Menu Description: Fritter dough with elderflower petals and a dash of Cordial, deep fried and dusted with powdered sugar.
3 time Mixer's Club submission!!!!!
Notes: So, elderflower fritters are actually a thing. I’ve never tried them, but they really are a thing! There are two ways to make them. In one you actually dip the flower heads in batter and fry them. In the other, the flowers are milled into a classic fritter dough, with some Cordial thrown in to bolster their flavor, and fried. Both are dusted with powdered sugar and served warm. I was envisioning the second type when I created this recipe. I’ve never eaten fried flower heads, but I can imagine what a dough with elderflower in it would taste like.
With that said, the recipe is pretty straight forward. The Deep Fried Pastry Dough and Zeppola make up the fritter dough. The Elderflower and Powdered Sugar make up the elderflower and powdered sugar! The Cream and the Marshmallow keep the mix from being dry and softens the sharpness of the elderflower into the sweetness of the dough.
This needs at least 5 days to develop. Off the shake it takes like hot metal! After a day or two it tastes like a powdered sugar donut with a little zest. By day 5 the elderflower starts to shine. The bakery notes take on a more fried dough characteristic, rather than just a donut. The powdered sugar tastes more like fresh powdered sugar versus the mass produced, sitting on a shelf for god knows how long, kind of powdered sugar you get on those donuts. It’s still a tad dry. I’m not sure if that will steep out or if the recipe needs some tweaks. I’m also not sure if this tastes anything like an elderflower fritter. But it’s interesting and different. I think it’s a profile worth exploring further with the help of MC.
Mixed at 70VG/30PG with Essential Depot mats.
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!
Another Mixer's Club entry. This is uniquely delicious and possibly one of the best recipes I have ever created. The only problem with it is it needs citrus support because the FLV Lemonade will fade within 2 weeks. I will eventually update it and include detailed notes once I get the right support figured out that doesn't mess with the delicate balance of some crazy ingredients. I just wanted to go ahead and put it out there in the world.
Description: A ginger-lemonade spiked with gin with an exotic floral twist.
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.
A delicate nectar made from honeysuckle flowers and infused with sweet ginger syrup, pureed mango and honey. That was the intention anyway! Based on Mixers Club feedback I think I need to change my description. This is a ginger-mango candy. I will eventually tweak it a bit to bring it more in line with that profile, but it's tasty enough to be shared and mixed by other ginger fans out there as is.
I first combined ginger and mango together for an entry in the Mixer's Club sub-Reddit when our theme was "non-representational mixing". I loved the combination but felt the recipe lacked a solid foundation. The syrupy sweet combo wanted to be a nectar. I probably could have fine tuned the recipe a little and called it a nectar in the way extra sweet fruit juices are sometimes called nectars. But the very next month our theme was to improve a recipe from the past year. This provided me an opportunity to combine these flavors into a true nectar, as in the yummy sweet liquid that hummingbirds get from flowers.
Honeysuckle was the obvious choice for the heart of our nectar. It's light and sweet and not perfumey. Plus it does magical things when combined with FLV Ginger. It does an excellent job of carrying our top notes and sitting quietly in the mix while whispering, "I'm here."
HS Ginger is where the syrupy sweet ginger note is coming from. If there is a star in this recipe, this is it. The FLV Ginger gives it some support. It is more floral than spice though. When combined with honeysuckle it creates a flavor that is very much like a gourmet honey such as wildflower or orange blossom honey. I can almost see using this concentrate as a sweetener for more exotic flavors.
The mango was the most difficult part of this to get just right. I tried about 15 different combinations of mangoes with varying percentages during the two months I worked on this. Honestly I am still not convinced it's perfect. The Sweet Mango was in every version I tried. By itself it sits too far in the back though, and the mango is more of an afterthought than a main note. Other mangos were too "clean" or brought a peel note with them that wasn't working with the ginger. FLV Mango is very creamy. It would make an excellent smoothie flavor. I didn't like it at first and almost went back to HS. But I kept vaping it and tweaking percentages and it grew on me. I was tempted to push the overall percentage of mangoes a little higher but, surprisingly, ginger is easily bullied if you are not careful. I wanted the ginger as a main note rather than an accent but I also wanted that for the mango. So it was a delicate balancing act and the current recipe is what I finally decided on.
The FA Honey is there for extra sweetness and to push the honey note created by the Honeysuckle/FLV Ginger combo. I was tempted to go a little higher with it, but I have heard the honey horror stories so I never even attempted a version with a higher percentage.
INW Cactus adds juiciness. It is actually sweeter without the Cactus, which is weird because I know it usually sweetens too. But apparently when you are working with a more syrupy profile this is not the case. I think it brings a touch of a green note with it. At 0.5% it doesn't interfere with the rest of the profile though. Feel free to leave it out if you are not a fan.
Give this about 3 days for the cactus to settle down and the ginger to come up.
I am going to attempt to do full notes here the way the pros do it. I have been only mixing for about 5 months now so I am very new to this. And now for a disclaimer: I have never done single flavor tests. Why? Because I am lazy. And it sounds tedious. And I majored in physics and in science we use other people's hard work to support our ideas! With that said I am not afraid of a little, or a ton, of research. When I attempt to create or craft a recipe I do hours, sometimes days, of research to determine what flavors to use and at what percentages. I check flavor reviews on reddit, BCV, the ELR, etc. I look at other people's recipes and see what and how much they use, how many recipes use specific flavors, etc. I use combos of things I liked in recipes I have made and loved such as the three lemons I use here. So let's take a look at what I did with this one.
CAP Juicy Lemon/FA Lemon Sicily/FW Lemon Meringue Pie: Obviously these make up the lemon part. I selected these 3 because I love @dazcole's Lemon Tart (A Dinner Lady Remix). It was one of the first recipes I ever made and it continues to stay in my regular rotation. I dropped the percentages because the lemon has to share the spotlight with the cheesecake whereas in Lemon Tart it's the star of the show. The LMP is also acting as sort of a bridge.
TFA Graham Cracker Clear/INW Biscuit: The crust. Again I drew from dazcole's recipe. The crust note in that recipe is really tasty and I wanted something similar in my cheesecake.
TFA Cheesecake (graham crust)/CAP NY Cheesecake: The cheesecake (duh!). Most cheesecake recipes I see use one or the other. I have used them both separately but not in cheesecake specific recipes. I feel like both have something to add but neither is enough by itself. NYCC has a nice cheese note. I wanted that but I didn't want it overly cheesy. The CC (gc) has sort of a dark, thick sweetness. Plus that extra crust note is almost always welcome. I always think my bakery recipes need more crust, dough, etc.
TFA Sweetener: Cuz sugar lips! Adjust to taste of course.
I gave this a full 25 days before I touched it because I haven't liked any of my recipes that use cheesecakes in them until they've had several weeks to develop. I think I have a hard time tasting cheesecake too so I wanted to make sure the lemon didn't hide the yummy cheesecake. You can probably get away with 2 or 3 weeks especially if you use less VG.
This recipe is very tasty. It is a thousand times better than any commercial cheesecake juice I've tried. It's sweet and creamy, the crust is delicious, and all the right notes are there. But something isn't quite right. It's almost like the lemon and the cheesecake hit my palate in the wrong order or need to change the position they fall on the tongue. I don't know quite how to explain it. It is tasty as is, but I will continue to work on and update the recipe because it is a tasty profile.
I hesitate to check the original recipe box because all I did was add ginger! Reddit's self-appointed village idiot did all the work. The idea to add ginger to Longing was because @ID10-T's description of it (honeysuckle infused ice cream rather than his ex's, um, juices) made me think of ginger ice cream, a discontinued Haggen Daas 5 flavor. One of my goals as a mixer is to replicate that ice cream in an e juice someday. With that said, this recipe does NOT do that.
Anyway, I hadn't done any single flavor tests on my two gingers (FW & FLV). I went by smell. The FLV smells nothing like ginger root. It smells very floral, hence my selection of a ginger flower for the pic. I will eventually try adding FW and HS (on the way from BCF this week) to Longing and go from there to create my ginger ice cream. But Id10-T's Longing recipe piqued my interest in floral vapes so I went with FLV. It turned out so amazingly good that I posted on Reddit for the first time so other's could enjoy the awesomeness of it.
It reminds me a bit of orange blossom honey and ID10-T got the same thing when he tried it. If you love, or are curious if you might like, floral vapes, please give this a try. It is amazing. One vape and I gave it 5 stars in the program I use which is really rare for me. I usually have to vape a full tank or more before I will give a recipe 5 stars.