Shake and vape certified.
I never really delve into the world of tropical treats and I had some flavours that I was yet to try. I was hoping for a juicy tropical punch with a bit of a creamy back end, did some research and then put this together and was surprised. It's yummy delicious.
It's a sweet juicy orange juice, subtle pineapple with hint of coconut and a slight and very faint bit of strawberry, the strawberry is admittedly a little lost, however, I don't want to remove it as I like what this is. Then on the exhale its less orange and a bit more cream. Then when you've finished your exhale, you get this faint banana around your mouth with some coconut sat at the back. All round, I like it and you might too!
SUBBING - the only one I can think of is switching Red Touch for TFA Strawberry Ripe/Strawberry but maybe drop it to just 2%. I haven't tried it though and I don't really like the concept of subbing ingredients (BOOOOOOO!).
SHAKE THE SHIT OUT OF YOUR CONCENTRATES BEFORE MIXING, ESPECIALLY BLOOD ORANGE.
Based on the profile of a well known fast food establishments apple 'pie', although it's more of a deep fried sweet apple pocket in reality, the pastry is nothing like a traditional pie and I've tried to achieve that thin doughy fried pocket that it comes with the use of the CAP Churro and FA Zeppola.
CAPple Pie adds a little summin summin to the fuji and works as the go between the apple and the pie profile.
TFA Brown Sugar and CAP Cinnamon Danish Swirl are seasoning to a degree, the CDS gives the doughy crust a bit of cakeyness (if that's a word?). The Brown Sugar helps with a slight richer sweetness and goes with the shell and cooked apple.
FA Fuji & FA Liquid Amber stewed/fried/seasoned sweet apple.
Feel free to Vape at 600F for blistering authenticity.
That's about it.
A Ginger Lemon Cream Biscuit/Cookie (Depending which side of the pond you're on). So basically, 2 ginger biscuits sandwiched together with some lemon cream.
TFA Gingerbread Cookie / CAP Sugar Cookie / FA Caramel - this makes up the biscuit part of it. The ginger cookie can be quite prominent at first so you can vape it straight away if you don't mind it, but it does settle down after a 2-3 day steep. It's also quite an "in your face" flavour if you're not accustomed to it, but you soon get used to it. Sugar Cookie is the Don when it comes to cookies so I've filled it out with that and the FA Caramel just help caramelize the sugar in it and give it a slightly richer taste.
FA Custard Pi / FA Lemon Sicily / CAP Vanilla Custard / Cap Vanilla Whipped Cream - These all make up the filling. Custard Pi is a Lemon Custard so seemed fitting and I find it works pretty well, Lemon Sicily is the main lemon note, I contacted the King of Lemons (Darren Cole) for advice and he suggested a few worth trying as I only really had FA Sicily but after a few test batches with INW Lemon Mix and JF Juicy Lemon I decided to stick with it, I thought I wanted something sharper and they were, but it didn't work so I upped the Sicily. The Vanilla Custard and Whipped Cream give it some fluffy volume. If you don't have custard Pi, you can swap for FA Custard.
Anyway, give it a shot and please rate/review if you do mix it.
I threw this together a few nights ago on a whim, blueberry was the main feature of the first recipe I ever tried to make myself and it was a complete disaster and hadn't really played with it since so I decided to give it some time with the knowledge that I've gained in the 2 years since and aimed for a cheap shitty store bought frozen blueberry cheesecake.
Credit to Wayne Walker over at DIYORDIE for inspiration for the Cheesecake base, I just toned down the Graham, VBIC and added some CAP Vanilla Whipped Cream for some extra thickness for that cheap processed frozen supermarket cheesecake base.
I've used Blueberry Wild for the blueberry, it's not the best but it's all that I had. I was sniffing through my concentrates and noticed the TFA Elderberry smelt very similar to blueberry but a little richer, so I added 1% to add a little extra depth. FA Caramel helps 'jam' it up a little.
In all honesty though not much thought went into this, but it tastes pretty damn nice and it will be a new favourite in my "Shit I need some juice, better bust out a Shake 'N' Vape" pile and maybe you will enjoy it too.
GOOD GOOGLY MOOGLY!
This was the first recipe that I ever shared, it was on my ELR profile but decided to port over to ATF after mixing it up and remembering how damn tasty it is. It's a straight up milk chocolate. I can appreciate the % is a little high on the flavour side but it's not too harsh on the coils and is just a smooth, sweet milk chocolate. Originally made with 3% TFA Pistachio in there but figured it wasn't adding too much, but there is a difference with it so by all means add it in there, it's definitely tasty.
I was originally going for a Chocolate Cheesecake / Mudpie but it didn't really turn out that way. I've played with a few different %'s and dropping flavours in and out and this is what happened. I must say it's more of a fluke than it is me being a DIY Ninja. But damn it's pretty good.
Tastes best after a 7+ day steep. Doesn't taste anywhere near as good straight from the bottle so don't be disappointed if you don't have the patience, it's not a shake and vape.
Cornflakes Cereal Milk with a Sweet Apple Accompaniment
Not much to say on this one, It just works. - If you don't want to use the FA Fuji - you can pretty much sub it out for most other fruits. Everything else though, if you can include it, or can get hold of it on order it's worth it.
Can be a shake and vape, but this recipe only gets better with time, I left a bottle for 3 weeks and it was in my own inflated opinion truly awesome. It develops into a golden beauty of a specimen.
FA Meringue / FA Caramel - This combo helps give that caramelized/frosted flaked taste and helps boost the sweetness in the apple a little. The Meringue is higher than traditional usage but at high percentages helps give a sweet subtle dairy note.
FA Cream Fresh / TPA Dairy Milk - This is the milky cream note, it's not swimming in milk but it's all softened by it, it fills in the gaps of this overall profile.
FA Fuji / CAP Cinnamon Danish Swirl- FA Fuji speaks for its self, one of the best apples around and helps give that apple juice taste in your mouth, then you've taken a scoop of cereal and omnomnomnom. Cinnamon Danish just adds a little extra richness to the flake glaze and a bit of traditional spicing to the apple, just a hint though.
CAP Cereal 27 - In my opinion, this is the KING of the cereal concentrates, tastes exactly like it is supposed to. It's a corn flake.
CAP Super Sweet - If you don't have it, aim for about 1,3-1.5% Sucralose as super sweet is double strength so better bang for your buck.
If you mix this and you like it please rate / review it.
I was aiming for an Apple Danish with the softer pastry and almost a fried sweetness to it, with a sweet creamy icing.
FA Fuji apple - I've never used this ingredient, started with 2% and it just didn't sit right and was completely lost, doubled it and it sits in the middle nicely.
TFA Strawberry (Ripe) - Now, this doesn't really bring any flavour into the recipe as such on the strawberry side of things, I've used it for it's EM content to cook the apples and to mix with the Bavarian Cream as it adds a slight creamy note.
TFA Bavarian Cream - This adds some sweetness to the pastry and almost glazes it. It also helps keep the pastry element "soft".
FW Pie Crust / CAP Churro - The pie crust gives that authentic pastry taste, 1.5% The churro is there just to grease up that pastry a little and keep the fresh bakery element.
CAP Cinnamon Danish Swirl - Tried this at 2%, as I'd been playing with this ingredient a little before the comp was announced and found it to be the sweet spot in the recipe that I was developing, in this recipe it was just too much, knocked it down to 1.25% and it was just right and helps bring everything together, adds to the sweetness of the pastry and the cream and gives the apples that warmth that we love so much.
UPDATE - If you mixed this before 8PM GMT 25/11/2016 you may need to adjust the lemon as I had put 0.01% instead of 0.1% in error when transfering it from Draft.
My personal take on one of my favorite festive treats. Lebkuchen is traditionally a sweet soft fluffy "cookie" resembling gingerbread which is typically available around the Christmas festive season. It originates from Germany and it's something I've found available in the UK supermarkets over the last few years and is one thing that I am unable to resist every year as soon as they pop up.
They typically contain ground almonds, ginger, cinnamon, a light layer of chocolate on one side, either lemon or orange juice & zest (I found lemon to be the better option in my recipe) and a light icing sugar glaze.
A few notes:
CAP Chocolate Glazed Doughnut / FA Cookie - adds a bit of volume and a cake quality, it's not harsh in the slightest and it also compliments the Milk Chocolate to some degree.
FA Lemon Sicily - it's at a ridiculously low percentage so if you're making a small batch, this may be tricky especially if mixing by weight. To figure out roughly how many drops would give me my 0.1% I think I needed it 0.02g and my scales aren't quite sensitive enough until a bit more weight is on them. I put a small cutting of tissue on my scales, tared them, then dripped drops until it would read a weight, I then divided the weight/drops to figure out roughly how many I would need to get the 0.01%. This is key though, too much extra lemon and it throws this recipe off, its supposed be a really low subtlety in this mix.
TPA Toasted Marshmallow - this mixes with the milk chocolate and doughnut to give it quite a creamy sweetness.
CAP Super Sweet - If you have just regular Sucralose / Sweetener - double this to 1.6 % (or to taste)
I don't think the other ingredients really need much explanation for their inclusion as they are what they are, 7 day steep, 5 at the bare minimum, some of these flavors are pretty bold right off the bat so they need time to settle down or you're going to have a bad time. I hope you enjoy it and it can help you get into the spirit of Christmas.
So i've shipped this over from my ELR account.
"A custard cream is a type of biscuit popular in the British Isles. Its structure is that of a sandwich, with a creamy, custard-flavoured centre between two flat biscuit layers. Traditionally, the filling was buttercream (which is still used in home-made recipes) but nowadays cheaper fats have replaced butter in mass-produced biscuits. The filling tastes of vanilla and as such is more akin to the taste of custard made with custard powder than egg custard. It is believed that the custard cream biscuit originated in 1908. They usually have an elaborate baroque design stamped onto them, originating in the Victorian era and representing ferns.
Some British and Irish supermarkets produce own brand versions, with variations including lemon, orange, chocolate, strawberry, coffee and coconut flavours. In a 2007 poll of 7,000 Britons, 9 out of 10 voted custard creams to be their favourite biscuit. In 2009 it was ranked the eighth most popular biscuit in the UK to dunk into tea." - wikipedia.
So here you go, my take on it. See below for a few notes.
Marshmallow - don't sub for Cap Marshmallow, it's not the same what so ever.
Graham Cracker - it was originally the dark one but have swapped for the clear due to the safety concerns and the limited availability of the original dark one.
Sucralose - I use the standard Capella sucralose, if you use Capella Super Sweet, use half of what my recipe states so 0.5% opposed to 1%.
Starts tasting really good after 3 days or more. I always do a warm bath with the bottle straight after mixing, and shake until there is so much air that it is cloudy. If you can leave to steep for 1 week or more then it just gets better.
Custard Cream (The Biscuit) by Matthew Murray (Open/Sauce) is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.