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Hey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.
You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.
And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰
~ 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.