Maybe. The outlaws still don’t have power but haven’t heard anything about them coming over yet. It’s only in the 70’s today so maybe they’ll tough it out.
SIL finished the outlets in dd's new room and wired her ceiling lights. She had other things she wanted done but not going to happen today. SIL made it to the couch.
Cooked taters earlier. Cut them in smallish cubes to fry, Then cut up an onion and put with the potatoes. Going to cut up some corned beef to fry also.
It’s not interesting but the wife threw a hissy fit because she thought I wasn’t helping her with things that she very well could have gotten done all week while I was at work. I am however smart enough to not bring that up to her. I’ve had to put up with the outlaws half of the weekend and couldn’t relax until today. Anyway, I have to run to Costco to pick up a prescription for her that she for some reason didn’t get yesterday.
New recipe, this is another one I've been working on for a while. It took some time to get this tweaked to where I was pleased.
On its own it is a very flavorful frosted cupcake. Smooth. Tasty. Moist. / See below for additions.
Frosted Cupcakes
FW Vanilla Cupcake 2.5%
FW Creamy Sponge Cake 1.5%
FW Cake Batter Dip 0.6%
WF Vanilla Cream Extra 1.5%
INW Custard 0.8%
OOO Powdered Sugar 1%
Steep time = 4 weeks / YMMV
Cupcake base = FW Vanilla Cupcake, FW Creamy Sponge Cake and FW Cake Batter Dip. The cake batter dip adds moistness to the mix.
The frosting = WF VCE, INW Custard and OOO Powdered Sugar. I wanted a frosting that didn't scream "frosting".
Originally I mixed this minus the powdered sugar. Flavor-wise something was missing. It was good but the cupcake was lacking a more polished, or complete, taste. I shared this recipe with someone on ELR and they suggested adding the powdered sugar. She said it delivers a more finished product in nearly all bakery mixes.
I mixed another batch with powdered sugar. Tested mine minus the PS and then the one with PS. Her idea won out (Big Time). It truly delivered a more complete cupcake profile. Interestingly the powdered sugar didn't make any difference in the level of sweetness. Something new learned here for my bakery mixes!!!
Any single fruit or combinations of fruits will work with this mix. Start low with the percentages, you don't want a fruit overtaking the main profile. I made a batch with 2% FA Juicy Strawberry and was rewarded with a very nice strawberry cupcake.
1% of a chocolate flavor will give this a chocolaty tease, like a swirl, or a chocolate cupcake at 2%. That very much depends on which chocolate flavor is used.
I mixed a version of this using SSA Chocolate Mousse at 1.25%. That gave the cupcake something like a chocolate swirl. The chocolate mousse was noticeable, but it sat back slightly in the mix.
Add 1.5% WF Chocolate Frosting for, ummm, a chocolate frosted cupcake. If used, then skip adding an additional chocolate. Unless a bold chocolate forward cupcake is desired, then by all means, add another chocolate flavor.
WF Crumble Topping at 0.5% will add a nice streusel-like topping. Or, adding a nut flavor at 0.5% will add an interesting nutty twist.
@Zazie can you please add this to your blog? TIA
ETA: added steep time
On its own it is a very flavorful frosted cupcake. Smooth. Tasty. Moist. / See below for additions.
Frosted Cupcakes
FW Vanilla Cupcake 2.5%
FW Creamy Sponge Cake 1.5%
FW Cake Batter Dip 0.6%
WF Vanilla Cream Extra 1.5%
INW Custard 0.8%
OOO Powdered Sugar 1%
Steep time = 4 weeks / YMMV
Cupcake base = FW Vanilla Cupcake, FW Creamy Sponge Cake and FW Cake Batter Dip. The cake batter dip adds moistness to the mix.
The frosting = WF VCE, INW Custard and OOO Powdered Sugar. I wanted a frosting that didn't scream "frosting".
Originally I mixed this minus the powdered sugar. Flavor-wise something was missing. It was good but the cupcake was lacking a more polished, or complete, taste. I shared this recipe with someone on ELR and they suggested adding the powdered sugar. She said it delivers a more finished product in nearly all bakery mixes.
I mixed another batch with powdered sugar. Tested mine minus the PS and then the one with PS. Her idea won out (Big Time). It truly delivered a more complete cupcake profile. Interestingly the powdered sugar didn't make any difference in the level of sweetness. Something new learned here for my bakery mixes!!!
Any single fruit or combinations of fruits will work with this mix. Start low with the percentages, you don't want a fruit overtaking the main profile. I made a batch with 2% FA Juicy Strawberry and was rewarded with a very nice strawberry cupcake.
1% of a chocolate flavor will give this a chocolaty tease, like a swirl, or a chocolate cupcake at 2%. That very much depends on which chocolate flavor is used.
I mixed a version of this using SSA Chocolate Mousse at 1.25%. That gave the cupcake something like a chocolate swirl. The chocolate mousse was noticeable, but it sat back slightly in the mix.
Add 1.5% WF Chocolate Frosting for, ummm, a chocolate frosted cupcake. If used, then skip adding an additional chocolate. Unless a bold chocolate forward cupcake is desired, then by all means, add another chocolate flavor.
WF Crumble Topping at 0.5% will add a nice streusel-like topping. Or, adding a nut flavor at 0.5% will add an interesting nutty twist.
@Zazie can you please add this to your blog? TIA
ETA: added steep time
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I went to Costco and the pharmacy was closed so she’s not very happy about that but at least it’s not my fault.
Bookmarked to lookie see later.New recipe, this is another one I've been working on for a while. It took some time to get this tweaked to where I was pleased.
On its own it is a very flavorful frosted cupcake. Smooth. Tasty. Moist. / See below for additions.
View attachment 998398
Frosted Cupcakes
FW Vanilla Cupcake 2.5%
FW Creamy Sponge Cake 1.5%
FW Cake Batter Dip 0.6%
WF Vanilla Cream Extra 1.5%
INW Custard 0.8%
OOO Powdered Sugar 1%
Steep time = 4 weeks / YMMV
Cupcake base = FW Vanilla Cupcake, FW Creamy Sponge Cake and FW Cake Batter Dip. The cake batter dip adds moistness to the mix.
The frosting = WF VCE, INW Custard and OOO Powdered Sugar. I wanted a frosting that didn't scream "frosting".
Originally I mixed this minus the powdered sugar. Flavor-wise something was missing. It was good but the cupcake was lacking a more polished, or complete, taste. I shared this recipe with someone on ELR and they suggested adding the powdered sugar. She said it delivers a more finished product in nearly all bakery mixes.
I mixed another batch with powdered sugar. Tested mine minus the PS and then the one with PS. Her idea won out (Big Time). It truly delivered a more complete cupcake profile. Interestingly the powdered sugar didn't make any difference in the level of sweetness. Something new learned here for my bakery mixes!!!
Any single fruit or combinations of fruits will work with this mix. Start low with the percentages, you don't want a fruit overtaking the main profile. I made a batch with 2% FA Juicy Strawberry and was rewarded with a very nice strawberry cupcake.
1% of a chocolate flavor will give this a chocolaty tease, like a swirl, or a chocolate cupcake at 2%. That very much depends on which chocolate flavor is used.
I mixed a version of this using SSA Chocolate Mousse at 1.25%. That gave the cupcake something like a chocolate swirl. The chocolate mousse was noticeable, but it sat back slightly in the mix.
Add 1.5% WF Chocolate Frosting for, ummm, a chocolate frosted cupcake. If used, then skip adding an additional chocolate. Unless a bold chocolate forward cupcake is desired, then by all means, add another chocolate flavor.
WF Crumble Topping at 0.5% will add a nice streusel-like topping. Or, adding a nut flavor at 0.5% will add an interesting nutty twist.
@Zazie can you please add this to your blog? TIA
ETA: added steep time
I just got off work a little bit ago and had a late lunch, it rained some this morning but not enough. I didn't even have to bother with my rain jacket. We had a lot more packages due to prime days, and we're short a lot of people...vacations. The substitute drivers couldn't work today because they have been covering for vacationing regular drivers and there's a limit on the number of days they can work. At least there were no catastrophes.
I hope your Summer Drink isn't one that tastes bad to you now. I was searching for something with Honeydew and my recipe calculator popped up with that! I mixed it today. My notes said it was different from my usual but refreshing. That's just what I was looking for. Sorry I don't have ideas for you (yet).
My mixing session was short, I forgot to pull another bottle of nic out of the freezer. D'oh! Oh well, it's an excuse to mix again next weekend, including Mango Mousse.
It has come to my attention that the Dvarw I put the Mousse(Mango) in is in bad need of a new coil. I did the fastest thing and filled a Zlide. The bad news is I’m getting very little mango taste. I did just tank this but still rather disappointing. I got better mango taste with a crappy coil. Go figure,
Before anyone asks I have never had a mousse dessert. With that said ,the flavor is a very smooth dessert vape that I can taste vanilla in but the mango is very light and it is a bit sweet.
If the mango is still light in the morning I will add a little Island Mango.
I filled a pod mod with the mango mousse and get good mango flavor and it has a little bit of a bite to it but I only let it steep a couple days.
Now isn’t that weird. I have a new never used pod around here somewhere. Maybe I’ll try it in a pod.
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