Used in 4138 recipes at an average of 1.304%.
Delightful and melancolic creamy decadence.
Aromatic, sweet & creamy, complex, tobacco blend. Comforting and savory, nothing really stands out.
Appeals to the pervs addicted to the Don Juan Reserve and likes, but without the RY4 off flavor and the sucralose excess.
Needs a good week steep, or the LA Cream Cheese Icing will hit you with a high note, which fades gracefully.
A coil gunker, but you can't have cocoa and a clean one!
Okay so i know % is high on smaks da frog but this concentrate is sorta weak and i wanted to show case the flavor , it’s more like a one shot than a normal concentrate . So having that said , i wanted to make a Honey snacks cereal bar . They don’t actually make these but if you ever had a cinnamon toast crunch cereal bar then you know they are bomb as fuck! It’s basically a bar of cereal that’s all stuck together with a thick hard cream either at the bottom of the bar or sometimes it sits in the middle kind of like a cookie cereal bar sandwich is the best i could describe it . so the cream cheese icing by LA and vanilla cream extra by WF make the creamy goodness . The graham cracker clear by TPA and the Coolie by FA give it some texture and give the whole recipe some support . I also use FW sweetener because it’s not as sweet as super sweet and i didn’t want to make it too sweet, i think this sweetener is best to use but you can use any sweetener i’m sure . So enjoy !
A classic cronut vape topped with maple glaze. Enjoy.
New mixers always welcome=====> https://www.facebook.com/groups/dmcdiy/
Lemon meringue pie- a tart lemon curd, sweet fluffy meringue and a buttery pastry. I tried really hard to get the balance between the flavours right so it was authentic to eating an actual lemon meringue pie.
CAP Lemon Meringue Pie is the main player. I just accentuated what it already has and filled in where I felt it was lacking. I tried using VT Lemon Meringue Tart but CAP worked better for the type of LMP I had envisioned.
FE Lemon (aka ‘Xpress Flavour’ Lemon on Chefs) and LA Cream Cheese Icing make up the lemon curd layer. FE is just a really lovely lemon and works perfectly here to create that lemon meringue pie kinda lemon. If you want it more lemon-y you can bump it up to 1.5%. LA CCI is what makes this mix so good. It gives it richness, mouthfeel and makes
it a lemon curd rather than just a lemon. I think it needs a bit of a steep to really start working though. I wanted to avoid using a custard or anything too creamy so as not to mute the acidity of the lemon.
INW Biscuit and CAP Sugar Cookie create the buttery bakery layer. You can definitely sub INW Biscuit for JF. Most of the versions before this one I made with JF. The INW just seemed a touch more present after the steep.
FA Meringue is obviously the meringue layer, but it also sweetens the whole mix as well as softening any of the harsh edges of the lemon.
I like to use CAP SS at 0.5% but you can obviously sweeten to your own tastes. I think it does need at least a bit of sweetener to brighten everything up.
You can leave overnight and it’s ok but it gets so much better after at least a weeks steep.
I tested it on a single coil in the Hadaly and i got a really great balance in the layers- the lemon, the pastry/ bakery and the meringue were all present and easily identifiable. I went onto test it on a couple of dual coil RDAs and although still good the layers were a bit less distinct. I personally have found this recipe works far better with a more restricted airflow. I tried on the Drop Dead with the airflow wide open and I mainly just got lemon. Once the airflow was closed a little more than halfway a lot more of the profile came through.
I’d really love to hear feedback-
any criticisms and suggestions as to how I could improve the recipe would be much appreciated.
A thick, rich, sweet, smooth, full bodied mouthfull of lemon meringue cheesecake perfection without the crust, because why have anything but the best part of the cheesecake in the recipe.
To be honest I'm not even sure how or why I chose the ingredients I did for this. I sat in front of my mixing station one day, looked at my flavors and figured these would make what I wanted and they did, and spot on at that. The only tweaks I made were with the %s on the CAP Lemon Meringue Pie by upping it slightly from the original amount and the same goes for the CAP NY Cheesecake. And to make a note on the V2 selection. There is no shortness of body in this recipe, nor are there any strange off notes due to the use of the V2s. To be completely honest these two V2 purchases were made when I first started mixing and never used until now or anywhere else in my mixing. They did the trick perfectly here though without a doubt.
I hope you guys enjoy this one!
This is a collaborative creation by DEVELOPED: NaChef, Max Savage, Graham, and Folkart.
This is a favorite of graham's. A churro crusted, pumpkin and cream cheese filled, fried "pie", sold at all of Popeye's locations. Full flavor notes on DEVELOPED Episode 36 at https://youtu.be/M_dMA-HsZJc .
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