A simple blueberry cobbler.
Here I attempt to bend the grainy note in RF Blueberry Jam with Toast into a cobbler style crust by adding FA Cookie.
FA Cookie: I tried to to balance this ratio in order to bend the RF Toast note into a cobbler (edit: originally had FA Apple Pie + FA Cookie but I didn't like it so it's gone in favor of the full Cookie)
FW Blueberry: blueberry has always proven to be a challenge in terms of vividness so at 6% I wanted to make the mix's top fruit note presence WELL-KNOWN. If you wish to use FA's Bilberry instead, by all means...I'm just not a fan of that earthy note as it tends to overpower a mix even at lower percentages.
RF Blueberry Jam with Toast: at 0.5% (dropped from way too high), it is all you need for more bready/graininess.
CAP Golden Butter: I used it to add butteriness to the crust versus resorting to my usual Inawera Biscuit because I feared the latter would overpower the blueberry in the mix.
TPA Vanilla Swirl: a little bit of vanilla with its great affinity to most flavorings will enhance and soften the mix w/out compromising the delicate nature of a blueberry.
Give about a week to steep and I hope you enjoy the mix.
This is my attempt to create a blueberry version of DIYORDIE's Strawberry Jam Monster thus, again, all credit to Wayne.
FW Blueberry: Even though this is a more candy-like flavoring, I just needed its blue sweetness and a bit less of its flavor so as to not step over the blueberry in RF's Blueberry Jam w/ Toast, therefore, I opted to keep it at 5%...but you can bump it to 6-7% if you prefer and you will get a very bright blueberry.
RF Blueberry Jam with Toast: I originally had this flavoring at 2% but I have since dropped it a half percent (compared to the Strawberry version). The blueberry in here is sooooooo "jammy and bakery" so I can see myself using it in a blueberry pie or cheesecake profile...we'll see how well the grainy part can be bent into a crust.
CAP Golden Butter: I tried this mix with TPA Butter as well but it just works/tastes better with CAP...at least to me.
CAP Super Sweet: at higher VG, I like it at 0.25% for a bit more vividness but it's up to you as always.
Well, there you have it...it's not original but it's super tasty and blueberry > strawberry for me any day xD
NOTE: the blueberry flavoring is not in the database so I picked blackberry...but it's blueberry just so you know.
PS. I'm not 100% sure how to License this so if I have to make changes to it, please, let me know.
Simple Italian Pear Custard Crostata
INW Biscuit & FA Cookie = a buttery shortbread-style cookie crumble base
FA Custard Premium: if you have not yet tried this flavoring, it is a classic Italian crema pasticcera flavor without the heavy citrus notes of their regular custard and it is delicious! I somehow messed up and had this at 3.5... but it should be 2.5.
INW Shisha Vanilla: originally with FA Vanilla Classic, I like it better with INW's fare.
INW Pear & FA Pear = FA's Pear is here to sweeten the recipe and after some steeping bring more creaminess to the mix...it also tames the much brighter INW Pear down a notch...the combo is very effective.
Optional: as always sweetener is subjective and at higher VG, I normally avoid using it.
Steep this 5-7 days to allow the sharp INW Pear to settle into the mix.
INW Biscuit(1-1.25): what else is there to say about this popular cookie flavor...it's BUTTERY AF and it's here as the base of the recipe!?!?
FLV Butterscotch (1%) & FLV Caramel (1%): these two flavorings together are BANGIN'! A delicious caramel and Flavorah's version of butterscotch because of its well-renowned background cookie note are used here to add mouthfeel to the cookie base.
FLV Vanilla Custard (4%) & FLV Milk & Honey (0.5-1%): the custard at the top end of the suggested percentage begins to exhibit nuttiness and the M&H (I like this better at 0.5%) brings a sort of dark sweetness (while retaining softness) to the mix (for which I did not want to simply just use TFA Brown Sugar).
TFA Acetyl Pyrazine (0.25-0.5%): lastly, I figured a touch (because I wanted to retain a softer texture) of graininess was in order for this flavor profile.
Optional: if you prefer an almond-flavored cookie, as suggested by Wayne, adding FA Almond (0.5%) would lend a hand to the nutty notes of the custard while adding more sweetness to the mix...however, I feel that M&H does the job well enough (at least for the sweetness).
Speaking of profile, ehm...a sweet, buttery, honey COOKIE with a hint of nuttiness? I have no idea what I just mixed but, it tastes good. -shrugs-
All recipe and notes credit goes to Wayne (DIYORDIE) because he is my coach and inspiration...this one's for you! \m/
Warning: diketone-sensitive individuals mix at your own risk! o.O
Please, mix this and feel free to share feedback...if you don't like it, I shan't QQ.
Creamy Buttery Sweet Rich Caramelized Banana Light Tobacco with Light Citrus Cookie Notes
My recipe for the DIYorDIE Mixxed! (Round 2)
Banana Cream (TPA): In order to get the full Banana flavor, I notice a lot of people pushing this flavoring to over 5%. I wanted to balance out the banana flavor with the rest of the mix so that it would still be a main note but not too overwhelming.
Bavarian Cream (TPA): Well, I read that this cream works really well with tobacco at higher percentage, however, I did not want to push it as I find it plenty strong as it is at 3%. It provides a great vanilla caramel creaminess to the mix and along with Meringue (FA) it helps support the Banana Cream (TPA).
Butterscotch (FLV): Sure, I could have used Butterscotch Ripple (FW) but, with limited number of flavorings at my disposal, I thought best to use this flavor because of that additional cookie back-note characteristic. I wanted it to join the Banana Cream (TPA) and Soho (FA) as the main profile. It's just too good and along with Soho (FA), it helps with creating that rich buttery caramel taste, almost as if to caramelize the bananas.
Meringue (FA): I wanted to add milky creaminess to the recipe so as to mimic a shake of sorts which would work with the Bavarian Cream (TPA) and Banana Cream (TPA). I also wanted to use it to help bring out the cookie back-note from the Butterscotch (FLV).
Oba Oba (FA): I needed something to create a bridge between the dessert flavors and the tobacco and I thought I might try Oba as it could serve such purpose. It would allow me to add a light citrus note (almost bitter, which would help with balancing sweetness) to brighten the recipe. It would also work to fluff up the heavy flavors (part of the flavor reminds me of Marshmallow (FA)) and with steep time, provide a malty note that I felt would work well with the Meringue (FA) and Soho (FA). I feel that it accomplishes all that, however, at the expense of longer steep time (at least 2 weeks).
Soho (FA): Halo's Tribeca immediately comes to mind. I researched this flavoring for hours just trying to get a definitive answer on the right mixing percentage (20% SF, whoa!). I am not a big fan of tobacco flavors but, much like in cooking, sometimes we have to work with ingredients that we don't particularly enjoy. I do not have any experience with tobacco flavors but my intent with Soho in this recipe was to use it add complexity to a more desserty profile. I feel that at 2.5% (although if you like tobacco, you can bump it up a bit), it brings in enough of its smoky nutty caramel characteristics to complement the entire mix.
I don't really like using sweeteners in recipes unless absolutely necessary. With Butterscotch at near max and 2% Meringue, I feel that it's plenty sweet and I can always mix at a bit lower VG anyway. Also, I suspect Soho (FA) has Ethyl Maltol in it.
I hope you will enjoy it, if not, go easy on me, I'm a noob! :-D
Strawberry Applesauce (A Fluffy Vanilla Cinnamon Spiced Strawberry Applesauce).
My recipe for the DIYorDIE Mixxed! (Round 1)
Cinnamon Danish Swirl (CAP): at this percentage, the flavoring is used to provide the cinnamon spice to the applesauce.
Dragonfruit (TPA): this flavoring is the emulsifier in the recipe. Simply put, it will work to bind all the ingredients together. It complements Fuji (FA) very nicely and enhances the Strawberry Ripe (TPA) so that it is not easily overrun. It will also tone down acidity while enhancing juiciness and retaining the tart element.
Liquid Amber (FA): a touch of Liquid Amber will cook the applesauce and, along with the Dragonfruit, it will help to keep the juice tart.
Strawberry Ripe (TPA): This flavoring is pretty weak even at higher percentages and especially when mixed with stronger flavors such as the ones in this recipe, it really needs help so I used Dragonfruit (TPA) to brighten it. Its Ethyl Maltol content adds enough sweetness to the entire mix so no additional sweetener is required.
Vanilla Swirl (TPA): I did not want to weigh the overall recipe down with the use of a custard or a cream since applesauce does not normally have dairy in it so, I opted for Vanilla Swirl...because...it provides a beautiful fluffy base, a delicious vanilla note and soft mouthfeel.
Steep Time: 5+ days
Is it good? While it's all subjective, I have been enjoying this regularly. While I am new to mixing and my recipe may not be perfect, I hope that my efforts won't go unnoticed. I think the judges will like my idea. I do not have a ton of ingredients but I feel that I utilized them to the best of my abilities.