Used in 1721 recipes at an average of 2.793%.
Brown betty a la mode, a caramel apple brown betty pie with vanilla ice cream.
I approached this recipe by layering the profile into the separate components: fruit, pastry, caramel sauce and ice cream. I tried very hard to keep the number of ingredients to a minimum. Perhaps I need a more diverse stash?
Fruit: I wanted a sweet, sticky cooked apple component without it being too bright; I used apple fuji and apple pie together with a touch of pear and dragonfruit to mellow it down.
Pastry: I decided that the notes I wanted for the sweet pastry/crumble could be achieved with sugar cookie and Graham cracker. I used Graham cheesecake to add a sweetness to it, and the wafer in the lucky shot creates a bridge to the next layer.
Caramel sauce: the caramel in the lucky shot is rounded out by english toffee and dulce de leche. I was thinking of a thick, sweet caramel sauce or even custard to this part, which is helped by the Devon cream and custard premium.
Vanilla ice cream: I wanted to get a feeling of a melting scoop of ice cream sat on top of the pie. TPA VBIC does the job very nicely together with the Devon cream and custard. The marshmallow rounds it all out with a rich sweetness.
I am sure that plenty of subs could be made for just as successful a recipe. I would be interested to hear about them.
Give it a mix, steep for at least a week (I would suggest 3 actually) and let me know what you think!
here I am totally going for a green jolly rancher here and inw apple and cap double apple blended very well together too bring that candy note to this and cap green apple hard candy is totally the hard candy in this which makes it perfect for a fall candy flavor seeing as how Halloween is coming up quick so mix this up and you wont be disappointed guys
An attempt to recreate a wonderful fruity/minty vape, Philosopher's Stone, by La Vap Shop.
This recipe was developed for pod devices, though tastes pretty wonderful in a dripper. Mixed at 50/50, you'll certainly get more flavor.
The inhale is minty -- think spearmint, wintergreen. The longer you inhale, the 'harsher' the minty throat hit. Its a pleasant kind of harsh.
The exhale is fruity -- peary, berry, fairly refreshing.
This recipe works fine as a shake and vape, and I couldn't discern much differences after vaping it a week later.
A wet, ice cold melon & cucumber mix.
FLV Wild melon, TFA watermelon, and TFA Honeydew are the base here obviously. It's a nice well rounded melon foundation, some candy notes and some natural melon notes. It's tasty. CAP Cucumber is an excellent cucumber flavor with a lot of wetness as well. TFA Pear brings some graininess to the melons, although subtle. INW Cactus Lime is my new Swiss army knife. It brings that thick juiciness that we all love from cactus but the lime adds some zing and helps cover up that weird cactus note that I don't always want in a mix. Coolant and Sweetener to taste, and can even be omitted but I've been craving that powerful cooling and the sugar lips most commercial juices give.
This is a recipe that I think I will be tweaking for a while to come. I set out to recreate the flavour of a cocktail called King Yellowman's Answer, made by my former boss and excellent cocktail bartender Kate.
We would begin by roasting pineapple chunks with honey and cinnamon until they were falling apart and caramelising into a wonderful, dark golden, spiced tray of heavenly aromas. We would then purée pears and add to the fruit mix. When all of the prep was done, we would take a generous amount of Blackwell's rum, some lime juice, a blend of the pineapple and pear purée and a dash of espresso. This was shaken for a minute, strained over fresh ice, and served with a special side ingredient: a scotch bonnet pepper filled with overproof rum, which we would light on fire whilst explaining to the customer that the longer they left it burning, the more chilli would infuse into the rum. The idea was that they would blow it out when ready, then tip some in, adjusting the spice level as they saw fit.
I haven't tried to recreate the flaming chilli garnish for this recipe, as i'm not a total sadist, but feel free to try it and let me know how it works out.
I have, however, come pretty damn close to the delicious flavour of the drink that inspired me. It is a complex flavour that needs three to four weeks to fully come together and calm down, as there is a lot going on here.
Pineapple is the main note here, with a back note of pear, mostly caught on the exhale. The coffee is present throughout, and brings a dark roasted muskiness to the whole affair. Cinnamon is also a prominent note on the exhale, bringing some spicy warmth and complementing both the fruit and the coffee.
I'm quite happy with this one, and am proud to release it as my first wholly unique recipe. I hope you enjoy!
In my next iteration I will probably up the honey and the rum, as they aren't as prominent as I would like.
Description: Pears cooked in a sweet bourbon sauce infused with spicy fresh ginger.
The Pears: TFA and FA Pear work nicely together when you want a main pear note.
The Bourbon Sauce: TFA Kentucky Bourbon is a nice base for the bourbon sauce, but it needs some support. Enter FLV Bourbon; gives the KB a little char and carries the bourbon flavor. TFA Toasted Marshmallow adds sweetness to the bourbon sauce and works some voodoo when mixed with KB that is delicious.
The Gingers: NF and FLV Ginger work well together to keep the ginger from hiding.
I've submitted this to MC in March of 2018 but we've got a brand new group. It was not a public recipe at the time because I wanted feedback before sharing it.