May 20, 2021 | Fall / Halloween Recipes, Sour Punch
NO BAKE PIE:
1 cup sweetened condensed milk
16 oz full fat cream cheese at room temperature
½ teaspoon table salt
¼ cup Sour Punch Halloween Bats Candy
¼ cup Sour Punch Halloween Pumpkins Candy
2/3 cup water
Food coloring (optional)
01. Chop Pretzels in Food Processor
Preheat your oven to 350F.
In a food processor, combine the pretzels, brown sugar and salt. Pulse until the pretzels are crumbs.
Add the melted butter to the food processor and pulse to combine.
03. Pour Pretzel Crumbs in Pie Pan
Pour the pretzel crumbs into a 9” pie pan.
04. Smooth Crumbs and Bake Crust
Pat crumbs into a smooth layer, ensuring to push them up the sides of the pan. Use the bottom of a drinking glass to help smooth out the crust if needed.
Bake crust for 8-10 minutes. The crust won’t feel set while it’s hot, but will harden as it cools. Let cool completely.
05. Melt Sour Punch Halloween Bats & Pumpkins Candy
In a small saucepan, combine half of the water with the Sour Punch Bats. Cook over low heat, stirring occasionally, until the Bats have melted and the mixture is smooth. If you’re having trouble getting the candy to dissolve, use a spatula to press the candy against the bottom of the pot. If you still see clumps, strain the mixture through a fine mesh sieve before using. Set aside. Repeat with the Sour Punch Pumpkins.
06. Make Cream Cheese Pie Filling
Place the cream cheese and salt in a large mixing bowl or the bowl of a stand mixer. Beat the cream cheese with the paddle attachment until smooth and creamy (2-3 minutes). Scrape sides of bowl as needed. Turn mixer on low speed & slowly stream the sweetened condensed milk into bowl while mixing.
07. Divide and Mix Pie Filling
Divide the cream cheese mixture in half, placing each half into a bowl. Add 1/8 cup (20 grams) melted Sour Punch Bats to one bowl and stir to combine. If desired, add purple food coloring. Repeat with the melted Sour Punch Pumpkins, adding orange food coloring if desired.
08. Place Pie Filling Into Pie Crust
Using spoons, randomly place dollops of the purple and orange mixtures into the pie crust, repeating until all of the pie filling has been used.
09. Swirl, Decorate and Refrigerate
Use a sharp knife or a skewer to swirl the purple and orange fillings together.
Decorate with Sour Punch Bats and Pumpkins.
Place into the refrigerator and chill at least 4 hours, or overnight.
May 10, 2021 | Red Vines, Spring / Easter Recipes
Raspberry Red Vines Whoopie Pies
- 1/2 cup butter (room temperature)
- ½ cup granulated sugar
- 1 egg (room temperature)
- 1 ¼ cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup buttermilk
- 1/4 cup lemon juice
- 2 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup butter
- 8 oz. cream cheese
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 3 tablespoon raspberry jam
- Red Vines Easter Twists
01. Preheat Oven and Mix Ingredients
Preheat oven to 350 degrees Fahrenheit.
In mixing bowl, sift together flour, baking powder, baking soda, and salt.
In the bowl of a mixer, cream together butter & sugar for 2-3 min. until fluffy. Add in egg and mix until incorporated. Add in lemon juice, zest, and vanilla. Next, add in half of the flour mixture and mix until incorporated. Then add in buttermilk. Finally, add remaining flour mixture and mix.
Pour batter into a piping bag & cut a small-medium sized hole in the bag. On parchment lined baking sheet or mat, pipe the batter into 12 two-inch mounds. Space each mound at least 2-in apart.
Bake for 10-12 minutes until slightly golden brown around the edges. Set on a cooling rack to cool.
03. Mix Raspberry 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.
04. Scoop Filling Into Piping Bag
When the filling is finished, scoop into a piping bag.
Turn the whoopie pie tops over and pipe the filling.
05. Add Red Vines Easter Twists
Cut 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!
May 7, 2021 | Everyday Recipes, Sour Punch
- 24 wonton wrappers
- Coconut oil cooking spray
- 4 teaspoons sugar, divided
- 2 granny smith apples, peeled and chopped
- 1 package Sour Punch Apple Sour Straws, chopped into small pieces
- ½ cup water
- ½ cup pecans, crushed
- ½ teaspoon cinnamon
- 1 tablespoon butter, melted
- ¼ cup caramel
Preheat your oven to 350°F and spray a mini muffin tin with cooking spray.
Use your fingers to press a wonton wrapper into each slot. Give the wonton wrappers a light mist of coconut oil cooking spray and sprinkle with 1 teaspoon of sugar.
Bake the wonton wrappers for five minutes, then remove them from the oven. Keep your oven on.
02. Melt Apples, Sour Punch Straws and Sugar Over Low Heat
Combine the granny smith apple, Sour Punch Apple Sour Straws, 2 teaspoons of sugar, and ¼ cup of water in a saucepan and bring to a simmer over low heat.
Stir continuously to prevent the Sour Punch from sticking to the pan, adding more water, up to ½ cup, as necessary until melted.
Turn off the heat and scoop the Sour Punch and apples into a bowl.
03. Combine Ingredients and Bake Pies
In a small bowl, combine the pecans, 1 teaspoon of sugar, and cinnamon. Drizzle in the melted butter and mix.
Add a spoonful of the Sour Punch mixture to each pre-baked crust and top with a sprinkle of the pecan mixture.
Bake for another 5 minutes, keeping a close eye to make sure the pies don’t get too crispy. When done, the edges of the crust should be barely golden.
04. Drizzle with Caramel and Serve
Remove the mini pies from the oven and allow them to cool in the pan.
Drizzle with caramel and transfer them to a platter to serve.