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 Canadian Cocktail Crisps ~
Ingredients
1 cup unsalted butter, at room temperature
1 MacLaren’s Imperial Cheese (230g)
¼ teaspoon cayenne pepper or hot sauce (optional)
¼ teaspoon Worcestershire sauce
Pinch salt
1 ½ cups all-purpose flour
4 cups Rice Krispies
Instructions
In 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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DO NOT REUPLOAD