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Chocolate Mint eLiquid

Martian Mint™ Chocolate Mint E-Liquid is a delicate blend of Chocoalte and Mint flavors. Each crisp vape showers the user in subtle waves of rich chocolate and refreshing mint. If you are a chocolate lover or a mint lover, you will to enjoy the unique flavor of Martian Mint™ eLiquid. Martian Mint™ eLiquid is made in the USA.

Martian Mint™ eLiquid works in all models of electronic cigarettes. As with all VapeSafe® eLiquids, Martian Mint™ eLiquid is made in the USA using organic, hypoallergenic, USP and food grade vegetable glycerin.

E-Liquid Legal Disclaimers:

Always keep VapeSafe® eLiquids away from children!

VapeSafe Martian Mint™ eLiquid is for Adults Only! You must be of legal age in your state to use our products! Absolutely no sales to minors!

Always be sure to allow the Martian Mint™ eLiquid time to fully soak into the cartridge or cartomizer (cartridge with built in atomizer) before use. To stretch your dollar further, please note that these flavors are more concentrated than normal and can be diluted with small amounts of distilled water without compromising the flavor.

Fine Dessert Recipes:

Fruit Layer Cake

⅓ cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup milk
2 cups flour
4 teaspoons baking powder
⅛ teaspoon salt

Cream shortening well; add sugar; add yolk of egg and vanilla; mix well; add milk, then flour and baking powder and salt which have been sifted together; mix in beaten white of egg. Bake in three greased layer tins in quick oven about 15 minutes. Put cake together with fruit filling and cover with white icing .

Fruit Filling

1/2 cup fruit jelly
1 cup water
1/2 cup chopped raisins
1/4 lb. chopped figs
1/4 cup sugar
2 tablespoons cornstarch
1/2 cup chopped blanched almonds or walnuts
juice of 1/2 lemon

Cook jelly with water, fruit and sugar; add cornstarch which has been mixed with a little cold water. Cook slowly until thick, remove from fire; add nuts and lemon juice. Cool and spread between layers of cake.

Wonderful Chocolate and more:

The simplest icing is a glacé icing, containing icing sugar and water. This can be flavored and colored as desired, for example by using lemon juice in place of the water. More complicated icings can be made by beating fat into icing sugar (as in butter cream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant). Some icings can be made from combinations of sugar and cream cheeses, or by using ground almonds (as in marzipan).

Chocolate STICKS

6 tablespoonfuls of butter,
1/3 cup of sugar (scant),
1 egg,
1 tablespoonful of milk,
1 teaspoonful of vanilla or pinch of cinnamon,
5 teaspoonfuls of Baker's Cocoa,
1/8 teaspoonful of baking powder,
1 1/4 to 1 1/2 cups of sifted pastry flour.

Cream the butter until soft; add the sugar gradually and beat well; add the beaten egg, milk and vanilla; mix thoroughly. Sift cocoa, baking powder, and a pinch of salt with about one-half cup of the flour; stir this into the mixture first, then use the remainder of the flour, and more if necessary, to make a firm dough that will not stick to the fingers. Set on the ice to harden. Sprinkle the board with cocoa and a very little sugar. Use small pieces of the dough at a time, toss it over the board to prevent sticking, roll out thin, cut in strips about one-half inch wide and three inches long. Place closely in pan and bake in moderately hot oven three or four minutes. Great care should be taken in the baking to prevent burning.

It is advisable to gather the scraps after each rolling, if soft, and set away to harden, for fear of getting in too much cocoa, thus making them bitter.

The colder and harder the dough is, the better it can be handled; therefore it can be made the day before using.

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