Pumpkin Spice Milkshake

Pumpkin Spice Milkshake

Pumpkin Spice Milkshake

Pumpkin Spice Milkshake

INGREDIENTS

2 teaspoons pumpkin spice mix, plus more for dusting

2 cup vanilla ice cream

⅔ cup pumpkin puree

1 tablespoon maple syrup

½ cup milk

Whipped cream

Red Vines Black Licorice Twists, ends trimmed

FOR THE PUMPKIN SPICE MIX:

1 tablespoon cinnamon

½ teaspoon nutmeg

½ teaspoon ginger

Pinch of cloves

Pinch of allspice

01. Step One – Combine Pumpkin Spice Ingredients

Make the pumpkin spice mix by combining all of the ingredients in a small jar. Place the lid on and shake to combine.

Pumpkin Spice Ingredients

02. Step Two – Blend Ice Cream, Pumpkin Spice and Maple Syrup

Add the vanilla ice cream, pumpkin, maple syrup, 2 teaspoons of pumpkin spice mix, and milk to your blender. Blend on low until thick and smooth. Add more maple syrup for extra sweetness or more pumpkin spice mix for more pumpkin spice flavor.

Blend mix

03. Step Three – Pour Pumpkin Spice Milkshake

Pour the milkshake into a glass.

Pour the milkshake into a glass.

04. Step Four – Add Whipped Cream and Toppings

Top with whipped cream, dust with additional pumpkin spice mix, and garnish with a Red Vines Black Licorice straw.

Add Whipped Cream and Toppings

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INGREDIENTS

12 Red Vines Grape Licorice Twists, chopped into small pieces

½ cup water

2 tablespoons butter

2 cups mini marshmallows

Pinch of salt

2 cups rice crisp cereal

16 large candy eyeballs

Purple sprinkles

01. Step One – Melt Red Vines Grape Twists

Combine the Red Vines Grape Licorice Twists and ¼ cup of water in a skillet over low heat.

Cook until the candy is melted, adding more water as needed to prevent it from sticking to the pan, about 7 minutes. When done, it should be the consistency of jelly.

Melt Red Vines Grape Twists

02. Step Two – Melt Butter and Marshmallows

Melt the butter in a medium saucepan over low heat. Add the marshmallows and a pinch of salt and stir until melted.

If you want a deeper purple color, add a few drops of purple food coloring to the marshmallows.

Remove from heat and fold in the melted Red Vines Grape Licorice Twists (a few lumps are okay).

Melt Butter and Marshmallows

03. Step Three – Stir in Rice Crisp Cereal

Stir the rice crisp cereal into the marshmallow mixture and allow it to cool for 5 minutes. Line a baking sheet with parchment paper and fill a small bowl with purple sprinkles.
Stir in Rice Crisp Cereal

04. Step Four – Roll Into Balls and Add Eyeballs

Roll tablespoon-sized scoops of the cereal mixture between your hands (it helps to spray your hands with cooking spray first) to form ping pong sized balls.

Press a candy eyeball into each ball and roll the front in purple sprinkles. Set the purple monster eyeballs on the baking sheet to cool completely.

Roll Into Balls and Add Eyeballs

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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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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

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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