Used in 121 recipes at an average of 0.858%.
on the inhale a sweet buttery vanilla cake cookie that transitions to a sweet slightly tart orange
Tested on a Relaod RDA at 65 watts with a alien col
Sa madaline is a lovely and could probably go a bit higher is you want more of a cake note, but the the angel cake fills it out and adds light vanilla note
Aura will add a nice citrus zest note that works in this mix
Orange marmalade and golden syrup combine to had a honey orange note on the back end
love just jam and wanted to create something based on that profile - and I am really pleased with this. On the inhale you get a sweet buttery jam that finishes with a toasted warm note .
Tested on a reload RDA with a .16 ohm alien at 76 watts
Thanks to fresh03 for the suggestion of OOO strawberry jam as this is a truly the best strawberry jam available and really needs very little help. it is a full sweet well balanced jammy strawberry
RF strawberry jam and toast does the heavy lifting for this mix and provides a bright top strawberry with a toasted note that is a bit light
The combination of biscuit and breakfast add the warm dark toasted note that that is noticed at the finish . The SA breakfast is VERY predominate off of the shake but give it a week to 12 days to settle in and it is spot on.
VT butter base is spot on fresh creamy sweet butter and just blends into the strawberry and fill in the middle of this mix
Cap supper sweet at .05 gets the strawberry to pop out on the inhale a bit which I like
I have worked on French Toast for what seems like ever. It was always missing something. Once I finally got the Bread aspect, the Syrup and Butter just right I realized it was missing that Browned Egg portion on the outside of the bread. With a little help I settled on using INW Custard for the Eggy part. That was it... the Custard was exactly what it was missing. At this % it isn't overpowering but stands out enough from the other flavors that you actually get the Browned Egg coating of actual french toast. The Bread is made using the RF French Toast and WF Cinnamon Pastry, INW Custard is the Egg coating and OOO French Toast at this % gives the Browned egg and edges to the bread, the Butter Base is of course the Butter and the Maple Syrup perfected came from a lovely mixer whom I can not remember their name that posted a maple syrup that used Caramel, Butterscotch, Golden Syrup and FA Maple I just adjusted it to my liking for this mix. ( If this is your Maple invention please Leave a Comment so you can get credit for the delicious Mapley mix)
I had tried several Brown Butter Ice Cream mixes and they weren't bad but I wasn't exactly sure what BBIC was so I looked up the flavor description on brown Butter and BBIC and from that I decided to try my own version of a vapeable BBIC. This is what I came up with and I have to say it is really nice. It is a Toasted Nutty smooth Ice Cream with a soft Buttery finish. It isn't overly sweet but just sweet enough without being dry as a lot of Nut mixes can be. It blended together really nicely and the Nut doesn't overshadow the Ice Cream and the Ice Cream doesn't cover up the Nuttiness. It is worth a mix and will def be one we have in our rotation now. You can add 0.5% Sweetener if you'd like you can also use LB VIC in place of the VT VIC it will turn out just as good maybe even better.
Warm and deep fried apple cinnamon fritter. Inspired by Mr Fritter from Cuttwood. It's not supposed to be a clone, just craftet to suit my personal taste.
Pic by www.crazyforcrust.com
This is how much I believe in this recipe, and have faith that it is truly the closest thing ever mixed to the real deal Pop Deez. I paid for a membership with ATF just so I could share this recipe publicly for everyone to try!.. Give it a mix.. It was worth the $2 to share it with everyone...
Instead of Creating a totally new recipe I opted to post my tweaks to this recipe here. Once I get closer and feel it is as close as it is going to get I will create and post a new final recipe version. So here is my changes and tweaks for Version 2 :
FLV- Popcorn- 0.75%
FLV- Sweetness- 0.25%
CAP- Golden Butter- 0.5%
HS- Caramel Toffee- 1%
WF- Caramel Butter- 0.5%
VTA- Butter Base- 0.5%
My Husband and I rarely buy commercial juice, but when we do we always buy Pop Deez. It is our all time favorite juice. Period. So when I started mixing that was one juice I set out to try and mix. I have worked on recreating (cloning) Steep Vapor's Pop Deez for over a year now. I have tried every recipe that was a supposed Pop Deez clone and near every Caramel Popcorn recipe I have found. NONE of them have been anywhere near close. Nowhere in the ball park of tasting anything like Pop Deez. No recipe I worked out every turned out how I hoped and never even resembled Pop Deez. That was until now... I started investing in FLV flavors as well as a few other Higher Priced / Better Quality flavors. I knew FLV Popcorn was in it as soon as I smelled it out of the bottle. But even then I still hadn't nailed the caramel and butter aspects of it. That was until I got Hangsen's Caramel Toffee in. I immediately knew this was the caramel I was missing and what I needed for my "Great White Buffalo" Pop Deez... There is still a little tweaking I need to do with the sweetness and possibly the caramel as it is a caramel heavy flavor after a super short steep. I will know more after a few more days steep time but I truly believe it will need little to no altering. This is the closest recipe you will find anywhere to being Pop Deez. So if you are like us and love this juice then you def need to mix this up. No flavors can be substituted so if you don't have these exact flavors do NOT mix this, do what you need to do and invest in these flavors to mix it up. I promise you will not regret it... It is sooooo damn good and sooooo damn close to the ever illusive POP DEEZ! Give it a mix and let me know what ya think.. and yes this is my first and only recipe here on ATF.. Don't let that scare you off though, mix this up, I just can not stress enough how happy you'll be with this one..
I am thinking of these wonderful little oven warm pastries from Italy. Filled with the fruitiest apricot jam you've ever tasted and delightful buttery puff pastry.
-Changed Solube Apricot Tarte for Flavorah Apricot as i am hoping to get rid of some off notes i get from Apricot Tarte.
-Took out Graham Crust TFA
-Changed FA Pandoro for FA Zeppola to get more a crusty Pastry taste.
-Lowered Butter Base from 4% to 2%
-Lowered Croissant from 6% to 5%
Future Mix Suggestion:
-Add FLV Nectarine?
-OOO Powdered Sugar?
I am still looking for more dark crispy pastry flavour.
So i really wanted to nail down a little debbie fruit pie - with that fried dough, sugary glaze and gooey sweet filling that lingers.
The use of deep fried dough, butter and pie crust gets me that type of little debbie fruit pie crust I was after
The filling I used is FA apple filling at a higher percent then I have ever used ( thanks to DaddyKane91 for that tip) and was able to get that true apple pie filling with cinnamon, and cooked apple. The country apple was added for a more prominent cooked apple filling.
The frosting provides that sweet coating on the pie shell.
The Quince jelly was added for some tart bright fruit top notes notes along with the VTA golden syrup, for a owwie Gooyey texture that coats your mouth and lingers which is exactly what I wanted
The cinnamon tends to settle down after a 3 - 5 days and the apple pops up more -