Used in 3894 recipes at an average of 1.11%.
All my recipes could be better. For Mixers' Club's "a season for new beginnings," theme back in January, I went all the way back to the beginning and tried make an improved version of my very first recipe to post on ATF, a ridiculously over-complicated attempt to make a key lime custard bar with almond-coconut-graham crust that used 13 ingredients. Embarrassing. Here's the same profile tasting even better with just five ingredients. The first several attempts to drag that recipe four years into the future weren't quite right, but after months of very intermittent tinkering finally hit upon a combination I found delightful.
Named after the way I've spend a few too many New Years.
A creamy, fatty, nutty Vanilla Almond Full Milk!
LA Cream Cheese Icing,
OOO Cream Milky Undertone
This 4 Flavours build the Backkbone of a authentic, creamy, full Milk.
Meringue & CCI add also a nice, natural Sweetness
FA Almond & INW Marzipan
add the Almondtaste, where Fa Almond add that yummy fatty Almond and Marzipan builds a nice Backup.
I must not say anything to INW Shisha Vanilla what adds a delight, bright Vanilla.
The Vanilla needs 8-10 days to shine, in Harmonie with the Almond.
Its sweet on its own, but add Sweetener if you like!
This Mix is in my weekly Rotation since over 2 Years.
I hope you enjoy it like me.
Please tell me, how you like it.
This has been a tricky profile to nail down due to the cake flavour going under the radar with past attempts, this one finally nails it down.
A soft pink and yellow sponge cake with a light slathering of apricot jam and a coat of marzipan to finish
The cake base comes in the form of WF fluffy white, CAP sugar cookie cake and OOO cornbread, Fluffy white cake and sugar cookie brings all the characteristics of a sponge except the crumb so corn bread just boosts that element slightly making the cake a bit more bolder and visible amongst the other components.
MB apricot jam is perfect here as it has that jammy feel I’m looking for without using extra concentrates to boost the pectin content.
Finally the marzipan is built by using FA almond and FA marzipan, using almond aswell as marzipan just helps build layers so the marzipan becomes a bit more “bitey” rather than an almond fondant from using marzipan alone it has a touch of graininess to it representing the sugary feel a bit better.
Sweetener is subjective and if you’re not a fan you can leave it out but I feel it helps the marzipan so bare that in mind.
If you make this then please rate and review accordingly, another way to support me is by purchasing some of my one-shots from either of these vendors below :)
Smooth almonds coated with sticky caramel toffee.
FA Almond is the undisputed king of almonds and sits proudly as the chieftain here. It fulfills the role of nut (duh) but more importantly, it adds a delicious creaminess and in doing so, blends seamlessly with the toffee to create a fabulously thick and creamy toffee.
FW Hazelnut boosts the nuttiness a tad and assists further with the overall, nutty, creamy feel.
Caramel Toffee and English toffee has been my go-to caramel/toffee flavour for quite some time now and is just a phenomenal combo. It’s versatility is boundless and this is my maiden voyage by using it with a nut base. It does a splendid job in creating a thick and creamy toffee with zero off notes.
This baby needs 5 days to come together and will just improve with a longer steep.
This is more like a variation on an existing recipe,an exercise on how to remake an older recipe using newer flavours,without changing the profile of the original recipe,which is this one https://alltheflavors.com/recipes/122776#almond_macarons_by_nks.The idea was suggested from me in the vape alchemists group and i guess it could be really helpful for new mixers and it could also be a kind of example on how to adjust any recipe depending on your taste buds and your flavour stash
Overall,the recipe doesn't change much,i still enjoy the older version as much as i enjoy the new.
Mixer's Club Theme: Try something new. This is definitely new for me. I wanted to make a mix using those specific flavors to create one profile that wasn't exactly cereal, not quite the berry forward, not too sweet, semi floral. It was more about getting these components to work in a mix that going for any specific real thing.
B- For the berry i went with the daveberry trinity scaled down by a third. It sticks out distinctly as a berry here without dominating the mix.
W- The wheat here is both flv wheat and jf biscuit. wheat brings an almost floral wheat note that biscuit fills in with a sweeter, lightly flaky body. I tried some RF Baked Bread sc but it was a little overpowering and i didn't feel like it was adding to the profile. I got wf frosted puff cereal and wanted to try it in here but it came too late. Im happy with where this is at anyway because I struggled to get a solid almond note I wanted.
A - for the almond I used FA almond. I searched high and low in my drawer for wf almond cookie to see if i could use this in place of jf biscuit but also boost out the almond. Never did find it. I tried a little FA marzipan but it didnt make any noticable difference for me so I left it out. Just kept dialing this up until I liked where it was just under the wheat.
H - I tried flv honey bee for the honey. It was too floral without enough sweet. Decided to give vt a run here. It has a bit of wiggle room between 2-3 % but I definitely wanted it to be both the bulk of the sweet and the almond wheat bowtie.
I think what came out was interesting and not too bad. Hope you like it. outside my wheelhouse so any criticism, suggested flavors, just 'give up' comments are welcome. :)
This is a pineapple - banana - coconut smoothie with almond milk!
The smoothie: Milkshake Base VTA + Vanilla Ice Cream LB create a great base for starting most milkshakes/smoothies. Adding Coconut Custard WF + Creamy Custard VTA and Avocado Cream VTA is what makes this recipe a creamy smoothie and not a milkshake.
The almonds: Almond FA + Amaretto Sour FLV combined bring tangy almond top notes, pairing great with most fruits.
The toppings: The most prominent topping in this recipe is the Sugarloaf Pineapple VTA, making this recipe rather pineapple heavy at 2%. Banana Custard brings banana to the top, while supported by Creamy Custard and Avocado Cream you can also find banana throughout the whole body of the recipe. Sweet Coconut FLV is not enough to make coconut a main component of this recipe, adding a very sublte coconut flavour. It is mainly added in the mix to tame the pineapple and amaretto sour a little.