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 Twistscut into 12 ½-inch pieces

Directions

Preheat your oven to 375F degrees.

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.

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

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.

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.

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.

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.

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

Fluffy Pancakes with Grape Drizzle

Fluffy Pancakes with Grape Drizzle

Fluffy Pancakes with Grape Drizzle

Ingredients

1 RED VINES® Grape Twistschopped into small pieces
1 cup Water, divided
1 tbsp Honey
Pinch of salt
1 cup Flour
2 tsp Baking powder
1 tbsp Sugar
¼ tsp Salt
1 cup Milk
1 Egg
½ tsp Vanilla extract
2 tbsp Grapeseed oil
Cooking spray
Sliced banana and blueberries, for topping

Directions

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.

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.

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

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.

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.

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

Grape Buttercream Vanilla Cupcakes

Grape Buttercream Vanilla Cupcakes

Who doesn’t love a cupcake?? Gratify your taste buds with these Grape Vines inspired treats.

Ingredients

14 cups All-purpose flour
1 ½ tsp Baking powder
½ tsp Salt
1 cup Sugar
½ cup Unsalted butter, softened
2 Eggs
1 ½ tsp Vanilla extract
½ cup Milk
For Frosting:
Purple sprinkles, for topping (optional)
4 RED VINES® Grape Twistscut into pieces
¼ cup Water
¼ cup Butter, softened
2 ½ cups Powered sugar
3 tbsp Heavy cream or milk

Directions

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

In a medium bowl, combine the flour, baking power 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.

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.

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 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.

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.

Transfer the frosting to a pastry bag and pipe onto cooled cupcakes.

Top each with sprinkles.