Used in 135 recipes at an average of 2.865%.
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.
The fried cake base here uses FW White cake with fw cake batter dip.
I added LB bakers touch to help out with the pastry as well as add a little cinnamon as the first version was pretty blah.. it just needed something.
Ooo powdered sugar for on top and the Swirl to smooth it out and bring everything together.
I’m pretty sure funnel cake does not usually have a cinnamon note, but IMO this recipe profile needed a little more character for it to be enjoyable to me.
Thank you for all you do Vixens. Hope you are all staying sane and healthy!
Made for Fresh03 Saturday show - we were challenged to make a "Fair - ified" mix and use more then 5 flavors to create a profile (as a tribute to the juice fairy Jennifer Winstead) . I went after a little Debbie's oatmeal cream pie mix with some raisins and light cinnamon . https://youtu.be/2YQHvHRczNs
This was tested at 60 watts on a reaload S - off the shake it is a full body, sweet cream vanilla mix with some light oat notes on the back - as this steeps the bakery notes, and raisin notes will come forward a bit more and fill out
for the cream I wanted that super sweet make your teeth hurt cream filling So FLV frosting, and WF gooeey marshmallow work perfect for that - along with cream filling ad vanilla cream extra for some additional body
Sadly there really is not a solid oatmeal flavor that I have come across - but the combination of oatmeal cookie RF and Oats and cream does have an oat note on the finish The body of the cookie needed to be filled out so Sugar cookie , FA cookie support the body
Baker touch adds some body along with some cinnamon and brown sugar notes
Red dates is a brighter then a cooked raisin so the addition of fig helps to darken it a bit - along with some molasses
A simplified version of this could be achieved with RF Oatmeal cookie, WF Oats and cream, WF buttercream frosting, CAP sugar cookie and LB bakers touch
The goal here is to emulate a thick bready peach cobbler using only LB flavors. I feel I'm on the right track but I feel like something is missing. That being said, this mix is in my daily rotation and enjoyed by friends and family. I hope you enjoy and feel free to leave any suggestions if you have any.
Retested after a 3 week steep and am very proud of how this turned out. It did everything as I wanted. The textures, mouthfeel and flavour id just on point!
Oh yeh! This is Cream Sha Boogie Bop!
apple stuffed soft pretzel
This was a fun recipe to develop. I started working on this on the Mixing with me Mates episode #25 on Bakery. I wanted to use my Pretzel Dough, and I thought LB Bakers Touch may give it that special touch along with Salted Caramel VT It was yummy, but not quite a soft pretzel. The next episode of Mixing with me Mates, #26, we talked about additives. My mate, The @VapinTrucker talked about how Cereal 27 was great to add texture to pretzel. Ahhh, so let me go back to my recipe and try this. So, here is what I have, and shows why mixing together, we discover.
Have you tried this recipe?!
Please rate this recipe and comment below! I would LOVE to hear your experience.
This is a spot on shoofly pie - so what is a Shoofly pie you ask ? Shoofly pie began as a crust-less molasses cake called Centennial cake in 1876, to celebrate the 100th anniversary of the signing of the Declaration of Independence in Philadelphia The name comes from a particular brand of molasses, Shoofly Molasses
. The dry-bottom version is baked until fully set and results in a more cake-like consistency throughout. The wet-bottom version is set like cake at the top where it was mixed in with the crumbs, but the very bottom is a stickier, gooier custard-like consistency
As a kid my family would vacation in Lancaster PA with a large amish community and they would sell wet bottom shoofly pie at road side stands, I love that pie !!!!
for this pie the Molasses and , butterscotch cream pie create the main note . The molasses is a brown sugar/ maple syrup and needs a a little body to support it so the butterscotch cream pie by WF, along with the condensed milk to create that wet bottom of the pie. . The recipe actually has a stick of butter for the crumble top hence the butter base by VT combined with some of LB bakers touch to add a cinnamon for the crumble like texture. The sugar cookie and cookie are my go generic butter pie crust. and will also help with the crumble top . This is an over the top sweet pie so it needed a touch a supersweet
This brought back some great memories for me - This is pretty much spot on and needs bout 2 - 3 days to really begin to come out and 5 days to get the deeper molasses notes
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