So anyone having a diet going on? Don't blame me if you gonna bake this. I know this may sound like a LOT when you read the ingredients, but I made this in a 25 by 20CM pan, and I wanted to share it with some friends and family. So cut this in half, or 25% less, but make sure, you get thick layers. It is really important to get thick layers.
A video recipeif anyone's interested
Recipe :
Cookie layer :
- 240gr choco chips
- 420gr flour
- 340gr butter
- 3 eggs
- 200gr brown sugar
- 200gr white sugar
Melt the butter and add it to a bowl. Add the white+brown sugar to it, give it a good mix, until combined nicely. Add some vanilla essence depending on your taste, 4 eggs and mix it again. Make sure the butter is not hot, we don't want to cook the eggs.
Add the flour, pinch of salt and mix it. Scrape the edges mix, add chocolate chips and mix it again with the hand mixer or spatula. Rest in the fridge for half an hour to 1 hour.
Oreos for Oreo layer.
Brownie layer:
- 225gr butter
- 350gr melted chocolate
- 4 eggs
- 200gr white sugar
- 200gr brown sugar
- 90gr flour
- 50gr cacao
On top of 4 eggs, add white and brown sugar give it a mix. Melt the butter, make sure is hot, and add the chocolate in it. Make sure you cut your chocolate as small as you can. After you put the chocolate in the hot butter, cover it with a plate for around 1 minute. Not more than 1 minute. Then take a spatula and mix slowly. It should melt pretty easy and combine nicely.
Also make sure to have the chocolate around room temp and not cold from the fridge. Now on that mixture of eggs + sugar, add some vanilla and pistachio or almond essence, and the melted chocolate with the butter. Give it a mix, add your flour and cocoa powder and mix it again.
Align a baking sheet on your baking pan that's already greased with the non stick spray or a little butter. You do this if you want nice edges, it helps the baking sheet to stick better to the pan. Add the cookie mixture first, use a spatula to even it out on the pan, add Oreos on top of it, and then add the brownie mixture.
Cook for around 50 minutes at 180 degree Celsius without fan. NO MORE THAN 50 minutes.
You can't do any test to be sure if this is cooked trough or not. At any time you gonna try to put a toothpick in it to check it is gonna come out with a lot of melted chocolate on it. If the top started to crack that means is cooked. And don't worry, the brownie layer will be fudgy and not cakey or overcooked. At least mine wasn't overcooked.
The most important thing is to let this rest overnight. I didn't and when I cut into it, I still had melted chocolate. But the next day, it was the most beautiful cake thingy that I made. Is really great if you eat it out of the fridge. Is way better when is cold.
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I topped mine with some vanilla ice cream with stracciatella, and caramel of course. As this wasn't sweet enough already.
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I hope you gonna enjoy it! And please ask if you have any questions.

I compiled these pudding recipes from all over the internet. Every recipe is WFPB, every recipe uses a different main ingredient, and every recipe comes from a different blog! I hope you enjoy them. If you have a favorite pudding recipe, please share it.
Avocado
Orange Chocolate Pudding by Dreena Burton Vanilla, avocado, dates, cocoa powder, orange zest, orange juice, sea salt
Brown rice
Cardamom-Raisin Rice Pudding by Straight Up Food Water, brown rice, plant milk, dates, vanilla, raisins, almonds (optional), cinnamon, cardamom
Cashews
Raw Vegan Banana Pudding by Simple Vegan Blog Cashews, bananas, dates, almond milk, raspberries (optional), chopped cashews (optional)
Cauliflower
Cauliflower Chocolate Pudding by Feasting on Fruit Cauliflower, plant milk, cacao powder, dates, vanilla
Chia seeds
Date-Sweetened Chocolate Chia Pudding by May I Have That Recipe? Cocoa powder, chia seeds, dates, almond milk, vanilla, berries or other fruit
Chickpeas
Chickpea Chocolate Pudding by Jessi Haggerty Chickpeas, dates, almond milk, cocoa powder, vanilla, almond or peanut butter (optional)
Oats
Vegan Chocolate Pudding by The Whole Food Plant Based Cooking Show Oats, cashews, water, dates, vanilla, cocoa powder
Pumpkin
Almost Instant Pumpkin Pudding by Forks Over Knives Almond milk, pumpkin, banana, dates, vanilla, pumpkin pie spice, chia seeds
Sweet potato
Sweet Potato Chocolate Pudding by Tasha’s Artisan Foods Sweet potato, plant milk, dates, cocoa powder, pinch of sea salt, pistachio slivers, orange zest, sea salt
Tofu
Creamy Chocolate Pudding by Kristina DeMuth Dates, tofu, cocoa powder, vanilla, water, berries

Hello Reddit,
I am doing a Keto diet and I wanted to eat a dessert with low calories, so I decided to share the recipe with you, is an excellent choice for people that are doing any balanced diet. I replaced sugar with erythritol and flour with Almond flour to make it Keto friendly.
Keto Brownies
Ingredients:
400 gr Chocolate Couverture ( 80% cacao )
300gr Erythritol ( 0 fats 0 calories )
200gr Almond flour
180gr Butter
40 gr Cocoa Powder
4 Eggs
1Teaspoon Vanilla
Instructions:
Melt the chocolate with the butter by using a bain-marie or a microwave, then add the erythritol and mix them all together. Add the eggs and the vanilla and mix your ingredient once more, sift the almond flour with the cocoa powder and mix all the ingredients for no more than 20 seconds. Let the ingredients to be baked in a preheated oven at 180 degrees for approximately 30 mins.

Hello Reddit,
I am doing a Keto diet and I wanted to eat a dessert with low calories, so I decided to share the recipe with you, is an excellent choice for people that are doing any balanced diet. I replaced sugar with erythritol and flour with Almond flour to make it Keto friendly.
Keto Brownies
Ingredients:
400 gr Chocolate Couverture ( 80% cacao )
300gr Erythritol ( 0 fats 0 calories )
200gr Almond flour
180gr Butter
40 gr Cocoa Powder
4 Eggs
1Teaspoon Vanilla
Instructions:
Melt the chocolate with the butter by using a bain-marie or a microwave, then add the erythritol and mix them all together. Add the eggs and the vanilla and mix your ingredient once more, sift the almond flour with the cocoa powder and mix all the ingredients for no more than 20 seconds. Let the ingredients to be baked in a preheated oven at 180 degrees for approximately 30 mins.

I thought it would be fun to look up an ingredient, and using publicly sourced, company-released, and freely available information, break down the ingredients in it and give it a closer look. A lot of these ingredients could be spotlights of their own, so I kept the information about them brief, and pertinent to our main ingredient.
I've done some light research about this and included my sources. If any of this is not correct or off-the-mark, please let me know and I'll edit this post to reflect that. Also, feel free to share any additional information you may have! I'd be happy to add that as well.
Edit: Thank you to the users of this subreddit for their feedback and recipe corrections for this post!
Name: Frappuccino Chips
Frap chips are designed to be quickly broken down in cold beverages without jamming the blender -- or jamming straws with large chunks of unblended product. Additionally, the smaller particles of confectionery melt more quickly on the tongue, producing a rich chocolate flavor.
Frap chips contain cookie crumbs for texture and flavor, which means any item these appear in will not be gluten conscious. Products at Starbucks won't be gluten free, as they are prepared using shared equipment.
Used in: Java Chip, Double Chocolaty Chip, Mocha Cookie Crumble (and their creme-based variants).
Manufactured by: Brown and Haley in Washington, USA. Yup, the same company that makes Almond Roca.
Ingredients: Confectionery Coating (Sugar, Palm Kernel And Palm Oils, Cocoa Processed With Alkali, Soy Lecithin, Vanilla, Milk) Cookie Crumbs (Unbleached Unenriched Wheat Flour, Sugar, Palm And Palm Kernel Oil, Cocoa Processed With Alkali, Chocolate Mass, Salt, Sodium Bicarbonate, Soy Lecithin, Natural Flavor), Chocolate Mass, Salt.
Palm oil: Semi-solid at room temperature. However, its melting point is 95°F Palm kernel oil is different as it is extracted from the seed of the palm fruit; it has different health benefits (high in Vitamin A, but 48.2% saturated fat). Frap chips contain both oils. It is an inexpensive fat used to replace the cocoa butter, classifying frap chips as a "confectionery coating," which is not considered true chocolate by definition.
Sugar: Sugar usually comes from two primary sources -- cane and sugar beet. Sugar beet is less expensive to grow, harvest, and produce, so with some healthy professional conjecture, I would say these contain sugar from sugar beets. The FDA does not require a source for pure sugar, only that it meets basic guidelines for composition and wholesomeness.
Cocoa: The seeds from the cacao plant are dried and processed with alkali -- a base solution that causes the color to darken and flavor to deepen. This is an important thing to note since some recipes depend on the acidity of chocolate for other ingredients (like baking soda) to react ("dutched" cocoa). In this case we're just after the deeper flavor and color profile for these confectionery chips.
Soy lecithin: this is an emulsifier that allows the sugar, milk, and cocoa solids to "stick" to the fat molecules of the palm oil. Without this, the ingredients would separate and we would get pretty funky chips.
Vanilla: This was the surprising ingredient -- real vanilla! Vanilla is expensive because it takes four years for vanilla orchid pods to grow and be processed into our wrinkly brown pod friends with their rich, familiar flavor. However, there probably is not much vanilla flavoring present here -- it's meant to play against the background of the chocolate-forward flavors, kind of like the reason we put vanilla syrup in hot chocolate.
Milk: Water and fat are both removed from the cows' milk, leaving behind milk solids -- a tasty mix of lactose sugars, casein, whey protein, and minerals. Moo!
Sources and further reading:
Frap chip ingredients from official site
Brown and Haley
Cocoa powder
Sugar
Palm Oil
Soy lecithin
Milk solids
Vanilla

I didn’t really follow a recipe exactly but eyeballed it until it worked. I bought cocoa butter and cocoa liquor drops (or cacao paste) and infused about 75g of the cocoa butter with my desired amount of distillate so I could make a couple batches. I used an online calculator based on the amount of servings with this mold, just over 1.5g of Loud House’s distillate for a ballpark of ~30mg per piece out of a total of 6 bars (48 servings). Just melt the cocoa butter over a double boiler (or in the microwave) until melted, stir distillate in until combined, then pour it in a container in the fridge. When it was hardened I weighed out a test portion of 25g of the cocoa butter, and about 32g of the cocoa liquor chips. I melted them in the microwave at 30 second increments for two rounds, then 20 seconds, then 15 stirring for a bit in between. I found that doing this in a glass bowl held too much heat and would make the chocolate break, but in a plastic Tupperware it never got too hot and tempers perfectly. I stirred until everything was melted smoothly, and added about 1/4 cup of powdered sugar and mixed it in. I would sift it in or you will get some clumps settling in the bottom of the mold. Once it’s all mixed together I poured it into the molds and put them in the fridge. For this smaller batch the 25g cocoa butter made 2 bars, and using the entire 75g of infused cocoa butter will make 6 bars. YMMV unless you get these exact molds, I had to do a lot of trial and error to figure out measurements and a different mold may hold different amounts. At that point you would just adjust for the amount of pieces in the servings section of your preferred edible potency calculator so you can get a ballpark dosage. If you like milk chocolate, you can also add your choice of milk powder as well. Personally I enjoy the raw vegan chocolate as is, but adding milk powder or a bit of cocoa powder does have it come out pretty nice as well. Best luck making them and feel free to ask any questions.

This is the last batch of samples I had waiting to review from Hexennacht. I'm super excited to place a full-size order to upgrade a bunch of what I've fallen in love with in my Ajevie sampling when Caroline returns from hiatus!
Ambre Blanc – White amber
Whoa, okay! I figured I wouldn’t care for this because of my very neutral reaction to Loup-Garou, but I like it quite a bit on first impression. It’s as if a thick sticky resin has been distilled down to something ethereal, nearly all the complexity somehow retained. It’s still got a very soft and delicate overall feel like LG did, but this also has a presence to it that I didn’t expect. It’s quietly assertive. There’s a hidden weight to it, like a fist wrapped in velvet. Very interesting indeed. Is this one of those elusive my-skin-but-better scents that will work for me? My general problem with those types of scents is that I want to smell like something if I’m spending money on a perfume! It has my attention though. Unfortunately, that potential revelation doesn’t last long. I can’t smell much of anything after 10-15 minutes on me. A few more minutes pass and it smells identical to how LG smelled on me. It’s basically just my skin… like I put my skin scent on top of my skin scent in some sort of awkward perfume inception experiment. It’s so weird. There’s a little strangely fresh/ green/ aquatic (?!) thing hovering on the edge (that I don’t really like). It’s reminding me of my least favorite aspect of Moonstone. That one is an anomaly because I ended up full sizing it, yet I don’t think I would buy it again. Idk. This is a clear pass. I guess silvery wispy ambers aren’t for me!
Ambre d'Or – Thick, resinous, rich golden amber
So, I like this a lot on first sniff. It’s gorgeous, drippy, resiny amber. This is hands-down my favorite kind so I’m like SCORE… but my immediate follow-up thought is that I already have Baltic Amber… and that one takes this exact base feel and twists it into something magnificent. I would repurchase that over this in a head-to-head comparison with no question. I would highly recommend this one to anyone who wants less of a “sexy tree nymph story” (BA) and more straight amber resin though. It’s got the beautiful sweetness that this type of amber brings without going gourmand. That aspect makes it a particularly great layering note because it can bridge to just about any kind of perfume, from foodie to woodsy. The dry down leans a little more into the sweetness because it doesn’t have any other notes to guide it somewhere else. That’s neither bad nor good inherently, but it is my experience. And again, it’s not sweet like food; it’s that unique amber sweetness you must smell on your skin to see how it plays. With that in mind, this would probably be slightly better than BA for sugary layering since it’s missing the other outdoorsy notes. I can’t complain about this soli-note at all. I simply prefer the scent journey and mastery that is BA. This is great too, but I personally don’t need both.
Blue Moon – Blue musk, grapefruit, neroli, night air accord, lime peel
First whiff, this is all about that citrus. It’s grapefruit-forward but backed by the lime and neroli (reading deep and viscous orange). So, it’s nuanced and that’s interesting. It’s a cascade of sour citrus fruit. Sorta reminds me of Guten Morgen, but a bit darke heavier. I liked GM but found it somewhat boring, so I’m interested to see where this one goes… until the musk and night air come through on my skin. Oof. This is kind of like ultra-fancy Clorox wipes on me now. Totally not what I want to smell like… it’s the best version of a cleaning product I’ve smelled, I guess? Like seriously, I would be happy to have this be the default “citrus” smell of all my cleaners. I don’t know what else to say. This is 100% not for me. That blue musk is spectacularly not jiving with my nose the longer it sits. It’s almost a little skunky… with cleaners applied to hide it. It’s vaguely reminding me of when people try to douse Febreze on their clothes to cover B.O. Yikes. That association in my brain kills it completely. The extreme dry down trends back towards grapefruit. It’s less offensive, but I can’t deal with the other phases. Still a big nope, nope, nope from me.
Café Noir – Black coffee accord, coffee bean CO2, Coffea arabica L essential oil
Mmmmmm. Oh, yes. This is coffee factorial. It reminds me of Freddy Loves Nancy without the bitterness. If you want pure coffee, this is it. This is the one. It’s So. Damn. Good! I can smell it wafting off my arm too. I don’t even have to get in close to get a full sense of the fragrance. Awesome. I’m just left trying to decide if I want to smell like straight coffee. I love the smell in theory. I also love drinking black coffee, so there’s that. On a related note, I have a weakness for Basic Bitch despite it being a faithful representation of specialty coffee I don’t even drink. I wear that all the time in the fall. This one though… it doesn’t have the seasonal niche, so when would I wear it? That’s the million-dollar question. I think this would be perfect for a kitchen oil diffuser. I like the idea of always having the smell of freshly brewed coffee whether I’ve made it or not. I’m beyond impressed with the perfection of the note here; I’m just unconvinced that I would reach for it if it were in my collection. So, 100% yes on the execution and up for serious consideration on upgrade for me personally. Bona fide coffee perfume lovers, however, you NEED this. Don’t think about it; just do it!
Chocolat Blanc – Cocoa butter, sugar, milk solids
Yoooo, I am blown away and immediately drooling as soon as I crack the seal on this. WOW. It’s so rich and sweet and creamy, but not in a scary milk note way. It’s smooth personified. And to my utter delight, it stays true on my skin. I never put much thought into how white chocolate smells tbh. I like my chocolate dark typically. I mean I’ve HAD white chocolate but sniffing this is like experiencing eating it for the first time. You know how when you eat something scrumptious, it’s an inextricable sensory combination between taste and smell and texture? That’s what’s happening here. It’s all up in my face engaging my senses, and I am so very okay with it! It reminds me of opening the wrapper on one of those Hershey’s cookies and cream bars and then letting it melt on my tongue so just the little cookie balls are left (and now I want one of those very badly too). My gut reaction is that I want this immediately. I don’t know if I need it based on what I currently own foodie-wise, but I have an intense desire. The dry down becomes more simplistic, but it retains its smooth sugary greatness all the way through. This is GOOD, you guys! I might even wear it alone. Like hot damn. I’m a sucker for alternates to vanilla for base sweetness and this scratches that itch precisely. Body oil or perfume, I’m down. Love!
Fleurs Blanches – Tuberose, iris, tiaré, paperwhite narcissus, night-blooming jasmine
Self-proclaimed floral hater here, sampling a pure white floral. Hold on to your hats (do people still say that?). It’s a little overbearing for me at first. There’re too many things assaulting my nose and vying for attention. I’m prepared to hate it. On my skin though, the jasmine becomes dominant with the rest playing supporting roles… and it’s kinda okay! It’s like the bold, extroverted cousin to Moonstone, which was one that weirdly grew on me despite it not being anywhere near my wheelhouse (because of the jasmine). This is much more traditional than I usually go for, but I can’t help acknowledging it anyway. It’s got an appreciable straightforwardness, yet it’s also a little unexpected in the execution. I enjoy the full wear too. The dry down gives me a fresh-cut flower smell that is so authentic and doesn’t once make me feel like sneezing. Then it goes just slightly sweet on my skin against the now barely-there florals, fading out gracefully. This is what floral perfume should do! I don’t think I’ve ever smelled one that made me question my stance on them before, so there’s that. I also don’t think I’ll upgrade it though (don’t quote me on this). I do think anyone who marginally likes florals should check it out though. It’s a pretty darn good one.
Fumer – Bonfire, embers, woodsmoke
Campfire in a bottle. That’s what I was promised and that is what’s been delivered in spades. It’s beautiful. Warm and woody, with just enough clean, billowy smoke to round it all out. I love how it tricks my brain into “feeling” heat. The blend is very much like All Soul’s Night but without the marshmallow goo woven through it. I was blown away by the realism in that blend and this is the same feeling but condensed and purified. I dig it, but would I ever wear it alone? Probably not… then again, the layering options are practically infinite. It’s already proven to work with sweet/ foodie blends (a la ASN) and I can imagine it also being great for more classic/ outdoorsy/ floral stuff. I can’t think of anything in my collection that would be a definite no for trying. I don’t typically buy scents if I ONLY think I’ll layer them, but this is a likely exception. It’s absolute perfection for what it is. The dry down is to-die-for too. I still feel heat emanating from it, but the smoke subsides ever-so-slightly to allow more wood to poke through. I’m huffing my inner elbow like a crazy person. Highly recommend for those searching for straight bonfire. It’s so good, I’m committed to buying it for layering purposes only. Winner.
Laundromat – Laundry soap, fabric softener, ozone, and coin-op washing machines
Yup, this smells like laundry detergent. Okay, check. But… then there’s more as it blossoms on my skin. There is a strange movie-like, dreamy quality to it, as if I’m stepping through a cut scene. Now I’m smelling the abundance of clean, hard water and the thinly metallic scent of washing machines and quarters… that’s just as the description says, so I shouldn’t be surprised. Still am. It’s not something I would imagine captured this way. It’s not even something I would have thought to attempt to capture at all, if I’m being honest. The “fabric softener” aspect is coming through now but as airy dryer sheets, sort of floating through the atmosphere. If you’ve been in a laundromat, you’re going to recognize this. It’s so accurate! Unreal. Huh. I don’t really know what I think. I’m impressed. I like it more than I thought I would because it’s such a snapshot of real life. I still don’t want to smell like this on my body, so it’s a pass for upgrading. But wow. Total artistry.
Myrrhe – Spicy (almost cola-clove-y), resinous, warm, premium myrrh accord
Inhaling this note on its own makes me appreciate why I’m drawn to blends with a myrrh component. I already knew I liked it, but experiencing it singled out helps me define why. It’s warm and herby in the exact right ways. It doesn’t radiate heat like fire/ ember notes can. It’s like a cozy skin warmth. It is resiny, but not in the way I usually think of it… not like a golden amber where it’s all oozy and thick. Here it’s a coy spicy and ever-so-slightly reserved resin, maybe a little on the drier side. A bit of crackle to it. I do see how it’s described as “cola-clove-y” too. It’s not the bold clove I also love, but it has a bit of that dark spice feel that clove has, a little bit of bite, while still maintaining its own identity. Sort of elusive, just like describing the smell of cola. I’m a little surprised that this isn’t stronger on me though. The bottle smell is intense, but on my skin it instantly melds. It’s relatively short-lasting too. I can still smell it after a few hours, but it’s very faint. It strikes me as an element of a whole, not one I want to wear alone. That’s totally fine with me. I love it, but I wholeheartedly want it IN more blends. So, the debate then is whether I want to own it so I can add this element to my other perfumes. I’m neutral/ negative on that. Could happen, but not a priority. Sign me up for more Caroline blends with myrrh though!
Nanaimo Bar – Graham cracker crumbs, cocoa powder, flaked coconut, butter, heavy cream, custard powder, sugar, cacao absolute, chopped walnuts
Ohhhh yum!!! My first impression of this is a chocolate-y, graham cracker-y s’more… but with custard instead of marshmallow? How would one do such a thing?! That’s a messy mental picture... Anyway, it is so freaking buttery when it gets on my skin I’m amazed. It’s floating around me in heavenly waves. I don’t even need to get near the spot where I tested it. The flaked coconut aspect here is intriguing because it doesn’t have the fake beachy overload that turns me off from typical coconut in scents. It smells like the real flakes, sweetened and just barely coconut-y, more like how the flesh of a coconut smells when you cut into it. Idk why this note is so hard for me to enjoy, but this version is one of the closest to perfection goes for my nose. Go figure. Dried and sweetened and shredded lol… I’m picking up a tiny tinge of bitterness in the blend that I assume is the walnut and it totally works to cut the sugar bomb sweetness and buttery richness a little. This makes me want to find a recipe for these! I’ve never had one and had never even heard of them before. We need to remedy that situation. I love this throughout the wear, and it lasts FOREVER. I can smell it hours later at about the same strength. There are traces left the next morning too. Impressive. This is going on my yes list of foodies (that’s a long list). It is too damn delicious!
Overlook Hotel – White spruce, sugared vanilla, buttermint candies
There’s a moment in the bottle that I think I might be able to hang with this one. The sugared vanilla comes through all crisp and bright with sweetness. I’m hopeful. When it first hits my skin, I breathe that in, and I quite like it. The refreshing mint combined with that is delightful. Then on comes the spruce. Now I’m a minty Christmas tree. It’s not offensive or astringent, so there’s that. It’s just very “winter holiday party with a giant bushy tree in the center of the room” now. I think the mint keeps it fresh and doesn’t quite let it go floor cleaner, so that’s a good pairing. I totally expected not to like this, and I don’t. The foodie parts are great though! The dry down eases more and more into sweet peppermint. It’s nice. I gave this a shot in the name of catalog completeness so I can check it off the list. I can say that spruce is infinitely better than pine for Christmas tree vibes. I just don’t want to smell like this type of tree. Ever. Very easy pass. If you like smelling like a Christmas tree, go all in. You won’t be disappointed. If you are like me and you enjoy the minty vanilla aspect specifically, go with Mallowmint, all day.
Pamplemousse – White grapefruit, bitter grapefruit rind, ruby red grapefruit
Huh. I don’t think I like this (and I expected to). I wanted fresh and clean and delicious. It’s astringent and bitter without any juiciness or freshness. Weird. It’s the same on my skin too. Sort of dried out grapefruit rind? I get that that’s in the notes, but I really expected some gorgeously drippy grapefruit to go along with it. I don’t understand this one at all. I’m at a loss for words. I don’t want to smell like this. I don’t really want anything to smell like this. After it settles for maybe 30 minutes, the bitterness recedes to a (still strong) counterpoint, and I get a slightly soft sweetness trying to nudge its way in. Still grapefruit all the way, but this is at least pleasant now. Even so, I’m left confused and I know this simply isn’t for me. I miss a juicy component. I miss a sugar aspect to balance it out. I’m not digging the dominance of the bitter. Easy pass.
Poivre Vanille – Vanilla, pink peppercorn, black pepper, amber, cedar, conifers, clove
Whoa, this one engages my senses as soon as it hits me. There’s a lot going on in the bottle and I’m having to concentrate to pick out individual pieces. When I put it on, I get sweetness at the get-go, but it’s quickly joined by a pepper-y and woodsy foil. There’s nothing dusty about it! I’m thrilled with that. Pink peppercorn as a note is exciting me with possibility now. I can feel the amber grounding this and giving it resiny depth, but it’s subdued. There’s just a breath of clove rounding out the pepper spices. I was a little worried about the “conifers”, but I don’t really detect anything tree-y in this. It’s spicy-sweet woods with softened resin. It’s… rather nice. I can’t compare it to anything else. Maybe a complex version of Vanilla Clove? It’s far superior to my nose. As I go back to sniff it as it dries down, I sometimes get a hit of vanilla and sometimes a hit of spices and wood. Towards the middle/ end, it’s vanilla and amber with some spices hanging about. Very, very interesting. I like it. It has neat transitions and then the final dry down is almost straight vanilla. It has tremendous staying power too. This is a body oil candidate for sure. I love blends that have a lot of aspects to build from in different directions. This is perfect for that. The longevity is just a bonus. Love.
Purple Rain – Violet, grape, rain
Yikes. Giant smack of powdery floral violets and what I guess is rain in the bottle. It smells like liquid fabric softener maybe. It’s not airy like I would associate with dryer sheets. It’s much heavier and sort of cloying. I almost feel it physically pawing at me. It’s way too aggressive and I’m nervous. I get the same impression on skin. The rain aspect is even stronger now, giving me the dreaded Febreze vibe. It’s like I’m in a cliché commercial desperately frolicking through a field of purple flowers to demonstrate how clean and fresh I smell, then cut to an old school clothesline filled with nothing but whites. Oof. I don’t think this is going to work out. I’m desperately searching for some grape, which is why I wanted to try this one. I struggle hard and I get nothing. There’s some extra powdery stuff coming from the violet the longer it sits… and I like it even less. Yeah… no. This one is a total catastrophe on me. Extra mega pass.
Santal – Sandalwood incense, golden sandalwood, Mysore wood accord, vanilla sandalwood
Yesss, all the sandalwood! I’m even more excited for this after my first whiff. The bottle is straight-up rich woody goodness. It’s the same on my skin, but now I get a tinge of sweetness. I had to recheck the notes and ah yes, there’s vanilla here too. So, this reads as a wood-heavy vanilla sandalwood blend on me, exactly what it claims to be in the notes. I like it a lot. The vanilla is a nice, subtle counterpart. It really sets off and showcases the exquisite sandalwoods. Overall, it’s not as strong as I would have expected, more nestling into my skin and chilling in a present, yet shimmery way. I get the incense impression after a few minutes… this is magnificent. Now it’s reminding me of huffing a new bag of sandalwood incense. You know when you get some of the incense powder on your fingers? How that smells? That’s this. Yum. It’s gorgeously straightforward. I can get behind this. I’m not really craving more complexity, which surprises me. It has just enough. I could be totally happy wearing this all by its lonesome. It could be layered sure, and if I owned it, I imagine that would happen at some point. It just doesn’t need it. I feel like a self-assured, elegant hippie right now and I’m all about the vibe. I was nervous about the lack of strength once it settled on my skin, but it lasts a super long time, so I’ve forgiven it! Count this as a winner. A very cool, complete winner. Want!
Spectre – Vanilla, vanilla, and more vanilla. NO bakery/caramel notes
This is very, very sweet and true vanilla in the bottle and on my skin. No change or morphing whatsoever. I must agree with prior reviews in that it smells a lot like Vanilla Bean Noel from B&BW. It’s not the same, but it has a recognizable similarity. If anything, it’s a filtered version of it (which I’ll classify as a good thing because it reads as a chicer and more refined vanilla perfume). Still reminds me of baking though. Haha… vanilla is a central component of baking sweet treats, so I don’t understand the desire to separate them! I get that the smell of something after it’s baked is not the same as vanilla, so maybe that’s the distinction…? Anyway! There’s nothing wrong with this. I like it better than I liked FLICK. It reminds me of Tihota as I sit with it, like vanilla extract has had the alcohol component stripped out. I want more complexity from it personally. I could see it being a great base in a perfume, but I don’t really see myself wearing it alone. It’s somewhat boring, despite its impressive authenticity. It smells great, but it’s not grabbing me in any way. I do like it more as it fades. It softens and melts deep into my skin; I smell like I just magically sweat vanilla. It’s coming across as a vanilla skin musk scent now. Great longevity too. Very cool ending. Vanilla fiends come on down. Otherwise this is a soft no for me. I wouldn’t pass up a good deal on it in a trade/ swap, but otherwise probably not going to seek it out.
Sucre – Sugar
This smells so weird in the bottle, sort of a thin chemical smell. I have no idea. It’s not sweet. I’m a little nervous. It has a little of that remaining when I get it on skin but is improved. I get a slight sweetness now. I guess it smells like sugar… like the white granulated sugar I bake with, but not a fresh bag. The problem is that smell quickly becomes faint in real life. So, it follows that a recreation of it would be too. I’m not into this one at the start at all. After it settles for several minutes, the chemical impression is gone (phew). It’s really, really, really faint sweet. I can’t decide if my skin is eating it or if it’s just that weak. I was not prepared for this! After about 30 minutes, it smells like sugar recognizably. It’s a searing white sugar, faithfully represented. It’s now middle ground on strength. After a couple hours, this is suddenly revitalized and gorgeous. I have no words for the difference between this scent and the beginning stages. Now it smells like real sugar crystals sparkling in the sun like jewels, almost liquid in its smooth profile against my skin. It’s clear and present. This was a peculiar journey. I don’t know if I can put the start aside to stick around and enjoy the finish. But wow, this ending is superb. I’m bewildered.
Thé Noir – Black tea
Yeah, it’s black tea. This is a steadfast representation of the smell of plain black tea leaves, both in the bottle and on skin. It has a nice calm herbal feel, so it occurs to me that it could be classified as a sleep scent. It’s an interesting experiment to sniff this without any cream or sugar, since that’s the common theme for tea perfume. I feel like I’m in an olfactory alchemist’s shop smelling a component they work with. My impression is very much that this isn’t a finished product though. It’s not bad; it’s also not doing anything for me. I need it as an aspect within something else, for sure. Now I know. I’m not even sure I would have much use for this as a layering note, if I’m being honest. I’m worried I would need a lot of it to make its presence known, so I’d rather just buy a tea blend that a professional has concocted. Easy pass. If you specifically want to smell like black tea and nothing else, this is it. Your search is over.
Whitechapel 1888 – Christmas rice pudding with a drizzle of maple syrup
Oh wow! That maple syrup though!!! In the bottle and initially on my skin, that’s the star. Old-fashioned, real maple. Delicious. I get an obvious rice note supporting it, so they’re probably about 60/40 maple/ rice at the start. It absolutely smells like rice pudding. Neat. I don’t feel like it’s screaming holiday or winte fall at me though, so it could be worn year-round easily. The rice creeps forward more as it wears on me. I lose the maple glory I was digging to start with, but it’s still nice. I feel like there’s a light cinnamon dusting, though that isn’t a note listed so I could be wrong. I’m less enthusiastic about the blend as it dries down. There’s more and more rice with less maple. It’s still good, but I liked the opening much better. That’s a bit of a flip for me with Hex. I’m almost always a fan of the dry downs! I will give it extra credit for staying power. I could smell it at the same strength for hours. Sweet rice pudding. Ultimately this isn’t something I’m going to upgrade. Still a solid foodie, but there are more in the catalog that I like more. Rice note fans should check it out though!
Favorites: Chocolat Blanc, Fumer, Nanaimo Bar, Poivre Vanille, Santal
Honorable mentions: Ambre d’Or, Café Noir, Fleurs Blanches, Myrrhe, Spectre, Whitechapel 1888

I've been trying to find a way to make chocolate at home from scratch using cocoa butter (or cacao butter) with coco (or cacao) powder. I don't simply want to melt down an already made chocolate as I want to control everything that goes into it.
However, all of the recipes I've found end up making dark, non-sweet chocolate. And I can't find a non-dairy alternative for something like a "milk" chocolate which would be milder. I was wondering if something like coconut milk powder or even just some coconut cream could be used to make a more mild chocolate while still allowing it to have the firm texture of a chocolate bar.

Hi Chocolate-makers of Reddit:
I am trying to make some chocolate at home. (I know that I won't be able to make very high quality chocolate without skill, tempering, the right equipment etc!). I tried a recipe that was very simple - cocoa powder, milk powder, icing sugar and cacao butter, with a pinch of salt. (Two variations - milk and white chocolate). The chocolate has set well, but isn't very shiny, and unfortunately tastes very grainy. Does anyone have any tips/ recipes I could try for a more successful outcome? I do have a cooking thermometer if thats any help.
Many thanks!

This Chocolate Special Tartelettes Recipe will make your Friends Freak Out
This recipe is for chocoholics! If you’re searching for a creamy and crunchy dessert, you’re in the right place. For this recipe I asked my friends for some flavors that I should use in my next dessert. They both love chocolate and mascarpone so I created this dessert for them and they loved it! If you have some time and love to bake, I would recommend to make this recipe. Everything with mirror glaze will make your guests freak out. So, what are you waiting for?
Recipe for 3 tartelettes
Pâte Sucrée/ Sugar Dough
Ingredients
62 g soft butter, soft 50 g powdered sugar, sieved 25 g eggs, room temperature 125 g white flour, sieved 2 g salt
Preparation:
Mix soft butter and powdered sugar in a bowl until it’s light and airy.
Gradually add the eggs and mix. (Always make sure that everything has the same temperature when you make cakes, sponge cakes, etc. it homogenizes better and you’ll get more airy and fluffy cakes) Add flour and salt and knead until smooth. You can do this in a KitchenAid or with a spatula. Wrap in plastic and rest in the fridge overnight. (the thinner the dough the faster it cools) Roll out the cooled dough to 3 mm and cut 4 circles with your tartelette ring forms. For the “walls” cut out some stripes and press them inside around the tartelette rings.Prick the dough lightly with a fork.Cool for 30 minutes and then bake in the oven at 175°C for 10-15 minutes and let them cool completely. Make sure they don’t get brown. They are perfect when they don’t have color.
You can freeze the leftover sugar dough for up to 2 months.
Cover the inside with melted dark couverture by using a brush.
Chocolate Sponge Cake
Ingredients
53 g whole egg, room temperature 37 g sugar 37 g white flour, sifted 3 g cocoa powder
Preparation:
Beat the eggs and sugar for 10 minutes until the mixture has doubled. Add the sifted flour and cacao powder and fold it in gently with a spatula. (You don’t want to lose the air that you whisk in the egg mixture) Bake for about 15 minutes at 190-200°C. Let it cool completely. (If you prepare the sponge cake a day before cover it with plastic foil so it doesn’t dry out.) Cut it out with a tartelette ring and with a smaller ring in the middle so it look like a donut. Trim off the caramelization. It should be 1 cm high.
Tips:
To check if the sponge cake is done, press in with your finger: If the imprint of the finger remains, it is still not good. When the imprinted area comes up again, it is good.
Ricotta Cream
Ingredients
41 g ricotta cheese x vanilla paste x lemon juice 6 g powdered sugar 30 ml heavy cream
Preparation:
Whip heavy cream to soft peaks and leave it in the fridge. Mix ricotta cheese, vanilla paste, lemon juice and powdered sugar together.Fold in heavy cream, pour the mixture into a piping bag until you need it.
Dark Ganache Montée (Mousse)
Ingredients
68 g heavy cream (1) 15 g corn syrup, hot 20 g honey 90 g dark couverture, melted 68 g heavy cream, cold (2)
Preparation:
Bring heavy cream (1), corn syrup and honey to a boil, add melted couverture and mix it with an immersion blender. Add remaining heavy cream, blend well and refrigerate overnight. Whip it to soft peaks. Be careful not to overmix it. We want an airy ganache monté. Fill it into a piping bag.
Raspberry Insert
Ingredients
55 g raspberry puree 30 g lemon juice 2 g powdered sugar
Preparation:
Mix Raspberry puree, lemon juice and powdered sugar together. Pour it into a piping bag, fill it half way through in small hemispheres silicon molds and freeze (at least 4 hours)
Dark Chocolate Mirror Glaze
Ingredients
36 ml water 72 g sugar 72 g glucose 48 g condensed milk 5 g gelatin sheet x vanilla paste 72 g dark couverture x red food coloring
Preparation:
Soak gelatin sheets in cold water for about 10 minutes.Melt couverture over a water bath (bain-marie) or in a microwave. Cook water, sugar and corn syrup to 103°C add gelatin, condensed milk, vanilla paste and mix everything together. Pour over dark couverture, let it sit so it can melt and blend with an immersion blender. (try not to add too much air)Pass through a sieve, tap over a counter to remove the remaining air bubbles and chill overnight.
Chocolate Crumbles
Ingredients
25 g flour 25 g ground nuts, e.g. hazelnuts, tree nuts or almonds 25 g sugar 37 g cold butter, in small pieces 50 g dark couverture
Preparation:
Knead all ingredients by hand until everything is well combined. Put it on a baking tray with baking paper and flatten it a bit. Bake at 175°C for approx. 18 minutes. Crush it until you have nice crumbles. Add dark couverture and mix it with a spatula. Tip them and press the chocolate crumbles firmly down on the tartelette bottom.
Layers:
For the sphere fill your big round ball silicon molds half way through. Press the frozen raspberry hemispheres into the mold. Fill it up with the rest of ganache monte and freeze for at least 4 hours. Place the donut shaped sponge cake on the tartelette. Fill it up with mascarpone cream and chill in the fridge. Make your mirror glaze and rewarm it on 28 degrees. Unmold your hemispheres silicon mold and place them on a cooling grid tray and pour over the mirror glaze. Wait until the mirror glaze stops dripping. Place the mirror glaze sphere with a offset spatula and a small knife on the tartelette add a gold leaf for decoration and you’re done!
See pictures of how my dessert looks like on my blog: https://www.nikeei-desserts.com/2019/11/this-chocolate-special-mirror-glaze.html

Chocolate and Peanut Butter Keto-Bites Recipe
Prep Time: 15 Minutes
Cook Time: 0 Minutes
Freeze Time: 1 Hour
Ingredients

• Splash vanilla extract
• Two tablespoons of oil
• 1/2 a tablespoon of stevia
• 2 1/2 tsp cocoa powder
• 2 1/2 tsp chia seeds
• 3 oz peanut butter
• 1 3/4 tbsp coconut flakes, unsweetened
• Almond flour (4 ounces)

Steps:

1. Get a bowl and add peanut butter, cacao, stevia, vanilla extract and coconut oil.
2. Introduce chia seeds with a little quantity of almond flour into the mixture and stir very well.
3. Apply a little heat and add more coconut oil if the mixture isn’t moist.
4. Put it in a tray.
5. Put in the freezer so that it transforms from paste to solid.
6. Cut into tiny bits and spread coconut oil so that the output will be white.
7. Put it in the freezer until you are ready to consume it.

https://ineedmedic.com/recipe/chocolate-and-peanut-butter-keto-bites/

Some folks live, eat and breathe peanut butter, and they go even crazier when you add in chocolate. But alas, this combo is usually PACKED with sugar. Well not these bad boys. These chocolate-chip studded cupcakes are topped with a rich peanut butter frosting but cut out the carbs and sugar.

RECIPE: LOW CARB CHOCOLATE CHIP CUPCAKES WITH PEANUT BUTTER FROSTING

Source Link (includes tips, more pictures, and more keto recipes)
(LOW SUGAR, LOW CARB, GLUTEN FREE, KETO FRIENDLY, DIABETIC FRIENDLY, ALMOND + COCONUT FLOUR, ALLULOSE + MONK FRUIT)
SERVINGS: 16 CUPCAKES (300 CALORIES, 5G NET CARB EACH)
PREP TIME: 15 MINUTES
BAKE TIME: 25 MINUTES
TOTAL TIME: 40 MINUTES

INGREDIENTS

FOR THE CHOCOLATE CUPCAKES

• 1/3 cup (37g) Coconut flour (we used Walmart’s Great Value Organic Coconut Flour)
• 2/3 cup (75g) Blanched almond flour (we used Nature’s Eats Blanched Almond Flour)
• 1/4 cup (22g) Unsweetened cocoa powder
• 1/2 cup (96g) AlluMonk Allulose & Monk Fruit Sweetener (Hoosier Hill Farms Allulose is also a viable choice if you want to skip the monk fruit; Lakanto’s Monk Fruit Sweetener with Erythritol is another option)
• 1 teaspoon (5g) Baking powder
• 1/2 teaspoon (3g) Sea salt
• 3 large Eggs (150g)
• 3 Tablespoons (42g) Butter
• 2/3 cup (175g) Unsweetened almond milk
• 1 teaspoon (4.3g) Vanilla extract
• 1/2 cup (90g) Unsweetened chocolate chips (we used Bake Believe Dark Chocolate Chips, but Lily’s Dark Chocolate Baking Chips or Pascha 100% Cacao Chips could also work!)

FOR THE PEANUT BUTTER FROSTING

• 1 cup (226g or two sticks) Butter
• 1 cup (245g) Creamy peanut butter with no sugar added (we used Laura Scudder’s from Walmart)
• 1 cups (192g) AlluMonk Allulose & Monk Fruit Sweetener (Hoosier Hill Farms Allulose is also a viable choice if you want to skip the monk fruit; Lakanto’s Monk Fruit Sweetener with Erythritol is another option)
• 1 teaspoon (4.3g) Vanilla extract
• 2 Tablespoons (32g) Unsweetened almond milk

INSTRUCTIONS

FOR THE CUPCAKES

1. Preheat the oven to 375°F/190°C
2. Line muffin pan(s) with paper cupcake liners. Because coconut flour tends to stick, grease the liners with nonstick spray.
3. In a large bowl, mix the dry ingredients (coconut flour, almond flour, cocoa powder, sweetener, baking powder, and salt)
4. In a separate bowl, microwave the butter for 15-30 seconds to soften, but it should not be melted if possible. Stir in the eggs, unsweetened almond milk, and vanilla extract.
5. Pour your wet ingredients into your dry ingredients bowl and mix well (ideally with an electric blender)
6. Using a large spoon, pour the batter evenly into the muffin cups
7. Bake for 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
8. Remove from the oven and let them cool off for at least 15 minutes (they must not be warm when you ice them)

FOR THE FROSTING

1. Use a food processor / blender to blend your sweetener to make it powdered (this allows it to mix in better with the shortening/butter)
2. In a large bowl, microwave the butter for 15-30 seconds to soften, but it should not be melted if possible, Stir in the peanut butter and beat with an electric mixer until creamy and well-combined.
3. Gradually, with mixer on low speed, add your powdered sweetener until completely combined. Make sure to scrape the sides and the bottom of the bowl with a spatula so all ingredients are well-combined.
4. Stir in vanilla extract and salt.
5. With mixer on low-speed, add almond milk and stir until well-combined. Gradually increase speed to high and beat for 30 seconds.
6. Spread or pipe frosting onto completely cooled cupcakes.

Inspired by Ajevie's first round of Hexennacht decants, these are all the reviews I've been sitting on and haven't gotten around to posting!
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Oils:
Pearanormal Activity – Bone-white amber, spectral musk, Comice pear, ozone.
Bottle sniff of this is very fresh-sliced pear. It almost feels juicy, if you know what I mean. I like that. I’m also getting something that feels aquatic though, which I’m wary of. I’m assuming that’s the ozone. Yeah, on my skin, the ozone isn’t working, and it comes on strong. I think I’d like the pear note on its own, or with something sweet. That forced freshness is reading cheap Glade air freshener to me. It’s making me quite sad. I’ve read many rave reviews on this one, and I just can’t get on board. I get no depth. Just “clean” and “pear”, sort of mashed together with the amorphous “clean” winning. Not for me!
Holy Water – Palo santo, white sage, cedarwood, angelica root, lemon rind.
In the bottle, I’m a little scared. It’s got a distinct lemon smell and with the woody undertone creeping up, I’m worried we’re venturing into bug spray or household cleaner territory. On my skin though, all I can say is WOW. It is positively transformed. Palo Santo is a scent that is difficult to describe, but when my brain recognizes it, my eyes literally roll back in my head. I last had this response to Black Mass, which is currently still in my top three scents from this house (and it was part of my very first order). There’s a soothing, meditative quality to this one. I’m totally on board with the name now. It’s breathtaking. It’s somewhat herbal, somewhat clean, somewhat dirty, somewhat woody… Everything blends into something new and it is spectacular. I have a feeling this will be one people comment on and won’t be able to figure out what exactly it is or why they like it so much. The lemon rind really fooled me on that bottle sniff. It retreats to a nice supporting role as soon as it hits my skin. As time passes, it gradually recedes into oblivion. I smell very earthy now. I feel like I just left some ancient ceremony. I can’t stop wrist-huffing. Awesome!
Raspberry Rosemallow – Marshmallow, buttercream, raspberry-rose compote.
I’m not a fan of this in the bottle. It’s a super-sweet raspberry candy or jam. The rose undertone is not helping. Candied roses (?). I’m not typically a rose fan, but I went for this one because it’s been touted as “a rose scent for people who don’t like rose scents” and I have had a couple indies surprise me with rose blends before. I still very much smell ROSE here though… What’s really strange is I don’t get marshmallow, even though it’s so sweet. There’s no softness or airiness. If the note said sugarcane instead, I’d believe it. Maybe even cotton candy. It smells about the same on my skin, softening just a tiny bit. This one’s just not jiving with me. The extreme dry down takes on a bit of a crisp raspberry cookie smell… Oh! It smells very much like a Bath & Body Works candle that came out a couple years ago as part of a limited Spring set - Raspberry Peach Macaron. I kinda like this part. There’s no discernible rose. If it smelled like this from beginning to end, I could wear it, albeit occasionally. Raspberry-cookie-mallow…? Ultimately, I don’t think it’s worth the wait to get to the end stage I like. Pass.
Champanilla – Nag champa, vanilla liqueur, vanilla bean, musk.
It pretty much smells like a vanilla version of nag champa has been released in perfume form. It’s got a distinct head shop/ hippie vibe, maybe one that stocks mostly vanilla scented items. As it sits, it tones down a lot, smelling mostly like the dank, slightly charred remnants of a stick of nag champa. I can’t help but compare it to Spirit Temple in my head, and Spirit Temple is better to me. ST has a lot more nuance, with a delicate restraint making it feel feminine and flirty. This is bolder and muskier… in-your-face vanilla incense. I’m surprised by how strong this one is since I smelled ST first and they’ve been called sister scents. While the notes are similar, they are strikingly different takes on them. I see the comparison better on the dry down because they trend towards the same place, smelling almost the same at the VERY end. Champanilla is nag champa-forward with vanilla backing, while ST is cool, layered vanillas with nag champa support. I like this, but it’s not a favorite. Since I already own Spirit Temple and enjoy it more, I don’t need it in my collection. Pass.
Tihota – Vanilla bean, musks. [NOT a house blend]
This one smells like vanilla extract if you removed the alcoholic component in the bottle. Pure, unadulterated vanilla. I’m not sure if I like it or not. It’s kinda filling me with apathy? It’s just oddly one-dimensional. Same thing on my skin. I’m a little impressed that the translation from bottle to skin is so exact. I don’t get any muskiness whatsoever, but I wonder if that’s what is keeping it so true to my nose. Maybe the musk is melding it with my skin’s smell or something. It smells good, but because vanilla is a note that I’ve gotten to smell so many different takes on, I’m looking for something to make it stand out. If you’re seeking a true vanilla single-note that doesn’t morph, get this. It smells like I split open a vanilla pod and rubbed it on my arm. Smells great if that’s what I was going for. It maintains the same smell on dry down, slowly losing strength. I really like this for what it is, but it’s not grabbing me. Considering how many takes on vanilla there are, I don’t think this one stands out enough for me to want more (this is not a house blend, so that sorta makes sense to me).
Wolfsbane – Sassafras root, burdock root, sarsaparilla root, clove, star anise, wintergreen, sweet cream.
This strikes me as medicinal, both in the bottle and on my skin, for which I was entirely unprepared. It reminds me of Icy Hot, actually. I don’t mind the smell of Icy Hot, especially with how much it soothes my aching muscles, but I’m also not going to put on a perfume specifically to smell like it. People often describe this as a root beer scent, and I’m not getting that at all. It’s not bubbly or sweetened like soda. Hours later, I’m left with a softly sweet smell that must be the sweet cream note. Reminds me of the ice cream of the same name from Coldstone Creamery. With all the other stuff gone, it’s quite lovely. I haven’t had good luck with “milk” notes from Hex, so I was concerned about that part going into it. I’d be open to trying blends using that note in other ways now. Good to know! No Wolfsbane for me though.
Zozimus – Fresh floofy marshmallow fluff.
Fresh marshmallow it says, and fresh marshmallow it is. To me, a “fresh” marshmallow has a certain wetness to it, like it was literally just made. It should highlight and lean into the vanilla aspect. It should be slightly mushier and meltier than airy and powdered sugar-y. This fits that description very well on application. As it dries down, it develops those other (dry) marshmallow characteristics too. That’s fitting since it’s sorta like a real fresh marshmallow drying. After a couple hours, it’s all merged together. It’s stunning. It’s like my natural skin smell is being marshmallow amped. So cool. This is a phenomenal rendition of one-note marshmallow. I’m always impressed when something this sweet doesn’t morph or become cloying or aggressive. I’m also amused by how much I enjoy the smell of marshmallow perfumes and body products because I’m not at all a fan of the food itself. This is on the backburner for me though. I like it, but I’m curious to try things like Black Vanilla or Morning Star as a sweet base from this house, so I’ll probably do that first before committing to Zozimus. My habits tend to be that even one-note scents I fall head-over-heels for end up only being used to layer. Still, this is flawlessly executed, and I highly recommend it for die-hard marshmallow fans.
Hestia – Marshmallow and clove. This is quite heavy on the marshmallow, with juuuuust enough clove to give it a spicy 'kick'. (also very similar to Lolita, but with marshmallow in lieu of spun sugar).
Yeah, spiced marshmallow should totally be a thing. The marshmallow has the same qualities I love about Zozimus – it’s puffy and airy, melding with my natural skin musk in such a gorgeous way. The clove kick is impressively delicate yet assertive, elevating the marshmallow to something sublime. I love it. This is very much marshmallow touched by the essence of clove. The notes are never quite on equal footing. The clove has a strong opening and then lets the marshmallow shine through. Yet it also never disappears. I’d call this and Zozimus sister scents, with Zozimus being purer and more innocent while Hestia has a seductive lean that gives way to the glory of perfected marshmallow. I’m torn now between which I like more. Regardless, this is a gorgeous blend and a very interesting take on marshmallow.
Vanilla Clove – Rich, creamy vanilla, warm, spicy/herbal clove.
I’m reminded of the strong clove I enjoyed so much in Eulogy here, but softened by the vanilla, and stripped down to basics. It’s a bright, defined clove note backed by what I would call a French vanilla. It’s like I baked enough spiced treats to leave my hands reeking of clove, and there’s also a bowl with traces of melted vanilla ice cream sitting nearby. Clove ice cream sounds amazing now that I think about it! I expected to be doing a direct comparison of this with Hestia, but that’s not the case. The rich, creamy vanilla is completely different from the delicate marshmallow and the clove representations are distinct as well. This one is more clove dominant to me. It’s nice, but it feels a little old-fashioned with that vanilla note for some reason. I can’t really put my finger on why. It smells perfectly nice. I imagine it best utilized as a creamy base layer under some spicier scents. Solid maybe.
Kentucky Bourbon & Woodsmoke – Rich Kentucky bourbon, vanilla musk, teakwood, mahogany and light woodsmoke.
Ohhhh, this one is absolute heaven in a bottle. I’ve got to admit I was nervous about it because the notes in the title tend to pop up a lot in generic men’s fragrances. They’re rarely accurate. This one is though! It’s completely captured all the best qualities of an aged oak barrel full of whiskey (minus the sharp alcohol). It’s buttery, dry, woody, spicy, rich and sexy, with a smoky quality that just amps up the heart of the fragrance. It’s got all the things I liked about The Gunslinger, but clean, and tweaked to perfection. I’m completely enamored. I want to smell like this. I want my partner to smell like this. Even my house could smell like this. I’m 100% sold on the bottle smell. On me, I get a lot of smoke. Whiskey bonfire going on. On my guy, it leans way more towards the bourbon notes. It teeters just on the edge of sweet on him, but it’s all smoke and wood-depth on me. The smoke slowly fades out with wear, exposing more of the bourbon nuances. The extreme dry down is super smooth, like a toned-down skin version of the bourbon barrels I smell in the bottle. I have just the teensiest whiff of brown sugar-like sweetness. I still like it, but I like the bottle smell best. Since my skin seems to want to amp the smoke note, it makes me think of how All Soul’s Night wore on me. The scents aren’t really that similar, but the smoke on my skin is. I’ll have to think on this one.
Big Toddy Goth Girl – Spiced buttered rum, bourbon, honey, cinnamon, nutmeg, clove cigarettes.
The application smell is delicious. It’s that fantastic clove note all glammed up with cinnamon and sugar (err, rum and honey). This is (strangely) feeling like an interesting step on my eternal search for a good, extra spicy “gingersnap” perfume on application. It’s got all the spice nuance and the right amount of sweetness. The clove is front and center, supported by everything else. The bourbon and rum are adding great depth, reminiscent of Kentucky Bourbon & Woodsmoke minus the smoke… it’s much more feminine, sweeter. I’m really digging it! The dry down takes on more and more of the honey note and becomes less appealing to my nose. It does remind me a bit of the phenomenal light honey in Samhain at times, but I like the representation in that one more for its simplicity. This one is almost a heavier version of that. I enjoyed the spicy-sweet liquor profile at the beginning of this one’s wear a lot, and I wish that persisted throughout. It’s still a solid blend though. The sweetness never becomes the main event. It’s a deep, spiced-honey and clove brand of sweet. I can dig it, but not enough to break through to a favorite.
Belsnickel – Strong coffee, streusel coffee cake, nutmeg, brown sugar, toasted almonds.
I’m surprisingly unimpressed with this one at first sniff. I fully expected to be in coffee gourmand heaven! I smell the coffee in the bottle quite strongly, with a hint of almond. Once it hits my skin, it’s like toasted almonds with a tiny hint of coffee begging to come back through. Complete flip flop from the bottle impression. There’s not a distinct sweetness, which I find bizarre. Coffee cake is brown sugar central! Where’s the rich, buttery crumble? This in no way smells BAD, but it is way too subtle for my expectations. It’s basically… unremarkable. I think of the rich, warm coffee and spice I get from Basic Bitch and I desperately want this to deliver something akin to it. I gave it a second chance after a couple weeks, and it’s better. It’s still almond-forward on my skin, though now I can detect the brown sugar aspect, which is an improvement. It feels more complete. The coffee doesn’t disappear, but it’s rather… submissive. I can see this being a nice, subtle daily wear for a coffee enthusiast. I’m not sure I’m sold on it for myself though. There are simply too many other options that I enthusiastically enjoy more from this house. I do like it more than I liked Myrtles Plantation on me. The light sweetness with almond is better than the wood profile. This one is going down as a maybe too.
Kakariko Village – Spun sugar, lemon curd, jackfruit, apricot, papaya, vanilla.
This one wasn’t on my radar until someone mentioned it as a great layering note. I’ve been curious ever since. At first, it’s all bright lemon, with a tropical twist. It’s really fun! The sweetness is secondary and complementary. As it wears, it becomes distinct cotton candy. There’s still fruit cocktail lingering, but it’s reading clear “spun sugar” now. Lemon-flavored though. Those two notes really work together too. Cotton candy can become cloying; lemon can become astringent. Combined, they bring out the best in the other. I like it. It’s a unique, well-paired fruity scent. I think this falls into the category of warmer weather change-up for me. I still like rocking my deep, dark, resiny scents year-round, but I do like novelty occasionally too. This fills that desire nicely. I’m thinking a nice vanilla/ cookie/ cake base will amp it up to delightful foodie levels. It would probably also bring something refreshing to a darker blend. I can’t see myself needing more than this dram I snagged in a swap though. On the other hand, it is one of the better cotton candy scents I’ve tried. It gets high marks for that category, for sure.
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Extraits:
Lahaina – Suntan lotion, pineapple, papaya, satsuma oranges, champagne
I got this one as part of a swap on a whim. Fruity is typically outside my tastes for perfume, but I will say this is very nice for that sort of thing. My first impression is mandarin oranges. That’s a neat capture in perfume form. It’s the softest, sweetest citrus. It smells like the fruit tastes from the can, if that makes any sense. On my skin, I can also detect pineapple, with a faint back note of coconut (suntan lotion?). I’m not really a fan of coconut either, but I don’t mind whatever’s giving me that impression too much here. The dry down has a bit of light creaminess while still retaining the fruits. I suppose I could get on board with this for Spring/ Summer occasionally. A lot of fruity scents just bore the crap out of me, but this is executed well enough that it’s interesting. It could be another seasonal change-up, the same way as KV. This one is more subdued and less sweet though.
Maplemallow Doughnut – Fresh doughnuts, topped with sticky maple frosting, and tooth-achingly sweet marshmallow fluff
This is a super smooth, sweet bakery scent. It’s not sickly-sweet. It’s not overwhelming. It’s realistic. I can just barely pick out the fried dough topped with maple icing. It does smell somewhat like the maple doughnut I’m obsessed with from Dunkin, which is exactly what I hoped. I was a little worried my expectations would ruin it for me! That’s not the case here at all. I don’t smell marshmallow distinctly, but my experiences with that note from this house have shown me that it’s low and slow (and long-lasting!), so I’m not surprised by that. As I expected, it becomes more and more apparent as the doughnut and maple frosting parts recede. It’s lowkey enough to be the sweet layer underneath other perfumes, but I would wear it alone too. I’m pleasantly surprised by this one. It lives up to (and surpasses) my own hype. Solid.
Scream Queen – Pink bubblegum, vanilla bean pod, light musk
I don’t know how to feel about this one. It absolutely smells like classic pink bubble gum. It’s one of those smells that is impossible to describe without calling it by its name, so smelling it reproduced is sensational because of the layers of abstraction. I’m viscerally off-put by it at first for some reason… yet at the same time, I’m not. It feels too… something. Childish maybe? I think it’s triggering nostalgic memories that I can’t quite put a finger on. The more I smell it, the more I realize that this is quite improved from the smell of “real” bubble gum. It’s a perfume version (duh). It has a less heavy-handed sweetness and something extra that’s making it smell unique. It’s clearly the musk. It picks up more and more of a vanilla-musk vibe with wear, never quite losing the bubble gum though. I think I’m leaning towards liking it. It’s tied to deeply-rooted emotional connections. I’m flustered and perturbed and intrigued and… yeah, this is something special. I just don’t know if it’s what I personally need in a perfume. I can imagine gifting it in a heartbeat though. If you’re remotely into bubble gum scents, you need this one.
Lucifer – White sage, blue musk, cedar, blackberry, black tea, bergamot, apple
I’m happy to report I finally found one of the scents people seem to label as “masculine” and “unisex” a lot that I like (I expected Crowley to be my winner, but I was very wrong). This is undeniably fruity, yet very clean and fresh. It’s like a sheer mist of fruit. It’s not sweet. There’s a sort of outdoorsy-ness to it, a pale, soft wood, with delicate greenery just barely breathing into it. Very interesting. There’s a lot going on, but it’s tied together and feels complete. I appreciate that in a fragrance. I could see this being a daily wear, a signature scent for someone. I’m not sold on it being mine though. It’s nice enough, but a little too soft and clean to feel like “me”. I’ve pretty much exhausted this type of fragrance with this house and must accept it’s not my cup of tea. I would personally call this one the best of the type though.
Krampusnacht – White chocolate, lingonberry, pinyon
Ummm… Why does this smell like weird rodent candy canes? It’s creamy-sweet, spearmint-y candy canes with a thin purple ribbon of berry… and wood chips in them. Candy canes for beavers maybe. I am so not on board with this! It’s absolutely bizarre. None of this goes together. I don’t get it. 100% not for me. Since it was mostly odd and not necessarily offensive or headache-inducing, I didn’t scrub it so I could see what developed with wear. The dry down becomes a soft berry dipped in white chocolate. Perfectly nice. That beginning is outrageous though! Pass.
Rose Red – Roses, rich, green PNW forest greenery
As a self-proclaimed hater of everything floral, I’m surprised to say I’m not hating this at all. In fact, I like it! I would say the greenery outweighs the rose quite a bit. It’s a very realistic replication of the smell of standing by the rose bushes that used to grow in my front yard as a child, not close enough to huff the flowers individually. The stemmy freshness is the focus. It’s so much more a fresh, outdoorsy scent than it is a floral. There’s no old stuffiness and no allergy triggering. I immediately want to use this for layering. The possibilities are intriguing. I just need to see how assertive it is against other things. Towards the end of wear, this smells like soap. I don’t want to say “soapy” because I think that carries different connotations for people. It smells very much like the unscented Dove bodywash to me... It’s not a bad smell. It could still be an interesting note to play with, but that’s made me decide it isn’t worth keeping.
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Samples:
Evening Star – Golden orbs of amber, cognac absolute, booze accord, cacao absolute
In the bottle, this smells like a warm chocolate cocktail. It’s boozy, rich, and indulgent, like if a triple chocolate fudge brownie were made into a drink. It feels a bit flirty and sexy. I can’t wait to get it on my skin! Unfortunately (and strangely!), I lose most of the chocolate when I put it on. I smell like cognac. It’s not bad. I’m enjoying wearing it. I want the chocolate back though! So, this is a middle ground yes for me. It might work as a hair oil because I do quite like it in the bottle. After it sits for a while, I get some of that chocolate back, and a nice drippy amber. This reminds me of Black Chocolate from CP now (which I adore), but with the addition of that complex cognac. It does give it a more sophisticated feel, so it’s growing on me. I like it more and more through the wear as I get more of the cocoa absolut (no joke about the oil separation either lol when I poured it in my hand, there were brown blobs until I mixed it around). It gets to a gorgeous place after about an hour and a half of wear, like the bottle smell but not as boozy and strong, and it lingers for several hours after that. I do like the longevity of this one, though I wish I didn’t have the lead time before the chocolate settles into my skin. Solid maybe.
Ecto-1 – Smoked vanilla, cacao absolute, Stay-Puft marshmallows, graham crackers.
I got this one as a freebie half dram. On first smell, I get almost ALL graham cracker. There’s a teensy bit of chocolate and a dollop of the now-familiar soft marshmallow note. I’m not really into it, which is surprising because it was at the top of my foodie list for Hex. I figured the three aspects would be balanced and playing together to smell like an authentic, rich, fresh, ooey-gooey s’more. I should be drooling and nostalgic and wanting to eat myself… This is more like someone found a Food Network recipe for graham crackers and decided to be fancy and make their own. I literally have no reference for how a graham cracker smells when it’s baking, but I imagine this is it. I thought it would be a neat, unique note to have in my foodie collection… but now I don’t think I want to smell like a graham cracker at all, even a gourmet one. As it wears, I start getting more of a “s’more interpreted as a cookie” vibe. It smells like a super-sugary, rich chocolate chip cookie with mini marshmallows baked into it now. It’s getting better as it fades out. Still, not full-size worthy for me. I wonder if the addition of a tiny bit of the smoke/ bonfire from All Soul’s Night would have improved this… come to think of it, that would probably make a killer layering venture. I’m gonna use it up with one of my bonfire perfumes underneath. Regardless, I’m thankful I got a sample. It’s okay, but there are better foodie options.
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Favorites: Holy Water, Kentucky Bourbon & Woodsmoke, Maplemallow Doughnut, Scream Queen, Kakariko Village, Zozimus, Hestia
Great: Big Toddy Goth Girl, Belsnickel, Evening Star, Lucifer, Champanilla, Tihota, Vanilla Clove, Lahaina, Rose Red, Ecto-1
Not for me: Raspberry Rosemallow, Pearanormal Activity, Wolfsbane, Krampusnacht

I just made these as Christmas gifts for my mom and several of my friends, and got rave reviews on them, so figured I'd share.
Ingredients:
1 cup finely chopped cocoa butter
1/2 cup cacao powder
1/3 cup date paste (or to taste)
Nuts/dried fruits for variety
Tools:
Immersion blender, food processor, double boiler (or bowl that fits nicely in a pot), molds.
Instructions:

1. First, chop up the cocoa butter in the food processor until it is quite fine. Set aside.
   
2. Next, make your date paste. I've found that a 300g package makes about 2/3 of a cup, so half a package should be enough. Put the pitted dates in the food processor with 1-2 tbsp water. Blend until smooth.
   
3. Heat the cocoa butter and stir until completely melted. Add 1/2 cup of cacao and whisk until smooth.
   
4. Add the date paste, and use the immersion blender to get it to mix with the chocolate base. Once blended, it will look very different from regular chocolate: it will be doughy, lumpy, and grainy-looking. The cocoa butter will start to separate from the rest of it. Don't panic; that's how it's supposed to look.
   
5. Now it's time to mold the chocolates. If you don't have chocolate molds, you can use muffin papers, ice cube trays, or just drop dollops on parchment paper. If using a mold, you will need to push the chocolate into them a bit to get them in all the way, though you will probably have some air pockets. Scrape excess chocolate off the top with a butter knife and add it back to the pot. If you want to add extras, now is the time; push nuts or dried fruits into the center, or sprinkle some on top and pat them down. Put in the fridge and chill until set. Sometimes the cocoa butter separates more than others; don't worry if you have large white sections on the bottom, it will not effect the taste, only the appearance.
   I will say that if dark chocolate isn't your thing you might not like this too much, so if you don't need to avoid sugar you might as well use something easier to work with than dates (and be able to skip the immersion blender step). Or you could try using cocoa powder instead of cacao, as it's supposed to be less bitter. If you do use a different sweetener, keep in mind that in addition to the lack of fiber, it will also be more sweet than the dates and a 1:1 substitution might be too much sweetness. Add it slowly and taste as you go.
   

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I made a lot of different kinds to give as gifts; blueberry, raspberry, cherry, macadamia, hazelnut, pistachio, walnut, pecan, and double chocolate mocha (coffee bean and cacao nibs). So far everyone's favourite is blueberry. Definitely a recipe I'm going to be using again!

Shipping is $4 and mails within 1-2 Days. Minimum $6. Free Shipping over $30. Tracking number included. Will send PayPal link. A good majority of these are unopened or have been directly decanted since I share with my sister and friends- so the ml are approximate.
Cocoa Pink Bonfire Pumpkins (1.5 ml) label ruined $1 This scent started out as an accident then turned into my personal all time favorite scent. This year I decided to share. We accidentally mixed Pumpkin porridge with Marshmallow Fireside and created a sensational creamy bonfire scent with notes of maple oats drizzled with pure golden clover honey, a pinch of muscovado sugar all topped with a dollop of sugared pumpkin puree plus toasted vanilla marshmallows over a roaring fire. This is a smoky scent.
Homemade Holiday eggnog (2.5 ml) label ruined $3 Creamy milk and heavy thickened cream, sugar cane, vanilla extract spiked with hot buttered rum and topped with a special blend of powdered nutmeg and light touch of cinnamon.
Genevieve (2.5 ml) $3 Sweet, milky ghosts sway side to side intoxicated from the scent of bourbon vanilla as Genevieve is ready with a bundle of burning, smoky sage. sweet milk, bourbon vanilla, sandalwood, burning sage & smoke.
Zombie Apocalypse (1.5 ml) $2 Dark empty musk infected with lashes of black vanilla, petitgrain essential oil, magnolia flowers, jasmine sambac with the empty remains of vanilla sandalwood.
Zombie Apocalypse (2.5 ml) $3 Dark empty musk infected with lashes of black vanilla, petitgrain essential oil, magnolia flowers, jasmine sambac with the empty remains of vanilla sandalwood.
Full Moon (2.5 ml) label ruined (2.5 ml) perfect label $3 Blackberry, Coconut Milk, Marshmallows, White Chocolate.
Crème Bouquet (1.5 ml) label ruined $1 Sweet blend of vanilla, pink lilac & lily of the valley. This is a limited edition oil.
Deconstructing Eden – Wicked Stepmother (2.25 ml) EDP Spray Rich and warm ambergris, soft and alluring skin, dark ambers, the whisper of leather, black roses, a kiss of patchouli, and a drop of spice.
Alkemia All 1 ml $1.75 Each Arabesque (1 ml) An exquisitely spiritual blend of beautifully aged Arabian sandalwood, Mysore sandalwood, precious Egyptian kyphi, sweet orris root, benzoin resin, cassia, and blessed spikenard.
Come to Me (1 ml) Candied Rose Petals, Star Jasmine, Mexican Vanilla, Cashmeran, White Amber, Sugar Musk
Burning Roses (1 ml never tested)Nag Champa Incense and Dark Red Roses
Boheme (1ml never tested) An unorthodox union of earthy patchouli and dark, blood-red roses
Caveau Des Innocents (1ml) Tabac, dark coffee, piquant cloves, rum soaked pears, candied citron, dark caramel, and star anise bathed in intoxicating swirls of opoponax, labdanum, hashish, benzoin resinoid, vanilla incense, and guaiac wood.
RIS All 1 ml $3 Ajevie Decant NAVA- Nag Champa Sandalwood Seahorse (1ml) Ajevie Decant NAVA – Nag Champa Seahorse (1ml) Only the best essential oils and the absolutes of patchouli, sandalwood, and dragon’s blood swirled into Crystalline Vanilla. Ajevie Decant NAVA Santalum Gold (1ml) Ajevie Decant BPAL Alternative Facts ( 1 ml) Ajevie Decant Posset’s Holy Holy Holy (1ml) Ajevie Decant Posset’s Bloomers (1ml) Decant NAVA – Seth’s Secret Very Vanilla Crystalline Angel Cake (2016) (1 ml)
Deep Midnight - Brimstone & Treacle – (1 ml) $2 Roasted praliné, Brown sugar, Rosewood, Benzoin, Smoke
Area of Effect – Ardat Yakskin (1 ml) (I cannot find the notes) $1
Lilac & Moss - Carousel (2 ml) $3 Brings to mind county fairs, popping bubblegum, a little cotton candy, and the scent of apple and peach cobbler.
Bloodrop - Winnies #5 (1 ml) $2 Marshmallow, gardenia, pink grapefruit, clementine, tangerine, and lemongrass.
Arcana – All 1 ml $2.50 Each Holy Terror (1 ml) Decant. An unsettling, austere blend of burning frankincense, sandalwood, deep myrrh, and dusty beeswax candles.
Delphinus (1 ml) Peach Sorbet, Sugared coconut milk, and a tiny drop of key lime.
Smoke! (1 ml) Marshmallows with woodsmoke, dry black tea, dead Maple leaves, and a hint of vanilla.
Marshmallows Pulverize (1 ml) Marshmallows with our Black Sand Accord (amber resin, black coconut, coconut husks, and smoky vetiver)
Honey & Venom (1ml) Honey Amber, Black Amber, Smoky Oudh, Black Vanilla, and Kyphi
Wicked Stepmother (1 ml) Vanilla, Resins, Tobacco, Frankincense, Benzoin, Dried fig
Vanilla Craves Gingerbread (1ml) Rich gourmand vanilla with our Gingerbread accord (luxe golden ginger, gingerbread, warm ginger cookies and delicately piped icing).
Peaches Crave Fire (1 ml) Ripe peaches with our Fire accord (scorched black tea leaves, curling wisps of woodsmoke, Arcana’s Holy Terror blend, and a splash of hot toddy)
NAVA (All of these have been decanted, not tested on skin) Bastet’s Ice Cream Pumpkin Pie Crystalline (4 ml) $12 Pumpkin Cream, Pumpkin Skin, Black Fig, Pumpkin Pie spices Vampire Chocolate Bat (5ml) $15 Vanilla bean fleck, Kobalt, Crystalline, Tahitian vanilla, French vanilla and a spot of vanilla-infused black patchouli, cacao, cocoa accord and dark chocolate truffle.
Cream Soda Crane (4ml) $12 Caramelized Sugar, Caramelized Vanilla, Caramel Essence, Vanilla bean Fleck, drop of oudh, Ugandan Vanilla Bean Whole, Studio Sandalwood resin, and Crystalline Absolute.
Eternal Ankh Cobalt (4 ml) $12 White Amber Absolute, Powdered and reconstructed oil of Egyptian Vanilla Husk, Vanilla fleck, Almond Sweet, Pistachio accord, French Vanilla, a touch of Black Tea, Amber Sweet, Blue Sugar and Organic Bourbon Vanilla Bean.
Egyptian Gold Fig (4 ml) $12 Egyptian Gold Fig is created by distilling fig seeds and fresh fig skin a touch of Santalum White and a soft essence of skin musk underneath; the process of making oil from fig seeds and skin takes a few weeks but well worth the wait for this holiday SL offering.
Eternal Ankh Anniversary Decant (1 ml) $3 White Amber, Vanilla Amber Incense Resin, Crystal, Kobalt, Cream Kobalt, Vanilla-Sandalwood, Kerala Vanilla, Powdered and reconstructed oil of Egyptian Vanilla Husk, Vanilla fleck, African White Vanilla, Limestone Amber, Himalayan Fossilized Amber Oil, Amber Musk, Sandalwood Resin, Warm Vanilla Wood and Crimson Egyptian Musk.
V Decant (1 ml) $4 Incense, Sweetened spices of Cardamom, Cinnamon, Allspice, and Clove swirled with Vanilla pods, Ghost Musk, and Copal Resin.
Bastet’s Ice Cream Original (3.5 ml) $9 Vanilla Crystalline Cream, Butter accord, Caramel Accord, French Vanilla Bean Absolute, Vanilla Milk accord, Vanilla Orchid, Crystalline Absolute and Vanilla Sugar.
Pyramid Santalum (4 ml) $12 Santalum, Santalum White, Santalum Sweet and Mysore Santalum.
Halloween Evening (2 ml in 5 ml Bottle) $7 Vanilla Bean, Fall Spices, (Cinnamon, nutmeg, allspice, clove and ginger) Pumpkin-rice milk, coffee cake, and Bastet’s Amber Absolute with a touch of crystalline.
Moonstone (1 ml in 5 ml Bottle) The true Husk, black and white Fleck, essence and whole of African White Vanilla with a kiss of Crystalline will only get better.
Vampire Vanilla Bat (1 ml in 5 ml Bottle) $4 Vanilla Bean fleck, Kobalt, Crystalline, Tahitian Vanilla, French Vanilla and a spot of Vanilla-infused Studio created Patchouli.
Amber Velvet (1ml in 5 ml Bottle) $3 Decadent NAVA Amber 23 (23 Ambers), Amber Resin Absolute, a drop of Ozy Amber Absolute then hand blended into the NAVA velvet Accord * Velvet Blend: Eternal Ankh, Jasmine, Vanilla Bean and Musk all weave the scent of eternal ankh vanilla absolute.
Summer Tea Service Vanilla Honey Decant (1 ml) $4 A blend of Crystalline and black honey enhanced with Whole Vanilla bean, left for 4 months then sifted out. N2 (2015) (.75 ml) RIS $2 Beautiful Egyptian Musk from the edge of the Nile and only from Aswan, Egypt.
Santalum White (2 ml) Unopened $4 Egyptian White Sandalwood along the Nile in the reedy parts of Alexandria and opposite the region of the original Santalum Sandalwood that we offer. This white (clear) sandal ‘wood’ represents the clean heightened embodiment of what is good about the scent of this delightful wood. Natural coconut aroma shines through the perfume.
Eternal Ankh Blue (2 ml) Unopened $4 White amber absolute, black patchouli, Kulfi accord, pistachio, sandalwood, Egyptian vanilla fleck, Egyptian vanilla absolute, amber resin, Bastet's black amber, saffron, blue sugar and a touch of Egyptian musk and cardamom.
Halloween 2019 (2 ml) Unopened $4 Waxy Candy Corn, Vanilla, Cotton Candy, Spun Pumpkin Cotton Candy, Bourbon Vanille(bean) (upcoming Studio Limited) with touches of almond, pistachio, gold sweet tobacco and white musk. Created by Bastet in the vein of Bastet’s Amber except without Bastet’s Amber, this is meant to be applied under another perfume or simply worn on the skin and forgotten. The scent will drift to you throughout the wear. A simple scent built on layers of vanilla, soft notes and for the Halloween season.
MWTG Horus (2 ml) Unopened $4 Lotus blossum, Black orchid, Egyptian Amber, Champaka, Mahogany and Egyptian Musk. For both male and female, this scent is rise with the sun and empower the possibilities of the day. An enrapturing scent traveling forward throughout your day. Followed through with Egyptian Black Tea, Egyptian Sugar’d Orchid NA Blend.
London (1 ml) $2 English Black Rose, Earl Grey Tea Leaves, Bergamot Tea, Black Amber, Vanilla, Cinnamon and Davana.
Nag Champa Cherry Crème Holiday Decant (1 ml) $2 Bavarian Black Cherry, Sandalwood, Nag Champa incense Essence, Vanilla Crystalline Cream, Butter accord, Caramel Accord, French Vanilla Bean Absolute, Vanilla Milk accord, Vanilla Orchid, Crystalline Absolute and Vanilla Sugar.
Skarab (1 ml) Unopened $2 (I can’t find the notes)
Anubis Amber (1 ml) Unopened $2 Anubis Amber is a perfume created from Amber Resin transformed over time in the Studio into a beautiful enhancing Royal Amber oil experience, Amber Resin imported from the Malabar Coast of South India and lit from the truest essential oil of Rare and Exotic Guiacwood and Green Cardamom of India. Using the base of the Amber described above the resin has been turned into a fossilized perfume resin from ancient recipes and then turned back into perfume oil diluting nothing only the use of Alchemy and inspiring this scent to be made and created for the God Anubis.
New Orleans (1 ml) Unopened $2 New Orlean Jasmine, Sleeping Lilac, Orris, Lily Musk, Cedar, Graveyard dirt and fresh soil.
Bergamot Mint Tea (.5 ml) $0.50 Bergamot and Organic Egyptian Mint essential oil and Egyptian Black Tea infused.
Solstice Scents Casting Shadows (4 ml) $6 Golden Amber, Nag Champa Incense Accord, Dried Sugar Maple Leaves, Wood Smoke.
Private Eye (1 ml) $2 Cocoa Absolute, Myrrh EO, Pink Pepper EO, Black Pepper EO, Tonka absolute, Buddha Wood, Tobacco absolute, Coffee EO, Guiacwood, Rosewood.
Quiet Night (1 ml) $2 Lavender & Roman Chamomile essential oils in Rice Bran oil.
Snowmint Mallow (1 ml) $2 Peppermint, Vanilla Cake, Flaked Coconut, Sugar Cookies & Marshmallow Creme
Haus of Gloi Moonstone (.75 ml) $.75 cracked coconut, dry sandalwood essence, heated with nutmeg and clove.
Satyr (.5 ml) $0.50 Italian blood orange drizzled with blackened vanilla.
Inamorato (.5 ml) $0.50 Vanilla soaked patchouli and gently spiced amber.
Snow wolf (.5 ml) $0.50 Three howling firs, white frankincense, vanilla bean husk, tainted by droplets of blood cedar.
Beguiled (.75 ml) $0.50 Lemon cake made with the tang of fresh buttermilk and raspberry coulis – an otherwise innocent cake corrupted by cardamom and deceptive pink peppercorns.
Golden Corn Cakes Decant (1ml) $3 Corn Cakes baked to golden perfection topped with butter & Honey.
Sixteen92 Death By Stereo (5ml) $10 Every Day is Halloween (1 ml) $2 The Slumber Party (2ml) $3 The Costume Party (2 ml) $3 The Block Party (2 ml) $3 Mexican Hot chocolate (6 ml) $10
BPAL – All 1 ml $2 Pink Moon (4 ml) $6
Carnal (1 ml) Bold, bright mandarin paired with the sweet, sensual earthiness of fig.
Dragon’s Milk (1 ml) Dragon’s blood resin and honeyed vanilla.
Black Tower (1 ml) A sepulchral, desolate scent. Long-dead soldiers, oath-bound; the perfume of their armor, the chill wind that surges through their tower, white bone and blackened steel: white sandalwood, ambergris, wet ozone, galbanum and leather with ebony, teak, burnt grasses, English ivy and a hint of red wine. Bayou (1 ml) A lazy, warm deep green scent with a thick aquatic undertone: Spanish moss, evergreen and cypress with watery blue-green notes and an eddy of hothouse flowers and swamp blooms
Aureus (1ml) True, perfect golden light, refined into an incomparably glorious scent.
Defutata (1 ml) Olive blossom, honey, smoky vanilla, cinnamon, jasmine, sandalwood, and champaca flower.
Rapture (1 ml) Moroccan rose, Sumatran rose, mandarin, Egyptian myrrh, night-blooming jasmine, bergamot and neroli thrust into Arabian musk.
Twilight (1 ml) Lavender and jasmine, with a touch of glowing honeysuckle.
London (1ml) Venerable Victorian Tea Rose… twisted, blackened and emboldened with wickedness.
Hellcat (1ml) A soft, sensual, luxuriant blend with a wicked bite: hazelnut, buttercream, honey mead, rum and sweet almond.
Baobhan Sith (1ml) Grapefruit, white tea, apple blossom and ginger.
Morocco (1ml) Arabian spices wind through a blend of warm musk, carnation, red sandalwood and cassia.
Queen of Hearts (1ml) Lily of the Valley, Calla Lily, stephanotis and a drop of cherry.
Black Pearl (1ml) Coconut, Florentine iris, hazelnut and opalescent white musk.
Qandisa (1ml) Black musk, blackened saffron, lemon peel, and vetiver draped over thick honey.
Loup Garou (1ml) The wild, untamed essence of lycanthropy. Primeval in its raw power and insatiable hunger: juniper, cypress and galangal with the barest touch of eucalyptus.
Posset’s Queen’s Strawberry (4 ml) $6 The most luscious strawberries, served with clotted cream.
Opulentia (1ml) $2 Peach and Carnation and a bit of crystal musk and a small amount of ginger.
Terra Bella (1ml) $2 The finest Jamaican ginger, a bit of honey, and drop of almond for the top note, and a jot of pink peppercorn to bring up the rear.
Sugar Puss (1ml) $2 Sugarpuss is very very sweet but manages to maintain a sophistication and character which puts it squarely in the vanguard. Sugary, with a kiss of red jam and the smooth creamy note which Possets is so famous for.
Poesie
A Day & Night $3 (2 ml) sweet amber, white amber, natural fossilized amber oil, sensual musk, vanilla, dark spices & resins.
Damn Fine $3 (2 ml) dark coffee beans, airy vanilla, black musk, cardamom, bitter almond.
The Abbey $3 (2ml) sweet rosewood, white and red sandalwood, four vanillas, a spark of coriander and cardamom.

TL:DR The winner of my pseudo-scientific experiment was Callebaut bittersweet 60.3% and out of three recipes the favorite was Bravetart's brown butter brownies.
After all my baking cookbooks exhorted using quality ingredients and specified various brands of baking chocolate (Scharffenberger, Valrhona, Callebaut...) to use, I started wondering what the big deal was. I decided that brownies were a good testing ground to compare them, scoured some local shops for different baking chocolates, and had them battle it out in a series of 4 rounds. The winner was then used in three different recipes.
Methods: I started with my favorite fudgy brownie recipe at the time from Dessert by the Yard and made four sets of brownies with the different baking chocolates each round. I had my friends rank each brownie from 1 to 4, and I tallied these numbers with the winner having the lowest number of points. There were around 8 people each time. I wasn't as rigorous as I wished to be since I initially bought 8 chocolates, then tacked on 3 more. I had the top two from the first two rounds advance to battle it out with each other, and the winner of that round went on to battle the next three chocolates I bought. Lastly, I decided to use the winner in three different recipes:Dessert by the Yard, Baked brownies, Bravetart's brown butter brownies.
Results: Out of 11 baking chocolates, the winner was Callebaut bittersweet 60.3%. The recipe winner was Bravetart's brown butter brownies. Here are the point totals and prices.
Discussion:
The chocolates:
I wish I was better at describing the differences between the chocolates, but here's my tasting notes, overall observations, and the website descriptions.

• E. Guittard bittersweet 63%- I can't find what exactly I bought on the website, and I also can't remember much about the taste, but it was an all around favorite and not much more expensive than grocery store chocolate.
  
• Essential Pantry- The cocoa taste is enhanced by the intensive coffee and liquorice fragrance conveying Arriba to an unforgettable sensuous experience. The traditional gentle processing method (72 hours conching) unfolds the intensive dried prune bouquet leading to a long-lasting finish of a light flowery black-currant note. This one was too bitter in the brownies and widely disliked.
  
• Private selection 62%- buttery rich generic brownie taste. Was quite polarizing with some people enjoying the flavor, and some thought it was boring, which is why it won the first round and lost in the third round as different people participated in the tasting. I admit I was a snob and was surprised by how well this grocery store chocolate did.
  
• Valrhona Manjari 64%- Fresh and tangy, MANJARI 64% liberates acidulous notes of red and dried fruits. Also too bitter in the brownies and was the least favorite of the round.
  
• Agostoni Madagascar Origins Dark Couverture 70%- intense but round chocolate flavor that is very fruity with a long finish. Unfortunately, I don't remember much about this one.
  
• Ghiradelli 60%-61274)- I don't know how else to describe it, but I also felt that this chocolate had a generic taste. It was not as buttery and fake tasting as the private selection chocolate. I preferred this chocolate compared to the private selection.
  
• Santander 70% with colombian coffee- Chocolate Santander Colombian Coffee combines a bitter 70% chocolate flavor with delicious espresso coffee, creating an exquisite tropical flavor. A dark flavor. I very much enjoyed the hint of espresso, but it was universally disliked by everyone else.
  
• Scharffenberger bittersweet 70%- it adds more depth to cakes and cookies with bright fruitiness and a long, smooth finish. Another polarizing chocolate. I thought the flavor was boring.
  
• E. Guittard Ecuador Nacional 65%- Extremely dark color foreshadows its powerful but flowery chocolate taste. The intensity of this rarified Forestero varietal produces rich, green forest, tea and slight nut flavors with a lingering banana and pound cake finish. Probably not the best chocolate for brownies. Ended up being quite sweet, which only a few voters liked. I enjoyed the flavors on its own and could still taste some of the nuttiness in the brownies.
  
• Callebaut bittersweet 60.3%- I bought this in a store, so I'm not sure if this listing is the same. This mild mannered, sweet, dark chocolate couverture offers subtle delicate floral notes, hazelnut and a hint of red fruits. Dark, but not too dark, I think this won because of its mild flavor, yet was less generic tasting than the ghiradelli. It was either ranked first or second for most voters.
  
• Valrhona Caraibe 66%- CARAÏBE 66% is a perfect balance of smooth chocolate and roasted dried fruit notes with a slight oaky finish. Its opulent and soft melody unveils subtle almond and roasted coffee flavors. This was one of my favorites, but was another polarizing chocolate because of the dark coffee taste.
  

The recipes:
I used the Callebaut chocolate in all three recipes. All were pretty fudgy because that's the type of brownie I prefer.

• Dessert by the Yard brownies-Classic fudgy brownies. Was the most "boring" out of the three recipes. This brownie was the most solid out of the three recipes and most people didn't like the texture as much as the other two recipes.
  
• Baked brownies- My friend's favorite recipe. Espresso powder added a note of interest. I think the espresso taste was most obvious in this brownie. Some people preferred the texture of this brownie compared the bravetart's brownie, which was gooier.
  
• Bravetart's brown butter brownies- The winner! Most people greatly enjoyed the brown butter flavor with the espresso powder. Although our thermometer did read 205, it may have been inaccurate as the brownies don't seem to hold together as well as pictured or because I did use a glass baking dish since I didn't have a metal one of the right size. Nevertheless, this was my favorite for the flavor and texture.
  

Here's the recipe ingredients scaled to fit an 8x8 pan. I think the cocoa powder in the baked and bravetart recipe affected the texture as well as the amount of baking chocolate used. The espresso powder was also obvious in the baked and bravetart recipes. The brown butter in the bravetart recipe added an obvious difference in the taste.
Conclusions: Brownies are delicious! Brown butter is amazing! Have you used any of these baking chocolates before? What did you use them in? What's your favorite baking chocolate? How can you tell what chocolates are suitable in different desserts?
Random thoughts: Ideally, I would have picked a favorite recipe first and then tested out the different baking chocolates. I'm not sure how much the different cacao content in the chocolates affected the result. If I had attempted to adjust the sweetness of some of the more bitter chocolates, would they have performed better? Did the grocery store chocolates perform pretty well because that's what most people are familiar with? It's interesting that the baking chocolates with coffee flavor were disliked when the recipes including espresso powder were well liked. It might be because those chocolates were also quite dark, so the brownies were not sweet enough.
Additional methods: Brownies were always made with the same brand of ingredients except the baking chocolate. They were all baked in a glass baking dish. When comparing the different baking chocolates, I made them in a 7"x5" glass baking dish and I was able to vote in a double blind manner. I numbered the chocolates, and my husband converted them to letters and placed them in the oven to bake at the same time. Brownies were not rotated in the oven. When comparing the different recipes, I made them in an 8"x10" glass baking dish.
Edits for formatting as always.
Edit: I made these cocoa powder only brownies and the brown butter ones. I still like the brown butter flavor, but the other recipe is a very delicious and simple chewy and fudgy recipe. The ratios are similar to the dessert by the yard recipe except that it has more butter and obviously uses cocoa powder instead of baking chocolate.

Does anyone have a recipe importer app that will tell you the accurate net carbs in a recipe? I downloaded Carb Manager but it wants me to pay in order to enter a recipe.
The website states 3 g net carbs in each serving; MFP says there's only 1 g of fiber and 5 total so that would = 4 net carbs per serving.
Recipe link
(These things are amazing by the way. I did NOT make the chocolate drizzle on top.)
Peanut Butter Fudge Brownies – Low Carb and Gluten Free
Yield: 36 bite-sized brownies
Serving Size: 2 brownies
Low carb flourless brownies topped with rich peanut butter fudge. A peanut butter and chocolate lover's dream!
Ingredients
Brownie Base:

• 12 tbsp butter
• 4 oz unsweetened chocolate
• 1/4 cup cocoa powder
• 3/4 cup Swerve Sweetener or other erythritol
• 1/2 tsp vanilla extract
• 5 large eggs

Peanut Butter Fudge:

• 3/4 cup peanut butter
• 6 tbsp butter
• 1/2 tsp vanilla
• 1/4 tsp salt
• 3/4 cup to 1 cup powered Swerve Sweetener, sifted

Chocolate Drizzle:

• 1 ounce high % cacao chocolate

Instructions
Brownies:

1. Preheat oven to 325F and line an 8x8 inch baking pan with parchment paper with overhanging edges for easier brownie removal.
2. Melt butter, chocolate and cocoa powder together in a medium saucepan, stirring until smooth.
3. Stir in erythritol and vanilla extract. Let cool 5 minutes.
4. Whisk in eggs, one at a time, until well combined.
5. Spread mixture in prepared pan. Bake 15 minutes, or until just barely set and middle is still not quite cooked. Watch them carefully as they can get quite dry if overdone. The edges will rise a little higher but should recede as they cool.
6. Let cool in pan 10 minutes. Peanut Butter Fudge:
7. In a smal saucepan over medium heat, melt together peanut butter and butter. Stir in vanilla and salt.
8. Stir in powdered erythritol a little at a time until the mixture thickens to a spreadable consistency.
9. Spread over cooled brownies and refrigerate 1 hour, until set. Chocolate Drizzle:
10. In a small, microwavable safe bowl, melt chocolate by heating in microwave in 30 second increments. Stir until smooth.
11. Drizzle over peanut butter fudge. Let set at least 10 minutes.
12. Lift brownies out by edges of parchment. Cut into 1-inch squares. Notes Serves 18. Each serving has 5 g of carbs and 2 g of fiber. Total NET CARBS = 3 g. Other nutritional info: 222 Calories; 22g Fat (83.0% calories from fat); 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 90mg Cholesterol; 217mg Sodium

Maybe there's a list somewhere that already exists, but just trying to keep track of any alternative foods that have helped you keep your sanity while dieting.
This doesn't just have to be for cutting... just ways to "hack" your diet! This can be zero or near zero or near calories foods, high protein foods, foods with odd macros(good for calorie cycling), or even particularly good recipes with awesome macros
Please only post foods/recipes that actually taste good or are worth the trade-off in macro's calories.
If you can, try to be specific with brands/flavors if there's some that are nasty.

Additives/Condiments

That make food more edible

• Sweetener - powdered erythritol, liquid sucralose
• MP Flavor Packets - http://www.myprotein.com/sports-nutrition/mp-flavouring/10797025.html
• Psyllium Husk Thickener - http://www.myprotein.com/sports-nutrition/powdered-psyllium-husks/10530061.html
• Smucker's Sugar Free Jam - https://www.amazon.com/Smuckers-Sugar-Seedless-Blackberry-12-75/dp/B00X9A2QH8/ref=sr_1_cc_2?s=aps&ie=UTF8&qid=1471393813&sr=1-2-catcorr&keywords=Sugar+free+jam
• Hershey's Chocolate/Strawberry Syrup Sugar Free - https://www.amazon.com/HERSHEYS-Syrup-Chocolate-17-5-Ounce-Bottles/dp/B001EQ4RWQ/ref=sr_1_10_s_it?s=grocery&ie=UTF8&qid=1471392638&sr=1-10&keywords=sugar+free+syrup
• Coffee Creamers - https://www.amazon.com/dp/B00TPY3BNU?psc=1
• Ketchup - https://www.amazon.com/Walden-Farms-Ketchup-12-Ounce/dp/B000U94MN2/ref=sr_1_1_s_it?s=grocery&ie=UTF8&qid=1471392606&sr=1-1&keywords=sugar+free+ketchup
• BBQ Sauce - https://www.amazon.com/gp/product/B000PZQUZO/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1
• Walden Farms Syrup(regular syrup, chocolate, blueberry, caramel) https://www.amazon.com/gp/product/B000TO7U64/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1
• PB2 peanut butter - https://www.amazon.com/Plantation-PB2-Powdered-Peanut-Buttedp/B00H8YGKTQ/ref=sr_1_2_s_it?s=grocery&ie=UTF8&qid=1471393719&sr=1-2&keywords=pb2
• Peanut Butter Flour - http://byrdmill.com/product/gourmet-peanut-flou5-lb-peanut-flour-light-28/
• Bolthouse Yogurt Dressing(Roasted Garlic) - http://www.bolthouse.com/product/creamyroastedgarlic/nutrition
• Singing Dog Vanilla(Sugar free, alcohol free) -https://www.amazon.com/gp/product/B00DIX606E/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1
• Hershey's Unsweetened Cocoa - https://www.amazon.com/Hersheys-Natural-Unsweetened-Cocoa-8-Ounces/dp/B0014CSDT8/ref=sr_1_5_a_it?ie=UTF8&qid=1471469361&sr=8-5&keywords=unsweetened+cacao
• Cholula Hot Sauce Chili Lime - https://www.amazon.com/Cholula-Hot-Sauce-Chili-Lime/dp/B00CJU2CM8/ref=sr_1_1_a_it?ie=UTF8&qid=1471470027&sr=8-1&keywords=chili+lime+cholula
• Sriracha - https://www.amazon.com/Huy-Fong-Sriracha-Chili-Sauce/dp/B0014CSG5Y/ref=sr_1_1_a_it?ie=UTF8&qid=1471470077&sr=8-1&keywords=sracha
• Mustard - All

Zero or Near Zero Calorie Alternatives

That don't taste like ass

• Sugar Free Jello Cups - http://www.walmart.com/ip/Kool-Aid-Gelatin-Snacks-Variety-Pack-12-count-42-oz/28891457
• Sparkling Ice - https://www.amazon.com/Sparkling-Variety-Pack-Ounce-Bottles/dp/B00F9VCQ2A/ref=sr_1_3_a_it?ie=UTF8&qid=1471393066&sr=8-3&keywords=ice
• Powerade - https://www.amazon.com/Powerade-Zero-Sports-Drink-Count/dp/B0083WKRJQ/ref=sr_1_6_s_it?s=grocery&ie=UTF8&qid=1471393148&sr=1-6&keywords=powerade+zero
• Shirataki Fettucini Noodles -https://www.amazon.com/gp/product/B00BTMDALO/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1
• Diet Sodas(Any)
• Zero Cal Energy Drinks(Any)

Better Macro Alternatives

So you don't lose your mind shoveling meats down your gullet

• Cheesecake! - https://www.reddit.com/cheesecake/
  
• Recommended Greek Yogurts - Olympic Krema, Fage, Dannon Light & Fit
  
• Halo Top Ice Cream - http://www.halotop.com/flavors/
  
• Arctic Zero Chunky Ice Cream - https://www.arcticzero.com/products
  
• Kodiak Power Cakes Pancake/Waffle Mix - https://www.amazon.com/Kodiak-Cakes-Power-Flapjack-Buttermilk/dp/B00U9W7B56/ref=sr_1_8_s_it?s=hpc&ie=UTF8&qid=1471393677&sr=1-8&keywords=kodiak+cakes
  
• Pork Clouds - https://www.amazon.com/Pork-Clouds-10-Large-Bags/dp/B00MI7O40U
  
• Pop Chips - https://www.amazon.com/Popchips-6-Flavor-Variety-0-8-oz-Single/dp/B001RVFDOO/ref=sr_1_3_s_it?s=grocery&ie=UTF8&qid=1471445376&sr=1-3&keywords=pop+chips
  
• Quest Bars(any, except that shitty lemon flavor) - https://www.amazon.com/Quest-Nutrition-Protein-Bar--Chocolate/dp/B00I7VD72M/ref=sr_1_14_a_it?ie=UTF8&qid=1471394077&sr=8-14&keywords=quest+bar
  
• Costco "Quest Bar" - http://www.costco.com/Kirkland-Signature%E2%84%A2-Protein-Bar-Chocolate-Brownie-%2526-Chocolate-Chip-Cookie-Dough-2--Pack-20-Count.product.100296106.html
  
• Muscle Pharm Combat Crunch(Cookie Dough) - https://www.amazon.com/Muscle-Pharm-Combat-Supplement-Chocolate/dp/B00MPR5PA6/ref=sr_1_1_a_it?ie=UTF8&qid=1471404045&sr=8-1&keywords=combat+crunch+cookie+dough
  
• BioX 32 Protein Bar - http://www.nutrition-zone.com/products/protein-energy-bars/protein-32-bar
  
• Kamutr Puffs Cereal - http://us.naturespath.com/product/kamutr-puffs
  
• Kashi Golean Cereal - https://www.amazon.com/Kashi-GOLEAN-Cereal-13-1-Ounce/dp/B00I8QXXZM/ref=sr_1_2?srs=7301146011&ie=UTF8&qid=1471470262&sr=8-2&keywords=golean+cereal
  
• Hi-Lo Cereal - https://www.amazon.com/Nutritious-Living-Original-Hi-Lo-Cereal/dp/B00CMTZR6Y/ref=sr_1_5_a_it?ie=UTF8&qid=1471694655&sr=8-5&keywords=hilo+cereal
  
• Black Bean Pasta - https://www.amazon.com/Explore-Asia-Organic-Spaghetti-7-05-Ounce/dp/B0078DU1CY
  

Order these off of p28's website if you try them... they're stupid expensive on Amazon

• P-28 Protein Bagels - https://www.p28foods.com/baked-goods/p28-high-protein-bagels
• P-28 Protein Pancake Mix(White Chocolate) - https://www.p28foods.com/baked-goods/p28-high-protein-pancakes

Recipes

• Protein Fluff/Pudding - http://www.leangains.com/2010/09/high-protein-recipes-and-jack3d-review.html
• Meat Slop - http://www.silverhydra.com/2011/10/meat-slop/
• LGcowboy Cheesecake - https://www.reddit.com/leangains/comments/47iy4f/my_easy_filling_dense_af_tasty_cheesecake/
• Fire Chicken - http://www.maangchi.com/recipe/buldak
• Spicy Sour Cream/Mayo - https://www.reddit.com/lgmeals/comments/2g53oy/spicy_sour_cream_or_spicy_mayo/
• Ketochow - https://diy.soylent.com/recipes/keto-chow-104-chocolate-peanut-butter
• Bread - https://www.reddit.com/leangains/comments/4ydkbi/life_changing_loaf_of_bread_recipe/
• Proyo/Froyo - 500g greek yogurt + 1 scoop protein, refrigerate/freeze, add sugar free syrups to taste
• Cherry Yogurt - 0% Greek Yogurt, mix with sugar free cherry jello powder and stevia, devour!
• Protein Sorbet - 500g greek yogurt + crystal light, freeze
• Proats - 40g oats + 1 scoop protein + .5 tbsp cocoa
• Blended fat free cottage cheese - dry curd, no salt added cottage cheese, add water and blend it to a cream cheese texture in my blender. Add sweeteneflavors(pb2, cocoa), refrigerate/freeze
• Fudge - coconut oil + scoop of cacao powder - mix it together
• Creamer - 1 tablespoon of vanilla extract(sugar free, alcohol free) and stevia
• Salad Dressing - Into a shaker bottle, put some kind of vinegar, some kind of oil, some kind of emulsifier (mustard, powdered or prepared, is an easy one), some salt and seasonings. Fretting about cals? Up the vinegar and salt content, use less oil, and just use less dressing