Whole Grain Waffles with Berry Compote

May 7, 2021 | Everyday Recipes, Red Vines

Whole Grain Waffles with Berry Compote

With Red Vines® Candy

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Ingredients

Makes 5 Waffles

1¾ cups whole wheat flour
3 tablespoons sugar
1½ tablespoons baking powder
¼ teaspoon salt
1½ cups of almond milk
2 eggs
2 tablespoons melted butter
½ teaspoon vanilla extract

BERRY COMPOTE & TOPPINGS:

1 pound of strawberries, stems removed and chopped
1 6-oz. carton of raspberries
1 tablespoon water
Peanut butter or almond butter, for drizzling
Red Vines Made Simple Berry Twists, chopped into pieces, for topping

01. Make Berry Compote

Preheat your waffle iron.

Start making the berry compote by combining the strawberries, raspberries, and water in a saucepan. Warm over medium-low heat and let the berries simmer, about 10 minutes, while you make the waffle batter. When the berries are soft and the mixture is syrupy, remove from heat.

02. Make Waffle Batter

Combine the whole wheat flour, sugar, baking powder, and salt in a large mixing bowl and whisk.

In a separate bowl, beat the eggs. Add the almond milk, melted butter, and vanilla extract and stir to combine. Pour the wet ingredients into the dry ingredients and whisk until just blended.

03. Cook Waffles Until Golden and Crisp

Preheat your oven to 200°F. Ladle some of the batter into your waffle iron and cook until golden and crisp (the exact cooking time will depend on your waffle iron).

Transfer the waffle to a cooling rack while you make the rest of the waffles. Place the rack in the oven to keep the waffles warm until you’re ready to serve.

04. Add Toppings and Enjoy

Slice the waffles into triangles and arrange on a large serving platter or divide between individual plates.

Drizzle the waffles with your favorite nut butter and spoon some of the berry compote on top. Sprinkle with Red Vines Made Simple Berry Twists pieces. Enjoy!

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Mixed Berry Oatmeal Breakfast Bars

May 7, 2021 | Everyday Recipes, Red Vines

Mixed Berry Oatmeal Breakfast Bars

With Red Vines® Candy

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Ingredients

1 cup old fashioned oats
1 cup almond flour
1 teaspoon baking powder
¼ teaspoon salt
¾ cup chopped nuts

1 cup Red Vines Made Simple Mixed Berry Twists
1 egg
½ cup maple syrup
¼ cup coconut oil (melted)
1 teaspoon vanilla extract

01. Combine Dry Ingredients

Preheat your oven to 375°F and line an 8-inch square pan with parchment paper.

In a large bowl, combine the oats, almond flour, baking powder, salt, and Red Vines Made Simple Mixed Berry Twists. Stir to combine.

02. Mix Liquid Ingredients

In a smaller bowl, combine the egg, maple syrup, melted coconut oil, and vanilla extract.

Whisk to combine.

03. Combine and Bake for 20–25 Minutes

Pour the liquid ingredients into the dry ingredients and mix to fully incorporate.

Press the oat mixture into the prepared pan.

Bake for 20 to 25 minutes, until the center is set and the edges are golden brown.

04. Cool, Slice Into Bars and Enjoy

Transfer the pan to a cooling rack and allow it to cool for an hour.

Slice into bars and enjoy immediately or store leftovers in the fridge for up to 3 days.

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Low Sugar Strawberry Shortcakes

May 7, 2021 | Everyday Recipes, Red Vines

Low Sugar Strawberry Shortcakes

With Red Vines® Candy

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Ingredients

BISCUITS:

2 cups all purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 tablespoon sugar
5 tablespoons unsalted butter, frozen
1 cup heavy cream

STRAWBERRIES:

1 pound of strawberries, hulled and quartered
1 tablespoon sugar
1 package Red Vines, Sugar-Free, Strawberry Licorice Twists, chopped into 1/2-inch pieces

WHIPPED CREAM:

1 cup heavy cream
½ teaspoon vanilla extract

01. Combine Ingredients and Prepare Biscuits

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 425°F 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).

02. Make Dough and Cut Into Circles

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.

03. Bake Biscuits and Make Whipped Cream

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.

04. Top with Strawberries and Whipped Cream

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.

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Grape Buttercream Vanilla Cupcakes

May 7, 2021 | Everyday Recipes, Red Vines

Grape Buttercream Vanilla Cupcakes

With Red Vines® Candy

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Ingredients

1⅓ cups all-purpose flour
1½ teaspoon baking powder
½ teaspoon salt
1 cup sugar
½ cup unsalted butter, softened
2 eggs
1 ½ teaspoon vanilla extract
½ cup milk
Purple sprinkles, for topping (optional)

FROSTING:

4 Red Vines Grape Licorice Twists, cut into pieces
¼ cup water
¼ cup butter, softened
2 ½ cups powdered sugar
3 tablespoons heavy cream or milk

01. Preheat Oven and Combine Ingredients

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

In a medium bowl, combine the flour, baking powder 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.

02. Mix Ingredients

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.

03. Bake Cupcakes and Melt Red Vines Grape Twists

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 Licorice 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.

04. Make Frosting

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.

05. Frost Cupcakes with Grape Buttercream Frosting

Transfer the frosting to a pastry bag and pipe onto cooled cupcakes. Top each with sprinkles.

grape buttercream frosting on vanilla cupcake

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Red Vines Donut Holes

May 7, 2021 | Everyday Recipes, Red Vines

Red Vines Donut Holes

With Red Vines® Candy

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Ingredients

1⅓ cups all purpose flour
½ cup sugar
1½ teaspoons baking powder
r½ teaspoon salt
½ cup milk
½ teaspoon vanilla extract

¼ cup unsalted butter, melted
1 egg
12 Red Vines Original Red Licorice Twists, chopped into small pieces
½ cup water
1 teaspoon sugar

01. Mix Donut Batter and Bake for 16–17 Minutes

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.

02. Melt Red Vines Filling

While the donut holes bake, make the filling.

Combine the Red Vines Original Red Licorice 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.

03. Fill Donut Holes & Cover in Cinnamon Sugar

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.

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