Used in 1321 recipes at an average of 1.565%.
Profile: Lemon Meringue Tart
Background info: Recently, my wife and I decided to explore the "old part" of our city, where we've never really gone.
Here we found a cute little french inspired café named "At Konrad's".
We had some coffee and a slice of their in-house made lemon meringue tart. What a wonderful tart that was. So good, that I had to go home and see if I could make something like it.
This is it.
VT Lemon Meringue Tart does most of the work here, but it is helped along with FA Meringue, to make the meringue in it a tad stronger.
TFA Cheesecake (graham crust) is to help the cake filling it self and add a little to the crust, along with CAP Graham Cracker.
VT Yoghurt drink at 1.75% helps with the filling in both creaminess/very slight yoghurt-tang and helping the lemon.
Sweet cream for a slight bit of body.
I was planning on letting it steep for 7 days, but when I tried it on day 4 it was explosively good, so I suggest 4-5 day steep.
Enjoy! And feel free to drop a review if you like!
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A super smooth woodsy type tobacco with a sweet shot of Honey.
Western (TFA) - An old school tobacco flavour that just seems to have a timeless tobacco nuance. This makes up the primary note of this recipe at 3.5%
Red Oak (TFA) and Graham Cracker (CAP) - Used here to bend the main tobacco note with a touch of spice and coconut
Honey (FA) - This just brings in the delicious note to this recipe.
As always, the feedback from those that mix this up would be greatly appreciated.
(Image courtesy of a Google Search)
@id10t mentioned he wanted a graham cracker butterscotch tobacco. Since LB didn’t do a very good job of it with their concentrate. So I decided to take a stab at it. It is really tasty off the shake but with FLV tobaccos they fade out around 5-7 days then come back around day 10-14. So I would recommend a 10 day steep.
Some credits goes to mlNikon for the inspiration and Humanpuck as we have discussed flavors (he's making his own version - http://alltheflavors.com/recipes/145179)
The idea here I got from mlNikon when she once mentioned a croissant with jam she had made (https://alltheflavors.com/recipes/95371#raspberry_jam_and_croissant_by_mlnikon).
I decided, that since I love jam and since I love croissants - why not make one too!
The choice of the jam was tricky, as I'm generally pretty tired of strawberry and raspberry this and that. I wanted something dark and deep.
So my obvious choice was blackberry, blackcurrant and boysenberry.
FA blackcurrant as it is potent like hell, so I keep it low and let VT Boysenberry do a little legwork.
In an attempt to make the "jam" a little more... jammy? I have set my heart in FA Maple Syrup. I feel it adds a little texture.
The FA Apple Pie has only one job and that is to bring a little crust to the croissants butter goodness.
CAP Graham Cracker is there for a little texture.
This was based on a recipe i found on line that caught my attention and I thought lets give it a go. On the inhale you get a sweet vanilla soft cookie that transitions to a nutty, caramel popcorn, graham cracker finish. it is good at 3 days but the popcorn builds over time and comes out at 7 days . best at around 60 - 65 watts .
Feel free to add additional sweetner if you want that commercial feel - as this is a in your face commercial style mix and not meant to have alot of subtly - but the cake batter dip provides alot of sweetness that comes out over 3 - 5 days.
This was made for daytime frank Mixin in the kitchen episode n popcorn
caramel popcorn, AP and kettle Corn create the popcorn base. it tends to grow a bit. The Caramel popcorn and peanut is very light on the popcorn but has a really nice peanut finish . Kettle corn has a nice buttery sweet note that I am using here along with AP to provide more of a popcorn note. "NOTE AP is not necessary but does support the popcorn and cookie in this mix.
cake batter adds some top note sweetness and body to the mix to contrast some of the darker notes
Graham cracker and Sugar cookie creates a really nicely balanced cookie with a soft center and slightly darker baked crisp notes from the Graham cracker.
caramel toffee is a nice dark caramel note that holds up in this mix and comes though at the finish
vanilla cheesecake custard sits a bit on top and adds some vanilla top notes and needed creaminess to this mix
This is a hot YUMMY mess - and named after a phrase coined by the most fabulous @leilani
On the inhale you get a creamy sweet caramel ice cream that transitions to caramel popcorn in the middle and finishes with a toffee and graham cracker note.
Best on an RDA at 60 - 65 wattts
Made for Mixin in the kitchen popcorn episode
Butterschotch ripple and Creme Brulee create a thick creamy caramel ripple ice cream. VT creme brulee is a really nice flavor it has less burnt dark brown sugar than other brulees and leans more toward a caramel the creme is also less eggy. FW butterscotch ripple is more of an ice cream and works well here
kettle corn* AP and caramel popcorn create that cracker jack type of popcorn I wanted here . caramel popcorn is really bringing the nut notes with some darker sweetness and is light on the popcorn. The kettle corn brings more of a buttery caramel note. AP is used for more of that popcorn texture and supports the kettle corn
toffee is needed to add some depth and supports the finish in this mix along with graham cracker
This is a collaborative creation by DEVELOPED: Skiddlz, AlfredPudding, Max Savage, Graham, folkart, and guest Jerry.
This recipe is our representation of a Apple Fritter without using CAP Cinnamon Danish Swirl. Full Development Notes on DEVELOPED Ep. 6 https://www.youtube.com/watch?v=w6IA-bWr8tM
Our weekly episodes will be released at 6:00pm EST every Tuesday, and catch our live shows every Thursday at 6pm EST https://www.youtube.com/c/developedDIY