Used in 153 recipes at an average of 3.796%.
This is a sweet potato rice pudding inspired by the Haitian and Cuban influences on New Orleans. Is it a stretch thematically? Absolutely. I wanted to do a NOLA inspired recipe but I wanted to stray from what would generally be expected and this is what I came up with. I'm not going to bore you with the details of the trip around the world my mind takes when I brainstorm so here's my flavor notes.
VT Rice Base - Honestly I ordered this FOR this recipe and it just worked. It imparts a sweet sticky rice taste and texture to the whole mix. You get that grainy taste and mouthfeel from rice and a sweet undertone.
CAP Horchata - Sticking with the rice theme and adding a bit of cinnamon and flair to the recipe as a whole. I tried it higher and it gets to be a bit overpowering for me so I settled at 1.5 on this one to just add that touch of cinnamon evocative of fall.
FLV Vanilla Pudding - Brings a creamy mouthfeel to the recipe after a few days steep and knocks off some of the graininess from the Rice Base. Honestly I probably need to bring this down some, but this is more or less my first iteration of this recipe.
FA Coco/TPA Coconut Candy - I wanted to add some coconut to this and this is the combo and percentage I settled on. You may or may not taste it, I get it faintly and it helps add some sweetness to the rice base and brighten the recipe a touch.
HS Pumpkin Pie - yup. this is the "sweet potato" base. It's what I've got so I can't say much about it. Planning on experimenting with other things here in the future.
FA Carmel/FW Butterscotch Ripple - This is my go to combo for a buttery caramel note and it works well here. It adds some darkness and heaviness to the body and gives a buttery undertone. Really helps bring out the pumpkin pie in correlation with the CAP Horchata's cinnamon note.
This is very much a work in progress and a bit of a learning experience as well. Any and all criticism or advice is much appreciated.
The Great Pumpkin Cake
I said I was not going to do a pumpkin cake, but here it is. It is really quite tasty with FLV Pumpkin Spice and HS Pumpkin Pie. The Flv Sweet Dough and VT Butter Toffee mixed with the FLV Pound Cake add a yummy creamy base for the pumpkin. Topping the cake and mixed in is the VT Vanilla Buttercream Frosting.
Last year about this time, I released my Sweet Potato Pie recipe. In the months following the release, Flavorah released their YAM that is out of this world delicious! Summer is close to an end and Fall will be here very shortly, so I felt it would be the perfect time to release my updated version.
This version builds off of the original but I added and took away a few flavorings for this version. (You can read my notes on the original version here https://alltheflavors.com/recipes/63611#sweet_potato_pie_by_folkart ).
FLV Yam is the star here. It's about as accurate a flavor as I've ever tested. I has a deep yam flavor that is second to none. I also kept the HS Pumpkin Pie but lowered the percentages from the original, just to add a bit of a commercial canned pumpkin/sweet potato aspect to the mix.
The DFS Holy Holy Grail is there for the caramel and vanilla almost giving it a "brown sugar" feel to the mix.
I stayed with the WF Caramel Rice Crispy Treats because to me, it's flavor is that of the soft pumpkin pie crust that is on the bottom of a pumpkin pie. The caramel also adds to the richness of the mix.
CAP Vanilla Custard. A sweet potato pie is in essence a custard, so by adding this flavoring at 1%, it gives it that sweet custard feel, without taking away from the yam and pumpkin.
My original version used CAP Cinnamon Danish Swirl, and while it's a great flavoring to use, the cinnamon can be a bit strong. Wayne Walker reviewed my original version and he did like it very much, but he said he would tweak it a bit by reducing the CAP Cinnamon Danish Swirl. So I took his advise in this version and used WF Cinnamon Pastry because to me it has a slightly less cinnamon note.
My first few versions did not have FA Cookie but I felt it was needed to bring home the pie crust note. And I think that it has.
One thing that my original lacked, in my opinion, was a buttery note. I have learned that this is a very important note to include in most bakeries. You may ask, "Why FLV Popcorn though?". To me FLV Popcorn is the perfect flavor to add that buttery note. I do use CAP Golden Butter in a lot of my mixes, but it requires a very long steep and sometimes has a plastic note that I can't get past, especially when used at higher percentages.
One other suggestion Wayne Walker made in his review of my original was that the TPA Toasted marshmallow was not really doing much in the mix. So I took his advise and removed the TPA Toasted Marshmallow and with the addition of the CAP Vanilla Custard, I agree that it's not needed.
I added .5% CAP Super Sweet to liven things up a bit, but you can lower or raise this to your liking.
You can most defiantly vape this as a shake and vape, but I would suggest a week steep to let the CAP Vanilla Custard bloom.
I hope you will mix, comment, and or rate, it make us all better mixers. :)
Visit Freedom To Mix on Discord https://discord.gg/cMUjtPf
Join our Freedom To Mix FaceBook group https://www.facebook.com/groups/415341418920740/
Visit https://freedomtomix.com/ for resources and information on DIY mixing!
Coconut banana and toffee all in the same cream pie recipe.
If you'd like to participate in the Year of Mixing find the Flavor-Pro group and join us for our weekly challenge - all mixers welcome - and there will be some prizes. You can find more information here http://flavor-pro.com/the-year-of-mixing/
A decadent smooth rum custard, with a light orange cake accent.
*** flavourart custard premium ***
Definitely a must have custard!!
Suitable substitution would be the original flavourart Custard with .5% TFA butter. It's going to get you close until you can pick this one up. I had to order mine from across the pond.
Traditionally I do an extensive right up, but this has really been getting in the way of me releasing content.
I think this is a very straightforward recipe custard rum yummy. The one thing you might be asking yourself why pumpkin pie. Here I use it to boost the texture and creaminess of the already delicious custard base.
Happy holidays everybody I hope you enjoy.
just alil something different too have on the table during thanksgiving nice and creamy with alil hint of pumpkin pie in the background it will be good to enjoy with friends and family while laughing and joking also watching your favorite football teams in the morning and afternoon
Happy Thanksgiving everyone maybe next year we can all get along as a community
The pumpkin element - HS Pumpkin Pie (4%) and FW Vanilla Butternut (2%) come together to create the canned pureed pumpkin (which is far superior to harvesting your own pumpkin). HS brings the pure, un-spiced flesh of the pumpkin, while FW Vanilla Butternut adds some sweet, gourd-like body with a touch of vanilla and maple (which brings to mind the natural caramelized sugars in the cooked gourds).
The spice element - Wanted this to be mellow and nuanced . . . not in your face pumpkin spice, so the pumpkin flavor could be the star only backed up by the spice. I went with CAP Cinnamon Sugar (1.5%) and TFA Pumpkin Spice (0.4%). This lays underneath the pumpkin just right, in my opinion.
The custard element - The obvious choice, INW Custard (2%), mixed with CC Devon Cream (1.5%), which brings a creamy/vanilla marriage to the custard base. It's nowhere near in your face vanilla custard . . . but paired with the pumpkin and spice, it adds a nice body of custard to fold the pureed pumpkin into. On a lark, I threw some CAP Whipped Marshmallow (2%) into the mix to, possibly, add some more body to the custard and help keep the spice element in check. Whether or not it did either of those things . . . I'm not sure. However, this is the 4th iteration of this recipe, and I was trying to use a few concentrates I hadn't tried in the recipe previously. I am happy with where it landed
The cookie element - I didn't want to use gingerbread, as I was not happy with what it did in previous mixes . . . it was too forward. I went with CAP Sugar Cookie (1.25%) and FLV Graham Cracker (1%). It is by no means a crunchy cookie crumble here. It is like a cookie that has been submerged in the custard and softened (like a vanilla wafer that's soaked in the vanilla-banana goodness and become a part of the lusciously thick custard). It adds some overall sweetness to the recipe, in my opinion.
Not being a huge fan of the pumpkin spice profile . . . I was inspired by Centerfold Vape Co's Bebe (a pumpkin cream dessert flavor) which I found to be extremely enjoyable. This is not a clone, per se, but simply inspired by how much I enjoyed the original flavor profile that I expected to be underwhelmed by.
I mixed it at 60vg/40pg and sat on it for a week before trying it. All in all, I'm pleased but am open to critiques and suggestions. Enjoy!