Recipe: 3 oz egg whites

6 oz sugar

Blueberry flavoring from this set

Coloring

Its a basic Swiss meringue.

whisked whites and sugar over a double boiler until the sugar dissolved and the mixture hit 165

Threw it on the mixer and added the flavor and let it whip til stiff peaks

I used a chopstick to stripe the bag with blue and purple

Piped on silicone mats (I like the amazon basics ones) and left in a 200 F oven overnight to dry.

This batch isn't from this recipe https://waltoncakeboutique.com/2019/02/21/italian-meringue/

Needless to say I tried a different recipe from what I did last weekend for a cake and it didn't turn out great, follow the one above and you'll be golden.

For flavoring, I used LorAnn oils candy flavoring in Peach and Mango - Gel food coloring for color.

*Calories will depend on how big they are. Each of mine in the picture weighed about 10g after baking, which makes them about the same size as Trader Joe's and about the same calorie content. I even reused the Trader Joe's container!


**Edit 2 - You CAN use liquid egg whites, they sell them at Costco in little containers for a great price.

https://www.amazon.com/gp/aw/d/B005MIWPGC/ref=mp_s_a_1_1_a_it?ie=UTF8&qid=1469167674&sr=8-1&keywords=pure+vanilla+extract

You can buy pure MSG in just about any store, and put it on anything you want. It's in the spice section labeled as a "flavor enhancer".

http://www.amazon.com/dp/B0004M0B4Y

Ac’cent is a fairly popular American brand that is found in most stores.

It looks like this.

It is, but the savings here are being overstated. It's not a product with a huge margin, and the prices they get are based on bulk buys. Here's 16 ounces of extract on Amazon. Here's enough beans to make 12 ounces.

I'd also suggest light rum over vodka, personally.

Raise your Chia Seed pudding game by flavoring with Candy Flavor oils. Zero calories and super super concentrated (literally takes only a couple drops for each batch of pudding). The flavors they have will blow your mind (they have peanut butter too).

https://www.amazon.com/Flavoring-Oils-Flavors-Dropper-LorAnn/dp/B007HSDNS4

This stuff is available in quite a few grocery stores. Already have some, just waiting on my Vite!
https://www.amazon.com/Accent-Natural-Flavor-Enhancer-Ounce/dp/B0004M0B4Y

This week has been completely out of routine doing storm cleanup. Yesterday was starting to get back to normal, but yall physical labor is exhausting. Everything hurts down to my fingernails. I made chili and it was delicious. Cobbled together what I had and three or four different recipes to make it mine. Even had an epiphany that I didn't need to go to the store for a freaking can of tomatoes...I had tomatoes on hand and could make my own fresh in the food processor. How you like me now, <insert TV chef name here >.

But the highlight was the corn bread . It came out like corn bread pound cake almost - in a great way. It smelled so damn good in the oven and the taste was the stuff bakery dreams are made of. I couldn't find my 9" cast iron so loaded up my 6". Had to throw some foil on top so it didn't over brown but it just turned out crispy on the edges so yay. The key was the corn flavored extract. This stuff isn't cheap but it really gives it that authentic smell and flavor. I can't wait to try Christmas tamales now. I used this recipe. Added 3/4c shredded cheese just because and I meant to add a jalapeño but put them all in the chili instead. Oops. I used this corn extract. Yes, pricey but at 6 drops a use it is basically a lifetime supply. :D

Have a great week. Can't wait to see what you ladies have up your sleeves for Halloween the next few days.

Amazon's got a 16 oz bottle for $10, just enough for everyone at home to get that Pillsbury butthole smell they've always dreamed of!

http://www.amazon.com/McCormick-Pure-Vanilla-Extract-16-OZ/dp/B005MIWPGC

Well...

Marshmallows are so delicious but the kinds you find at the grocery store are PACKED with sugar and carbs. Store-bought marshmallows such as Kraft Jet-Puffed have a whopping 24 grams of carbs and 17 grams of sugar per serving. Those marshmallows would blow your blood sugar through the roof!

This awesome recipe though has no sugar and 0g net carbs. Plus it only uses five ingredients. Check it out below with more details and tips at the source link

Source: https://www.chipmonkbaking.com/blog/2019/9/6/zero-carb-keto-marshmallows-made-with-allulose

RECIPE: KETO MARSHMALLOWS USING ALLULOSE

(NO SUGAR, LOW-CARB, GLUTEN FREE, KETO, DIABETIC FRIENDLY)

Servings: 24 Jumbo Marshmallows (~38 grams each)

Prep Time: 20 Minutes

Resting Time: 4 Hours

INGREDIENTS

• 1 1/4 Cup Water, divided
  
• 3 Tbsp Gelatin (we used Great Lakes Pure Beef Gelatin which you can get on Amazon)
  
• 3 Cups Allulose, plus an extra 1/4 cup for dusting (we used the ChipMonk blend of Monk Fruit and Allulose: AlluMonk. You can find other allulose brands online as well)
  
• 1 Tbsp Vanilla Extract (we used McCormick, but any brand should work fine)
  
• 1/4 tsp Fine Sea Salt
  
• Optional food coloring if you want colored marshmallows
  
  

  INSTRUCTIONS
  

  
  

• Lightly grease two 8x8 square baking pans OR one 9x13 baking pan with pan spray and line the pans with a strip of parchment. We recommend spraying the pans once more to grease the parchment.
  
• Add 1/2 cup water to a bowl. Sprinkle the gelatin over the water and immediately whisk the gelatin into the water. Set the gelatin mixture aside to bloom while you make the allulose syrup.
  
• In a medium heavy-bottomed saucepan, pour in the remaining 3/4 cup water and whisk in your 3 cups of allulose. Continually mix while you heat the pan up on your stove. You want to heat the mixture to 240 degrees Fahrenheit. Use a candy thermometer or digital thermometer to continually monitor the temperature.
  
• Once the allulose syrup reaches 240 degrees F, carefully add the hot syrup to the gelatin mixture in your other bowl. Add in the vanilla and salt and start to mix either using an electric hand mixer or a stand mixer. You do not want to do this by hand, trust us! Turn the mixer speed up to medium and whip until the marshmallow begins to thicken and lighten in color. At this point, you can turn the mixer up to high speed without the liquid making a giant mess. Whip on high for at least 15 minutes. You will know it's done when the marshmallow is VERY thick, glossy, cool to the touch, and holds firm peaks.
  
• If you want to color your marshmallows, add in a few drops of food coloring during the mixing process.
  
• Working quickly, use a rubber spatula to scrape the marshmallow into the prepared pans. Use an offset spatula to smooth the surface as much as possible (you can oil both spatulas to help prevent sticking if you want to). Allow the marshmallows to set for at least four hours or overnight.
  
• Using a blender, grind the additional 1/4 cup of allulose for dusting until it's the consistency of confectioners sugar.
  
• Use the parchment paper to lift the marshmallow out of the pans. Using an oiled knife, trim the edges and then slice the marshmallows into strips. Dust the surfaces of each marshmallow strip with the powdered allulose. Then slice the marshmallow strips into squares and dust the cut sides.
  
• Store the marshmallows in an airtight container. Or, lightly cover the container with a paper towel and allow them to dry out overnight, undisturbed.
  
  Recipe Source: https://www.chipmonkbaking.com/blog/2019/9/6/zero-carb-keto-marshmallows-made-with-allulose

I definitely can't afford real vanilla beans, but I do swear by Watkins Pure Vanilla Extract. It is truly the best vanilla I have ever used.

Nice quality ingredients such as dutch-processed cocoa or real vanilla extract. They can really take a recipe to the next level, but it's not always easy to drop the money on them. Vanilla beans, high-quality chocolate pieces, specialty flours...King Arthur Flour has a lot of good products.

Oh lordy. Bar foods are my weakness. Buckle up.


Traditional Wings: Fry or bake plain wings, toss in Frank's Buffalo Sauce.



Boneless Wings: cut chicken into chunks, toss with salt, pepper, grated parmesan, and zero-carb unflavored Isopure protein powder. Pan fry. Sauce as before. Better yet, make yourself some of the sauce from this recipe, top with green onions, and cure someone's chinese takeout craving.



Ribs: Pick your cooking method. Being a Kansas Citian I'm partial to using the smoker out back, but I understand some folks have luck with both the crock pot and the oven. Consider making up a batch of Swerve low-carb dry rub and BBQ sauce. (I add a touch of liquid smoke and celery salt to mine). Cook, sauce, cook some more. Make an extra rack and hide them for later.



Nachos: Let's not overthink this. Grab yourself some Mama Lupe's low carb tortillas, brush with oil, sprinkle with salt, cut into wedges, and bake at 350° until crisp. Add whatever low-carb toppings your heart desires.



Mozzarella Sticks: cut string cheese in half. Dip in egg wash and then into crushed pork rinds. Freeze. When ready, bake at 400° for 10-12 minutes or until crispy and gooey. Serve with Rao's marinara.



Porky Pigs: Cocktail sausages wrapped with 1/3 slice of bacon, cooked at 400° until the bacon is crispy. Delightful with grainy mustard or more of that BBQ sauce.



If you mean it about no-holds-barred in the kitchen, check out /r/ketoluna and her flour/recipes. The ingredients are weird and expensive, but there is absolutely nothing out there that can compare with the results. Real, legit hamburger buns, cinnamon rolls, honest-to-god pasta, etc. The world is your oyster.



I hope this helps. I'm pretty sure I can ketofy anything at this point. :)


Edit: forgot one! Corn dog muffins. I recommend adding a bit of this flavoring to really hit the spot.

Thanks, made me laugh, and flash back to the time I was so desperate I drank the 16oz bottle of vanilla extract. (41%)
http://www.amazon.com/McCormick-Pure-Vanilla-Extract-16-OZ/dp/B005MIWPGC/ref=sr_1_1?s=grocery&ie=UTF8&qid=1410465717&sr=1-1&keywords=vanilla+extract

Hello Beautiful Bombshells!

The pretzels and goldfish were a big hit with the kids and the parents last night! The goldfish were the stars, so I may just get goldfish next year. I've got the leftover bags bagged up for hubby to take to work this morning.

I did IF yesterday and had a Greek Salad topped with Mackerel for lunch around 2 pm. I love mackerel sooooooooo much! I also found some Tazo Pumpkin Spice Chai at Target a couple of days ago and it is soooooooooo tasty! I bought two boxes of it and I may have to go back for more before they get rid of the flavor.

Dinner last night was Keto Low Carb Chili (I did it in the Instant Pot) and Easy Keto Cornbread (Cast Iron Skillet). Hubby was incredibly pleased with the taste of both; however we both agreed that the cornbread could've used a little more flavoring. The recipe said 6 drops (I bought the Amoretti) and I remember others saying it wasn't enough, so I kept tasting and adding to the batter. Maybe because it was a sweet corn flavor? I mean, it was delicious, don't get me wrong. It just didn't have the consistency (graininess?) of real cornbread made from corn meal...and now that I think of it, that was what was off. For the chili, I made it to the recipe except I added two cans of drained and rinsed black soybeans and smoked paprika.

So, it was a good food day and an excellent day overall. I hope everyone has a wonderful Friday, an amazing weekend, and, as always, KCKO! XOXOXO

Did Soylent 100% for 6 months and now I’m trying to do the same with Huel. Unfortunately the natural unsweetened leaves a bit to be desired regarding taste.

Found these milk flavorings at my local grocery store and short squeeze turns an entire serving of Huel into a delicious strawberry milkshake.

Looking forward to trying these other flavors.

Liquid sucralose.

https://www.amazon.com/Star-Kay-White-Extracts-Lavender/dp/B00IDXSF6C

I have this and it works well. It's for culinary use.

I've made chocolate cake with lavender and lavender frosting. Just make sure you don't over-do it. It can get potpourri-y if you use too much.

Alright, so actually 7-11 has two store brand watermelon candies, one that is rings, and one that is sour wedges. Both are honestly up there with the best watermelon candies I've had, which tripped me out because it's a convenience store brand (protip their coconut water is from Brazil and uses coconuts that don't have the weird nutty after taste, so that's awesome too)

Jelly belly jelly beans in watermelon flavour is awesome, I love to go to the bulk barn and get a big ol' bag of only the watermelon flavoured ones.

I used to love the jolly ranchers watermelon but that's kind of depreciated in quality over the years imo (not sure why).

Bubbalicious watermelon gum is fantastic for 5 seconds, and generally most watermelon gums are pretty great, but I'm not a fan of the ones with aspartame, because aspartame clashes weirdly with the flavour in a way that sucralose doesn't.

Watermelon air heads you can roll up and use as the best straw ever for watermelon drinks. I like to mix watermelon juice, watermelon vodka, and drink it with a rolled up watermelon air head. Some people might say that I'm going too far there, but I say to those people, that maybe they aren't going too far enough.

There's a lot of really obscure name brands that I love, but I only ever find them once so I can never recall the name of them. With online ordering, I should really remember though...

This right here though: https://www.amazon.ca/LorAnn-Super-Strength-Watermelon-Flavouring-dram/dp/B00016V2DC that shit is like crack. You can use it in everything (sparingly), and have watermelon flavoured EEEEEEEEEVERYTHIIIING.

all it takes is a bit of simple math. you can buy everything you need aside from the liquid nicotine on amazon. i myself use 100%vg juice so i dont buy pg at all but a large bottle of vg will run you about 20 to 25 dollars, 1 gallon for me is 22 at the moment. you can also find packs of empty bottles for around 10 bucks, then youll need measuring syringes for mixing, flavor drops and the nicotine all of which are linked below.

i would just mix small batches first if you arent sure what a juice would taste like after your done then mix a full bottle, this way you can experiment with flavor mixes and see what you can create.

for a 100 ml bottle its really easy youll just need to figure out how much nic to put in, i vape at 6% nic so i measure out 94 ml of vg and the last remaining 6 ml i put in as the nicotine, after that the base is done, then just drop in the flavor drops, shake it like crazy, let it settle for a bit and boom juice done.

there are also some sites out there with premade mixture recipes that you can find and follow

https://www.amazon.com/gp/product/B007HSDNS4/ref=ox_sc_act_title_1?smid=A3O37MU47F4102&psc=1

https://www.amazon.com/gp/product/B007Y8UX80/ref=ox_sc_act_title_2?smid=A1ZOAQ4ZHE42HG&psc=1

https://www.amazon.com/gp/product/B01CFJ51X4/ref=ox_sc_act_title_3?smid=A35C2NGNUSD9X5&psc=1

https://www.amazon.com/gp/product/B00WUPUYCC/ref=ox_sc_act_title_4?smid=A2S5SG4CMI156J&psc=1

https://liquidnicotinewholesalers.com/250mg-nicotine-liquid.html

Your question made me wonder if you could just buy food grade Bergamot oil, and you can. I quickly looked in the questions section for the link below and many people use it for tea, NOW foods says it's food grade although super concentrated.

If you get the oil you can control exactly how much bergamot taste is in each cup.

https://www.amazon.com/NOW-Foods-733739075185-Bergamot-1-Ounce/dp/B0014UFYCO/ref=sr_1_1_a_it?ie=UTF8&qid=1496326552&sr=8-1&keywords=bergamot%2Boil%2Bfood%2Bgrade&th=1

Here is one actually made to be used with food

https://www.amazon.com/Pure-Bergamot-Extract-Ounce-Bottle/dp/B004Y1OJA8

I order my groceries through FreshDirect so technically I get 90% of my stuff online :).

That being said...the stuff I get outside of that site are:

1. Japanese Mayo to make the spicy mayo that you get at sushi restaurants (just mix in Siracha).
   
   
2. Emergen-C Electro Mix for my electrolytes kick.
   
   
3. Erythritol cause....sugar.
   
   
4. Stevia for a different sweetener used in mostly drinks/liquids where it's more difficult to dissolve the Erythritol.
   
   
5. [Liquid Smoke] (http://www.amazon.com/gp/product/B0005Z8NCM/ref=oh_details_o08_s00_i00?ie=UTF8&psc=1)
   
   
6. BACON JERKY!
   
   
7. Maple flavor
   
   
8. Awesome awesome peanut butter
   
   
9. Kerrygold unsalted butter. My grocery store doesn't carry it :(
   
   
10. Vitamins from various places...Vitamin D-3, Magnesium, Daily Multi-vitamin, Cod Fish Oil, etc.
    
    EDIT: Formatting.

Maybe, depends on your tastes. You could also try Loran Oils, like this one on Amazon

You can make your own apple concentrate. Applejuice in a container in the freezer, let freeze solid. Remove and let melt, the sugars will melt first, collect and toss the remaining ice block.

Alternatively Apple Extract though Ive got to say Ive just kegged my first batch experimenting with this, so I can't personally attest to how it will turn out. I know that most of the big cider producers buy bulk apple concentrate and in the concentration process they remove the essence and it is purchased seperately.

Following the recipe above, without any toppings, each serving costs me about $1.45 - which for a lunch I do not think is bad at all. With two tablespoons of Peanut Butter as a topping, which is what I have been doing, it ups the cost to about $1.75 a meal. - but yes 75% of that cost is the hemp seeds

​

• $0.10 in coconut milk (for 1/3 a cup of coconut milk)
  
• $1.12 in hemp hearts (1/4 a cup of hemp hearts)
  
• $0.04 in chia seeds (1/2 tablespoon of chia seeds)
  
• $0.06 in Swerve (1 teaspoon of swerve)
  
• $0.07 in Vanilla (1/4 teaspoon of vanilla)
  
  ​
  
  
• $0.29 in peanut butter (two tablespoons)
  
  ​
  
  updated to include specific measurements I use for each serving as opposed to the whole recipe which is how I determined the cost.

No clue how it will turn out, but I appreciate the sense of adventure you have - it is what makes home-brewing so badass. Yeah, it might not taste so great, but what the hell - it cost three bucks to make!

My only thought is that I am surprised it doesn't have any of the yeast-killing preservatives in it, Potassium Sorbate, Sodium Benzoate and the like. That would be one of those insurmountable stumbling blocks.

If you are looking to add more flavor back in later on in the process, there are options abound, such as Natural Apple Extract. It comes in a variety of flavors - I can't wait to do more experimenting with different kinds.

Best of luck!

I wonder if putting in extra banana flavoring would help. For example, I think I've seen some people mentioning this extract when making keto banana bread.

I love banana bread and I'm looking for a good keto recipe =P

I use this stuff. A little goes a long way. Ignore the negative reviews, people don’t understand this is basically the voc’s that an apple gives off during processing. It isn’t a complete flavoring but will add extra dimension that any apple juice lacks. I use it for hard cider when it goes in the bottle or keg to restore some of the aroma lost during fermentation.

https://www.amazon.com/OliveNation-Natural-Apple-Extract-Ounce/dp/B004QXKQN8

I have a RIS that I'd like to add maple extract to. I just want it to be a background flavor, just noticeable. Has anyone used this particular extract? Any suggestions on a jumping off point? I plan to take a small sample add to taste and scale up, but I've heard horror stories of palate fatigue resulting in overly strong maple flavors after a couple samples. Anyone have any perspective they'd be willing to share?

Ingredients

• 2 cups Almond flour
  
• 1/2 cup Coconut flour
  
• 1/2 cup Erythritol
  
• 1/3 cup Butter
  
• 2 tsp Baking powder
  
• 4 Eggs
  
• 1 tsp Vanilla extract
  
• 1/4 cup Water
  
• 1/2 cup Pecan
  
• cup Raspberries
  
  

  Chocolate glaze:
  

  
  

• 2 tbsp Unsweetened cocoa powder
  
• 2 tbsp Powdered Erythritol
  
• 1 tsp Vanilla extract
  
• 1 tbsp Butter
  
• 2 tbsp Water
  
  

  Instructions
  

  
  

• Firstly, start by preheating the oven at 190 C.
  
• Then, using the hand mixer or food processor mix the eggs and butter well.
  
• After that, add the Erythritol and keep mixing.
  
• Then, add the almond flour, coconut flour and baking powder; then, use a spatula to mix everything until combined.
  
• After that, add vanilla extract, water, raspberries and pecan; then, mix again with a spatula.
  
• Pour the batter in a well-greased ring pan.
  
• Then, bake for 40 minutes.
  
• Leave to cool until you make the chocolate glaze.

I use something called Milk Magic in my almond milk if I'm craving something sweet. They have 0 calories but they're so good. They also come in various coffee flavors but I haven't tried those.

Cointreau is a triple sec. We use Cortas Orange Blossom Water. Agave nectar is approximately 75% the sweetness of sugar. Mixing it with water at 2:1 (agave to water) provides the same sweetness of a 1:1 simple syrup.

It is what we ended up doing. There are also some milk flavor drops https://www.amazon.com/Johnny-Moo-Flavoring-Strawberry-Flavor/dp/B015627GG2?th=1 that I had looked at but didn't try.

We went with the protein stuff though just to make sure he gets his vitamins and I like that it has probiotics. We tried several, some definitely taste better than others. We are lucky to have a really good dairy farms locally, and they also make a chocolate milk. So we also did some chocolate milk, the powder, and then regular milk mixed together. Only for one meal a day though, we obviously don't want our little guy turning into a butterball.

you might try some of this in an original: https://www.amazon.com/Johnny-Moo-Flavoring-1-62oz-Flavors/dp/B015627GG2?th=1

A lot of people use these to make THC gummies with excellent results. And it looks like you can pick the flavors you want!
https://www.amazon.com/Flavoring-Oils-Flavors-Dropper-LorAnn/dp/B007HSDNS4

We bought this off of amazon for baklave and it smells great https://www.amazon.com/Orange-Blossom-Water-Cortas-10fl/dp/B000LQJ6DK/ref=sr_1_7?keywords=orange+blossom&qid=1558206729&s=gateway&sr=8-7

That said, you may have a bias and it just smells like toilet to you.. Five spice powder smells like those pink urinal pucks to me.

This recipe makes REAL gummy bears, like the kind you buy in a store. Not the pretend gummies made from Jell-O. Additionally, these are shelf stable and do not need to be refrigerated.


Here ya go: https://www.chefsteps.com/activities/gummy-bears


I used double boilers for this to keep temperatures in the correct range. One for blooming the gelatin (very low heat) and one for the sugar mixture (med-high heat).


Just add your cannabis oil/tincture when you add the flavoring and food coloring at the end. I used cannabis infused coconut oil (heated), just had to stir it in well. Not sure how well tincture will work if it's alcohol-based; alcohol breaks down gelatin. Glycerin-based tincture should work fine, though.


The recipe shows 250 bloom gelatin. Do not use instagel, it's only half as strong (by mass) as regular 250 bloom gelatin. Gelatin sheets are easier to work with than powder. I used this: https://www.amazon.com/Hoosier-Hill-Farm-Natural-Gelatin/dp/B00A275DL2/

• Glucose syrup: https://www.amazon.com/Caullet-Glucose-Syrup-2-2-lb/dp/B001TZS10G
  
  
• Gummy Bear Molds: https://www.amazon.com/Modern-Gummy-PROFESSIONAL-SILICONE-Chocolate/dp/B01N9D9WMQ/
  
  
• Silicone Squeeze Bottles (for neatly filling gummy molds): https://www.amazon.com/Prepara-PP07U-PDBRD-Prep-Deco-Bottle/dp/B00E8PL2L4/
  
  
• Flavorings: https://www.amazon.com/LorAnn-Oils-Gourmet-Strength-Flavors/dp/B00XRQ2N8G/
  
  
• Use Superfine/Castor (NOT powdered, granulated) Sugar for best results: https://www.amazon.com/Domino-White-Sugar-Dissolve-Superfine/dp/B00GA8XYWW/
  
  Citric acid works fine if you can't find tartaric acid.
  
  
  Gelatin is a bit tricky to work with. Do NOT heat the gelatin above 122F; it will activate and become VERY hard to deal with.

Completely up to you, liquids are best for non baking applications like coffee's teas and most things. Granular for baking. For my Stevia I use Sweet Drops, and for Sucralose (Splenda) I use SucraDrops which is the commercial concentration of 25% so very strong.

https://www.amazon.com/Sweet-Drops-SweetLeaf-Sweetener-SteviaClear/dp/B00GRY33AC/ref=sr_1_5?keywords=sweet+drops&qid=1549836902&s=gateway&sr=8-5

https://www.amazon.com/SucraDrops-Premium-Sucralose-Sweetener-Servings/dp/B00VL9Q4WW/ref=sr_1_1?keywords=sucra+drops&qid=1549836928&s=gateway&sr=8-1

on Amazon [Link] (https://www.amazon.com/Olivenation-Pure-Banana-Extract-oz/dp/B004QXIW0Mhttps://www.amazon.com/Olivenation-Pure-Banana-Extract-oz/dp/B004QXIW0M)

I agree about maple syrup not imparting a strong flavor. If you want to infuse a stronger maple flavor into your brine/meat, use maple extract instead of maple syrup.

You can usually find the imitation stuff at a grocery store:
http://www.mccormick.com/Spices-and-Flavors/Extracts-and-Food-Colors/Extracts/Imitation-Maple-Flavor

or order some real stuff online:
http://www.amazon.com/Pure-Maple-Extract-oz-Mushrooms/dp/B0002PHEDO

https://www.amazon.com/Pure-Banana-Extract-4-Ounce/dp/B004QXIW0M/ref=mp_s_a_1_3?keywords=banana+flavoring&qid=1567473885&s=gateway&sprefix=banana+fla&sr=8-3

Only flavoring I’ve used that doesn’t have that disgusting “Now And Later” artificial banana flavor.

I recently made a maple nut brown ale. The maple goes very well with a nut brown ale.
Also, maple syrup ferments out leaving little flavor behind. And it's very expensive when bought in large quantity. What I did for a 5 gallon batch was add 2 oz. of maple flavor extract to my bottling sugar mix. It is made from fenugreek seeds which is exactly what maple flavored syrup (not real maple syrup) is made from. In fact, your average over the counter syrup has zero real maple syrup and is entirely made from fenugreek. Here is the one I used. Came out fantastic.

http://www.amazon.com/McCormick-Pure-Vanilla-Extract-16-OZ/dp/B005MIWPGC

It's around the same proof as vodka. Depending on weight and liver function, 16 ounces would do it over a span of time of around 3 hours, assuming she's 150 pounds.

I eat plain Greek/Icelandic yogurt I flavor myself. I tend to take smaller portions than single-serve yogurts, and avoid pointless sugar.

I flavor with

• Splenda
  
• Vanilla extract
  
• Sugar-free coffee syrups e.g. https://shop.torani.com/sugar-free-syrups/c/torani@sugarfreesyrups
  
• Essential oils and food flavorings e.g. https://www.lorannoils.com/
  
• Milk/water enhancer e.g. https://www.amazon.com/Johnny-Moo-Flavoring-Strawberry-Flavor/dp/B015627GG2
  
• Berries or chopped fruit
  
  I also have been known to make parfaits, bulking up with sugar-free jello, and adding cereal for crunch.

I don't know where these folks got their information, but I have 10 dropper bottles full of infused VG that will get you LIT! I add a dropper (or two) to a glass of whatever I am drinking and 30-45 minutes later I am flying or sleeping depending on the strain.

I used Food Grade Vegetable Glycerin and Flavored Oils to make tincture. Personally I use the Mighty Fast Infuser on a 1 hour cycle and get phenomenal results.

edit: the cook time is a 1 hour cycle

Might want to try cauliflower with corn extract, http://www.amazon.com/Amoretti-Sweet-Corn-Extract-Ounce/dp/B00KS3LH9M, I made fauxlenta, just made that word up now, with a mashed cauliflower like mashed potatos then loaded with cheese and some corn extract and it came out pretty good.

You can just get an extract, then: no need for the Mio.

http://www.amazon.com/Extracts-blueberry-blackberry-cranberry-raspberry/dp/B00C9IL53C/

http://www.amazon.com/Bakto-Flavors-Natural-Collection-Fruit/dp/B004ZMWDPO/

Oh boy!
Rose Flavored Mints have not had yet but they look so cute!


Vegan Jerky I have not had yet but looks so damn good!


Lavander Extract I want to make a lavender cheesecake and lemonade. Pricy but a little bit goes a loooong way!


Rose Turkish Delight My favorite dessert ever. It's gooey sugary and flowery. That's the best!!


Spicy noodles challenge I've not had this yet but I'm filling a bathtub full of them. Not a joke.

it does have flavor. i wrote a description above. but its so much more pure than the umami you get from natural sources. I mean, you can get umami from beef but youre also going to taste the beef. You can get it from kombu, or chicken stock or whatever. but bottom line, just cough up 3.50 and get it and try it yourself.

https://www.amazon.com/Accent-Natural-Flavor-Enhancer-Ounce/dp/B0004M0B4Y

theres a time to use it and a time not to use it.

Sometimes, you have to age meat in order to have proteins break down into individual amino acids like glutamate. Personally, I sometimes dont have the time, and I dont like flirting with the age of my seafood. So I add MSG when i feel i dont have the umami flavor i want. Im not going to sit there and eat shit food to pretend it will make me a better cook.

Ah, now that I read it again, it does seem like he is talking about maple flavoring and not the actual syrup. I assume he bought this. Thanks for clearing that up for me.

I got the oils on Amazon. I think I actually got most of the stuff for the recipe from amazon. The Open Soda page has recipes for 2L batches as well.

https://smile.amazon.com/Flavoring-Oils-Flavors-Dropper-LorAnn/dp/B007HSDNS4/ref=sr_1_5_a_it?ie=UTF8&qid=1525710242&sr=8-5&keywords=lorann+oils

Check your grocer (or amazon) for a banana flavoring if you want the banana flavor...
Here's one on Amazon...
https://www.amazon.com/Pure-Banana-Extract-4-Ounce/dp/B004QXIW0M?th=1

I don't think you'd need to adjust your liquid levels if you were adding a tiny amount of extract. Let me know if you try it!

I'm about to order up a pack of 1 dram flavor oils from http://www.lorannoils.com/1-dram-size

Theres a 15 you pick pack on Amazon.

https://www.amazon.com/gp/aw/d/B007HSDNS4/ref=mp_s_a_1_1_a_it?ie=UTF8&qid=1484029685&sr=8-1&keywords=Lorann

I have switched my apricot extracts to http://www.lorannoils.com/1-dram-size and they taste /smell natural, way better than brewers best. 1 - 1.5 dram max is enough for 5 gallons.
https://www.amazon.com/gp/aw/d/B00016V2DC/

I also use champagne yeast for my cider, based on this recipe by EdWort. Regarding the stripped apple flavor, I've used an apple extract to add back in some of that flavor (OliveNation has great extracts that work well in brewing - here's the apple one I use). Only use 1/4 teaspoon per gallon or less. This isn't going to yield the same rich flavor as actually aging the cider, but I like to cut corners!

Recipe is located at https://www.certainlyketo.com/keto-chocolate-eclair-ice-cream-bars/

Sorry I have to post in two comments because the recipe is long.

We have a Strawberry Shortcake one too.

These bars are kind of like the Good Humor bars. This is a great end of the summer treat that would be great any time of the year.

Ingredients

• Chocolate Center:
  
• ½ cup heavy cream
  
• ¼ cup half and half
  
• 2 oz. unsweetened bakers chocolate
  
• Liquid stevia(to taste)
  
• Ice Cream Base:
  
• 1 cup heavy cream
  
• ¼ cup half and half
  
• 1 tsp. vanilla extract
  
• Liquid stevia (to taste)
  
• Outside Crumb Coating:
  
• Vanilla Crumbs
  
• ¼ cup almond flour
  
• 1 Tbsp. butter (melted)
  
• ½ tsp. vanilla extract
  
• Liquid stevia (to taste)
  
• Chocolate Crumbs
  
• ¼ cup almond flour
  
• 2 Tbsp. cocoa powder
  
• 2 Tbsp. butter (melted)
  
• Liquid stevia (to taste)

lol they do sell it pure. i think it's just because it reminds me of childhood. I make some AMAZING homemade M&C but sometimes i just want my kraft... I'm so weird

Primary Flavors: Hard Candy, Watermelon

Sounds pretty generic to me. Can't be that hard to find or make one without the dye. My guess is they are using this:

https://www.amazon.com/Watermelon-LorAnn-Oil-1-dram/dp/B00016V2DC

And maybe even adding extra dye, or other dyed flavors.

http://www.bullcityvapor.com/watermelon-candy-tfa/

This is already a similar-ish profile without the dye. Probably needs some extra flavors to make it a bit more of a hard candy though.

i use a mixture of Sukrin and SucraDrops no aftertaste.

This is what I'm talking about.

Plain Earl Grey is a simple recipe: black tea plus Food-Grade Bergamot oil. I'm using something like this at home occasionally because my sons like the taste of Earl Grey but, of course we use high quality black tea, haha. If you want to go that direction you might just get some of [THIS] (https://www.amazon.com/Pure-Bergamot-Extract-Ounce-Bottle/dp/B004Y1OJA8)

I order one every couple months

goes great on msg free chinese food

http://www.amazon.com/Nielsen-Massey-Vanillas-Madagascar-Bourbon-Vanilla/dp/B000GAWH4G

I don't know if this is actually going to work or not (my Soylent arrives later this week), but I ordered some flavor concentrate/extract from Amazon and intend on mixing it with the Soylent to give myself some flavor variety.

http://www.amazon.com/dp/B004ZMWDPO/

That company has a lot more than just those, if you search for "Bakto flavor extract" you should see more.

I read somewhere on this subreddit from another user that this stuff mixes well with Soylent, so I'm anxious to try it out.

This maple flavor is what I used. I put it in the Brewing Classic Styles Southern English Brown Recipe. It tasted good but I felt like it didn't stay in solution and the further I got into the keg the more the flavor concentrated.

I vote brown ale or porter for the base recipe.

Couldn't you buy unflavored juice? Because you could buy the flavoring liquid that has a broad range of uses, including flavoring your liquid



LorAnn Oils Gourmet Super Strength Fruit Flavors (No Oils) 1 Dram Variety Bundle #2 (Pack of 12) https://www.amazon.com/dp/B00XRQ2N8G/ref=cm_sw_r_cp_apa_i_o0WCDb7RTZBVG

You can buy liquid flavorings, such as from Lorann Oils, and you can also use essential oils such as menthol.

Apply to wraps using a small paintbrush, and allow to dry. A little goes a very long way, though, so you need to be careful not to use too much. You can dilute the flavoring with vodka or rum before painting, or just run a single brush line down the wrap.

It's a distillation of orange blossoms. It's used in mediterranean cuisine and baking. Also added to coffee sometimes in Morocco. Here's an example, but there are many brands: https://www.amazon.com/Orange-Blossom-Water-Cortas-10fl/dp/B000LQJ6DK

Finely chopped baby corn is a keto corn substitute. If you're worried about them not having enough sweet corn flavor, get some of this: https://www.amazon.com/dp/B00KS3LH9M/?coliid=I1OXYDFLXJB24U&colid=1UWMWZ6RIZB0I&psc=0&ref_=lv_ov_lig_dp_it

3 drops of that is enough for a recipe.

McCormick vanilla extract is 41%ABV. Navigate to the image with the ingredients.

In the States we have quite literally "Vanilla Extract" which is usually what people use in these gifs, unless it specifically calls out using fresh vanilla, or vanilla pods.

Buy some of this shit.

B & G Foods Inc Accent Monosodium Glutamate, 4.5 oz https://www.amazon.com/dp/B0004M0B4Y/ref=cm_sw_r_cp_awd_.ch4wbVVGFHS8

For real.

Get drops. Sucradrops brand sucralose drops available here are great. A 4 ounce bottle for $15 is 2300+ servings.

A DIY way of doing this!

If you're not against using extracts, you could try infusing a basic simply syrup with some banana extract.

[flavors ](LorAnn Oils Gourmet Super Strength Fruit Flavors (No Oils) 1 Dram Variety Bundle #2 (Pack of 12) https://www.amazon.com/dp/B00XRQ2N8G/ref=cm_sw_r_cp_api_q3dsybMX61X4E) < these are the ones I got :)

tau, health tree, a votre sante, aliments merci, la pomme dapi,le naturiste plus all the other ones mentionned here already, i work at a natural food distributor i could've hooked you up if we carried the product, damn shame we don't

edit:amazon

I've used this... I add half an ounce to a gallon bottle of water - tastes pretty good https://www.amazon.com/Natural-Apple-Extract-Compliant-OliveNation/dp/B004QXKQN8/ref=sr_1_2_a_it?ie=UTF8&qid=1504211073&sr=8-2&keywords=apple+extract

http://www.amazon.com/Pure-Maple-Extract-oz-Mushrooms/dp/B0002PHEDO

Has anybody ever used this for maple flavoring? How did it turn out and how much did you use? https://www.amazon.com/Frontier-Co-op-Flavor-Non-Alcoholic-bottle/dp/B0001M0Z4S

The brand name is Cortas. Ordered through Amazon
I would not call it dominant.

I got mine on Amazon.

I just did a 5 gallon batch of vanilla porter and used 4 oz of this right when I keg'd it and it turned out fantastic. Great aroma and flavor. It's only been 2 weeks so I can't speak to whether or not the vanilla fades over time, but I would recommend this method. Vanilla beans seemed like too much work.

A) buy in bulk http://www.amazon.com/gp/aw/d/B005MIWPGC/ref=mp_s_a_1_1?qid=1421598415&sr=8-1&dpPl=1&dpID=41DOz81XrTL&ref=plSrch&pi=AC_SY200_QL40
B) I have Dysgraphia, so I can Not fix my spelling and grammar.