Megan, 18, Pittsburgh.
Cat lover. Hopeful future singer, actor, and dancer. Broadway and Disney fanatic. I watch too much TV, love food a little too much, and I'm really interested in and passionate about feminism and the amazingly diverse world we live in. And that's all I have to say about that.
Background Illustrations provided by: http://edison.rutgers.edu/
Reblogged from fuckingrecipes  6,228 notes
fuckingrecipes:

WANT SOME FUCKING HEAVENLY GOODNESS IN YOUR MOUTH? WELL PREPARE FOR THE ANGELIC FOOD OF A LIFETIME BECAUSE YOU’RE ABOUT TO MAKE A CHOCOLATE ECLAIR DESSERT, FUCKER.
START OFF BY GALLOPING YOUR NOBLE STEED ALL THE WAY DOWN TO YOUR LOCAL GROCERY STORE (OR ACROSS THE COUNTRY, I DON’T GIVE A FUCK) TO PICK UP A BOX OF HONEY GRAHAM CRACKERS, TWO PACKAGES OF INSTANT VANILLA PUDDING (BECAUSE ONE ISN’T ENOUGH FOR A HARDCORE METAL FUCKER LIKE YOU), THREE CUPS OF MILK, EIGHT OUNCES OF COOL WHIP, AND A CONTAINER OF CHOCOLATE FROSTING. IF YOU WANT, GO FOR THE GOLD AND GET SOME FUCKING GOURMET CHOCOLATE ICING WITH SPRINKLES OR SOME SHIT, IT DOESN’T REALLY MATTER.
ONCE YOU GET BACK HOME FROM YOUR FUCKING ODYSSEY, MAKE THAT PUDDING FOLLOWING THE FUCKING DIRECTIONS ON THE LABEL TO A T, YOU DON’T WANT TO MESS UP THIS SHIT. TRUST THE BOX. PUT YOUR FAITH IN THE BOX. YOU MIGHT NOT BE ABLE TO CARRY THE BURDEN OF REMEMBERING A RECIPE, BUT THAT BOX SURE AS HELL CAN CARRY YOU ON, MY WAYWARD SON. 
POUR THAT PUDDING OF CREAMY DREAMS INTO A BOWL WITH THE MILK AND MAKE THAT COOL WHIP YOUR FOLLOWER FOR LIFE BY FOLDING IT INTO YOUR MIXTURE.
STEAL A  GLASS PAN FROM YOUR NEIGHBORHOOD ASSHOLE AND THROW A LAYER OF GRAHAM CRACKERS ONTO THE BOTTOM LIKE THE CLASSY METAL ROCKSTAR YOU ARE.
SLIDE IN HALF OF THAT MOTHERFUCKING PUDDING MIXTURE YOU MADE EARLIER, AND REPEAT THAT LAYERING OF GRAHAM CRACKERS AND PUDDING ONE MORE TIME.
PUNCH ANOTHER LAYER OF GRAHAM CRACKERS ON TOP OF THAT BECAUSE YOU’RE NO LAZY ASS. IF SOMEHOW YOU MISREAD THESE FUCKING DIRECTIONS, IT’S NO BIG DEAL, BECAUSE THIS CAKE IS SO FUCKING SMART THAT IT’LL ACCOMMODATE YOUR LAYERING MISTAKES. IT’S PRACTICALLY A ROCKET SCIENTIST.
JESUS FUCK I BET THIS FOOD IS SMARTER THAN YOU!
PITCH THAT MOTHERFUCKING CHOCOLATE FROSTING IN THE MICROWAVE FOR THIRTY SECONDS UNTIL IT’S HOTTER THAN THE RAGE EXPLODING OUT OF THE CHUNK OF DESTIEL FANDOM WHO CAN’T SEEM TO FUCKING REALIZE THAT THEIR OTP IS PRACTICALLY CANON ALREADY, AND THERE’S NO GODDAMN WAY THE WRITERS ARE DUMB ENOUGH TO MAKE MERLIN’S MISTAKE!
CALM THE FUCK DOWN, YOU STILL HAVE ANOTHER SEASON AND A HALF, JESUS CHRIST
 MAKE SURE YOU STIR IT SO THAT IT MELTS ALL THE WAY THROUGH MOTHERFUCKER.
POUR THAT SHIT ALL OVER THE TOP OF YOUR GRAHAM CRACKER LAYER AND SPREAD IT AROUND SO THAT IT’S FUCKING IMPOSSIBLE TO SEE ANYTHING BUT CHOCOLATE DELICIOUSNESS. IF YOU DESIRE SOME SPRINKLES, NOW’S THE TIME TO PUT THOSE DUMMIES ON THE CAKE.
AGGRESSIVELY CLEAR OUT YOUR REFRIGERATOR TO MAKE ROOM FOR THIS ROYAL MASTERPIECE AND KEEP THAT SHIT IN THERE FOR AT LEAST TWO HOURS SO THAT IT BECOMES HALF AS HARDCORE AS YOU ARE.
HAVE SOME MOTHERFUCKING ECLAIR DESSERT LIKE FUCK YES!

fuckingrecipes:

WANT SOME FUCKING HEAVENLY GOODNESS IN YOUR MOUTH? WELL PREPARE FOR THE ANGELIC FOOD OF A LIFETIME BECAUSE YOU’RE ABOUT TO MAKE A CHOCOLATE ECLAIR DESSERT, FUCKER.

START OFF BY GALLOPING YOUR NOBLE STEED ALL THE WAY DOWN TO YOUR LOCAL GROCERY STORE (OR ACROSS THE COUNTRY, I DON’T GIVE A FUCK) TO PICK UP A BOX OF HONEY GRAHAM CRACKERS, TWO PACKAGES OF INSTANT VANILLA PUDDING (BECAUSE ONE ISN’T ENOUGH FOR A HARDCORE METAL FUCKER LIKE YOU), THREE CUPS OF MILK, EIGHT OUNCES OF COOL WHIP, AND A CONTAINER OF CHOCOLATE FROSTING. IF YOU WANT, GO FOR THE GOLD AND GET SOME FUCKING GOURMET CHOCOLATE ICING WITH SPRINKLES OR SOME SHIT, IT DOESN’T REALLY MATTER.

ONCE YOU GET BACK HOME FROM YOUR FUCKING ODYSSEY, MAKE THAT PUDDING FOLLOWING THE FUCKING DIRECTIONS ON THE LABEL TO A T, YOU DON’T WANT TO MESS UP THIS SHIT. TRUST THE BOX. PUT YOUR FAITH IN THE BOX. YOU MIGHT NOT BE ABLE TO CARRY THE BURDEN OF REMEMBERING A RECIPE, BUT THAT BOX SURE AS HELL CAN CARRY YOU ON, MY WAYWARD SON. 

POUR THAT PUDDING OF CREAMY DREAMS INTO A BOWL WITH THE MILK AND MAKE THAT COOL WHIP YOUR FOLLOWER FOR LIFE BY FOLDING IT INTO YOUR MIXTURE.

STEAL A  GLASS PAN FROM YOUR NEIGHBORHOOD ASSHOLE AND THROW A LAYER OF GRAHAM CRACKERS ONTO THE BOTTOM LIKE THE CLASSY METAL ROCKSTAR YOU ARE.

SLIDE IN HALF OF THAT MOTHERFUCKING PUDDING MIXTURE YOU MADE EARLIER, AND REPEAT THAT LAYERING OF GRAHAM CRACKERS AND PUDDING ONE MORE TIME.

PUNCH ANOTHER LAYER OF GRAHAM CRACKERS ON TOP OF THAT BECAUSE YOU’RE NO LAZY ASS. IF SOMEHOW YOU MISREAD THESE FUCKING DIRECTIONS, IT’S NO BIG DEAL, BECAUSE THIS CAKE IS SO FUCKING SMART THAT IT’LL ACCOMMODATE YOUR LAYERING MISTAKES. IT’S PRACTICALLY A ROCKET SCIENTIST.

JESUS FUCK I BET THIS FOOD IS SMARTER THAN YOU!

PITCH THAT MOTHERFUCKING CHOCOLATE FROSTING IN THE MICROWAVE FOR THIRTY SECONDS UNTIL IT’S HOTTER THAN THE RAGE EXPLODING OUT OF THE CHUNK OF DESTIEL FANDOM WHO CAN’T SEEM TO FUCKING REALIZE THAT THEIR OTP IS PRACTICALLY CANON ALREADY, AND THERE’S NO GODDAMN WAY THE WRITERS ARE DUMB ENOUGH TO MAKE MERLIN’S MISTAKE!

CALM THE FUCK DOWN, YOU STILL HAVE ANOTHER SEASON AND A HALF, JESUS CHRIST

 MAKE SURE YOU STIR IT SO THAT IT MELTS ALL THE WAY THROUGH MOTHERFUCKER.

POUR THAT SHIT ALL OVER THE TOP OF YOUR GRAHAM CRACKER LAYER AND SPREAD IT AROUND SO THAT IT’S FUCKING IMPOSSIBLE TO SEE ANYTHING BUT CHOCOLATE DELICIOUSNESS. IF YOU DESIRE SOME SPRINKLES, NOW’S THE TIME TO PUT THOSE DUMMIES ON THE CAKE.

AGGRESSIVELY CLEAR OUT YOUR REFRIGERATOR TO MAKE ROOM FOR THIS ROYAL MASTERPIECE AND KEEP THAT SHIT IN THERE FOR AT LEAST TWO HOURS SO THAT IT BECOMES HALF AS HARDCORE AS YOU ARE.

HAVE SOME MOTHERFUCKING ECLAIR DESSERT LIKE FUCK YES!

Reblogged from disneylandguru  208 notes
disneylandguru:

 Some guy flew to Disneyland to get this cake for his wife on their anniversary (amazing)  and I have heard it said “Seriously, seriously one of the best cakes I’ve tasted! So good that you would want it as your birthday cake. Coconut Cake - Carnation Café, Main Street, USA. Disneyland. Moist, white cake with a lightly sweet coconut flavor and pineapple filling. Get it!”

disneylandguru:

 Some guy flew to Disneyland to get this cake for his wife on their anniversary (amazing)  and I have heard it said “Seriously, seriously one of the best cakes I’ve tasted! So good that you would want it as your birthday cake. Coconut Cake - Carnation Café, Main Street, USA. Disneyland. Moist, white cake with a lightly sweet coconut flavor and pineapple filling. Get it!”

Reblogged from disneylandguru  242 notes
disneylandguru:

For a good Disneyland style Irish Dinner (Sorta)
Loaded Baked Potato Soup


Carnation Cafe located on Main Street, U.S.A. in Disneyland serves up this rich, creamy soup. A perfect way to relive your dining experience or to warm up on a cold winter day.Recipe1 pound bacon, roughly chopped1 medium yellow onion, diced1 large carrot, peeled and diced3/4 cup diced celery4 large Russet potatoes, peeled and diced4 medium red potatoes, diced1/4 cup flour2 cups chicken or vegetable stockCoarse salt, freshly ground pepper, to taste4 cups heavy whipping creamOptional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheeseIn a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
Adjust thickness by adding water or stock. Soup should have a creamy consistency.
Season to taste, and garnish with toppings.
Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze

disneylandguru:

For a good Disneyland style Irish Dinner (Sorta)

Loaded Baked Potato Soup


Carnation Cafe located on Main Street, U.S.A. in Disneyland serves up this rich, creamy soup. A perfect way to relive your dining experience or to warm up on a cold winter day.

Recipe
1 pound bacon, roughly chopped
1 medium yellow onion, diced
1 large carrot, peeled and diced
3/4 cup diced celery
4 large Russet potatoes, peeled and diced
4 medium red potatoes, diced
1/4 cup flour
2 cups chicken or vegetable stock
Coarse salt, freshly ground pepper, to taste
4 cups heavy whipping cream
Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

  1. In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp.
  2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.
  3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.
  4. Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.
  5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.
  6. Season to taste, and garnish with toppings.

Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze
Reblogged from disneylandguru  104 notes
disneylandguru:

Clam ChowderCafé OrleansFrench Market RestaurantRoyal Street VerandaIngredients1/4 lb. butter1 1/2 c. chopped onion1 c. chopped celery3/4 c. all purpose flour1 quart milk1 1/2 c. chopped clams, reserving juice1/2 c. chopped green bell pepper1/2 c. chopped red bell pepper1 cube instant chicken broth3/4 t. salt1/4 t. white pepper1/4 t. thyme1 1/2 c. cooked and diced potatoesDirectionsIn a medium saucepan, melt butter; add onions, celery, red and green peppers and thyme. Saute until tender. Add flour and chicken broth cube; cook over low heat for 5-10 minutes.Add milk and reserved clam juice. Simmer for 20 minutes, stirring constantly. Add clams, potatoes, salt and pepper. Simmer for 5 minutes over low heat.Yield: 4-6 servings.

disneylandguru:

Clam Chowder

Café Orleans
French Market Restaurant
Royal Street Veranda


Ingredients

1/4 lb. butter
1 1/2 c. chopped onion
1 c. chopped celery
3/4 c. all purpose flour
1 quart milk
1 1/2 c. chopped clams, reserving juice
1/2 c. chopped green bell pepper
1/2 c. chopped red bell pepper
1 cube instant chicken broth
3/4 t. salt
1/4 t. white pepper
1/4 t. thyme
1 1/2 c. cooked and diced potatoes

Directions

In a medium saucepan, melt butter; add onions, celery, red and green peppers and thyme. Saute until tender. Add flour and chicken broth cube; cook over low heat for 5-10 minutes.
Add milk and reserved clam juice. Simmer for 20 minutes, stirring constantly. Add clams, potatoes, salt and pepper. Simmer for 5 minutes over low heat.
Yield: 4-6 servings.

dinnerwasdelicious:

Churros

We’re not quite sure how we got this far in life without realizing you can make churros at home. All it takes is a little dough, a lot of chocolate, and a few inches of oil, and it’s like you’re at the fair.

Our dough of choice for Churros is a Pate a Choux. This tender, flaky, versatile pastry is responsible for most of our favorite French desserts, like Eclair and Profiterole. It works here because it crunches up like a dream, while staying tender and chewy in the middle.

Even though Pate a Choux isn’t at all hard to make, we always fuck it up but, with Churros, flubs don’t really matter. The sizzling hot oil and inherently delicious crispy brown carbs cover all of your sins. Deep frying is a goddamned miracle. So, if you encounter some catastrophe, just get the dough into uniform sticks by whatever means necessary (real talk: we ended up rolling and cutting these motherfuckers), fry it, and stick it in chocolate/your face.

Churros

  • One batch of Mark Bittman’s Pate a Choux
  • 3/4 cup Granulated Sugar
  • ¼ cup Brown Sugar
  • 4 tbsp Cinnamon
  • a pinch of Salt
  • 1 cup Cornmeal, on a plate
  • 4 inches of fresh Frying Oil— we go halfsies with Peanut and Coconut
  • 1 ½ cups Heavy Cream
  • 3/4 cups (or one 4oz bar) Chocolate Chips— we go for hella dark chocolate, but Milk and White are great choices, too another pinch of Salt

You will also need:

  • Big heavy pan
  • Frying Thermometer
  • Metal tongs or another sane getting-shit-out-of-hot-oil utensil

Make the Pate a Choux according to Mark’s obviously perfect directions, and place the dough into a piping bag fitted with a medium star tip (Wilton’s 1M is perfect). Mix together the Sugars, Cinnamon, and Salt in a shallow baking dish.

Place the Oils into a sturdy pan (think: cast iron skillet or dutch oven, not Ikea saucepan from college, ok?) and, using your best common fucking sense, heat the Oil to 360°.

While the Oil heats, pipe the Pate a Choux into 4-6 inch lengths on the plate of Corn Meal. Give each Churro a gentle toss so it’s very lightly coated.

After the Oil reaches temperature, drop in 3-4 Churros at a time. Fry them for about 2 minutes, or until they are crispy and puffy and brown and perfect. Carefully fish them out of the hot oil, give them a little shake, and drop them into the Cinnamon Sugar. Lather, rinse, repeat.

When your last batch of Churros are bubbling away, heat the cream in a small saucepan. Once it’s just steaming, add the Chocolate and stir. The Chocolate should melt pretty quickly and, in just a few seconds, you’ll have sauce.

Serve the Churros with sauce on the side (or drizzled on top, whatever, we’re no chocolate fascists), with a cup of milky coffee.