Used in 2509 recipes at an average of 0.691%.
Who doesn't enjoy a short stack of waffles on a Saturday/Sunday morning?
I used LB Belgian Waffle, TPA Waffle (Belgian), and FW Waffle because the three seem to work so well together. I actually got the idea from Noted on Youtube (I LOVE that show).
The JF Biscuit adds a bit of stability, while the FW Yellow Cake brings a little body.
Let this steep for 2-3 weeks, and enjoy!
Feedback is ALWAYS appreciated.
Hi all! Here is my recipe for Bluebery Chocolate Glazed Muffin!
One of my top ADVs, along with Strawberry Shortcake I will share when I'm satisfied with it.
The recipe is good straight after it's mixed, although with longer steeping some of the harsh notes, especially some of those TFA "sparkly" chemical notes disappear after about a week. A month later this mix is just right and tastes very round with no notes peaking or shadowing the rest of the mix. Although after a month, some of the fresh pastry notes may go a little muted, especially the CAP Graham Cracker cinnamony note I love about this mix gets a little weaker. But the mix was very good two months after mixing, too, so it lasts for quite a while.
I have been working on this recipe for quite a while tweaking percentages and playing with different brands, especially the chocolate was very hard to get right. I finally settled with FA for chocolate, because it induced minimal, almost none of that synthetic gasolineish offnote.
This mix, although it may seem complex, is constituted mainly of minor notes that I wanted to introduce to replicate the taste of freshly baked muffin. Down in the post you will find why I used the flavors I used. The percentages are fairly weak to avoid ending up with a overpowering mix. I also wanted to avoid oversaturating the sense of smell.
FA Chocolate, FA Cocoa and TFA Acetylpyrazine - A friend of mine suggested this combination and I can't get enough of it in my recipes. I have pre-mixed 20mils of 1:1:1 and marked it Belgian Chocolate, because that's exactly what it reminds me of. I don't get pastry notes from AP at all! AP for me is more like a thickening agent for the flavors. Cocoa and Chocolate by themselves are great, too, but feel too thin on the palate - introducing AP sort makes the flavor much thicker, almost sort of a melting chocolate taste and it also eliminates the gasoline chemical offnote I get from it.
FA Cookie - This one was the choice for this mix simply because it is plain and on spot. I tried Cookie Dough flavors, I tried biscuits flavors, but they all had that "doughy" raw feeling to me. Almost as if there was no "baked"-ness in it. FA Cookie is loveable for it's simplicity. It just adds the baked flour and sugar with no other notes and that's what I need to be able to put more flavors in the mix later.
FA Meringue - This one I added just because I add it everywhere where I add FA Cookie. It lifts the bakery notes even more and promotes the freshly baked flavor. It really helps to build a solid bakery foundation in a lot of my recipes.
FA Joy - Joy for me is the yeast in the recipe. The flavor that fills in the fluffy bakery foundation and makes sort of a bridge between the rest of the flavors. Without Joy it tastes more like a cake than a soft bread muffin. When added at 2%, the mix then is more like a donut or a bun.
TFA Butter - This was actually the last one I experimented with in this recipe and took me a while to get it right. I feel like it promotes the chocolate in the mix even more, but in the melty soft way. It also rounded the recipe beautifuly. When I tried it at my usual 2%, the mix was too soft and .. well.. buttery. When I tried less than 1%, some of the other flavors started peaking a little.
TFA Cotton Candy - This one adds the sugar to the recipe. I don't know, without it the mix just wasn't sweet enough. With Sucralose based sweeteners the mix was too sweet, almost unvapable - felt too juicy, too muted.
CAP Graham Cracker - This one was very hard to discover actually. I tried several muffin/dough/cake flavors, but when I added this one, with it's soft cinnamony notes, it hit me. This was it. And I loved it. Just for the curious ones, I tried FA Nonna's Cake - it tasted more like a shortcake. I tried CAP Biscuits - too doughy.
FA Bilberry - FA Bilberry just hits the sweet spot between candy blueberry and slightly floral blueberry. It is subtle, but still fills out the space with that beautiful european mountain goodness. It brings freshness, rounded fruit notes and soft calming aroma of blueberries. I have tried 2% in the beginning and I was alright with it, but I found out over the many trials, that it sort of mutes the bakery notes, so I lowered the percentage to 1%. 1% was on the other side of the thing. The blueberry flavor was there, but was lacking the juicy. It just didn't have the Berry in it. 1.5% was a go then and I'm sticking with this percentage since then.
I really hope you like this recipe as much as I do and also any tips, ideas or improvements are very welcome.
This recipe does NOT contain strawberry! This is a ginger bread blondie with maple, or a ginger blondie, hence the name!
When I was a guest on Mixin Vixens the profile was a maple nut blondie. I mixed one up. It was pretty tasty. But Emily suggested the brilliant idea of doing a ginger blondie since I am coocoo for ginger! So, challenge accepted! V1 was good enough to share and post.
CAP Gingerbread: The perfect starting point for a ginger-based bakery. It's sweet and spicy and fits in the profile perfectly.
FLV Ginger Snap: Continues to build on the ginger and provides some dark molasses notes to complement the maple.
TFA Butter and Brown Sugar Extra: These are the components of a blondie that replace the chocolate and turns a brownie into a blondie.
FA Cookie/JF Yellow Cake/CAP Cake Batter: Together these make up the base of the blondie. Like a brownie, a blondie is a little bit cake and a little bit cookie. When I want to add a hint of gooey-ness to a bakery I like to add a bit of cake batter to the mix. These 3 flavors work nicely together to provide a solid blondie base. Without them it would just be a ginger snap type vape.
FA Maple Syrup: This is our maple flavor. It works perfectly. It's delicious and provides sweetness and depth. Plus the room note is wonderful. Expect compliments on how good your vape smells!
TFA Bavarian Cream: This blends it all together, keeps it from being too dry, and supports the maple a bit.
I get just a touch of cinnamon with this as is. It is quite good and works well in the profile. However, for me personally, as always, I want MORE GINGER! I feel like that bit of cinnamon is trying to compete with my ginger. I plan to make 2 more versions of this; one with 0.5% FLV Ginger and one with 0.5% HS Ginger. I will update later with the one I like best with it added as an optional flavor.
As for steeping: It's good the next day. But FA Maple tends to build with time. It shows up nice and strong around day 5. But it's still a bit on the dry side. By day 10 or 11 the dryness is gone. So if you want this to be at its best, give it a good ten days in a dark place and you won't be disappointed!
I am using the deep fried pastry dough and biscuit for the main note of the puff along with the eggy note from the Vanilla custard and the butter for my cream I wanted a flavor to spice it up and help set it apart I was torn between lemon and banana, since I just got banana puree in the mail I decided to try that with the cream from flv and again pulling notes from the vanilla custard but this time I was looking for the vanilla. As a shake and vape I am mostly getting the vanilla custard and banana puree. I am thinking in 5-7 days the bisquit and deep fried pastry dough will pop out and the banana will soften. I made this recipe by searching online for a recipe to bake some cream puffs and came up with this I have never had a cream puff in real life so in true #mixinvixens fashion I took a shot at it.
The name says the recipe. If you ever had "mary jane" or a "Mary Jane" Cookie you'll love it, otherwise you will never understand this recipe.
TPA Mary Jane is the only concentrate for this flavour in the market. It's the most close we could be to the real thing. This flavour need an high percentage cause it will weak with steeping. 5% is a good place to be, because this can help you to mix&vape if you want a "mary jane" dominance, or wait at least a week if you want a good mix with cookie.
FA Cookie is the best cookie out there in my opinion, the most accurate for an italian palate. 2% is the good percentage to fight with the initial strenght of Mary Jane.
TPA butter at 0.35 is the way to give you that oily sensation of the real "mary jane" thing.
Cap Super Sweet is optional, I think this recipe need it, because "Mary jane" has that herbal bitter you may want to calm down with sweetener.
Please let me know what do you think about this recipe. Enjoy!