From @Queuetue : I find boston rounds to be the very best bottles for mixing and temporary storage. I use them for my VG and PG as well as on the scale while I'm making a mix. With a top that's easy to fill, easy to cap and with minimal access to air, I keep a bunch on hand for unflavored base, or whatever project I may be up to for handy, quick access.
The tip is small enough to use with most top-fill RTAs or RDAs as well.
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Used in 775 recipes at an average of 1.984%.
Inspired by Wayne's weekend mixing assignment.
Works good as a shake and vape, you mostly get a peanut butter caramel cookie, with a lovely texture. Tasty, moorish and not harsh in any way whatsoever. Not much Icecream coming through yet but that'll come with the steep, if it lasts that long that is! First time working with FLV and already impressed; can't wait til this has steeped a few days!
Any feedback appreciated!
DIYorDIE Weekend Assignment
This is my take on a cookie dough without using a cookie dough flavoring. I wanted to create a light chocolate chip flavor with a peanut side note.
FW sugar cookie 1%. Used as the cookie base and adds a slight sugary note
FA cookie 1%. Used also as cookie base and to add texture
CAP vanilla whipped cream 2%. Used to balance out the chocolates and adds a creaminess to the profile.
CAP vanilla custard 2%. Used to make the recipe a little denser and to add an eggyness to the profile.
TPA pie crust 1%. This was the first time using this flavoring but hoping it will add to simulating the "cookie dough" .
TPA Brown sugar 0.5%. Used to add a dark sugar for the chocolate.
FLV peanut butter 1%. Just a bit of peanut. It seems to be a little dry but at 1% it seems balanced with the CAP golden butter at 1%.
TPA sweetener 1.5%. Well who don't like sugar.
CAP Golden butter 1%. This seems to give the FLV peanut butter the creaminess it requires.
TPA bittersweet chocolate 0.5%. I like to use this flavoring at a low % to give it a chocolate chip feel.
TPA double chocolate (clear) 1%. This pairs well with the TPA bittersweet chocolate to give the chocolate a more balanced flavor.
I may not have nailed the cookie dough base in this recipe, however, it has a great flavor with hints of chocolate and peanut butter on the exhale. Can be a Shake n Vape but I would suggest a 3 day steep. This is a first version. I normally post my first versions of recipes and keep 2nd or 3rd versions private for commercial purposes. MaxVG ....Enjoy :)
A light, fluffy Chantilly cake, with a French Creme centre, topped with berries and a hint of graham.
It's a lot of flavours used, but they all seem to work well together.
JF Yellow Cake, CAP Vanilla Cupcake, TPA Marshmallow and CAP Vanilla Whipped Cream are used as the cake base in this recipe. I find this combination makes for a very light and nice vanilla cake.
CAP French Vanilla and CAP Vanilla Custard adds even more vanilla and gives a creamy texture / mouthfeel.
FA Red Touch and TPA Strawberry Ripe were a no brainer to use as the combination to get a nice strawberry, and the addition of FW Blueberry melds nicely with those strawberries.
Finally I added a touch of TPA Graham Cracker Clear to give a hint of graham, and the TPA Sweetener has an obvious use here. It could potentially go up to 1.5-2%.
I would to hear people's thoughts on this one as it's a recipe I've been wanting to make for a long time, and any feedback would be greatly appreciated!
As a shake / vape its pretty tasty, I except about a 7 day steep to really make this shine.
A delightful cheesecake drizzled with strawberry syrup.
(Cap) sweet strawberry-makes up that sweet strawberry syrup.
(Cap) sugar cookie-makes that nice Graham crust.
(LA) cream cheese icing-makes that nice cheesecake filling.
(Cap) vanilla whipped cream-whips it all together and puts a little something on top
The 1st layer of this fabulous dessert is the crust. In the edible recipe this is made up of flour, butter and crushed pecan. To accomplish a realistic representation of this, I started with FW Butter Pecan. This is an amazing flavor. And added to INW Biscuit, it forms the perfect crust needed to mimic the dessert.
Our next layer above the crust is a mixture of cream cheese, powdered sugar and whipped cream. This layer has a particularly thick mouth feel to it. It's thick. And it's heavy. To accomplish this I chose the obvious LA Cream Cheese Icing along with CAP's Vanilla Whipped Cream. This mixture still needed a boost imho in terms of thickness and sweetness. That's when I added FA Vienna Cream(thick and somewhat buttery). TFA Meringue is used for 2 things-the powdered sugar of this layer and enhances the following layer.
The next layer is just...awesome. Its pistachio pudding and milk. I used TFA Pistachio for its' lovely sweet flavor. To that I added a bit of INW Marzipan & FA Almond. TFA Meringue was added to make the mixture more of a milky pudding-like consistency.
And the last layer is simply....whipped cream. Mmmm. I also wanted to bring out the inherent sweetness of several concentrates so I added a bit of EM, which performed this action perfectly.
Included below is the actual edible recipe. Whip it up. I think you'll really enjoy it!!
1 1/2 cup flour
1/2 cup softened butter
1/2 cup chopped pecans
1(8 ounce) package cream cheese(I actually use 12 ounces for a thicker layer)
2/3 powdered sugar
1(16 ounce) container Cool Whip
2 3/4 cups milk
2(8 ounce) packages instant pistachio pudding mix
Preheat oven 375°
Add butter, flour, and nuts to food processor. Pulse until a crumbly dough forms.
Press mixture into 9x13 pan & bake for 15 minutes. Set aside to cool COMPLETELY.
Beat cream cheese, powdered sugar and 1/2 container Cool Whip with electric mixer. Spread over COOLED crust.
Beat milk & pudding mix with electric mixer on low setting. Let stand until set. Carefully spread over cream cheese layer.
Spread the remaining half of Cool Whip over the pudding layer.
If desired, top with additional chopped pecans, pistachios, almonds, or walnuts.
Cover & refrigerate one hour. Cut into squares & serve. Store in refrigerator up to 5 days
I like this as a shake and vape but of course with all the creams, it improves vastly after 3-7 days. My problem is, I just can't WAIT that long!! 70% VG is preferred for the thick mouth feel of the creams.
I've been working on a chocolate mousse for awhile now with a lot of failures. Chocolate is one of the hardest profiles to get right. I'm not 100% there yet, but I've come pretty damn close. I wanted to make a light, fluffy slightly mocha chocolate mousse that was not dark in color to hopefully help with not burning up the coils so fast - I think this recipe does that. I have a back-ground in cooking and while not a chef, I am pretty good combining food flavors and that experience has played well with mixing e-liquids.
Notes: TPA Bittersweet chocolate. This is a very strong flavor. I used only .5% to give the mousse a light bitter "mocha" note
CAP Golden butter. When making any chocolate food recipe, butter or coconut oil is a must. CAP golden butter has a slight creaminess that lends well to the chocolates and rounds out the sharpness of the chocolate.
CAP Vanilla Whipped Cream. This adds to the "airiness" of the recipe and makes the chocolate seem fluffy and creamy.
TPA Dairy milk. Combined with the CAP Vanilla Whipped Cream, this seems to add that sweetened condensed milk that is used in so many chocolate dishes.
TPA Sweetener. Just enough sweetener to balance out the recipe
TPA Double Chocolate (clear) one of the best chocolate out there. This adds a deep chocolate to the recipe. You might want to up this to 1.5% or even 2%, but I prefer it at 1%
This is still a work in progress, however, It's a nice creamy, fluffy chocolate mousse vape that I hope you will enjoy.
* I have mixed up several chocolate flavors and stored them in plastic bottles and sometimes they seem to leach out the plastic giving it an odd plastic chemical taste. I suggest mixing this recipe in a glass bottle.
This can be a shake and vape, but I suggest a 3 day steep. This is a first version. I normally post my first versions of recipes and keep 2nd or 3rd versions private for commercial purposes. MaxVG ....Enjoy :)
Hazelnut Coffee with Cream and Sugar
FA Up 1%
FA Up serves as the base of the coffee. By itself it is not enough but 1% is a good start to build and then HS Hazelnut Coffee comes into play.
HS Hazelnut Coffee 2%
I really enjoy HS Hazelnut Coffee but it certainly benefits from FA Up to add more of the coffee note that gets a bit hidden by the Hazelnut.
FW Hazelnut 2%
FW Hazelnut is neccessary to get that Hazelnut Creamer taste that I like with my coffee. This flavoring nails the hazelnut taste but also has a level of cream that really makes it versatile in a lot of recipes.
CAP VWC 3%
I still needed one more cream that wasn't going to be too heavy as to sit in the bottom of the profile and CAP Vanilla Whipped Cream is always my go to when this situation happens. It mixes well with everything and doesn't sit too low in the profile when I want the coffee to sit heavy.
TFA Sweetener 1.5%
I love my coffee light and sweet and when making a recipe based on how I like my coffee, sweetener was a must to capture that taste. Feel free to play around with this percentage, I found for myself and I really like my coffee sweet that 1.5% was perfect.
This recipe is great as a SnV, the hazelnut creamer is the first flavor you will taste followed by coffee on the back note of the exhale which reminds me of drinking coffee. I use so much creamer and sugar in my coffee that I taste those first and then the taste of coffee will come through in the end. The longer it steeps the more that coffee note will start to be stronger but it never leaves the back note which is exactly where I want to it to stay. I mix at 80vg/20pg so if you mix this at any other ratio please let me know how it comes out!