Danish Wreath

Danish Wreath

Danish Wreath

May 23, 2022

Red Vines Danish Wreath

INGREDIENTS

2 cups Red Vines Original Red Winter Twists, chopped

4 cups of fresh or frozen cranberries

½ cup sugar

1 cup water

1 orange juiced and zested

1 tablespoon orange zest

1 cinnamon stick

2 Puff Pastry sheets

4 oz cream cheese, room temperature

¼ cup granulated sugar

1 teaspoon vanilla extract

GLAZE:

½ cup of powdered sugar

1 tablespoon milk

EGG WASH:

1 egg

1 tablespoon of water

01. Step One – Preheat Oven and Prepare Filling

Preheat oven to 400 degrees Fahrenheit.

If puff pastry sheets are frozen, set them out now before preparing the filling.

In a sauce pot, add cranberries, water, cinnamon, orange juice, zest, and sugar. Simmer for 10 minutes over medium heat.

Preheat Oven and Prepare Filling

02. Step Two – Add Red Vines Candy to Sauce

Once the cranberries have dissolved, add in RED VINES candy and cook for 2 minutes.

When the sauce has thickened, set aside and let cool to room temperature.

Add Red Vines Candy to Sauce

03. Step Three – Mix Cream Cheese, Sugar and Vanilla

In a bowl, mix together cream cheese, sugar, and vanilla until creamy and smooth.

Set aside.

Mix Cream Cheese, Sugar and Vanilla

04. Step Four – Unroll Puff Pastry Sheets

Unroll the puff pastry sheets and spread the cream cheese & sauce, leaving less than ½ of an inch on the sides.
Unroll Puff Pastry Sheets

05. Step Five – Roll Up Dough

Starting on the long edge, roll up the pastry dough into a log.
Roll Up Dough

06. Step Six – Arrange Circle and Brush with Egg Wash

Cut the log into 16 equal pieces and arrange in a circle on a cookie sheet lined with parchment paper.

Brush each of the rolls with the egg wash and bake for 20 – 25 minutes.

Arrange Circle and Brush with Egg Wash

07. Step Seven – Drizzle Glaze Over Danish

Mix together powdered sugar and milk to make the glaze.

When finished, let cool for 10 minutes and drizzle with glaze.

Drizzle Glaze Over Danish

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String Light Holiday Cake Pops

INGREDIENTS

Boxed spiced cake mix

1 tub icing

Red Vines Mini Bites

Chocolate candy melts

Sprinkles

01. Step One – Bake and Cut Cake

Follow the directions on the cake mix, but leave out the oil.

Bake the cake and let cool completely.

When the cake is cool, cut into large chunks.

Bake and Cut Cake

02. Step Two – Mix Cake and Icing to Form Dough

Place in a food processor and pulse until evenly crumbled.

Place the crumbled cake into a mixing bowl, and add half of the tub of icing. Mix together until a dough-like consistency is formed.

Mix Cake and Icing to Form Dough

03. Step Three – Scoop Cake-Icing Mixture to Form Balls

Using a spoon or cookie scoop, scoop out the cake-icing mixture and form into balls.
Scoop Cake-Icing Mixture to Form Balls

04. Step Four – Create Top of Bulb with Red Vines Bites

Use icing and Red Vines Bites to create top of bulb.
Create Top of Bulb with Red Vines Bites

05. Step Five – Melt Colored Candy Melts

Melt 2 or 3 different color candy melts in 15 second increments.
Melt Colored Candy Melts

06. Step Six – Dip Cake Pops in Holiday Colors

Dip the cake pops.

It may be helpful to use a fork to help hold the bottom the the cake pop to keep it from falling completely into the chocolate. Place on a cookie sheet lined with parchment paper and cover in sprinkles as needed.

Dip Cake Pops in Holiday Colors

07. Step Seven – Drizzle Green Chocolate to Form Light String

On a platter, drizzle green chocolate to form the “string” of the lights.

When the chocolate is hardened, place the cake pops around the string to be the light bulbs.

Enjoy!

String Light Holiday Cake Pops

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INGREDIENTS

1 cup Red Vines Mini Bites

4 ounces white chocolate chips or melts

¼ cup crushed candy canes or peppermint candy

01. Step One – Chop White Chocolate

If using white chocolate melts or a white chocolate bar, chop the chocolate into small pieces.
Chop White Chocolate

02. Step Two – Melt White Chocolate

In a microwave-safe container, melt the white chocolate in 30 second bursts until smooth, stirring between cycles.

Cover a small baking sheet with a piece of parchment paper or wax paper.

Melt White Chocolate

03. Step Three – Dip Mini Bite Licorice in Chocolate

Using a fork, dip the Mini Bite licorice piece into the chocolate, then lift it up and tap the tines of the fork against the rim of the container to shake the excess chocolate off.
Dip Mini Bite Licorice in Chocolate

04. Step Four – Sprinkle with Crushed Peppermint

Place the chocolate-coated Mini Bite onto the baking sheet.

Sprinkle with crushed peppermint.

Sprinkle with Crushed Peppermint

05. Step Five – Repeat and Enjoy

Repeat with the remaining Red Vines Mini Bites and enjoy!
Repeat and Enjoy

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INGREDIENTS

1 package slice and bake sugar cookies

½ cup chocolate frosting

½ cup vanilla frosting

32 candy eyeballs

01. Step One – Slice and Bake Cookie Dough

Preheat your oven according to the cookie package directions.

Slice the cookie dough into 16 pieces and arrange them 2 inches apart on a large baking sheet.

Bake the cookies according to the package directions, between 11 and 16 minutes, until the cookies are just golden around the edges. Allow the cookies to cool on the baking sheet.

Slice and Bake Cookie Dough

02. Step Two – Make Chocolate Frosting and Reindeer Antlers

Meanwhile, mix the chocolate frosting and vanilla frosting in a bowl. Add more vanilla frosting for a lighter brown or more chocolate frosting for a darker brown.

To make the reindeer antlers, slice the black licorice twists in half lengthwise, then slice each piece in half crosswise. To split the antlers, cut each licorice section in half lengthwise again, leaving the bottom half-inch in tact.

Make Chocolate Frosting and Reindeer Antlers

03. Step Three – Frost and Decorate Cookies

When the cookies have cooled, spread a spoonful of frosting on top of each one.

Press two antlers onto the top of each cookie, followed by two candy eyeballs and a piece of chopped red licorice for the nose. If you’d like, use black icing to draw mouths beneath the noses.

Frost and Decorate Cookies

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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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