Triple Berry Smoothie Bowl

Triple Berry Smoothie Bowl

Triple Berry Smoothie Bowl

Ingredients

½ cup Vanilla yogurt (or non-diary yogurt)
¼ cup Water
1 Banana, sliced and frozen
cup Frozen strawberries
cup Frozen blueberries
cup Frozen raspberries
2 tbsp Flaxseed meal
2 tbsp Peanut butter
RED VINES® Made Simple Mixed Berry twistschopped into pieces, for garnish
Fresh berries, for garnish
Chopped nuts, for garnish

Directions

Add the yogurt, water, frozen banana, frozen berries, flaxseed meal, and peanut butter to a high speed blender and blend on low speed until thick and creamy, scraping down the sides as needed. Add a touch more water if needed to keep the blades spinning. The key to a thick smoothie bowl is using as little liquid as possible.

Scoop the smoothie into a bowl and top with Red Vines Made Simple, fresh berries, and chopped nuts.

Chocolate Covered Red Vines

Chocolate Covered Red Vines

Chocolate Covered Red Vines

Ingredients

2 cups White chocolate chips
2 cups Milk chocolate chips
Multicolored sprinkles, for topping

Directions

Line two baking sheets with parchment paper. Pour the white chocolate into a bowl and microwave in 30 second intervals, stirring in between, until melted.

Dip half of the Red Vines Original Twists in the white chocolate and set them on one of the prepared baking sheets. Add sprinkles and set aside.

Pour the milk chocolate into another bowl and microwave in 30 second intervals, stirring in between, until melted.

Dip the remaining Red Vines Original Twists in the milk chocolate and set them on the other baking sheet. Add sprinkles and set aside.

Dip a fork in the milk chocolate and drizzle over the white chocolate Red Vines. Add another round of sprinkles and set aside.

Dip a fork in the white chocolate and drizzle over the milk chocolate Red Vines. Coat with sprinkles and place both baking sheets in the fridge to chill until the chocolate is hard, about 30 minutes. Enjoy immediately or store in an airtight container in the fridge.

Low Sugar Strawberry Shortcake

Low Sugar Strawberry Shortcake

Get ready for a whole new spin on a classic dessert. Indulge yourself with a Strawberry Shortcake recipe made with low sugar, made even more delicious with Red Vines.

Ingredients

1 lb Strawberries, hulled and quartered
1 tsp Sugar
1 RED VINES® Sugar Free Strawberry Twistschopped into ½-inch pieces
For Biscuits:
2 cups All-purpose flour
1 tbsp Baking powder
¼ tsp Baking soda
½ tsp Salt
1 tbsp Sugar
5 tbsp Unsalted butter, frozen
1 cup Heavy cream
For Whipped Cream:
1 cup Heavy cream
½ tsp Vanilla extract

Directions

Combine the strawberries, sugar, and Red Vines Sugar Free Strawberry Twists in a bowl and stir. Set aside at room temperature while you prepare the biscuits.

Preheat your oven to 425F and line a baking sheet with parchment paper. Place a large mixing bowl in the freezer (you’ll use it to make the whipped cream later).

Combine the flour, baking powder, baking soda, salt, and sugar in a large bowl. Remove the butter from the freezer and shred it on a box grater or cut into small pieces. Mix the butter into the dry ingredients, then add the cream.

Transfer the dough to a clean work surface and use your hands to work the dough together. Flatten the dough, then fold it in half and then in half again. Flatten once more into a 1-inch thick slab and use a biscuit cutter to cut the dough into circles. Use the scraps to create additional biscuits until you have 12.

Place the biscuits ½ inch apart on the baking sheet and pop it in the oven. Bake for 12 minutes, or until golden brown.

While the biscuits bake, make the whipped cream. Remove the mixing bowl from the freezer and pour in the cream and vanilla extract. Use a hand mixer on medium speed to whip the cream until you see soft peaks, about 2 minutes.

Remove the biscuits from the oven and transfer to a cooling rack. When cool, slice the biscuits in half crosswise and add a scoop of the strawberry mixture followed by a dollop of whipped cream. Top with the remaining biscuit half and add more strawberries and whipped cream.

Grape Buttercream Vanilla Cupcakes

Grape Buttercream Vanilla Cupcakes

Who doesn’t love a cupcake?? Gratify your taste buds with these Grape Vines inspired treats.

Ingredients

14 cups All-purpose flour
1 ½ tsp Baking powder
½ tsp Salt
1 cup Sugar
½ cup Unsalted butter, softened
2 Eggs
1 ½ tsp Vanilla extract
½ cup Milk
For Frosting:
Purple sprinkles, for topping (optional)
4 RED VINES® Grape Twistscut into pieces
¼ cup Water
¼ cup Butter, softened
2 ½ cups Powered sugar
3 tbsp Heavy cream or milk

Directions

Preheat your oven to 350˚ F and line a muffin tin with cupcake liners.

In a medium bowl, combine the flour, baking power and salt.

Beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Beat in the eggs until well combined, then add the vanilla extract.

Turn your mixer to low. Add in half of the dry ingredients and beat until well combined.
Add the milk, followed by the rest of the dry ingredients. Stir by hand or beat on low until the ingredients are just combined.

Be careful not to over-mix or your cupcakes will come out dense instead of light and fluffy.

Spoon the cupcake batter into the muffin tin slots, filling each about ¾ full. Bake for 20 to 22 minutes, or until a toothpick comes out clean.

Allow the cupcakes to sit for 10 minutes, then transfer them to your counter top or a wire rack to cool.

To make the frosting, combine the Red Vines Grape Twists and a splash of water in a skillet over low heat.

Cook until the candy is melted, adding more water to prevent it from sticking to the pan, about 10 minutes.

When done, it should be the consistency of jelly.

In a large bowl, beat the butter on low until creamy. Add in the melted Red Vines Grape Twists and some of the confectioners sugar and beat until well combined.

Add a tablespoon of milk or cream and the rest of the confectioners sugar and continue to beat. Add enough heavy cream to achieve a smooth, spreadable consistency.

Transfer the frosting to a pastry bag and pipe onto cooled cupcakes.

Top each with sprinkles.

Salted Black Licorice Ice Cream

Salted Black Licorice Ice Cream

Black Licorice lovers rejoice! Learn how to turn your favorite Red Vines Black Licorice Twists into a delicious ice cream treat.

Ingredients

6 oz RED VINES® Black Licorice TwistsDivided (about 20 pieces)
¾ cup Water, divided
¼ cup Cane sugar
5 ½ cups Raw cashews, soaked 8 hours
15 oz Can full-fat coconut milk
1 tbsp Maple syrup
1 tsp Vanilla extract
2 tsp Black food coloring
1 tsp Sea salt

Directions

Place the bowl for your ice cream maker in the freezer overnight.

Chop half of the black licorice (about 10 pieces) into 1-inch chunks and put them in a saucepan with ½ cup of water. Turn heat to low. As the candy melts, stir frequently to prevent it from sticking to the bottom of the pan. When the water has cooked off, add a splash more water and continue to cook and stir until the black licorice has completely melted. You should be left with a thick syrup that coats the back of a spoon. Stir in the sugar and remove from heat.

Drain the soaked cashews and give them a good rinse. Transfer the cashews to a blender along with the coconut milk, maple syrup, vanilla extract, black food coloring, and sea salt. Pour in the melted black licorice and blend until completely smooth and creamy. This may take several minutes depending on the power of your blender. Add more sweetener or salt, depending on your flavor preference.

Pour the mixture into a large bowl and refrigerate until completely chilled, at least four hours. When you’re ready to make ice cream, turn on your ice cream maker so the bowl is spinning as you pour in the black licorice mixture. Allow the ice cream to churn for 10 minutes, until the texture is similar to thick soft serve. Meanwhile, chop the remaining black licorice into tiny pieces, no bigger than the size of chocolate chips. In the last minute of churning, add half of the black licorice pieces.

Transfer the ice cream to a freezer-safe container, cover with plastic, and freeze until solid, at least six hours (overnight preferred). Before serving, let the ice cream soften on the counter for 30 minutes – waiting to dig in will give it a scoop-able texture. Scoop into cones or bowls and garnish with remaining black licorice pieces. Leftover ice cream will keep in the freezer for up to a week.