Low Sugar Strawberry Shortcakes

Low Sugar Strawberry Shortcakes

Low Sugar Strawberry Shortcakes

Low Sugar Strawberry Shortcakes

INGREDIENTS

BISCUITS:

2 cups all purpose flour

1 tablespoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

1 tablespoon sugar

5 tablespoons unsalted butter, frozen

1 cup heavy cream

STRAWBERRIES:

1 pound of strawberries, hulled and quartered

1 tablespoon sugar

1 package Red Vines, Sugar-Free, Strawberry Licorice Twists, chopped into 1/2-inch pieces

WHIPPED CREAM:

1 cup heavy cream

½ teaspoon vanilla extract

01. Step One – Combine Ingredients and Prepare Biscuits

 

Combine the strawberries, sugar, and Red Vines, Sugar-Free, Strawberry Twists in a bowl and stir. Set aside at room temperature while you prepare the biscuits.

Preheat your oven to 425°F and line a baking sheet with parchment paper. Place a large mixing bowl in the freezer (you’ll use it to make the whipped cream later).

Combine Strawberry Ingredients

02. Step Two – Make Dough and Cut Into Circles

 

Combine the flour, baking powder, baking soda, salt, and sugar in a large bowl. Remove the butter from the freezer and shred it on a box grater or cut into small pieces. Mix the butter into the dry ingredients, then add the cream.

Transfer the dough to a clean work surface and use your hands to work the dough together. Flatten the dough, then fold it in half and then in half again. Flatten once more into a 1-inch thick slab and use a biscuit cutter to cut the dough into circles. Use the scraps to create additional biscuits until you have 12.

Make Dough

03. Step Three – Bake Biscuits and Make Whipped Cream

Place the biscuits ½ inch apart on the baking sheet and pop it in the oven. Bake for 12 minutes, or until golden brown.

While the biscuits bake, make the whipped cream. Remove the mixing bowl from the freezer and pour in the cream and vanilla extract. Use a hand mixer on medium speed to whip the cream until you see soft peaks, about 2 minutes.

Bake Biscuits

04. Step Four – Top with Strawberries and Whipped Cream

 

Remove the biscuits from the oven and transfer to a cooling rack.

When cool, slice the biscuits in half crosswise and add a scoop of the strawberry mixture followed by a dollop of whipped cream.

Top with the remaining biscuit half and add more strawberries and whipped cream.

Top with Strawberries and Whipped Cream

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Grape Buttercream Vanilla Cupcakes

Grape Buttercream Vanilla Cupcakes

Grape Buttercream Vanilla Cupcakes

Grape Buttercream Vanilla Cupcakes

INGREDIENTS

1⅓ cups all-purpose flour

1½ teaspoon baking powder

½ teaspoon salt

1 cup sugar

½ cup unsalted butter, softened

2 eggs

1 ½ teaspoon vanilla extract

½ cup milk

Purple sprinkles, for topping (optional)

FROSTING:

Red Vines Grape Licorice Twists, cut into pieces

¼ cup water

¼ cup butter, softened

2 ½ cups powdered sugar

3 tablespoons heavy cream or milk

01. Step One – Preheat Oven and Combine Ingredients

 

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

In a medium bowl, combine the flour, baking powder and salt.

Beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Beat in the eggs until well combined, then add the vanilla extract.

Combine Ingredients

02. Step Two – Mix Ingredients

 

Turn your mixer to low. Add in half of the dry ingredients and beat until well combined.

Add the milk, followed by the rest of the dry ingredients. Stir by hand or beat on low until the ingredients are just combined.

Be careful not to over-mix or your cupcakes will come out dense instead of light and fluffy.

03. Step Three – Bake Cupcakes and Melt Red Vines Grape Twists

Spoon the cupcake batter into the muffin tin slots, filling each about ¾ full. Bake for 20 to 22 minutes, or until a toothpick comes out clean.

Allow the cupcakes to sit for 10 minutes, then transfer them to your counter top or a wire rack to cool.

To make the frosting, combine the Red Vines Grape Licorice Twists and a splash of water in a skillet over low heat.

Cook until the candy is melted, adding more water to prevent it from sticking to the pan, about 10 minutes.

When done, it should be the consistency of jelly.

Melted Red Vines Grape Twists

04. Step Four – Make Frosting

 

In a large bowl, beat the butter on low until creamy. Add in the melted Red Vines Grape Twists and some of the confectioners sugar and beat until well combined.

Add a tablespoon of milk or cream and the rest of the confectioners sugar and continue to beat. Add enough heavy cream to achieve a smooth, spreadable consistency.

Frosting Mix

05. Step Five – Frost Cupcakes with Grape Buttercream Frosting

 

Transfer the frosting to a pastry bag and pipe onto cooled cupcakes. Top each with sprinkles.

Frost Cupcakes

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Summer Trail Mix

Summer Trail Mix

Summer Trail Mix

Summer Trail Mix

INGREDIENTS

1 18.75 oz Bag of traditional snack mix

2 cups Cheddar snack crackers

2 cups Patriotic chocolate covered candies

1 cup Mini Marshmallows

RED VINES® Original Red® Twists

01. Step One

 

Cut the Red Vines Original Red Twists in ¼ sections and set the side.

02. Step Two

 

In a large bowl, mix the traditional snack mix and the cheddar snack crackers candies together.

03. Step Three

 

Add in the chocolate covered candies, mini marshmallows and the Red Vines Original Red Twists to the same large bowl.

04. Step Four

 

Mix all ingredients so they are evenly distributed together and enjoy! Store this mix in an air tight container.

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Salted Black Licorice Ice Cream

Salted Black Licorice Ice Cream

Salted Black Licorice Ice Cream

Salted Black Licorice Ice Cream

INGREDIENTS

6oz RED VINES® Black Licorice Twists Divided (about 20 pieces)

¾ cup Water, divided

¼ cup Cane sugar

 cups Raw cashews, soaked 8 hours

14oz Can full-fat coconut milk

1 tbsp Maple syrup

1 tsp Vanilla extract

2 tsp Black food coloring

1 tsp Sea salt

 

01. Step One – Melt Licorice Into Syrup

 

Place the bowl for your ice cream maker in the freezer overnight. 

Chop half of the Red Vines Black Licorice (about 10 pieces) into 1-inch chunks and put them in a saucepan with ½ cup of water. Turn heat to low. As the candy melts, stir frequently to prevent it from sticking to the bottom of the pan.

When the water has cooked off, add a splash more water and continue to cook and stir until the black licorice has completely melted.

You should be left with a thick syrup that coats the back of a spoon. Stir in the sugar and remove from heat. 

Melt Licorice Into Syrup

02. Step Two – Blend Soaked Cashews with Melted Licorice

 

Drain the soaked cashews and give them a good rinse. Transfer the cashews to a blender along with the coconut milk, maple syrup, vanilla extract, black food coloring, and sea salt.

Pour in the melted black licorice and blend until completely smooth and creamy. This may take several minutes depending on the power of your blender.

Add more sweetener or salt, depending on your flavor preference.

Soaked Cashews

03. Step Three – Refrigerate and Churn Ice Cream

Pour the mixture into a large bowl and refrigerate until completely chilled, at least four hours. When you’re ready to make ice cream, turn on your ice cream maker so the bowl is spinning as you pour in the black licorice mixture.

Allow the ice cream to churn for 10 minutes, until the texture is similar to thick soft serve. Meanwhile, chop the remaining black licorice into tiny pieces, no bigger than the size of chocolate chips. In the last minute of churning, add half of the black licorice pieces. 

Churn Ice Cream

04. Step Four – Scoop, Garnish with Black Licorice, and Serve

Transfer the ice cream to a freezer-safe container, cover with plastic, and freeze until solid, at least six hours (overnight preferred).

Before serving, let the ice cream soften on the counter for 30 minutes—waiting to dig in will give it a scoopable texture. Scoop into cones or bowls and garnish with remaining black licorice pieces.

Leftover ice cream will keep in the freezer for up to a week. 

Scoop Ice Cream

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Coconut Berry Bliss Bites

Coconut Berry Bliss Bites

Coconut Berry Bliss Bites

Coconut Berry Bliss Bites

INGREDIENTS

4 Dates, pitted and chopped

1 cup Almond flour

¼ cup Pea protein

½ tsp Salt

1 tsp Vanilla extract

2 tbsp Water

¼ cup Shredded coconut flakes (plus more for dusting)

1 RED VINES® Made Simple Berry Twists tray

 

01. Step One

 

Cut the Red Vines Made Simple Berry Twists into one-inch pieces and chop the dates. Measure the almond flour, pea protein, salt and vanilla extract.

02. Step Two

 

Combine all of the ingredients in a food processor and add two tablespoons of water. Run the food processor for about a minute, until ingredients are well combined.

03. Step Three

 

Add the shredded coconut flakes and process for another 30 seconds. The mixture will be sticky; you should be able to pinch it between your fingers.

04. Step Four

 

Line a baking sheet with parchment paper. Use a tablespoon to scoop the mixture and roll it between your palms to form bite-sized balls.

05. Step Five

 

Fill a small bowl with extra coconut flakes and roll the bites around until coated, then place back on baking sheet. Pop the bites in the refrigerator to chill for one hour.

06. Step Six

 

Coconut Berry Bliss Bites can be stored in the refrigerator for up to one week.

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4.50lbs RED VINES® Original Red Twists jar

01. Step One

 

Add the popcorn, almonds, mini pretzels, chocolate covered peanuts into a container of your choice and mix together.

02. Step Two

 

Cut the Red Vines Original Red Twists into small pieces and mix into the same container.

03. Step Three

 

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