Danish Wreath

Danish Wreath

Danish Wreath

With Red Vines® Candy

danish wreath red vines licorice

Ingredients

WREATH:

  • 2 cups Red Vines Original Red Winter Twists, chopped
  • 4 cups of fresh or frozen cranberries
  • ½ cup sugar
  • 1 cup water
  • 1 orange juiced and zested
  • 1 tablespoon orange zest
  • 1 cinnamon stick
  • 2 Puff Pastry sheets
  • 4 oz cream cheese, room temperature
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract

GLAZE:

  • ½ cup of powdered sugar
  • 1 tablespoon milk

EGG WASH:

  • 1 egg
  • 1 tablespoon of water

01. Preheat Oven and Prepare Filling

Preheat oven to 400 degrees Fahrenheit.

If puff pastry sheets are frozen, set them out now before preparing the filling.

In a sauce pot, add cranberries, water, cinnamon, orange juice, zest, and sugar. Simmer for 10 minutes over medium heat.

cranberry filling ingredients

02. Add Red Vines Candy to Sauce

Once the cranberries have dissolved, add in RED VINES candy and cook for 2 minutes.

When the sauce has thickened, set aside and let cool to room temperature.

cranberry sauce with red vines

03. Mix Cream Cheese, Sugar and Vanilla

In a bowl, mix together cream cheese, sugar, and vanilla until creamy and smooth.

Set aside.

cream cheese sugar and vanilla mixture

04. Unroll Puff Pastry Sheets

Unroll the puff pastry sheets and spread the cream cheese & sauce, leaving less than ½ of an inch on the sides.

puff pastry sheet with cranberry

05. Roll Up Dough

Starting on the long edge, roll up the pastry dough into a log.

roll up puff pastry

06. Arrange Circle and Brush with Egg Wash

Cut the log into 16 equal pieces and arrange in a circle on a cookie sheet lined with parchment paper.

Brush each of the rolls with the egg wash and bake for 20 – 25 minutes.

brush danish with egg wash

07. Drizzle Glaze Over Danish

Mix together powdered sugar and milk to make the glaze.

When finished, let cool for 10 minutes and drizzle with glaze.

glazed danish wreath with cranberry

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Sour Punch Snowflake Cookies

Sour Punch Snowflake Cookies

Sour Punch Snowflake Cookies

With Sour Punch® Candy

sour punch snowflake cookies

Ingredients

SUGAR COOKIES:

  • 7 tablespoons (93 grams) unsalted butter, room temperature
  • 1/3 cup + 1 tablespoon (83 grams) granulated sugar
  • ½ teaspoon table salt
  • 2 egg yolks
  • 1 teaspoon vanilla extract

  • 1 cup + 1 tablespoon (148 grams) all purpose flour

  • 2 ½ teaspoon (7 grams) cornstarch

  • Sour Punch Arctic Straws (and/or Santa Straws)

FROSTING:

  • *Optional! Feel free to use a premade frosting instead.
  • ¾ cup + 1 tablespoon (130 grams) powdered sugar
  • 8 tablespoons (113 grams) butter
  • 1/8 teaspoon table salt

01. Combine Butter, Sugar and Salt

In the bowl of a stand mixer, combine the butter, sugar, and salt. 

Using the paddle attachment, mix until smooth and creamy – about 3 minutes. You can also do this by hand if you don’t have a mixer!

cookie ingredients

02. Add Egg Yolks and Vanilla

Add the egg yolks and vanilla and stir to combine.

sugar cookie ingredients

03. Add Flour

Add the flour and stir on low speed until all the flour has disappeared into the dough.

cookie dough

04. Shape Dough Into A Log and Chill

Remove the dough from the mixing bowl and shape it into a log approximately 3 inches in diameter.

Wrap the log in parchment paper or plastic wrap and chill for at least 2 hours or up to 2 days.

cookie dough log

05. Slide Dough into Cookie Rounds

Preheat the oven to 350F. Line a baking sheet with parchment paper.

Slice the log into 12 rounds, each a little under ¼ inch thick.

Place the cookie dough rounds onto the baking sheet, spacing them evenly on the tray.

sliced cookie dough

06. Bake Cookies for 15 Minutes

Bake for 15 minutes until pale in the middle and light golden brown on the edges. Rotate cookie sheet half way through baking.

Let cool completely.

baked sugar cookies

07. Make Frosting

In bowl of stand mixer, combine butter & salt. Beat butter for 3 min. until very creamy.

Add ½ of the powdered sugar & mix on low speed until combined. Add remaining powdered sugar.

Mix on low until combined. Turn mixer up to medium-high & blend until it’s light & fluffy – about 5 min.

frosting ingredients

08. Frost Cookies

Cut Sour Punch Arctic Straws into variety of sizes – very small, small & medium. Try not to cut any longer than ½ the diameter of cookie.

Using offset spatula or butter knife, dollop small amount of frosting into center of cookie. Spread to cover top of cookie.

frosting sugar cookies

09. Decorate with Sour Punch Arctic Straws

Place Sour Punch Straws on the cookie in a snowflake pattern.

Repeat these frosting and straw steps with the remaining cookies.

Enjoy!

snowflake sugar cookies

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String Light Cake Pops

String Light Cake Pops

String Light Holiday Cake Pops

With Red Vines® Candy

string light holiday cake pops

Ingredients

  • Boxed spiced cake mix

  • 1 tub icing

  • Red Vines Mini Bites

  • Chocolate candy melts
  • Sprinkles

01. Bake and Cut Cake

Follow the directions on the cake mix, but leave out the oil.

Bake the cake and let cool completely.

When the cake is cool, cut into large chunks.

spiced cake cut into chunks

02. Mix Cake and Icing to Form Dough

Place in a food processor and pulse until evenly crumbled.

Place the crumbled cake into a mixing bowl, and add half of the tub of icing. Mix together until a dough-like consistency is formed.

mixing cake and icing for cake pops

03. Scoop Cake-Icing Mixture to Form Balls

Using a spoon or cookie scoop, scoop out the cake-icing mixture and form into balls.

cake pop balls

04. Create Top of Bulb with Red Vines Bites

Use icing and Red Vines Bites to create top of bulb.

top of cake pop bulb with red vines candy

05. Melt Colored Candy Melts

Melt 2 or 3 different color candy melts in 15 second increments.

melted candy melts

06. Dip Cake Pops in Holiday Colors

Dip the cake pops.

It may be helpful to use a fork to help hold the bottom the the cake pop to keep it from falling completely into the chocolate. Place on a cookie sheet lined with parchment paper and cover in sprinkles as needed.

string light holiday cake pops

07. Drizzle Green Chocolate to Form Light String

 

On a platter, drizzle green chocolate to form the “string” of the lights.

When the chocolate is hardened, place the cake pops around the string to be the light bulbs.

Enjoy!

string light holiday cake pops

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Graham Cracker Gingerbread House

Graham Cracker Gingerbread House

Graham Cracker Gingerbread House

With Sour Punch® and Red Vines® Candy

graham cracker gingerbread house with candy

Ingredients

  • 6 graham crackers

  • 1 cup of powdered sugar

  • 1 tablespoon of meringue powder

  • 2 tablespoons of warm water

01. Prepare Graham Crackers and Make Icing

You’ll need a total of six graham crackers to build a graham cracker gingerbread house. The two graham crackers you’ll use for the roof will remain whole (A). To make the sides of the house, use a serrated knife to gently saw off the ends of two of the graham crackers. You’ll make the cuts halfway between the middle and the end of each (B).

To make the front and back, repeat the cuts you made for the sides of the gingerbread house. Then, make diagonal cuts at one of the long ends to form peaks (C). Discard the tiny triangles you slice off.

To make the icing, whisk the powdered sugar and meringue powder together in a bowl. Drizzle in the water and use an electric hand mixer to whip for 5 to 6 minutes, until stiff peaks form. Transfer the icing to a piping bag fitted with a round tip.*

graham cracker shapes for gingerbread house

02. Assemble Gingerbread House with Icing

Set a piece of sturdy cardboard on your work surface. Apply icing to the long edge of a B piece and press it firmly into the cardboard until it stands up on its own. Apply icing to the side and bottom edges of a C piece and attach it to the B piece while pressing it down into the cardboard. Repeat with the other C piece.

Use icing to attach the other B piece to the cardboard and the front and back pieces. Finally, apply icing to the diagonal edges of the C pieces and attach the roof. Allow the frosting to dry and harden for at least six hours, or overnight.

creating a gingerbread house

03. Make Roof Shingles with Sour Punch Bites

To make the roof shingles, spill a bag of Sour Punch Assorted Bites onto a large cutting board and cut the pieces in half crosswise. Spread a layer of frosting on one of the roof pieces and apply the Sour Punch Assorted Bites in an alternating color pattern. Repeat on the other side.

Apply a few dots of icing on the top of the roof, where the two side A pieces meet at a peak. Trim a Red Vines Grape Twist to fit the length of the roof and press down lightly.

sour punch candy on gingerbread house

04. Decorate Gingerbread House

Get creative with decorating the rest of your graham cracker gingerbread house! Use Red Vines Sugar Free Strawberry Twists to outline the edges, more Sour Punch Assorted Bites for windows, and Red Vines Jumbo Twists for the front pillars.

*Note: Do not use store-bought frosting for this recipe. It will not dry and harden enough to keep your graham cracker gingerbread house sturdy for decorating.

gingerbread house with licorice

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Red Vines Reindeer Cookies

Red Vines Reindeer Cookies

Red Vines Reindeer Cookies

With Red Vines® Candy

red vines reindeer cookies

Ingredients

  • 1 package slice and bake sugar cookies

  • ½ cup chocolate frosting

  • ½ cup vanilla frosting

01. Slice and Bake Cookie Dough

Preheat your oven according to the cookie package directions.

Slice the cookie dough into 16 pieces and arrange them 2 inches apart on a large baking sheet.

Bake the cookies according to the package directions, between 11 and 16 minutes, until the cookies are just golden around the edges. Allow the cookies to cool on the baking sheet.

sliced cookie dough

02. Make Chocolate Frosting and Reindeer Antlers

Meanwhile, mix the chocolate frosting and vanilla frosting in a bowl. Add more vanilla frosting for a lighter brown or more chocolate frosting for a darker brown.

To make the reindeer antlers, slice the black licorice twists in half lengthwise, then slice each piece in half crosswise. To split the antlers, cut each licorice section in half lengthwise again, leaving the bottom half-inch in tact.

reindeer antlers for cookies

03. Frost and Decorate Cookies

When the cookies have cooled, spread a spoonful of frosting on top of each one.

Press two antlers onto the top of each cookie, followed by two candy eyeballs and a piece of chopped red licorice for the nose. If you’d like, use black icing to draw mouths beneath the noses.

reindeer cookies

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