When the sun shines through a dress and makes it translucentPlease avoid using too many LoRA's as that can mess up your image!remember to leave hearts and reviews &lt;3~ Vixon's recipe for Canadian Cocktail Crisps ~Ingredients1 cup unsalted butter, at room temperature1 MacLaren’s Imperial Cheese (230g)¼ teaspoon cayenne pepper or hot sauce (optional)¼ teaspoon Worcestershire saucePinch salt1 ½ cups all-purpose flour4 cups Rice KrispiesInstructionsIn large bowl using electric mixer on high, beat butter and cheese until thick and creamy, scraping down sides several times, about 2 minutes. Add cayenne or hot sauce if using, Worcestershire if using, and salt. In 2 or 3 additions, beat in flour, on low, scraping down sides.In 2 batches, beat in cereal on medium-low. If you prefer, transfer dough to medium mixing bowl. Add cereal. Mix by hand or with wooden spoon.Scoop by tablespoonfuls, then roll into balls. Place balls on parchment-lined baking sheets about 1-inch (2.5 cm.) apart. Flatten each cookie, in criss-cross pattern if desired, with tines of fork dipped in cold water.Bake in batches in preheated 350F (180C) oven until lightly browned, about 12 to 15 minutes. Cool 10 minutes on baking sheets. Transfer to wire rack to cool completely.Store in airtight container at room temperature for up to 5 days or freeze up to 3 months.Makes about 48.

WtSSTaDaMiT - Backlighting

WtSSTaDaMiTXLP.safetensors

v1.0

illust

THIS IS A REPRINT!Go to original author to check their other models or to support them. <hr /> When the sun shines through a dress and makes it translucentPlease avoid using too many LoRA's as that can mess up your image!remember to leave hearts and reviews &lt;3~ Vixon's recipe for Canadian Cocktail Crisps ~Ingredients1 cup unsalted butter, at room temperature1 MacLaren’s Imperial Cheese (230g)¼ teaspoon cayenne pepper or hot sauce (optional)¼ teaspoon Worcestershire saucePinch salt1 ½ cups all-purpose flour4 cups Rice KrispiesInstructionsIn large bowl using electric mixer on high, beat butter and cheese until thick and creamy, scraping down sides several times, about 2 minutes. Add cayenne or hot sauce if using, Worcestershire if using, and salt. In 2 or 3 additions, beat in flour, on low, scraping down sides.In 2 batches, beat in cereal on medium-low. If you prefer, transfer dough to medium mixing bowl. Add cereal. Mix by hand or with wooden spoon.Scoop by tablespoonfuls, then roll into balls. Place balls on parchment-lined baking sheets about 1-inch (2.5 cm.) apart. Flatten each cookie, in criss-cross pattern if desired, with tines of fork dipped in cold water.Bake in batches in preheated 350F (180C) oven until lightly browned, about 12 to 15 minutes. Cool 10 minutes on baking sheets. Transfer to wire rack to cool completely.Store in airtight container at room temperature for up to 5 days or freeze up to 3 months.Makes about 48.

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wtsstadamit, silhouette, dress,, see-through

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