Velvet Cheongsams

https://civitai.com/models/1760546
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 ~

Ingredients For the Cookies

1 cup unsalted butter softened

¾ cup firmly packed light brown sugar

½ cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

3 cups quick or old fashioned oats

For the Cream Filling

¾ cup unsalted butter softened

2 ½ cups confectioners’ sugar sifted

1 teaspoon pure vanilla extract

1 tablespoon milk or half and half

Instructions

Preheat 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 extract

In 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 oats

To 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 butter

Turn 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 half

Turn 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.