Used in 2137 recipes at an average of 0.784%.
This recipe took me a while to nail down, but I finally achieved what I was going for! A delicious brown sugar and cinnamon sugar cookie.
5% CAP Sugar Cookie, 1.5% TFA Vanilla Swirl, .5% TFA Brown Sugar, and .1% FLV Rich Cinnamon.
I wanted to start very basic with this recipe in order to figure out what worked without much help and what, if anything, needed to be added, removed or modified. Alltheflavors (I’m so punny) we’re there, but definitely needed some adjustments. Too strong on the Cinnamon and not enough of the brown sugar.
5% CAP Sugar Cookie, 1.75% TFA Vanilla Swirl, .75% TFA Brown Sugar, .08% FLV Rich Cinnamon
I kept CAP Sugar Cookie at 5% because it was the one thing that already came through perfectly. I increased TFA Vanilla Swirl and Brown Sugar by .25% each and lowered FLV Rich Cinnamon by .2%. This was definitely a step in the right direction but the vanilla still was not really working. It felt kind of muddled at this point.
Versions 3 & 4:
5% CAP Sugar Cookie, 1% INW Shisha Vanilla, .75% TFA Brown Sugar, .08% FLV Rich Cinnamon, .3% CAP Golden Butter
I combined versions 3 and 4 because the only thing that changed between them was the addition of CAP Golden Butter. I completely swapped out the vanilla because Vanilla Swirl just was not working for this mix (blasphemy, I know). I wanted the vanilla to be light and creamy, so INW Shisha Vanilla worked perfectly here. I’m a big fan of extra soft cookies so I decided to add a little bit of CAP Golden Butter and ended up loving what it did for the mix. Added the perfect extra body to the sugar cookie.
I recommend about a week to allow everything to settle and come together, but it is not bad off the shake.
Version 2 of my Serendipity custard. I omitted TPA vanilla custard and replaced it with FA custard premium. Omitted TPA vanilla swirl and replaced it with shisha vanilla by INW. Golden butter has been increased by half a percent, hazelnut by FW remains the same and the marshmallow and whipped cream stick around for the smoothness and full mouth feel. I added super sweet to make for a rich and decadent approach to a custard.
This new version has left me enamored more-so than the original. The original is tasty, but this one tends to keep me coming back for more far more often. It’s rich, creamy, smooth and delicious. Enjoy!
Deep fried banana slices, butterscotch and graham cracker.
This recipe is inspired by one of my friends favourite eliquid which is Fryd Bananas.
I wanted to create one myself and not remixing the original but being close to the profile.
Deep Fried Banana Slices :
WF Deep Fried plantain is a semi cooked banana flavour with brown sugar and some spice but is a quite weak on the banana flavour and needs some more additions to be great.
But one thing i like is that after 2 weeks steep has some fried and bready tasting that is really accurate to the profile.
So to complete the Banana i added :
TPA Banana Cream as its my favourite and also adds a good amount of creamy banana sweetness.
And FA Banó to give more "freshness" to the banana mix as it is a greener kind of banana.
With this 3 we have our Sweet Banana Slices cooked in brown sugar. A bit raw a bit cooked, makes the banana closer to the real thing.
FW Butterscotch Ripple: is my go to as its creamy, easy to use.. was obvious for me to choose this one.
The original FRYED on its description says : " buttery cream" but i prefered to use CAP Golden Butter to create that Deep Fried Buttery Banana.
The spice on WF DFPlantain is a bit non descript so to make it better the profile called for FLV Rich Cinnamon which is awsame, sweet , warm, strong .. its perfect.
FW Graham Cracker: Bananas get better with graham cracker specially on the exhale, it just makes them better, and here has a double duty, making bananas better and suporting the fried, bready texture as well as giving a nice graham cracker after taste.
Yo can SNV it as its pretty tasty but its better when rich cinnamon calms down a bit after 3 days and waaay better after 10 days.
Lemon meringue pie with mascarpone cheese layer.
I wanted to post a lemon meringue recipe but at the same time to make it a bit different from the other ones published.
CAP Lemon Meringue pie is my go to, so it was an obvious choice.
FA lemon Sicily for me is the best lemon by far although it fades.
1% is all you need to support CAPs Lemon Meringue Pie.
The marscarpone Layer is made with HS Italian Cream wich is an awsame cream, its rich, thick and buttery but gets a bit cheesy wich here fits wonderfully.
And TPA Cheesecake with Graham Crust that adds more cheesecake flavour and a graham base for our crust.
CAP Golden Butter 0.5% just because its a key ingredient in pies and makes the graham base a bit more pie like.
And Finally FA Meringue one of my favourite flavourings and how can you not add Meringue to a Lemon Meringue pie?!
Kourabiedes is a delicious traditional Greek treat, packed with the aromas of fresh butter and roasted almonds and garnished with luscious layers of icing sugar. Hopefully when you eat this one you don't cough from inhaling all the icing sugar like I always do in real life!!
Top: Powdered Sugar, Frosting
Bridge: Almond Cookie,
Body: Biscuit, Cookie, Shortbread Cookie, Golden Butter, Almond Custard
Accent: Toasted Almond
Steep 6 days or more.
Best suited for RDA.
1. Lightly grease a round baking tin using CAP Golden Butter
2. Process FA Apple Pie, TFA Acetyl Pyrazine ,FA Cookie and CAP Butter Cream in a food processor until mixture resembles fine crumbs.
3. Roll out pastry between two sheets of baking paper until large enough to line base and side of prepared tin.
4. To make custard just add FA Custard Premium in a large jug until smooth
5. Combine PUR Country Apple with FLV Apple Filling and VTA Red Fuji Apple in a bowl. Spread over pastry base. Pour over custard.
6. Shake and Steep in a moderately dark room for about 5 days or until you just can’t wait anymore.
7. TIP: If pastry becomes too soft when rolling out, return to steep for 1 more day with an extra drop or of AP. Store in the vape bag out of direct sunlight. Before serving, drip in RDA at about 0.25 ohms and 50 Watts.
This is a collaboration mix with @mlNikon . After trying Joker we both found that it would be ideal to try and build a funnel cake around . On the inhale you get that bright sweet powder sugar that transitions to that dark sweet fried dough with a brown sugar apple cinnamon finish and a light fried coating feeling that lingers. Tested on a reload S RDA with a .17 alien coil at 60 watts
Growing up we would go to upstate New York for vacation, always around the time of the dutches county fair. This is where I had my first funnel cake and every year there after . So needless to say I have eaten a few in my time .
In creating the fried dough with a a nice dark crisp outer edge of a funnel cake we found that Joker with a little bit of sweet dough worked. We tried several different options and by far this captured that mix of soft inside and crisp dark fried dough outside .
Adding some mouth feel and some additional accent notes apple filling and cinnamon sugar work well for that dark sweetness that is needed for a funnel cake
So anyone knows that the most important part of a funnel cake is the powder sugar . When applied to a warm funnel cake it almost becomes an icing. powder sugar and FW sweetner create that bright in your face, over the top sweet powder note.
So the one thing that was missing here was that lingering coating of grease after eating a funnel cake this is what golden butter does for this mix - just a touch believe it or not is enough to give that impression.