Used in 1635 recipes at an average of 1.842%.
Spending summers at my grandmother’s house was one of my favorite things to do as a kid. As a city mouse, riding horses, fishing, diving into crystal clear waters of the swimming hole on the other side of the pasture were what I lived for. Most of all I loved picking the blackberries, blueberries and dewberries that grew wild, doing my best not to get stuck or be bitten by the occasional snake hiding in the brush.
I remember running back to her house with purple stains on my face and a T-shirt filled with as berries as I could carry feeling like I’d conquered the world. She’d praise me for my harvest then churn up some of the best homemade ice cream I’ve ever had. My job was to turn the crank on add more rock salt and ice as it slowly melted, which was very serious business. I knew it was almost ready when I smelled the aroma of sugar cookies wafting in the breeze while I labored on the back porch.
Once the cookies cooled enough she’d carefully sandwich a scoop of the berry ice cream we made between two giant sugar cookies then smush it together. We’d both sit on the swing on her porch licking our fingers until every drop was gone. I finished the night catching fire flies and watching for shooting stars until it was time for bed. Before she passed away years later I would bring her blackberry ice cream and sugar cookies when I’d come to visit as an adult. She loved The Golden Girls so we’d enjoy our treat while we watched her favorite show together. This ones for you granny.....miss and love you.
FW Blackberry - this is the best blackberry I’ve found and serves as the main berry flavor in this recipe. It’s dark and sweet, with a very slight tang to it, but somewhat one dimensional.
FA Bilberry - helps sweeten the blackberry a little more and add some depth and weight.
TFA Strawberry Ripe - also adds sweetness and smooths out the blackberry, while giving it brightness and body to make it taste more realistic.
FA Apple Pie - is the secret ingredient to this recipe and is what ties everything together. It adds a baked quality and more texture to the sugar cookie without being too intrusive. FA Fuji could also work, but can be rather strident if too much so cut the percentage down to 0.25% if you’re subbing. I prefer Apple pie though and the additional AP it brings.
FA Vienna Cream, TFA Vanilla Bean Ice Cream - together make the ice cream. If TFA VBIC is too peppery for you try using FW VBIC. You can also sub HS French Vanilla Ice Cream if you don’t have Vienna Cream.or whatever cream you like. I prefer the richness of Vienna cream because it adds more density to the ice cream.
CAP Sugar Cookie - it’s of course creates the sweet sandwich and at 2% adds the right amount of texture. The extra AP in the Apple pie helps it greatly IMO.
It’s good as a SNV, but needs a day or two or three to really shine. Give it a try, it’s quickly become one of my favorite recipes!
Give in to temptation! You won't be able to resist these caramel and apple glazed cinnamon donuts topped with toasted almonds! It's not only the temptation you won't be able to resist, it is the joy of never being able to give in to this sinful joy!
*NOTE: This recipe is in concept stage and while this is in "concept" stage presently I will update you on how this steeps. While some educated choices of flavoring have been made in this recipe I can't guarantee the devil wont spike you with a pitchfork yet lol. I will update with further notes over coming days and keep you all updated. Thank you for joining me on the Devil's side of this journey! Bwahahaha!!
(This for the DIY MIXERS CHALLENGE)
Mixed live on my you tube channel: https://www.youtube.com/watch?v=n-Lcn7u47M0
After the shake this recipe is exactly what I was hoping for (dreaming in hope lol). After just one day and much dripping this is an addictive temptation that brings all the baked apple notes with the right balance of caramel and cinnamon. I expect after a few more days the textual elements such as the gooyness and sweet donut breadiness will become more prominent. This could be my best public recipe yet it seems! Enjoy! :)
I got Solube Aroma Tarte Tatin as a freebie in one of my orders, so I figured I might as well try and do something with it. I never had a slice of Tarte Tatin, I just played around with this description:
"Tarte Tatin is an upside-down pastry in which the apples are caramelized in butter and sugar before the tart is baked."
Any comments, suggestions and additions are highly appreciated.
This is a recipe inspired by Rain posted in the Reddit/DIY_eJuice August 2017 Recipe thread by u/bkenn22 .
It is a french patisserie-inspired imaginary dessert. I’ve been really enjoying FA zeppola lately, and using to make a more doughy biscuit/cake/pastry type base. This is like a doughy frosted pineapple tart, whatever that is, and definitely one of the best recipes I’ve come up with. Originally I wanted a cooked or darkened pineapple profile, and was tempted to start adding in TFA brown sugar or FA caramel to find it, but somehow came out with both hints of fresh and cooked fruit which I liked, so I decided to keep it that way. This recipe came together the quickly and easily, which for me has often been a sign that the recipe will see frequent orbits in my DIY rotation. Unlike many of my mediocre recipes that have many subtle ingredients everything in this recipe (except the meringue) stands strong and confidently, which is probably why it works well and is definitely something I will take with me into future recipes. I'm quite proud of this, hopefully some others can enjoy this mix as much as me.
INW Pineapple / FA Kiwi
Well I can’t say I “selected” these as using these was the brief I set myself. The pair make for a nice juicy pineapple++ layer with lots of punch and some nice accents. I left the percentages at the original 3/3 strengths as this strength is very versatile, and I didn’t want to play with the ratio as this would change the profile too far from the original recipe.
FA Apple Pie / FA Zeppola
This is the pastry component, and is way more interesting than the common biscuit/cookie/graham combinations we've all seen before. It's by no means realistic to any real foods, and I chose these simply because I was looking for new and interesting ways to build this layer. If I had TPA Pie Crust I would have tried it here, but I don't so I didn't. I don't get much apple from FA Apple Pie but I guess the apple accent is in there somewhere, and probably what is giving me an hint of stewed fruit.
FW Whipped Cream / LA Cream Cheese Icing / FA Meringue
This is a fairly lightweight cream layer from FW, and it's probably not the best whipped cream available, but adding LA CCI gives it a much fuller body and a slightly pungent thickness. I love the way CCI smells and I think the aroma accurately represents it's purpose in the recipe. The meringue is there to sweeten the deal and remind you this is a dessert. It still works without the meringue but it definitely helps round this layer out. I wanted the creams to be just enough for a full mouth feel and smooth exhale, but kept it minimal and light as the fruits in this recipe won't stand up to very heavy creams.
With cap. double apple with a back of Fuji makes a bright apple that stands out to the butter and creams
I used cap. Golden butter and butter cream which makes a rich butter with a good mouth feel and sweetness
The Apple pie filling has a baked apple with the pie filling spices add a touch of cinnamon danish swirl and Carmel to fill it out
Bavarian cream to fill out the mouth feel and round it out with a touch of super sweet
This recipe has everything I wanted. I vaped LS. Apple butter a few times, wanted something more and this does it for me. it’s simply great. I keep coming back to this one and has become in my adv rotation, you will enjoy this one. I shake and vape it only had a bottle for three days so don’t know how a steep will do lol
This recipe combines blackberry, blueberry, and fig all tucked in a light flaky graham crust
Recipe made on "LIVE MIXING: BERRY PIE VAPES"
This recipe is a Pumpkin Pie recipe fit with a soft sweetness, nice light and flaky crust, and a touch of spice. Perfect for Autumn time
This recipe was made for "(HS) Pumpkin Pie" FlavorBook Entry