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Fireball - Spicey, Hot Cinnamon eLiquid

Fireball eLiquid creates a new definition for cinnamon eJuice. Imagine the simmering, hot goodness of a cinnamon asteroid burning through space only to be captured by lab techs at VapeSafe and distilled into a bottle of Fireball eLiquid. If you like the flavor of spicey hot cinnamon candy and you enjoy the sensation of heavy vapor pouring out of your electronic cigarette, then you are in luck. We created Fireball just for you.

Fireball eLiquid by VapeSafe brings the spice back into spicey. As with all of the VapeSafe eLiquids, our mixtures are designed to produce nice, heavy vapors and the most succulent flavors.

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Fantastic Dessert Recipes:

Small Fancy Vanilla Cakes. II

1/2 cup shortening
1 cup granulated sugar
⅔ cup water
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt
3 teaspoons baking powder
whites of 3 eggs

Cream shortening and sugar together until very light; add water very slowly beating constantly; add vanilla flavoring; stir in the flour, salt and baking powder which have been sifted together twice; mix in beaten egg whites. Put about a teaspoonful of batter into each small individual cake tin and bake in hot oven 10 to 15 minutes, or bake in shallow pan and cut as in above recipe or diagonally across making small diamond shaped pieces. Spread with any icing desired.

Outstanding Chocolate and more:

Icing, also called frosting, is a sweet often creamy glaze made of sugar with a liquid such as water or milk, that is often enriched with ingredients such as butter, egg whites, cream cheese, or vanilla and is used to decorate, cover or add flavor to cakes, cookies or other baked goods.

Chocolate Creams, No. 2

For these creams you should make a fondant in this way: put into a granite-ware saucepan one cupful of water and two of granulated sugar - or a pound of loaf sugar. Stir until the sugar is nearly melted, then place on the fire and heat slowly, but do not stir the mixture. Watch carefully and note when it begins to boil. When the sugar has been boiling for ten minutes, take up a little of it and drop in ice-water. If it hardens enough to form a soft ball when rolled between the thumb and finger, it is cooked enough. Take the saucepan from the fire instantly, and set in a cool, dry place. When the syrup is so cool that the finger can be held in it comfortably, pour it into a bowl, and stir with a wooden spoon until it becomes thick and white. When it begins to look dry, and a little hard, take out the spoon, and work with the hand until the cream is soft and smooth. Flavor with a few drops of vanilla, and, after shaping, cover with chocolate , as directed in the preceding recipe.

Caution. - Do not stir the syrup while it is cooking, and be careful not to jar or shake the saucepan.

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