\\Steep Time: 10 Days
\\Mixed at: 70VG\30PG
\\NOTE: This uses CAP Cake Batter
What is it that most of us look forward to having in the morning? For me it's a monumental cup of coffee, my mod, and catching up on what's going on in the world (But usually Reddit). This is my ode to that time of day, a coffee cake that actually has some coffee in it. Most coffee cakes don't actually have coffee in them but I wanted to give this a try and here we are.
To the notes!
Dat Cake: JF Yellow Cake/RF Sugar Cookie help create cake base and is actually a base that Tootall had in one of his recipes (Be sure to check out his recipes when you get time, his stuff is awesome). CAP CDS is used for our cinnamon sugar infusion that coffee cakes normally have, the bakery notes from it support the cake base as well. I also added just a little bit of CAP Cake Batter to give a some density.
But Coffee flavors always taste like burn Popcorn!: I've tried a few coffee flavors in this recipe; FA Dark Bean, FA Up, and FLV Coffee to name a few. RF Coffee SC seems to have the most bearable of burnt popcorn tastes from the flavors that I have bought. It's kind of a light/medium roast that has some splenda added to it. DFS Holy Vanilla helps as an emulsifier with RF Coffee at this % and BEHOLD! NO MORE BURNT POPCORN TASTE.
All in all this is a pretty bangin coffee recipe and if that's the profile you're into I would suggest giving this a try.
Let me know what you think! I always appreciate constructive criticism.
\\Steep Time: 14 days
\\Mixed at: 70VG/30PG
\\Note: This uses CAP Vanilla Custard V1
This is my Boysenberry Parfait, now I know these are usually yogurt, but parfaits are known for using custard as well. I guess I have really been on a custard kick lately, with Mighty Beard being my last recipe release, but I think you all will really enjoy this one!
Fruity Fruit McFruitFace: I actually did try other fruits with this, but I knew they were all fruits that everybody used already and a lot of people have parfait recipes out there. So I figured I wanted to try something a little more original, which is how I arrived at Boysenberry. FLV Boysenberry at 1% is a more tart boysenberry and when combined with PUR Boysenberry preserves, helps create a sweet and jammy boysenberry with just a little bit of tartness.
Dem Creams: CAP Vanilla Custard V1 really helps with a nice dense creaminess that we are going for in a Custard parfait. When paired with FLV Cream, it helps smooth out the eggy notes a little bit and helps support Cap Custard V1 as well.
Dem Grains: I had been trying to figure out a recipe for FLV Granola since u/ConcreteRiver put a review up for it about 6 months ago, and it really works great here. By itself it is a bit dry and bitter, but it has a great granola flavor. Combined with a little bit of TPA Cheesecake Graham Crust it helps create a sweeter granola flavor. This is also why CAP VC v1 is so high, FLV Granola really fights against other creams. I realize that 0.66% is a weird % to use, but at 0.5% you can't taste it at all and at 0.75% it overwhelms the rest of the recipe. It's simply perfect where it's at.
The Holiest of Holys: Holy Vanilla is really just a great addition. It helps sweeten up FLV Granola and helps support the creams as well.
The best part about this recipe? You can easily sub the boysenberries for a lot of other fruits. I would probably avoid strong citrus flavors, but things like strawberry, blueberry, cranberry, and maybe even apple cinnamon would make great replacements.
Anyway I hope you enjoy this! I look forward to your reviews and constructive criticisms.
\\Steep Time: 14 days
\\Mixed At: 70vg/30pg
\\NOTE: If you don't do diketones, dp/ap, etc, leave this page now.
Beard Vape Co No. 51 is one of the few juices I still buy on occasion. It's a damn good custard and I always wanted to try and make my own.
The flavor is described as "Custard with a dash of custard. Flaunts layers of vanilla, cream, and subtle sweetness." it's also been said that there is a hint of chocolate detected.
After many months of searching and my own testing this is where I have arrived at. On to the notes!
HOLY JESUS THAT'S A LOT OF CUSTARD: Yes, that is indeed 6% custard you are seeing. It is the main note of the recipe and is definitely what takes command here. This is the main reason that the steep time is so long (That and CAP NY Cheesecake makes this a sitter as well). I also tried 4 and 5 percent but they really didn't give that in your face custard that No. 51 has. The "Dash" of custard is where CAP NY Cheesecake comes in. From my research and my own testing NY Cheesecake has some custard notes on it's own, and definitely creates that extra, but different, dash of custard taste (with a little bit of stank on it). All in all this is supposed to have a pretty dense mouth feel, so a combination of CAP Vanilla Cupcake and CAP Cake Batter help with that. CAP Vanilla Cupcake helps with the vanilla notes as well.
Vanilla & Cream: For the other recipes I found trying to create this they all seem to have some sort of French Vanilla added, since this recipe has a CAP theme anyway I decided to go with French Vanilla V1. It's definitely a great vanilla and was a standard of mine before Holy Vanilla came into my life. Holy Vanilla is more of a grainy vanilla though and we definitely wanted to stay more on the creamy side, so Holy Vanilla is not a sub for CAP. The cream really comes from the entirety of the recipe, all the flavors in this recipe have their own creamy note, so the combination of them creates that profile.
Subtle Sweetness: I think this is where some people say they are getting a chocolate note. I tried a few different chocolates but I've really been enjoying FLV Milk Chocolate in this. Now this stuff is STRONG, it can easily take over the rest of the notes in a recipe, so the % you see is all you need (around 2 drops/30ml). 0.25% and above really just overrides everything else, and with 6% Vanilla Custard I didn't think that would be possible. at 0.15% it gives just that subtle chocolate note on the exhale.
This is how far I've come and I hope you enjoy it! This has by far been one of my favorites lately. Please be sure to leave a review. I always appreciate constructive criticism.
I was home sick with the flu today. I wanted something I could vape that would help with my sore throat and my sinuses so I finally got to bust out my menthol flavors (I'm not usually a menthol guy). FLV Red Apple is usually fairly dry by itself at this % but when backed by FA Fuji it helped create a very cool and sweet apple. So if you're home sick, feel like poop, but you still want to vape, give this a shot. I can personally say this is S&V certified.
\\Steep Time: 7-10 days
\\Mixed at: 70vg/30pg
This is something I have put a lot of time into and I think I'm ready to share it. With most of my recipes I never feel like they are "done" but I like to think this is ready to present at least. This is my twist on a stroopwafel, but with cinnamon and a butter pecan filling. On to the notes!
We be Stroopin: The Stroopwafel part is fairly straightforward, INW Biscuit and LB Belgian Waffle bring out the main stroopwafel for this recipe, but I added some CAP CDS to help support the bakery notes, but not too much, and adds a great cinnamon flavor to it. I was playing with JF Biscuit between 0.5%-1%, but I think it was adding an off/cookie kind of note and a little too much soft mouthfeel, so INW made a great and logical replacement.
I know the % for INW Biscuit is weird, but 0.75% was a little too dry and 0.5% you can't really notice it, so 0.66% is where I put it at.
Dat filling: I originally was trying to use just FW Butter Pecan and nothing else, but after hearing the suggestion of trying OOO it came out much better, I also felt that since it was a filling it needed some support and TFA Bavarian Cream did really well with that.
The Holiest of Holys: DFS Holy Vanilla just does great with everything, it helps support the waffel, a little for the filling, and all around just makes this profile great.
Add some CAP SS to taste and you are good to go! Be sure to leave a review with your thoughts. If you don't have OOO Butter Pecan, FW is an okay replacement at 2%
\\NOTE: FA Honey - 2 drops/30ml
\\Steep Time - 7-10 days.
When it came to cereal you had two types of parents when you were growing up; the kind that let you get Fruity Pebbles and Captain Crunch, or the kind that made you eat cardboard cereal. Luckily when I was a kid I found the magic of Cracklin Oat Bran (after much argument with my mom). It was by far my favorite cereal when I was a kid (when I couldn't sneak Lucky Charms). I wanted to try and relive that experience here and the recipe you see is the result.
TFA Graham Cracker Clear/CAP Sugar Cookie - I originally toyed around with using a combination of CAP Cereal 27 and TFA Graham Cracker Clear (Thanks MrBurgandy), but due to Cereal 27 tasting similar to "Life" cereal RF Oatmeal Cookie was kind of creating an off note with it. Thus we arrive to TFA Graham Cracker Clear and CAP Sugar Cookie. TFA Graham Cracker Clear provides the main note of the cereal base, with CAP Sugar Cookie to back it up, and it works much better with RF Oatmeal Cookie.
RF Oatmeal Cookie - I fell in love in this flavor when I started working on Ruby's Oatz, and though I do have many other recipes I'm working on, I have always wanted to come back to this flavor since I enjoyed it so much. Their isn't much of a cookie base with this flavor, but it has great oatmeal and brown sugar notes and is the heart of this recipe.
FA Honey - Cracklin Oat Bran always had a light honey note to me, and FA Honey is a great flavor, but quite strong. I would suggest only using 2 drops/30ml, but you might even be able to get away with 1 drop/30ml. I personally like the slightly boosted honey flavor in comparison to the actual cereal so it works quite well here.
FA Cream Fresh - This is basically the milk for our cereal, it provides some nice creamy notes to it without overwhelming anything else.
FA Meringue - FA Meringue is usually used for a frosting, and it works quite well here. Crackin Oat Bran didn't have frosting per say, but they definitely used something sweet to hold those little oat rectangles together so this flavor works well in this situation.
I have been a fan of making and working on bakery/desert type recipes for a long time, and this one is a welcome addition to the fold. I hope you enjoy it!
NOTE: FA Joy and TFA Dragonfruit are at 2 drops p/30ml.
Steep time: Minimum 10 days, best after 14.
Welcome, this is by far the most amount of time I've spent on a recipe. I have been mixing for over a year and this is a recipe I have revisited countless times. The last one I actually released is under "Zider Donut" if you're interested in seeing the last semi-completed version, and you can see how far it's come. The original goal was to create an apple cider cake-doughnut. Back when I was a kid my mom would take us to the Louisburg Cider Mill for the fall festival. We would get hot apple cider and get a doughnut to go with it. You dipped your doughnut in the cider and you were in heaven for just a few short moments. I wanted to try and recreate the experience. I researched, tried, and failed on many batches. I ended up taking a break on it for a few months because I got so frustrated. So I mixed some other things for a while, not thinking about it, but the hunger became too great and I started again. I even labeled the batches "Don't do this to yourself again, man" but I pressed on. After may more iterations I ended up creating a profile that wasn't really what I intended, but became all the more amazing.
A long time ago Enyawreklaw told me during a live mix that a recipe like this can be pretty hard to do, but if you do it right it'll be great. This is by far my best crack at it.
I present to you an apple cider bear claw that is simply delicious. On to the notes!
Doughnut Pastry Thing: Oh thank sweet baby Jesus for FA Zeppola, this was the flavor that actually made me start working on this recipe again. It works great as a start on a doughnut and doesn't have the jelly filling that FA Joy has at high %'s. It also gives a powdered sugar note that combines well with CAP CDS for a cinnamon sugar layer on it. Swapping from FW to JF Yellow Cake helps retain the greatness of FW, but doesn't kill your coils as fast. I was still going for the cake part of the doughnut so I kept it, but it plays really well with FA Joy and Zeppola. Just 2 drops/30ml of Joy brings it together
Dat Apple Cinnamon Doh: Creating something that realistically creates an Apple Cider profile is a huge pain in the ass. I tried a FA Fuji/FA Liquid Amber combo for a while, which worked okay, but still didn't bring it to where I wanted. When I first read that HS Apple Mix had an apple cider taste to it I immediately picked up some to try, and man did it make a difference. It definitely has an apple-cidery (is that a word?) taste on it's own, but it also has an almost cranberry taste to it, so I backed it up with a little bit of FA Fuji Apple to help keep it apple, and back off the cranberry. CAP CDS of course helps out the rest of the apple cinnamon flavor, at 2.5% it brings an up-front cinnamon flavor but you can consider backing it off to 2% if it's too strong.
The Fuck is TFA Dragonfruit Doing in Here?: TFA Dragonfruit is your friend. At low %'s it backs up apple cinnamon combos splendidly (Strawberries too!), it helps create a baked cinnamon-apple flavor and I highly suggest it in any apple-cinnamon recipe you are considering. this is also used at 2 drops/30ml
FA Meringue: Just 1% of this stuff creates the frosting and you are done. I hope you enjoy this recipe that's been an emotional roller coaster for me.
Be sure to leave your reviews below, I'd love to hear feedback, constructive criticism, and suggestions on this since I've spent so much time on it.
Mix at: 70VG/30PG
Steep Time: 10-14 days
This is an oatmeal biscuit/cookie with black raspberry frosting on top. I fell in love with making something Oatmeal-flavored when I first tried Foo's Gold from the Plumes of Hazard. My first attempt was with TFA Oatmeal cookie and it was just awful, it tasted like burnt brown sugar and nothing else. I tried saving it by masking it with other flavors but that burnt taste stayed the same. I gave up on it for a long while, but after seeing a post on reddit of a guy making an inspired clone for foo's gold which used RF's Oatmeal Cookie I gave it a crack. The result was a great full-bodied Oatmeal flavor with some brown sugar as well. Single flavor tests were really promising but I made the mistake of getting the VG flavor. If you only have the VG flavor, you will need to use at least 8% and, at minimum, double the steep time of this (3-4 weeks total). The Super Concentrate was a life saver by having the same great flavor but cutting the steep time in half. On to the notes!
The Cookie - JF Bicuit and RF Oatmeal Cookie make up the biscuit/cookie part of the recipe. RF Oatmeal cookie is a great standalone but it lacks the full cookie flavor I was going for, JF Biscuit brings out more of the baked cookie with a hint of biscuit and backs up RF Oatmeal Cookie well. Keep in mind this is the super concentrate, not the VG-based flavor. If you use the VG-based flavor, you will need to use 8% to replace it.
Raspberry for the frosting - I've tried so many raspberries for this recipe. TFA Raspberry Sweet, INW Raspberry, and many others. All of them would start tasting like cough syrup after a while. So I sought inspiration from Real Flavors SC's again since I had good luck with them so far. RF's Black Raspberry Super Concentrate turned out to be a great choice as it's less tart then a normal raspberry.
Frosting - Though I do like LA Cream Cheese Icing, I wanted to find an icing that I knew I already enjoyed and I felt was a more full-bodied, almost store bought frosting. I had been mixing Goldfish18's Dunkaroos for a while and knew his frosting base would be a great for this (Meringue, Holy Vanilla, and Vanilla Custard V1). I slightly boosted it to help it keep up with the Oatmeal Cookie. If you haven't given Dunkaroos a try here's the link below for proper credit to his frosting greatness.
Link to Dunkaroos: https://alltheflavors.com/recipes/11276#dunkaroos_by_goldfish18
UPDATE: Goldfish' frosting base also uses 1% FW Hazelnut. I've done some test batches with it and the malt note it adds is nice but overwhelms it a little. I would suggest starting at 0.5% and working your way up til you dig it.
Enjoy some Ruby's Oatz with a cup of coffee in the morning and you can't go wrong! I hope you all enjoy this as much as I have.