Candy Corn Mocktails

Candy Corn Mocktails

Candy Corn Mocktails

Candy Corn Mocktails

INGREDIENTS

¼ cup sugar

Red Vines Original Red Licorice Twists, ends trimmed

4 cups ice cubes

2 cups orange soda

2 cups lemon-lime sports drink

2 cups zero sugar white sports drink

01. Step One – Dip Glass Rim in Sugar

Pour a few tablespoons of water on a plate and dip the rim of a drinking glass in the water. Fill another plate with sugar and dip the rim in the sugar.

Turn the glass right-side up and add a Red Vines Original Red Licorice Twist. Then fill the glass to the top with ice.

Dip Rim in Sugar

02. Step Two – Add Orange Soda and Lemon-Lime

Slowly pour in ½ cup orange soda, followed by ½ cup lemon-lime sports drink and ½ cup zero sugar sports drink.

The combination of the ice and slowly pouring will help keep the colors from blending. To maintain the layered effect, do not stir. Enjoy!

Add Orange Soda and Lemon-Lime
Candy Corn Mocktail Animated Image

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Frankenstein Grape Pastries

Frankenstein Grape Pastries

Frankenstein Grape Pastries

Frankenstein Grape Pastries

INGREDIENTS

2 Refrigerated pie crusts

½ cup Grape jelly

1 Egg

2 tbsp Water

½ cup Vanilla frosting

2 Drops green food coloring

12 Candy eyeballs

Black icing

Purple sprinkles or crushed chocolate cookies

2 RED VINES® Grape Twists cut into 12 ½-inch pieces

01. Step One

Preheat your oven to 375F degrees.

02. Step Two

Unroll the pie crusts and flatten with a rolling pin. Use a pizza cutter or a knife to square off the edges. Cut the crusts into equal rectangles. Tear away the scraps and roll the crust flat to cut more rectangles. You should end up with 12 rectangles total.

03. Step Three

Make an egg wash by whisking an egg with 2 tablespoons of water in a small bowl.

04. Step Four

Set half of the pie crust rectangles on a baking sheet lined with parchment paper. Add a spoonful of grape jelly to the center of the rectangles. Then brush the edges with egg wash.

05. Step Five

Brush the edges of the other six pie crust rectangles with egg wash. Lay them on top of the jelly topped pie crusts with the egg wash side facing down.

06. Step Six

Use a fork to crimp and seal the edges of the two pie crust rectangles together. Brush the top of each pastry with egg wash and prick each with a fork a few times. Bake for 15 minutes, or until the tops of the pastries are light golden and slightly crisp. Transfer the pastries to a cooling rack.

07. Step Seven

Scoop the vanilla frosting into a bowl and stir in a few drops of green food coloring. When the pastries are cool, spread the top of each with the green frosting. Add two candy eyeballs to each pastry. Draw on the eyebrows and mouth with black icing and coat the top half inch of each pastry with purple sprinkles or crushed chocolate cookies.

08. Step Eight

Place two Red Vines Grape Twist pieces on either side of the pastry just below the mouth. Serve immediately.

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Spider Web Mini Cheesecakes

Spider Web Mini Cheesecakes

Spider Web Mini Cheesecakes

Spooky Spiderweb Mini Cheesecakes

INGREDIENTS

12 chocolate sandwich cookies, crushed in a food processor

2 tablespoons butter, melted

1 8-oz package of cream cheese, softened

¼ cup plain greek yogurt

¼ cup sugar

1 teaspoon vanilla extract

1 egg

12 Red Vines Original Red Licorice Twists, chopped into pieces

½ cup water

½ cup vanilla frosting

01. Step One – Bake Crushed Cookies

Preheat your oven to 350F degrees and line a muffin tin with cupcake liners.

Combine the crushed cookies and melted butter in a bowl and mix. Add a heaping tablespoon to each muffin tin slot and use a spoon or your fingers to press down. Bake for 6 minutes, then set aside to cool.

Crushed Cookies in Cupcake Pan

02. Step Two – Make Cheesecake Filling and Red Vines Topping

Meanwhile, combine the cream cheese, greek yogurt, sugar, and vanilla extract in a large bowl and beat at medium speed until completely smooth. Add the egg and beat on low until just combined; do not overmix.

Divide the cheesecake filling between the muffin tin slots and set aside.

In a small skillet, combine the Red Vines Original Red Licorice Twists and ¼ cup of water and bring to a simmer over medium-low heat. Stir frequently, adding more water as needed to prevent the candy from sticking to the pan. Continue to simmer the Red Vines until sticky and soft, about 15 minutes. Remove from heat.

Cheesecake mix

03. Step Three – Create Spider Web Toppings

Place the vanilla frosting in a large bowl along with the melted Red Vines. Beat on high until completely smooth. If any large chunks remain, transfer the mixture to a blender or food processor and blend. Scoop the frosting into a piping bag fitted with a small tip.

To create spider webs, make a spiral on top of each cheesecake – it’s okay if they’re not perfect. Then use a toothpick to make lines, dragging the Red Vines frosting from the center of the cheesecake outwards.

Spider Web Topping

04. Step Four – Bake Mini Cheesecakes

Bake the mini cheesecakes for 18 to 20 minutes, until just the center of each cheesecake jiggles when you shake the muffin tin.

Cool on a wire rack for an hour, then transfer the mini cheesecakes to the fridge to chill for at least 6 hours, or overnight.

Bake Mini Cheesecakes

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Fluffy Pancakes with Grape Drizzle

Fluffy Pancakes with Grape Drizzle

Fluffy Pancakes with Grape Drizzle

Fluffy Pancakes with Grape Drizzle

INGREDIENTS

1 RED VINES® Grape Twists chopped into small pieces

1 cup Water, divided

1 tbsp Honey

Pinch of salt

1 cup Flour

2 tsp Baking powder

1 tbsp Sugar

1 cup Milk

1 Egg

½ tsp Vanilla extract

2 tbsp Grapeseed oil

Cooking spray

Sliced banana and blueberries, for topping

01. Step One

 

Combine the Red Vines Grape Twists and ¼ cup of water in a saucepan. Bring to a simmer over low heat, stirring frequently to prevent the candy from sticking. When the liquid has cooked off, add ½ cup of water and continue to simmer until the Grape Twists are very soft, about 15 minutes. Remove from heat.

02. Step Two

 

Scoop the melted Grape Twists into a blender and add ¼ cup water, 1 tablespoon of honey, and a pinch of salt. Blend until the mixture is smooth. Set aside.

03. Step Three

To make the pancakes, add the flour, baking powder, sugar, and salt to a large mixing bowl and whisk to combine.

04. Step Four

 

In a separate bowl, combine the milk, egg, vanilla extract, and oil and whisk to combine. Pour the wet ingredients into the dry ingredients and stir until the batter is lump-free.

05. Step Five

 

Mist a skillet with cooking spray and warm over medium heat. Pour a quarter cup of batter into the skillet and cook until small bubbles appear and burst on the top of the pancake, about 2 minutes. Flip and cook another 1 to 2 minutes, until golden brown on both sides. Repeat with the remaining batter.

06. Step Six

 

Transfer a stack of pancakes to a plate and drizzle with Red Vines® Grape Twists syrup. Garnish with sliced banana and blueberries.

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Low Sugar Chocolate Mousse

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Low Sugar Chocolate Mousse

INGREDIENTS

¼ cup Semisweet chocolate chips or pieces

2 Avocados

¼ cup + 2 tablespoons cacao powder

1 tbsp Honey or agave

1 tsp Vanilla extract

3 tbsp Coconut cream

¼ tsp Salt

Sugar free whipped cream, for topping

RED VINES® Sugar Free Strawberry chopped into small pieces, for topping

Fresh raspberries, for topping

01. Step One

 

Place the chocolate chips or chocolate pieces in a microwave safe bowl. Microwave for 30 seconds, then stir until completely smooth. Place the avocados, melted chocolate, cacao powder, honey, vanilla extract, coconut cream, and salt in the bowl of a food processor.

02. Step Two

 

Blend the ingredients until silky smooth. Taste for chocolate, sweetness, and salt. Add more cacao powder for more chocolate flavor, more honey for sweetness, or a pinch more salt to amplify the flavors.

03. Step Three

Scoop the chocolate mousse into two small bowls and refrigerate for at least one hour to thicken up. Meanwhile, make the sugar free whipped cream. Pour the heavy whipping cream and vanilla extract into a large mixing bowl. Beat with an electric mixer on medium speed until peaks form, about 5 to 6 minutes.

04. Step Four

 

Add a spoonful of whipped cream to each bowl of chocolate mousse. Top with Red Vines Sugar Free pieces and fresh raspberries.

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Whole Grain Waffles with Berry Compote

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Whole Grain Waffles with Berry Compote

INGREDIENTS

1¾ cups whole wheat flour

3 tablespoons sugar

1½ tablespoons baking powder

¼ teaspoon salt

1½ cups of almond milk

2 eggs

2 tablespoons melted butter

½ teaspoon vanilla extract

BERRY COMPOTE & TOPPINGS:

1 pound of strawberries, stems removed and chopped

1 6-oz. carton of raspberries

1 tablespoon water

Peanut butter or almond butter, for drizzling

Red Vines Made Simple Berry Twists, chopped into pieces, for topping

01. Step One – Make Berry Compote

 

Preheat your waffle iron.

Start making the berry compote by combining the strawberries, raspberries, and water in a saucepan. Warm over medium-low heat and let the berries simmer, about 10 minutes, while you make the waffle batter. When the berries are soft and the mixture is syrupy, remove from heat.

Berry Compote

02. Step Two – Make Waffle Batter

 

Combine the whole wheat flour, sugar, baking powder, and salt in a large mixing bowl and whisk.

In a separate bowl, beat the eggs. Add the almond milk, melted butter, and vanilla extract and stir to combine. Pour the wet ingredients into the dry ingredients and whisk until just blended.

Waffle Batter

03. Step Three – Cook Waffles Until Golden and Crisp

Preheat your oven to 200°F. Ladle some of the batter into your waffle iron and cook until golden and crisp (the exact cooking time will depend on your waffle iron).

Transfer the waffle to a cooling rack while you make the rest of the waffles. Place the rack in the oven to keep the waffles warm until you’re ready to serve.

Waffles

04. Step Four – Add Toppings and Enjoy

 

Slice the waffles into triangles and arrange on a large serving platter or divide between individual plates.

Drizzle the waffles with your favorite nut butter and spoon some of the berry compote on top. Sprinkle with Red Vines Made Simple Berry Twists pieces. Enjoy!

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