
The Cuisinart Power Advantage 7-Speed Hand Mixer flawlessly and easily mixes even the heaviest ingredients. From dense cookie dough to whipped cream, the powerful motor with automatic feedback can perform any mixing task. And the precision touchpad with digital display shifts speeds with just one touch!
Made of white durable porcelain, the Luxury casserole brings elegance to the table with its subtle free-form edges, rounded corners and artistic handles. Ideal for oven to table serving in both formal and casual settings.
Clear, durable cover makes it easy to take desserts and keep them fresh at home. The size is 11 x 15 x 2 in deep.