This LoRA weaves images in the delicate, dreamlike essence of the artist’s soul. Each stroke is kissed by stardust, echoing the quiet magic of forgotten forests and twilight skies. It doesn't simply mimic a style—it channels a whisper from another world, where colors bloom like moonlit flowers and forms drift in a haze of wonder. Let it guide your vision, as though painting with the artist's own enchanted breath.

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 Caramel Crunch Tart ~

Ingredients

• 20 Oreos

• 5 Tbsp. unsalted butter, melted

• 1 (12-oz.) jar caramel or 1 1/2 cup homemade

• 1 cup bittersweet chocolate chips

• 1 cup Rice Krispies cereal

• Flaky sea salt

Instructions

Tart

In a food processor, pulse Oreos until fine crumbs form. Transfer to a medium bowl. Add butter and mix to combine.

Pour Oreo mixture into a 9" tart pan. Press into an even layer on bottom and up sides of pan.

Pour caramel over crust and smooth in an even layer. Refrigerate until cold, about 15 minutes.

In a medium heatproof bowl, microwave chips in 30-second increments, stirring between each, until melted and smooth, about 1 minute total. Add Rice Krispies and stir until well coated.

Pour chocolate mixture over caramel and smooth in an even layer. Sprinkle with sea salt. Refrigerate until chocolate is set, at least 2 hours and up to overnight.

Homemade Caramel Recipe

Ingredients

• 1 cup sugar

• 6 tablespoons unsalted butter, room temperature

• 1/2 cup cream

• 1/2 to 1 teaspoon sea salt

In a heavy bottomed sauce pan, heat the sugar on medium low heat until its completely melted, swirling the pan gently every 20 seconds or so. The sugar will start to form clumps before melting slowly. Be patient and keep an eye on it to make sure it does not burn.

Once melted, remove from heat immediately and stir in the butter. The mixture will violently bubble. You’re doing it right.

Next, pour in the heavy cream and 1/2 teaspoon of the sea salt. Stir until everything is combined. Taste a spoonful of cooled caramel. If desired add the remaining sea salt to taste!

Pour into small bowl or cup and allow to cool completely before using.*