inlovewithcartoons:

Thanks for the adventure. Now go have one of your own. -Ellie to Carl 

inlovewithcartoons:

Thanks for the adventure. Now go have one of your own. -Ellie to Carl 

(Reblogged from disneylandguru)
disneylandguru:

Ingredients - Apple Filling
1 1/2 pounds crisp apples, such as Fuji or Braeburn
3 tablespoons unsalted butter
3/4 cup sugar
1/4 cup fresh lemon juice
2 tablespoons Calvados (apple brandy)
2 teaspoons cornstarch
 
Ingredients - Crumble Topping
1 cup all-purpose flour
1/2 cup sugar
1/2 cup brown sugar
1/2 cup oats
1/4 cup chopped pecans
1/4 cup shredded coconut
3 tablespoons unsalted butter
 
Ingredients - Manchego Cheese Ice Cream
8 egg yolks
3/4 cup sugar
2 cups heavy cream
3 cups half-and-half
1 vanilla bean, split lengthwise
1/2 pound Manchego cheese, cut into 1 inch cubes
 
Directions - Apple Filling
Peel apples and cut into 1/4-inch dice.
Set aside.
Melt butter in a large saute pan over medium heat; add sugar, and stir about 2 minutes or until sugar melts.
Add diced apples, and cook about 3 minutes or until apples just begin to soften.
Combine lemon juice, Calvados, and cornstarch in a small bowl; stir until cornstarch is dissolved.
Add lemon juice mixture to the pan, and cook about 4 minutes, stirring, until juices thicken.
Serve warm.
 
Directions - Crumble Topping
Preheat oven to 350 degrees F.
Combine flour, sugar, brown sugar, oats, pecans, and coconut in a large bowl; stir until well combined.
In a microwave-safe bowl, melt butter.
Slowly add melted butter to the bowl, stirring to incorporate.
Pour mixture onto an un-greased cookie sheet, breaking up large clumps with your fingers.
Bake 10 to 14 minutes, or until golden brown. Set aside to cool slightly; break up any remaining big pieces to achieve a crumbly consistency.
 
Directions - Manchego Cheese Ice Cream
Whisk together egg yolks and sugar in a large bowl until pale and fluffy; set aside.
Combine cream, half-and-half, and vanilla bean in a medium saucepan over medium-high heat; bring to a simmer.
Slowly ladle 1 cup hot cream mixture into egg yolks, whisking constantly.
Pour egg-cream mixture back into the saucepan, and cook about 4 minutes, stirring constantly, until mixture coats the back of a wooden spoon.
Pour mixture into a large bowl.
Add cheese cubes and stir. Cool to room temperature, stirring occasionally.
Once cooled, pour custard through a fine-mesh sieve into a large bowl.
Discard cheese and vanilla bean.
Refrigerate custard until cold, then freeze in an ice-cream maker according to manufacturer’s instructions.

disneylandguru:

Ingredients - Apple Filling

  1. 1 1/2 pounds crisp apples, such as Fuji or Braeburn
  2. 3 tablespoons unsalted butter
  3. 3/4 cup sugar
  4. 1/4 cup fresh lemon juice
  5. 2 tablespoons Calvados (apple brandy)
  6. 2 teaspoons cornstarch

 


Ingredients - Crumble Topping

  1. 1 cup all-purpose flour
  2. 1/2 cup sugar
  3. 1/2 cup brown sugar
  4. 1/2 cup oats
  5. 1/4 cup chopped pecans
  6. 1/4 cup shredded coconut
  7. 3 tablespoons unsalted butter

 


Ingredients - Manchego Cheese Ice Cream

  1. 8 egg yolks
  2. 3/4 cup sugar
  3. 2 cups heavy cream
  4. 3 cups half-and-half
  5. 1 vanilla bean, split lengthwise
  6. 1/2 pound Manchego cheese, cut into 1 inch cubes

 


Directions - Apple Filling

  1. Peel apples and cut into 1/4-inch dice.
  2. Set aside.
  3. Melt butter in a large saute pan over medium heat; add sugar, and stir about 2 minutes or until sugar melts.
  4. Add diced apples, and cook about 3 minutes or until apples just begin to soften.
  5. Combine lemon juice, Calvados, and cornstarch in a small bowl; stir until cornstarch is dissolved.
  6. Add lemon juice mixture to the pan, and cook about 4 minutes, stirring, until juices thicken.
  7. Serve warm.

 


Directions - Crumble Topping

  1. Preheat oven to 350 degrees F.
  2. Combine flour, sugar, brown sugar, oats, pecans, and coconut in a large bowl; stir until well combined.
  3. In a microwave-safe bowl, melt butter.
  4. Slowly add melted butter to the bowl, stirring to incorporate.
  5. Pour mixture onto an un-greased cookie sheet, breaking up large clumps with your fingers.
  6. Bake 10 to 14 minutes, or until golden brown. Set aside to cool slightly; break up any remaining big pieces to achieve a crumbly consistency.

 


Directions - Manchego Cheese Ice Cream

  1. Whisk together egg yolks and sugar in a large bowl until pale and fluffy; set aside.
  2. Combine cream, half-and-half, and vanilla bean in a medium saucepan over medium-high heat; bring to a simmer.
  3. Slowly ladle 1 cup hot cream mixture into egg yolks, whisking constantly.
  4. Pour egg-cream mixture back into the saucepan, and cook about 4 minutes, stirring constantly, until mixture coats the back of a wooden spoon.
  5. Pour mixture into a large bowl.
  6. Add cheese cubes and stir. Cool to room temperature, stirring occasionally.
  7. Once cooled, pour custard through a fine-mesh sieve into a large bowl.
  8. Discard cheese and vanilla bean.
  9. Refrigerate custard until cold, then freeze in an ice-cream maker according to manufacturer’s instructions.
(Reblogged from disneylandguru)
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