Flavor Profile: bakery dessert
Used in 3727 recipes at an average of 1.957%.
Iv really been enjoying this one for some time now so I guess it's time to pass it on to the community.
Never could get completely pleased with it so I ve been modifying this one for months now. But I ve come to the point of thinking any more changes won't benefit it for the good.
Good as s&v but give it a week and you'll be amazed. Percentages are low compared to some other good strw&creams but be assured no flavor is lacking here. Enjoy.
Nonnie's a Nutty Pie
So my sisters and I call my Italian grandma Nonnie, same as my mom did with her grandma and hers before her. I figured it would be fitting to name this recipe after her since well, my Nonnie is a bit nuts. This recipe is more of a whipped up creamy peanut butter pie with a thin cookie graham crust. Due to the creams, tuck it away a few weeks to "steep".
Cookie Butter (FW) 1.75% / Graham Cracker Clear (TPA) 2%:
I didn't want a generic graham cracker crust. I wanted something to compliment the peanut butter a bit more so went the cookie butter route. This cookie butter smells delicious, however its still a bit lacking so I couldn't use it outright. It needs the graham cracker to fill in a bit on the spices and crunch.
Peanut Butter (FW) 2% / Peanut Butter Cup (FW) 3.25%:
Have you ever had Justin's salted peanut butter or their peanut butter cups? Well that's what I am reminded of when I taste these. The Peanut Butter flavor has a nice roasted and lightly salted taste to it, where as the pb cup is sweet, creamy, and has a hint of milk chocolate to it. I would have used the PB Cup only but it was too sweet and needed a roasted nut to balance it out more and act as the grated flecks of peanut on top of the pie in the picture.
Italian Cream (HS) 1% / Bavarian Cream (TPA) 2% / Vanilla Custard (CAP) 2%:
So I made several versions of this using different combinations of creams. I avoided cheesecake cause I recently made a cheesecake recipe and I want to branch out and work on improving my cream skills a bit more. I have never actually used Italian Cream in any recipes of my own before so I decided since my Nonnie is Italian, it was fitting. To be honest, I have no clue why this combo of creams is working so damn well but it is. I don't get any weird off notes even with only a week and a half of steeping but I am digging it a lot.
As its steeping, I am noticing the creams are taking over the mix a lot more but they are blending nicely with the PB. At shake and vape its definitely a lot more PB than I am looking for so I am happy its mellowing out as it steeps. The crust is present but not overwhelmingly so to turn this into a full on bakery flavor. I decided to not add any whipped cream topping to this mix because when I did, it came out tasting like peanut butter lucky charms if that's even a thing. I recommend giving it at least 2 weeks to steep. To all you peanut butter fans out there, hope you enjoy!
Foreword: This is a continuation in my efforts to create the BEST Peanut butter Cream/Custard.
Review step 1: I mixed this, shook it, filled my RDTA and ran out the door for a weekend that I knew was going to blow... Detox. Yes folks, I too am an addict. I needed to go get right and I achieved that goal. Now as I push forward one day at a time, I am slowly finding my mixing legs again.
I'm pleased to say that I don't think I will be making changes on this one. Unless it doesn't steep that well, then I think I might go back and tweak a couple components.
Give this a shot and see if you think it's up to snuff for a weekend in a locked unit. ;)
It's NOT Wayne's Rose Milk yup it's Mr.G's Rose Milk , i never try Wayne's Rose Milk so i dont really know how it's taste .i wanted to make some Rose milk i just adapt sweet strawberry 4% from his website so that's how it's all start i was working on it for a few months and i got this recipe where i wanted it is so creamy so rose and so strawberry i hope u will enjoy it as i do .all feedback appreciated.sorry for my english im still learning.Steeping time is 2 weeks it's not bad as SNV but after 2 weeks its far better.
The Nanaimo bar. Chocolate, coconut and almond base, with a layer of custard and a chocolate ganache topping.
This needs some aging to really blend into what I believe to be a good representation. 14 days? Maybe more, maybe less. I forgot about the mix for a month, but was pleasantly surprised how itturned out.