Used in 2375 recipes at an average of 2.7%.
I have been at this profile for three weeks now. Or is it four.....maybe five.....
This reminds me of Bad Drip's "Ugly Butter". I believe it is very similar to that profile. Although I like that, I have not had it in a long time, ....It is Banana cut with bakery cinnamon and all on a bed of fried glazed dough. Fantastic right off the shake, gets better with time. I hope you mix it and enjoy it. Comments welcome. Enjoy!
What can I say? I mean, two delicious breakfast items stacked a top one another is complete and utter heaven!
What we have here is a Donut covered in Cream Cheese Icing, and then dipped in Cinnamon Crunch Cereal... Yummo, to say the least.
Are you that person that's just got a sweet tooth, severe case of the munchies, perhaps a single bachelor with nothing but a bottle of hot sauce, an out dated carton of milk in the fridge, a box of cereal in the cabinet, and a dozen krispy kreme's hidden away in the microwave? Then simply ask yourself... What can I make!... Well to answer your question, MIX THIS UP!!
Let me break it down for ya!..
(FA) Zeppola is used as the Donut, while (TPA) VBIC is here to help fill it in.
(TPA) Whipped Cream adds some fluffiness to the Donut.
(LA) Cream Cheese Icing speaks for itself, while pairing with (TPA) Dairy Milk, lends a hand for a creamier Icing finish.
(VT) Honeycomb is here to add some subtle Honey notes, deep richness, and more texture to the Cereal topping.
Now to finish it off, we've got (TPA) Cinnamon Sugar Cookie. This is an important one, "the topping on the cake" if you will... This is used as the Crunch Cereal topping, as it obviously brings the cinnamon into play, but also provides more body to the Donut and adds that grainy sugary type texture to complete the crunchy Cereal topping.
Please give it a rating if you enjoy it!
This is definitely going to be one of my new ADV's!!
HAPPY MIXING, & HAPPY VAPING!!! ;-)
Here's a simple and delicious, Strawberry Donut.
(FA) Meringue & (INW) Shisha Strawberry are used as the Glaze/Frosting.
(CAP) Sugar Cookie & (FA) Zeppola are the base of the Donut.
(CAP) Vanilla Custard is used to fill out the Donut.
(CAP) Super Sweet can be adjusted to your liking. However, used at 1% seems to be a perfect balance as it pulls together the Strawberry & Meringue resulting in a sweet sticky Glaze/Frosting.
For anyone out there that loved #32 but hated how sweet it was, this is for you. Been working on this for over a month now and I think I finally got it. Definately was not easy but I will let you all be the judge on how I did. Recipe Creation: My cloning process is simple; whatever profile I am after, I test 2-3 flavor combos that I think would make up the main aspects of the recipe. I keep testing combos until I find a similar enough base to build off. In this case it was zeppola and deep fried pastry dough. From here I had to figure out what flavor were needed to get me to the end product. The sugar cookie and cinnamon Danish swirl add more light airy pastry, sweetness, and spice. The golden butter helps boost the fried aspect and the richness. The Bavarian cream helps with some rough edges and keeps it from being dry. Enjoy!
Pretty simple premise.
@ID10-T charged us with making a recipe that recalls a memory of a past Autumn. I have been working in kitchens for most of my life, and I love to play around with food. Last Autumn I made a bread pudding for work that included a whiskey flambeed green apple compote. I loved this dessert when I made it, and may yet make it again ahead of Thanksgiving.
Anyhow, this is my attempt at recreating this in an eliquid.
FE french toast and FA zeppola make up the bulk of the "bread" in my bread pudding. Conveniently the French toast brings along some extra spices, sweetness, and eggs.
FLV eggnog is helping in two ways, it is broadening the custard, but it is more importantly doubling down on the spices needed to sell the Autumnal bread pudding.
INW custard has one job here, and it's really straight forward, make sure the body of the custard is rich enough to stand up to the bread, apples, and whiskey.
FW hazelnut is just helping normalize the bready notes
PUR country apple is cooked apples, and absolutely necessary here. It has the sweetness you'd look for along with the "cooked" apples rather than something like FA Fuji which tastes much more "raw".
TFA Kentucky bourbon carries the flavor I want and doesn't have the bite you'd get from FLV bourbon, which is perfect for this application. Cooking with booze, especially flambeed the flavor remains but none of the alcoholic bite.
I've only had time to give this a shake and vape test, so I'm gambling a bit here but if this stays close to the shake and vape flavor without falling apart it should be a nice easy Autumn vape.
Menu Description: Fritter dough with elderflower petals and a dash of Cordial, deep fried and dusted with powdered sugar.
3 time Mixer's Club submission!!!!!
Notes: So, elderflower fritters are actually a thing. I’ve never tried them, but they really are a thing! There are two ways to make them. In one you actually dip the flower heads in batter and fry them. In the other, the flowers are milled into a classic fritter dough, with some Cordial thrown in to bolster their flavor, and fried. Both are dusted with powdered sugar and served warm. I was envisioning the second type when I created this recipe. I’ve never eaten fried flower heads, but I can imagine what a dough with elderflower in it would taste like.
With that said, the recipe is pretty straight forward. The Deep Fried Pastry Dough and Zeppola make up the fritter dough. The Elderflower and Powdered Sugar make up the elderflower and powdered sugar! The Cream and the Marshmallow keep the mix from being dry and softens the sharpness of the elderflower into the sweetness of the dough.
This needs at least 5 days to develop. Off the shake it takes like hot metal! After a day or two it tastes like a powdered sugar donut with a little zest. By day 5 the elderflower starts to shine. The bakery notes take on a more fried dough characteristic, rather than just a donut. The powdered sugar tastes more like fresh powdered sugar versus the mass produced, sitting on a shelf for god knows how long, kind of powdered sugar you get on those donuts. It’s still a tad dry. I’m not sure if that will steep out or if the recipe needs some tweaks. I’m also not sure if this tastes anything like an elderflower fritter. But it’s interesting and different. I think it’s a profile worth exploring further with the help of MC.
Mixed at 70VG/30PG with Essential Depot mats.