This is a gold.
I’ve been working on a pudding stone that gives that “homemade” flavor.
FLV Vanilla Pudding for the base, VT Pudding Base for some cooked notes/depth, and FLV Milk & Honey for that flavor that I can’t describe in a vanilla pudding.
FA Butterscotch is the focus of the butterscotch with the SSA Milk & Caramel Cream adding some funk and extra gold goo to this recipe.
I’m getting a dense, dark gold pudding just like someone’s grandpa would love for their wife to learn how to make.
September Mixer’s Club - Candy
This took a lot of trial and error. I was really going for “ew”s and “AHHH”s.
A watermelon lollipop with a scorpion inside.
The lollipop was the easy part. MB Watermelon is my favorite candied watermelon and the FW Candy Watermelon brought the body to it. WF Sour Ball helped sell lollipop instead of just candy.
Late edition of WF Watermelon (Yellow). It brought a little more juiciness and green/rind to this.
Now, FLV Milk & Honey + AP don’t bring as much dirt to this as I wanted, but it definitely feels like there’s a protein in this mix that. They offset the other flavors just enough to make you think you took a bite where the lollipop was thinning and got some scorpion too.
I do suggest adding nic to this. It helps fill out the scorpion body.
This is a soft cookie because I like those better. Deal with it.
FLV Cookie for the soft cookie/cookie dough flavor and FLV Pound Cake for some density and a little extra “oven baked” flavor.
FLV Cranberry because that’s what I had.
FLV White Chocolate and then FLV Marshmallow Vanilla to soften/“bake” that white chocolate note.
FLV Crunch Cereal for a little texture, baby.
Add a little FLV Sweetness if that’s your thing. I do.
Pasteles con guava y queso
A Cuban pastry with guava and cheese. Usually a stuffed pastry, but I wanted the guava and cheese on top because this isn’t for eating.
VT/WF Croissant & FA Apple Pie for the pastry shell.
LB Baker’s Touch for a little spice and thickness.
LA Cream Cheese icing for cream cheese icing.
CAP Sweet Guava as the fruit base and FW Blood Orange to make it sticky and vibrant.
*I’m going to try this next time with 1% OOO Vanilla Custard Cheesecake instead the the LA Cream Cheese Icing.
I was trying to get close to the Jarritos Guava.
FLV Guava for sharpness because the Jarritos has a little grapefruit thing going on.
CAP Sweet Guava for the base fruit.
CAP Cantaloupe really helps sell the guava to me. It sweetens everything up, blends everything together, and add extra wetness.
FLV Citrus Soda and FA Lime Tahity (cold pressed) to enforce the soda underneath.
Switching to blueberries from the Yuno base really changed this flavor. Fresh, mashed blueberries with some tart/peel is what I wanted from FA Blueberry Juicy Ripe and WF Blueberry Jam. I had to up that WF Macadamia from Yuno for it to comes across more since it’s what held the base together.
***After a week steep, this mix did something that didn’t happen when I was testing it. The blueberries and macadamia nut created a light dark chocolate note that sits right next to the berries.
A creamy pear-coconut. I’ve been reworking this profile to death and I think this is the best it’s going to get.
MB Shape Up and WF Ripe Pear to get a real pear flavor with the gritty skin.
VT Desiccated Coconut for flavor and texture.
FW Graham Cracker for a little sumthin’ extra and to add dimension.
WF Vanilla Cream Extra add some middle ground between the Bavarian and the fruits.
Good after 3 days/better after 7.
A BLUE RASPBERRY CHEESECAKE. I made it even though I was told not to. The name and idea are for @BRDZ.
The VT Boysenberry is to bridge FW Blueberry and LB Blue Raspberry together. It’s not in your face blue raspberry. OOO Vanilla Custard Cheesecake was for some sour funk. You can sub 2.75% CAP New York Cheesecake.