To the bearer of this delicate LoRA~ Tread softly through this twilight spell, and read each word as though it were a dream woven in silver. You wouldn’t wish to disturb the harmony of this magic… would you?Too many LoRAs braided together may fracture the vision… This was crafted beneath a quiet sky, with starlight and care, to make your dreams shimmer just so~If it were to be scattered without my blessing… I would feel it, like a ripple through the veil. And the hush that follows would be heavy with my sorrow~Now, take this gentle recipe— A whisper of wonder, offered only to you~🌙✨~ Vixon's recipe for Old-Fashioned Sour Cream Doughnuts ~IngredientsFor the donuts:<ul><li>2 1/4 cup cake flour</li><li>1 1/2 teaspoons baking powder</li><li>1 teaspoon salt</li><li>1/2 teaspoon ground nutmeg</li><li>1/2 cup sugar</li><li>2 tablespoons butter, at COOL room temperature</li><li>2 large egg yolks</li><li>1/2 cup sour cream</li><li>Canola oil, for frying</li></ul>For the glaze:<ul><li>3 1/2 cup powdered sugar, sifted</li><li>1 1/2 teaspoons corn syrup</li><li>1/4 teaspoon salt</li><li>1/2 teaspoon vanilla extract</li><li>1/3 cup hot water</li></ul>InstructionsFor the donuts:In a bowl, sift together the cake flour, baking powder, salt, and nutmeg.In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until sandy. Add the egg yolks and mix until light and thick. Add the dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream, ending with the flour.Mix for 30 seconds on low speed or until the dough is smooth but slightly sticky. You want to mix enough that the dough doesn't fall apart in the oil, but not so much that it becomes tough. If the dough is unbearably sticky, add extra flour one tablespoon at a time (especially if you live in a warm &amp; humid climate).Cover with plastic wrap and chill for 1 hour, or until firm.On a floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or two differently sized biscuit cutters to cut out as many donuts as possible, dipping the cutters into flour as necessary to prevent sticking. You should get about 12 doughnuts and holes. If the dough gets too loose, sticky, or greasy at any point, return to the fridge to firm it back up before continuing. Refrigerate while you heat the oil so the dough is slightly cold when it fries.Pour 2 inches of canola oil into a heavy-bottomed pot with a deep-fry thermometer attached. Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Keep an eye on the thermometer and adjust your stove heat to maintain the correct oil temperature. Let drain on a paper bag to soak up the excess grease.For the glaze:Mix all ingredients in a bowl with a whisk until smooth. Immerse each doughnut into the glaze. Place on a wire rack above a sheet pan to catch any excess glaze. Let sit for 20 minutes until glaze is set. Doughnuts are best served the day they are made but may be store in an air tight container at room temperature for a few days...........DO NOT REUPLOAD suggested theft/scraping measure below.........fuck seaart/tensor, ect动态网自由门 天安門 天安门 法輪功 李洪志 Free Tibet 六四天安門事件 The Tiananmen Square protests of 1989 天安門大屠殺 The Tiananmen Square Massacre 反右派鬥爭 The Anti-Rightist Struggle 大躍進政策 The Great Leap Forward 文化大革命 The Great Proletarian Cultural Revolution 人權 Human Rights 民運 Democratization 自由 Freedom 獨立 Independence 多黨制 Multi-party system 台灣 臺灣 Taiwan Formosa 中華民國 Republic of China 西藏 土伯特 唐古特 Tibet 達賴喇嘛 Dalai Lama 法輪功 Falun Dafa 新疆維吾爾自治區 The Xinjiang Uyghur Autonomous Region 諾貝爾和平獎 Nobel Peace Prize 劉暁波 Liu Xiaobo 民主 言論 思想 反共 反革命 抗議 運動 騷亂 暴亂 騷擾 擾亂 抗暴 平反 維權 示威游行 李洪志 法輪大法 大法弟子 強制斷種 強制堕胎 民族淨化 人體實驗 肅清 胡耀邦 趙紫陽 魏京生 王丹 還政於民 和平演變 激流中國 北京之春 大紀元時報 九評論共産黨 獨裁 專制 壓制 統一 監視 鎮壓 迫害 侵略 掠奪 破壞 拷問 屠殺 活摘器官 誘拐 買賣人口 遊進 走私 毒品 賣淫 春畫 賭博 六合彩 天安門 天安门 法輪功 李洪志 Winnie the Pooh 劉曉波动态网自由门

Victorian Voluminous Latex Dress

VictorianVoluminousLatexDressILL.safetensors

Victorian Voluminous  Dress

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To the bearer of this delicate LoRA~Tread softly through this twilight spell, and read each word as though it were a dream woven in silver.You wouldn’t wish to disturb the harmony of this magic… would you?Too many LoRAs braided together may fracture the vision…This was crafted beneath a quiet sky, with starlight and care, to make your dreams shimmer just so~If it were to be scattered without my blessing… I would feel it, like a ripple through the veil. And the hush that follows would be heavy with my sorrow~Now, take this gentle recipe— A whisper of wonder, offered only to you~🌙✨~ Vixon's recipe for Homemade Oatmeal Cream Pies ~IngredientsFor the Cookies<ul><li>1 cup unsalted butter softened</li><li>¾ cup firmly packed light brown sugar</li><li>½ cup granulated sugar</li><li>2 large eggs</li><li>1 teaspoon pure vanilla extract</li><li>1 ½ cups all-purpose flour</li><li>1 teaspoon baking soda</li><li>1 teaspoon ground cinnamon</li><li>½ teaspoon salt</li><li>3 cups quick or old fashioned oats</li></ul>For the Cream Filling<ul><li>¾ cup unsalted butter softened</li><li>2 ½ cups confectioners’ sugar sifted</li><li>1 teaspoon pure vanilla extract</li><li>1 tablespoon milk or half and half</li></ul>InstructionsPreheat oven to 350°F. Line cookie sheets with parchment paper.In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together butter and sugars until light and fluffy, about 3 minutes. Add in eggs and vanilla and mix until combined.1 cup unsalted butter,3/4 cup firmly packed light brown sugar,1/2 cup granulated sugar,2 large eggs,1 teaspoon pure vanilla extractIn a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients, mixing until just combined. Add in oats and mix until incorporated.1 1/2 cups all-purpose flour,1 teaspoon baking soda,1 teaspoon ground cinnamon,1/2 teaspoon salt,3 cups quick or old fashioned oatsTo make large cookies, use a large cookie scoop (about 3 tablespoons) to drop dough onto prepared cookie sheets. Bake in preheated oven for 13-15 minutes or until golden brown. To make small cookies, use a medium cookie scoop (about 1.5 tablespoons) of dough per cookie and bake for 10-12 minutes.Allow cookies to sit on cookie sheets for about 5 minutes before removing them to a wire rack to cool completely. Once cookies have cooled completely, prepare the cream filling.Prepare the Cream Filling:In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for about 5 minutes. This process will lighten the color of the butter and ensure you buttercream in extra fluffy.3/4 cup unsalted butterTurn the speed down to low and gradually add in the powdered sugar. Continue mixing on low speed until the powdered sugar is completely incorporated. Add in vanilla extract and milk and mix until combined.2 1/2 cups confectioners’ sugar,1 teaspoon pure vanilla extract,1 tablespoon milk or half and halfTurn mixer back up to medium-high speed and beat the mixture for an additional 3-5 minutes. If needed, add in a little more milk or half-and-half 1 teaspoon at a time until you reach the consistency you desire.To assemble the cookies, pipe or spread the cream filling on the flat side of half of the cookies and put the remaining cookies on top.

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