Red Vines Donut Holes

Red Vines Donut Holes

Enjoy a cute little donut hole filled with sweetness. These little treats will combine the familiar goodness of donuts with the classic flavor of Red Vines Twists.

Ingredients

1 ⅓ cups All-purpose flour
½ cup Sugar
1 ½ tsp Baking powder
½ tsp Salt
½ cup Milk
½ tsp Vanilla extract
¼ cup Unsalted butter, melted
1 Egg
12 RED VINES® Original Red Twistschopped into small pieces
½ cup Water
1 tsp Sugar
For Topping:
¼ cup Melted butter
½ cup Sugar
1 tbsp Cinnamon

Directions

Preheat oven to 375F degrees and spray a mini muffin tin with cooking spray.

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

In a smaller bowl, combine the milk, vanilla extract, melted butter, and egg. Pour the wet ingredients into the dry ingredients and mix to fully combine.

Add a tablespoon of donut batter to each mini muffin tin slot. Bake for 16 to 17 minutes, until a toothpick inserted into the middle of a donut hole comes out clean. When cool enough to handle, transfer the donut holes to a baking sheet lined with parchment paper.

While the donut holes bake, make the filling. Combine the Red Vines Original Twists, water, and sugar in a skillet over medium-low heat. Simmer, stirring frequently, until the Red Vines have completely softened and broken down, about 10 minutes. Scoop the melted Red Vines into a piping bag fitted with a circular tip.

Using a sharp paring knife, make a small “X” in the bottom of each donut hole and fill with the melted Red Vines. Melt the butter for the topping in a small bowl and combine the sugar and cinnamon in a medium bowl.

Brush each donut hole with melted butter and roll in the cinnamon sugar mixture. Enjoy immediately.

Purple Monster Eyeballs

Purple Monster Eyeballs

Need a spooky tasty treat for your Halloween party? These Purple Monster Eyeballs are sweet and spooky and fun to make!

Ingredients

12 RED VINES® Grape Twistschopped into small pieces
½ cup Water
2 tbsp Butter
2 cups Mini marshmallows
Pinch of salt
2 cups Rice crisp cereal
16 Large candy eyeballs
Purple sprinkles

Directions

Combine the Red Vines Grape 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 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 Twists (a few lumps are okay).

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.

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.

Candy Corn Mocktails

Candy Corn Mocktails

Candy Corn Mocktails

Ingredients

¼ cup Sugar
4 cups Ice cubes
2 cups Orange soda
2 cups Lemon-lime sports drink
2 cups Zero sugar white sports drink

Directions

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 Twist. Then fill the glass to the top with ice.

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!

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.