Used in 4271 recipes at an average of 0.923%.
SnV but really starts to come together around the 3 day mark, a week is when its bomb.
I took inspiration from Wolfs Cheesecake base and decided to build on it with Custard premium and then use CNV LCW and VT Lemon Meringue tart to work overtime on both the crust and the lemon profile. FE lemon was used because this is a bit of a steeper and FW sweetener because honestly its habit at this point and i wanted the cheesecake to be a tad sweeter.
Tested on a hadaly 30GX3/38G 316L SS .42 ohms
I'm not sure what this is. . . I started to make like a butterscotch latte, but this turned out a little denser than that. A Coffee Butterscotch creme that you'd find at the center of a chocolate truffle. Maybe similar to some kind of soft caramel.
The SSA Cappuccino Coffee is a great coffee flavor. Well balanced but super dark.
The VT English Toffee and FLV Smoked Butterscotch is dynamite! A rich and layered butterscotch flavor that is strong but blends into this.
The FA Milk and WF Smooth Cappuccino Cream round out everything and helping the coffee and butterscotch flavors to meld together.
A little FW Sweetener to bump everything and help with the creams. I really like this and it really needs a steep. At least 10 days.
I mostly use a 28mm dual coil RDA on a stacked 21700. .3 ohms.
So I got in the Chemnovatic Lemon Cream Wafer to mess around with.
After doing a SFT I knew what I wanted to do. Just build around the lemon cream wafer. It's a great flavor but just a bit lacking in the wafer area.
TPA DX Bav Cream and INW Shisha Vanilla help fill out the creamy note, as well as adding some light fluffy mouth feel to the mix.
WF Crispy Wafer to boost the wafer in the Lemon Cream Wafer. It's a great fit and really helps sell that buttery crispy wafer.
FE Lemon helps to brighten up the lemon note a touch, without pulling it too far away from that baked goodness in LCW.
and the star, CNV Lemon Cream Wafer. It's the base here, the foundation upon which everything else is laid. It's the star of the show and just a great flavor.
Vaped on a Kayfun Lite 2019 with 8 wrap 26g SS316L TC at 215C 18.5w
Steep time is pretty up in the air. It's good off the shake, and even better after a few days. 3 weeks later it's still great.
Boston Cream Doughnut.
CNV Vanilla Pudding because Sanctum was right and this is a perfect, shitty doughnut filling.
FLV Milk Chocolate because it gets the job done without being too there.
VT Chocolate Mousse to make the Milk Chocolate more silky and linear.
FA Zeppola for body and over-all darkness
WF Glazed Doughnut/Crispy Wafer for the main body.
Mixer’s Club - November 2020 Entry
I’m not going to lie to ya’ll.. I didn’t SFT the chocolates. They were Hail Marys and the Lord has once again worked in my life.
What I am getting is the smoked part of the butterscotch on top, the almost dark chocolate right under and then the bright butterscotch/marshmallow on the bottom.
Imagine a fancy box of chocolates that they would share at a Bilderberg meeting that they would enjoy while planning how to replace us all with robots. Clean, thick chocolate. Dense marshmallow. Smoked butterscotch because powerful people like to hurt themselves with scotch. I got everything that I wanted out of this except for the hardness of those chocolates which, I believe, is impossible.
This is sweet and I was going to leave out the sweetener, but I argued with myself enough and I lost. You’re getting sweetener.
This recipe was created on our LIVE Interactive Mixing Podcast. We picked the profile and the viewers picked the flavorings, and they didn't let us down!
This is a Cream Cheese Frosted Pumpkin Cookie. The bakery is a soft cookie with hints of pumpkin and spice, topped with a nice frosting. Very well balanced and perfect for the Holidays! See the full Episode and flavor notes at https://youtu.be/Qt8_7UerPb8 .
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Some might say that Die Hard is a Christmas movie, others refuse to acknowledge that. What I believe to be indisputable however, is that Die Hard’s antagonist Hans Gruber planned nearly every detail of his heist perfectly. What detail did Gruber fail to account for? Lunch.
When you’re hungry, you’re distracted, and when you’re distracted you make mistakes. Gruber was no exception. Underestimating John McClane might be something we all chalked up to hubris. Then again, it could just as easily have been that Gruber was trying to expedite things as his stomach protested the long day at Nakatomi Plaza. Gruber needed to pack himself a lunch, and what is the single most American lunch he could have packed to further solidify his claim that he was a hostage and not, in fact, the leader of the criminals who had stormed the plaza? Peanut butter and jelly. That’s right. I submit that the key to preventing the Die Hard franchise from making it past the first installment was little more than a quaint sandwich that could have helped sell Gruber’s claim that he was an american, and further prevented him from making non-trivial mistakes that cost him his escape in the end. This… is that sandwich.
So lets break down the actual recipe, yeah?
Okay, so there are 3 things I was absolutely certain of going into this one: PB DX, Concord Grape w/ Stevia, and INW Grape(s) would be core to success here.
I was absolutely certain from the minute that I tasted CAP Concord Grape that the Concord grape and Grape(s) would be enough to sell grape jam authentically. A light touch of FW Sweetener really helps push the sugary sweet jam aspect and separate it from the other two elements.
TFA's Peanut Butter DX is still, in my opinion, the gold standard for Peanut Butter flavors, and in this case it needed a little help from FW Hazelnut to help it remain present, and FLV Beer nuts to add a touch of salt and to help it stand up separately from the jam and bread.
Plain ass white bread, this should be simple, right? This was honestly where I struggled more than anything else. I came to the conclusion that WF Croissant would be too dry and flakey on its own, a little too authentic to an actual croissant. So I needed to make it a little chewier, a little gummy. FLV Starch base brings the croissant back down from its high horse and turns it into a much more authentic bread rather than pastry.
I'm calling for a 7 day steep, but I can't say I feel it needs the extra time, if you're impatient it's good right off the shake but it should fully come into its own in the course of a week.