Used in 37 recipes at an average of 5.137%.
Who can resist donuts, sprinkled cookies and milk? Why not have all 3! The picture chosen was as close as I could get to what I was thinking of. One look at that picture on the box and I was into making this happen.
Take some under-rated CAP crunchy frosted cookie and sugar cookie combo and coat it with extra buttercream frosting and then infuse it with some light donut flavoring. Dunk these into some creamy milk base of FA milk with VT vanilla cream and add in some sprinkles to start off your morning.
Don't expect this to be crunchy though - lets get real!
This goes great with a coffee by the way.
WF buttercream frosting was used here instead of VT as it is less "hard" . There was enough waxiness coming from the CAP crunchy frosted cookie.
Optional sweetener - try FW Sweetener 2 drops per 15ml should do it.
I use an RDA about 50-60 Watts, 0.2-0.3 Ohms.
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Cap Crunchy Frosted Cookie - If you do not have this extract it will ruin the recipe. this is the base flavor everything is going to sit on.
INW Shortbread Cookie(or INW Biscuit)- I wanted to use this because it is new and there are a lot of rhubarb tarts that use a shortbread base. This extract is not as dark as INW biscuit but if you go to high with shortbread it appears to take on a popcorn like quality. The initial smell of this smells almost like FLV popcorn. You can replace this with inw biscuit at the same percentage and achieve similar results.
FLV Rhubarb- This is the only realistic rhubarb in my opinion. WF is basically raspberry, VT is basically sour mush, INW is way too green and vegetale. I have never used this higher than .4 and I do not recommend you go any higher. Even after a 14 day steep the rhubarb still has that sour root flavor right on top where you want it.
FA Red Touch- I removed the sweet strawberry because I felt like it took away from the main rhubarb profile I had going before so I'm reverting this back to the original state at 2%.
Flapper Pie WF- Flapper pie is pretty much a perfect blend of custard and meringue. I didn't go above 3% because I do not want any of the graham cracker notes to poke through.