Red Vines Giant Skillet Cookie

Red Vines Giant Skillet Cookie

Red Vines Giant Skillet Cookie

Ingredients

2 ½ cups All Purpose Flour(350 grams)
½ tsp Baking Soda(3 grams)
½ tsp Salt(4 grams)
2 Sticks of Butter(227 grams)
cup Sugar(130 grams)
½ cup Powdered Sugar(85 grams)
1 Egg
¾ cup Frozen Raspberries(90 grams) *If you only have fresh raspberries, stick them in freezer for 30 min. before beginning this recipe
½ cup Red Vines Raspberry TwistsCut into small pieces
½ tbsp ButterFor greasing the skillet
Vanilla ice CreamOptional

Directions

Preheat your oven to 350F

In the bowl of a stand mixer or in a large bowl, combine the baking soda, salt, butter, sugar, and powdered sugar. Using the paddle attachment of the stand mixer, a handheld electric mixer, or a wooden spoon, combine the ingredients until light – about 3 minutes

Add the flour to the butter mixture and mix slowly until streaks of flour disappear into the dough

Gently fold the frozen berries and chopped raspberry twists into the dough using a rubber spatula. Reserve a few of each to top the cookie!

Generously butter the bottom and sizes of a 10” cast iron skillet

Using the rubber spatula, scoop the cookie dough into the skillet. Using the spatula or your hands, gently spread the dough into the skillet in an even layer.

Press the reserved raspberries and chopped raspberry twists onto the surface of the cookie dough

Bake the skillet cookie for 35-40 minutes, until the edges are golden and set and the center is still pale and soft.

Serve warm with vanilla ice cream

Red Vines Easter Basket Cupcakes

Red Vines Easter Basket Cupcakes

Red Vines Easter Basket Cupcakes

Ingredients

Easter Basket Cupcakes
Funfetti CupcakesUse your favorite recipe or box mix
FrostingUse premade frosting or the recipe included here
Shredded coconut
Egg-shaped candy
Frosting
*Optional! Feel free to use a premade frosting
¾ cup Powdered SugarPlus 1 tablespoon (130 grams total)
8 tbsp Butter(113 grams)
tsp Table Salt
Coconut Grass
1 cup Shredded Coconut
Green food coloring

Directions

Directions – Frosting

Optional! Free free to use a premade frosting instead. Otherwise:

In the bowl of stand mixer, combine the butter and salt

Beat the butter for 3 minutes, until very creamy

Add ½ of the powdered sugar and mix on low speed until combined

Add the remaining powdered sugar. Mix on low speed until combined.

Turn the mixer speed up to medium-high, and blend until the frosting is very light and fluffy – about 5 minutes.

Directions – Coconut Grass

Place the shredded coconut in a zip-top plastic bag

Add a very small drop of green food coloring to the bag. A little color goes a long way! You can always add more later if needed

Seal the bag and start shaking

Shake the bag, massaging the coconut around with your hands, until the green color is distributed and the coconut is green

If you’d like a deeper green color, add more food coloring and repeat step 4

Place the dyed coconut in a shallow bowl

Cupcake Assembly

Frost each cupcake with frosting

Stick 2 candy eggs in the center of each cupcake

Roll the edges of each cupcake in the dyed coconut so that “grass” sticks to the outside edge of the frosted cupcake

Cut Red Vines Twists and Candy Straws in half. Using the halves, bend into arc shapes.

Stick the arcs into the frosting on top of the cupcakes to create your handles

Lemon Raspberry Red Vines Bars

Lemon Raspberry Red Vines Bars

Lemon Raspberry Red Vines Bars

Ingredients

Ingredients – Crust
1 cup ButterSoftened
½ cup Granulated Sugar
1 tsp Vanilla
½ tsp Salt
2 cups Flour
Ingredients – Lemon Filling
2 cups Granulated Sugar
½ cup Flour
6 EggsRoom temperature
1 tsp Lemon Zest
½ cup Raspberry Jam
1 cup Lemon Juice
½ cup Powdered Sugar

Directions

Prepare a 9×13 baking pan with two sheets of parchment paper, leaving a little overhang to make for easy removal. Set aside.

Preheat oven to 350 degrees Fahrenheit

In a bowl, mix together butter and sugar

Add vanilla, salt, and then flour

When the dough comes together, press a thin even layer into the bottom of the parchment lined baking pan

Use a fork to make indentations in the crust to prevent it from rising, then bake for 13-15 minutes

Set crust aside and let cool while preparing the filling

For the filling, mix together sugar, flour, eggs, lemon juice, and lemon zest, until fully incorporated

Pour over the cooled crust and drop raspberry jam into the filling one tablespoon at a time

Use a toothpick to swirl the raspberry jam throughout the filling

Cut Raspberry Red Vines into small pieces and drop into the filling

Bake for 20-25 minutes until the filling is set and golden brown around the edges

Let cool at room temperature for at least one hour before removing from the pan and transferring to the refrigerator to cool for another 2 hours

When completely cool, cut into 12 bars, sprinkle with powdered sugar and enjoy!

Raspberry Red Vines Whoopie Pies

Raspberry Red Vines Whoopie Pies

Raspberry Red Vines Whoopie Pies

Ingredients

Ingredients
½ cup ButterRoom temperature
½ cup Granulated Sugar
1 EggRoom temperature
1 ¼ cups All Purpose Flour
½ tsp Baking Powder
½ tsp Baking Soda
¼ tsp Salt
¼ cup Buttermilk
¼ cup Lemon Juice
2 tsp Lemon Zest
1 tsp Vanilla Extract
For the Filling
½ cup Butter
8 oz Cream Cheese
4 cups Powdered Sugar
1 tsp Vanilla
¼ tsp Salt
3 tbsp Raspberry Jam
Raspberry Red Vines TwistsCut into small pieces

Directions

Directions

Preheat oven to 350 degrees Fahrenheit

In a mixing bowl, sift together flour, baking powder, baking soda, and salt

In the bowl of a mixer, cream together butter and sugar for about 2-3 minutes until fluffy

Add in egg and mix until fully incorporated

Add in lemon juice, lemon zest, and vanilla

Next, add in half of the flour mixture and mix until incorporated

Then add in buttermilk

Finally, add the rest of the flour mixture and mix

Pour batter into a piping bag and cut a small to medium sized hole in the bag

On a parchment lined baking sheet or baking mat, pipe the batter into 12 two-inch mounds. Be sure to space each mound at least 2 inches apart.

Bake for 10-12 minutes until slightly golden brown around the edges

When finished baking, set on a cooling rack to cool

Filling

In a bowl, mix together butter and cream cheese until creamy, about 2 minutes

Add vanilla, salt and raspberry jam. Mix until incorporated.

Add powdered sugar 1 cup at a time

When the filling is finished, scoop into a piping bag

Turn the whoopie pie tops over and pipe filling leaving a small space in the center

Cut Raspberry Red Vines Twists into small pieces and place in the center

Place another whoopie pie on top, add more chopped Red Vines as desired and enjoy!

Red Vines Breakfast Charcuterie Board

Red Vines Breakfast Charcuterie Board

Red Vines Breakfast Charcuterie Board

Ingredients

Breakfast Board Ingredients
Vanilla & Fruit Yogurt Coatings
Crunchy ToppingsGranola, toasted coconut, raspberries, toasted almonds
Yogurt Coating – Vanilla
½ cup Vanilla Yogurt
1 ¼ cups Powdered Sugar
1 Pinch of Salt
Yogurt Coating – Raspberry
1 cup Raspberry Yogurt
2 ½ cups Powdered Sugar
1 Pinch of Salt
Yogurt Coating – Blueberry
1 cup Blueberry Yogurt
2 ½ cups Powdered Sugar
1 Pinch of Salt

Directions

Directions

Place flavor of yogurt in a medium sized bowl

Add one cup of powdered sugar and stir to combine

Slowly add the remaining powdered sugar and stir to blend

Transfer the yogurt to a smaller bowl and set aside

Repeat with remaining yogurt flavors

On large tray, arrange the bowls of yogurt

Around the bowls, arrange the Raspberry Twists and Lemon Blueberry Candy Straws

Scatter your dried toppings in the gaps remaining

To assemble, dip Red Vines candies into one of the yogurt coatings & sprinkle crunchy toppings of your choice on top

Note: Feel free to eat immediately after dipping! If you’d prefer the yogurt to be dry, place the dipped Red Vines on a parchment-lined tray and let stand for 3-4 hours until dry.