Flavor Profile: dairy dessert
Used in 2313 recipes at an average of 1.37%.
A cannoli recipe I made for "Mixing in the Kitchen" on Daytime Frank's show. Come watch us every Sunday at 2pm EST on Daytime Franks YouTube channel.
If you're looking for a nice, dense Lemon Pound Cake with silky smooth frosting, look no further.
FLV Pound Cake, FA Pandoro, FW Yellow Cake, and FE Lemon create the lemon cake. Pound cake is good but lacks a bit of body and depth (in my opinion). Throw in some yellow cake for body and FE Lemon for juicy depth and you're set!
WFSC Buttercream frosting is really delicious, and paired with LA Cream Cheese Icing, it makes a hell of a silky topper to the lemon pound cake.
Sweeten to taste. I actually used 2% Sugar Daddy, but 1% TPA Sweetener should net a similar effect.
I like to think of this as a nice flaky sweet Buttery Crossiant . I used 1 drop of rich cinnamon per 30 ml. Give this about 5 days too steep and its a very good nice enjoyable vape. The Cinnamon seems to blend in nicely and fades after the steep to leave just a hint of cinnamon. Enjoy made at 70/30.
My first published recipe EVER!
White chocolate covered caramel wafers are one of my favourite treats to snack on. I do prefer the type with the caramel flavoured wafer rather than the chewy sweet caramel that some have. This is a crack at that!
The mix of VT White Chocolate Base, TPA White Chocolate and LA Cream Cheese Icing gave that perfect creamy sweet vanilla flavoured coating that melts on your fingers as your eat a treat of this type. To some, TPA will give a slight peppery note for the first day or two but will eventually turn the mix creamy and sweet.
Combining WF Caramel Rice Crispy Treat and TPA Rice Crunchies this low was originally there to aid the wafer with being 'crispy' but turned the mix into something new. We now have it as a middle note that adds to the authenticity of the profile.
WF Crispy Wafer SC is not a super concentrate IMO. I had to raise it up to compete with the chocolate and sits under that and the rice. Used low it is subtle and works in the way that I hoped for Rice Crunchies to originally, adding crispiness to the rice.
DFS Holy Vanilla at .5% adds a hint of vanilla that blends the choc to the wafer.
For a slightly stronger/chewier caramel try adding .5-1% FA Carmel(Caramel) or 1.5-2% TPA Caramel Candy to boost the WF Caramel Rice Crispy Treats.
This recipe was totally on a whim with a section of flavors I am used to.. The percentages have been worked on over and over for the last couple of weeks and I think I have nailed it down just right.. The Butter Pecan and Peanut Butter play well together as well as the Melty Caramel to add a slight caramel tone.. You do not get a huge chocolate tone on the vape but it is there melding with the other flavors..
I was playing with the name I had something that was funny to me and to some others but in general I was a little immature so I edited the name and some wording in the description..
A delicious and rich cheesecake recipe, showcasing the harmony of the proven apricot and almond pairing. Cheesecake, lightly infused with vanilla bean, topped with a sweet apricot/brandy compote, fresh sliced almonds, and drizzled with cream cheese icing.
The end result is a sweet, slightly topping forward cheesecake with a rich and creamy base and a soft and buttery graham crust.
INW Apricot: One of the stars in this recipe. A strong flavoring and quite apparent even at 0.5%. This provides a nice, ripe apricot flavor with some slightly floral top notes that combine beautifully with almond.
SC Apricot: If you love apricots and peaches, this is a must have for your flavor arsenal. A bright and slightly candied apricot with notes of yellow peach. I used this to help bring INW apricot down to a more "cooked" level for the compote.
FA Almond: At 0.75% this was enough to imitate a few sliced almonds on top of the cheesecake.
FA Bourbon Vanilla: This brings a nice rich vanilla to the cheesecake, while lending some of its darker character and warmth to the compote.
FA Brandy: At 0.5% this provides the compote with a bit of warmth and a light dose of brandy flavor.
TPA Brown Sugar: The base of the compote. 0.75% is enough to soften up the apricots and provide a cooked/caramellized nature. Also contributes to the soft graham crust.
LA Cream Cheese Icing: This provides the drizzle of icing on top of the cheesecake and lends a bit of tanginess to help authenticate the cheesecake body.
FW Graham Cracker: Combines with the sugar cookie to create the soft graham crust.
CAP New York Cheesecake: The rich and creamy cheesecake base. I pushed this up to 5% so it could hold up better against the bolder toppings.
CAP Sugar Cookie: This mainly helps to lend a bit of weight to the graham crust and cheesecake body, while also providing some texture and sweetness to the recipe.
CAP Super Sweet: Optional, however I feel that this recipe benefits from a small addition.
So there you have it, a rich and decadent cheesecake that is full of flavor and hard to put down.
Hopefully some if you will love this recipe as much as I do. I feel that this recipe is good enough after a shake but 5-7 days will let everything come together fully. Take care and keep mixing!