I drew Bunny Girl Rin [MuseDash]

Scallop and Spinach Alfredo Creamy Scallop and Spinach Alfredo with Garlic-Parmesan Sauce Ingredients: 12 oz fettuccine or linguine 1 lb sea scallops, patted dry Salt and black pepper, to taste 2 tablespoons olive oil 3 tablespoons unsalted butter 3 cloves garlic, minced 1 cup heavy cream 1/2 cup grated Parmesan cheese 3 cups fresh spinach 1/4 teaspoon ground nutmeg (optional) Juice of 1/2 lemon Chopped parsley, for garnish Directions: Cook pasta in salted water until al dente. Drain and set aside, reserving 1/2 cup pasta water. Season scallops with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear scallops for 1–2 minutes per side until golden and just cooked through. Remove and set aside. In the same skillet, melt butter and sauté garlic until fragrant (about 1 minute). Add cream and bring to a simmer. Stir in Parmesan, nutmeg, and lemon juice. Simmer gently until the sauce thickens slightly (2–3 minutes). Add spinach and cook until wilted. Toss in the cooked pasta, adding reserved pasta water if needed for creaminess. Return scallops to the pan and gently stir to combine and warm through. Garnish with chopped parsley and serve immediately. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 540 kcal | Servings: 4 servings #scallopalfredo #seafoodpasta #creamyalfredo #garlicparmesansauce #spinachpasta #gourmetdinner #elegantmeals #homemadealfredo #pastarecipes #weeknightluxury #fancyfoodathome #searedscallops #comfortfood #pastaandseafood #easyalfredo #freshspinachrecipe #fettuccinedinner #parmesancream #quickgourmet #lemonyalfredo Indulge in the luxury of scallops and rich Alfredo cream—this Scallop & Spinach Pasta is pure elegance in every bite!

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Sage & Brown Butter Ice Cream Creamy Sage & Brown Butter Ice Cream with Caramelized Notes Ingredients: 1/2 cup unsalted butter 6–8 fresh sage leaves 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 5 large egg yolks 1 teaspoon pure vanilla extract Pinch of sea salt Optional: Crushed candied pecans or a drizzle of brown butter for serving Directions: In a small saucepan, melt the butter over medium heat. Add sage leaves and cook until the butter turns golden brown and smells nutty, about 4–5 minutes. Remove from heat. Discard sage leaves and strain the brown butter into a bowl. Set aside to cool slightly. In another saucepan, combine cream, milk, and half the sugar. Heat over medium until steaming (do not boil). In a bowl, whisk egg yolks with remaining sugar until pale and thick. Gradually pour the warm cream mixture into the yolks, whisking constantly to temper the eggs. Return the mixture to the pan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 8 minutes). Remove from heat and stir in the brown butter, vanilla, and a pinch of salt. Strain the custard through a fine sieve and chill for at least 4 hours or overnight. Churn in an ice cream maker according to the manufacturer’s instructions, then freeze for 2–3 hours before serving. Prep Time: 25 minutes | Chilling + Churning Time: 6–8 hours | Total Time: 8 hours 25 minutes Kcal: 280 kcal (per serving) | Servings: 6 servings #sageicecream #brownbutterdessert #gourmeticecream #herbalicecream #sweetandsavorydessert #creamyindulgence #icecreamrecipe #homemadeicecream #fallflavors #dessertinnovation #butterbaseddessert #custardicecream #caramelflavor #frozenindulgence #flavorfusion #slowdessert #artisanalicecream #holidaydessert #uniqueicecream #gourmetflavors Brown butter + fresh sage = the most elegant, cozy scoop ever Try this Sage & Brown Butter Ice Cream for a gourmet twist on classic indulgence!

I crossdress as Maid Mona from Genshin Impact