Used in 935 recipes at an average of 1.128%.
My obsession for some time an actual peanut butter and grape jelly sandwich there Is an entire group on Reddit after that profile..I have posted a few based on the peanut butter and jelly Trio that I think makes this recipe authentic to date... So I decided to create a donut -Flavorah boysenberry, Cappella Concord grape and TPA dx Peanut Butter is basically the Trio. I added (FA) Zeppola and (VTA) pudding base for the donut and texture with a little cereal 27 ....definitely needs a few day to mature...Some side notes (FA) zeppola has cinnamon notes you could change this recipe up my subbing for (CAP) glazed donut or even (WF) glazed donut...
This is a VTA based remix of Kibitzer eliquid by Five Pawns, part of their Red Series, it is a traditional pineapple upside-down cake, this blend i use scorched caramel and Sugarloaf pineapple to create a caramelized pineapple. You'll taste a pineapple juice infused in a moist yellow cake created using Cinnamon Donut, Butter Base, Vanilla Classic, Raw Sugar and Pudding Base. A touch of Cherry adds the flavor of marachino cherries on top of the cake.
Banana Pancakes smothered with Butter and Maple Syrup.
There's not yet a great single pancake flavoring available that I've tried to make a great pancake profile. So, I've tried to build one that has everything you expect from that profile.
When you eat pancakes, there's not that much flavor from them except maybe a slight "bready" note. On their own, they're not that appetizing. However, you do get texture and that's what I was going for. The main component is VT Pudding base, which is not a pudding at all. It's more of a "Bready" note. And though you do get a slight bread note, it's lacking in that "golden" pan-fried texture you expect in a pancake. That's where the INW Biscuit comes in to play. At 1% it adds a very slight "brownness" to the bread, like it's been pan-fried. While the VT Pudding Base works pretty well as the bready part of the pancake, it was still lacking the "sweet cakey" part that you expect. So, by adding FW Creamy Sponge Cake, it helps sell that soft, moist cake to the mix.
The Maple Syrup:
If you're not a fan of Maple, this might not be the recipe for you, because it is very Maple forward, ...it has to be. That's what really sells the profile as pancakes. As I mentioned above, while eating pancakes, you really don't get much flavor from the pancakes itself, but rather you get the texture from them. By contrast, you do get a lot of flavor from the maple. So, how to build the maple syrup? I really like FA Maple Syrup, however, it is just seems to be more of a "Maple Flavor" rather that a syrup. So, by adding FW Maple Pecan at only 0.5%, it flips the FA Maple Syrup flavor into a sticky, slightly nutty, syrup.
Bananas are so hard to work with. Most are either too candied or too green. TPA Banana Cream is still a bit candied, but it is also smooth and soft, like if you were to mash some bananas and mix them with a heavy cream. For this profile, it works beautifully, especially since we're using it in combination with a "caramel-like" syrup(bananas and caramels work so well together). It also adds a bit of cream, making the pancake and the butter a bit softer.
You can't have pancakes without butter. VT Butter base is so good! If you don't have it, pick it up. It is the kind of butter flavor you get in something that is baked with butter, rather than just butter that's on top of something. Does that make sense? It's a "Baked-in Butter".
Last but not least; the sweetener. On one version, I tried this with CAP Super Sweet at 0.5%. And while it was nice and sweet, it seemed to make the Maple Syrup just a bit too "sharp". The FW Maple Pecan is very sweet and was enough accentuate the syrup. So, I decided to use FW Sweetener as a less sharp sweetener to make it a bit smoother.
This mix is best when you let it steep for 10 - 14 days.
Is this a perfect Banana Pancake? No. But it has all the notes you might expect in the real thing.
I hope you will mix, comment, and or rate, it make us all better mixers. :)
Visit Freedom To Mix on Discord https://discord.gg/cMUjtPf
Join our Freedom To Mix FaceBook group https://www.facebook.com/groups/415341418920740/
Visit https://freedomtomix.com/ for resources and information on DIY mixing!
Follow me on Instagram https://www.instagram.com/folkart2000/
Check out "The Folkart Collection" - New One Shots include:
Trinity- Mango, Peach and Honeydew with Cream
Limbo- Pineapple, Papaya and Lime spiced with Rum
Fantasia- A "fizzy" grape soda
Along with all the classics such as:
available at https://chefsflavours.co.uk/one-shots/folkart-oneshots/
DEVELOPED also has just released our CRAFTED one shot line available at ChefsFlavours and our DINER one shot line at FlavorJungle. For more information go to https://www.DevelopedDIY.com
Also, check out DEVELOPED! Episodes released every other Tuesday at 6pm EST and Live shows every Thursdays at 6pm EST, https://www.youtube.com/c/developeddiy
All proceeds I receive help me bring the DIY community content for DEVELOPED, helps pay for flavorings, and gives me the ability to continue to produce recipes for everyone to enjoy ;)
This was one of my favorites when I first started mixing by @Tootall I updated to my liking I really think it's tasty so give it a try...
Paw paw is an amazingly fun and exotic fruit that is cultivated down the east coast sea board from OH to my home state RI. Luckily for me a friend of mine at work grows these amazingly creamy fruits and gave me one to try as it was perfectly ripe this past fall (with the intention of making this recipe). So after trying said fruit I got to work on making an authentic paw paw pudding. I feel I got pretty lucky with this one, after a 2 week steep I really hit the nail on the head.
Props to @Wolfwheeler for the pudding base
Flv Mango - Paw Paw is most similar to a creamy mango so this extra .5% boost just helps push it through the pudding base a little bit more