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.

Spooky Spiderweb Mini Cheesecakes

Spooky Spiderweb Mini Cheesecakes

A creative take on a classic dessert, these spiderweb mini cheesecakes are sure to wow any Halloween party!

Ingredients

12 Chocolate sandwich cookies, crushed in a food processor
2 tbsp Butter, melted
9 oz Cream cheese, softened
¼ cup Plain greek yogurt
¼ cup Sugar
1 tsp Vanilla extract
1 Egg
12 RED VINES® Original Red Twistschopped into pieces
½ cup Water
½ cup Vanilla frosting

Directions

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.

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 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.

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.

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.