As of January 1, 2019, we have closed our forums. This is a decision we did not come to lightly, but it is necessary. The software our forums run on is just too out-of-date and it poses a significant security risk. The server software itself must be updated, and it cannot be without removing the forums.
So it is with a heavy heart that we say goodbye to our long-running forums. They came online in 2000 and brought together so many wonderful Disney fans. We had friendships form, careers launch, couples marry, children born ... all because of this amazing community.
Thank you to each of you who were a part of this community. You made it possible.
And a very special thank you to our Guides (moderators), past and present, who kept our forums a happy place to be. You are the glue that held everything together, and we are forever grateful to you. Thank you aliceinwdw, Caldercup, MrsM, WillCAD, Fortissimo, GingerJ, HiddenMickey, CRCrazy, Eeyoresmom, disneyknut, disneydani, Cam22, chezp, WDWfan, Luvsun, KMB733, rescuesk, OhToodles!, Colexis Mom, lfredsbo, HiddenMickey, DrDolphin, DopeyGirl, duck addict, Disneybine, PixieMichele, Sandra Bostwick, Eeyore Tattoo, DyanKJ130, Suzy Q'Disney, LilMarcieMouse, AllisonG, Belle*, Chrissi, Brant, DawnDenise, Crystalloubear, Disneymom9092, FanOfMickey, Goofy4Goofy, GoofyMom, Home4us123, iamgrumpy, ilovedisney247, Jennifer2003, Jenny Pooh, KrisLuvsDisney, Ladyt, Laughaholic88, LauraBelle Hime, Lilianna, LizardCop, Loobyoxlip, lukeandbrooksmom, marisag, michnash, MickeyMAC, OffKilter_Lynn, PamelaK, Poor_Eeyore, ripkensnana, RobDVC, SHEANA1226, Shell of the South, snoozin, Statelady01, Tara O'Hara, tigger22, Tink and Co., Tinkerbelz, WDWJAMBA, wdwlovers, Wendyismyname, whoSEZ, WildforWD, and WvuGrrrl. You made the magic.
We want to personally thank Sara Varney, who coordinated our community for many years (among so many other things she did for us), and Cheryl Pendry, our Message Board Manager who helped train our Guides, and Ginger Jabour, who helped us with the PassPorter-specific forums and Live! Guides. Thank you for your time, energy, and enthusiasm. You made it all happen.
There are other changes as well.
Why? Well, the world has changed. And change with it, we must. The lyrics to "We Go On" for IllumiNations say it best:
We go on to the joy and through the tears
We go on to discover new frontiers
Moving on with the current of the years.
We go on
Moving forward now as one
Moving on with a spirit born to run
Ever on with each rising sun.
To a new day, we go on.
It's time to move on and move forward.
PassPorter is a small business, and for many years it supported our family. But the world changed, print books took a backseat to the Internet, and for a long time now it has been unable to make ends meet. We've had to find new ways to support our family, which means new careers and less and less time available to devote to our first baby, PassPorter.
But eventually, we must move on and move forward. It is the right thing to do.
So we are retiring this newsletter, as we simply cannot keep up with it. Many thanks to Mouse Fan Travel who supported it all these years, to All Ears and MousePlanet who helped us with news, to our many article contributors, and -- most importantly -- to Sara Varney who edited our newsletter so wonderfully for years and years.
And we are no longer charging for the Live Guides. If you have a subscription, it's yours to keep for the lifetime of the Live Guides at no additional cost. The Live Guides will stay online, barring server issues and technical problems, for all of 2019.
That said, PassPorter is not going away. Most of the resources will remain online for as long as we can support them, and after that we will find ways to make whatever we can available. PassPorter means a great deal to us, and to many of you, and we will do our best to keep it alive in whatever way we can. Our server costs are high, and they'll need to come out of our pockets, so in the future you can expect some changes so we can bring those costs down.
Thank you, thank you, thank you for your amazing support over the years. Without you, there's no way us little guys could have made something like this happen and given the "big guys" a run for their money. PassPorter was consistently the #3 guidebook after the Unofficial and Official guides, which was really unheard of for such a small company to do. We ROCKED it thanks to you and your support and love!
If you miss us, you can still find some of us online. Sara started a new blog at DisneyParkPrincess.com -- I strongly urge you to visit and get on her mailing list. She IS the Disney park princess and knows Disney backward and forward. And I am blogging as well at JenniferMaker.com, which is a little craft blog I started a couple of years ago to make ends meet. You can see and hear me in my craft show at https://www.youtube.com/c/jennifermaker . Many PassPorter readers and fans are on Facebook, in groups they formed like the PassPorter Trip Reports and PassPorter Crafting Challenge (if you join, just let them know you read about it in the newsletter). And some of our most devoted community members started a forum of their own at Pixie Dust Lane and all are invited over.
So we encourage you to stay in touch with us and your fellow community members wherever works best for you!
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I have a fabulous brownie recipe to share. Sorry, they don't have frosting--they don't need it. My family are brownie fanatics, and they insist I use no other recipe. These are heavy, solid brownies. You mix it all in one pot.
2 squares baking chocolate
1 stick of margarine
1 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup flour
Add if you want to: 1/2 cup nuts (walnuts or almonds)
Melt chocolate and margarine together over low heat. Remove pan from heat and add sugar. Beat in eggs one at a time. Add vanilla and flour (and nuts is you want to).
Grease and flour a 9 x 9 pan. Add batter and bake at 350 for 30 minutes exactly. Do not overbake.
Here is my favorite brownie recipe. I got the recipe from a nurse that I used to work with, and I make these brownies every summer.
Raspberry Brownies
Brownie mix or brownie recipe of your choosing (I use Ghiradelli brownie mix)
1/2 cup seedless raspberry jam with 2 cups fresh raspberries
2 - 8 oz. packages of cream cheese (softened)
1/2 cup powdered sugar
1/4 cup milk
3 oz. white chocolate (melted) (I use Ghiradelli)
8 oz. Cool Whip
Make your brownies according to package directions or according to your favorite recipe. Let cool after removing from the oven.
Next mix together the raspberry jam with the fresh raspberries. Spread this layer over your cooled brownies.
Finally mix together the remaining ingredients with an electric mixer until everything is well mixed. It should have the consistency of a stiff cream or meringue; it shouldn't be runny. Spread this mixture on top of your raspberry layer.
You can eat it right away although I prefer to refrigerate it first for awhile so that it chills. These brownies are actually better the second day as the raspberry layer starts soaking into the brownies, giving the whole thing a really rich and yummy flavor! Enjoy!
PassPorter's Free-Book to Walt Disney World It’s hard to believe anything is free at Walt Disney World; but there are actually a number of things you can get or do for little to no cost. This e-book documents over 200 free or cheap tips to do before you go and after you arrive. You could save a considerable amount of money following these tips. Perhaps more importantly; you can discover overlooked attractions and little-known details most people whiz by on their way to spend money. Click here to see free sample pages from the e-book! Get this popular e-book free of extra charges when you join the PassPorter's Club for as little as $4.95. A club pass includes access to all our other e-books; e-worksheets; super-size photos; and more! This e-book is also available for separate purchase in the PassPorter Online Store for just $5.95.
I have a fabulous brownie recipe to share. Sorry, they don't have frosting--they don't need it. My family are brownie fanatics, and they insist I use no other recipe. These are heavy, solid brownies. You mix it all in one pot.
2 squares baking chocolate
1 stick of margarine
1 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cup flour
Add if you want to: 1/2 cup nuts (walnuts or almonds)
Melt chocolate and margarine together over low heat. Remove pan from heat and add sugar. Beat in eggs one at a time. Add vanilla and flour (and nuts is you want to).
Grease and flour a 9 x 9 pan. Add batter and bake at 350 for 30 minutes exactly. Do not overbake.
Good luck!
I think this is the recipe I used to use before I lost it. I remember it took little flour and baking chocolate. I quit trying other recipes since they never lived up to these.
Thank you for posting it!!!!!
__________________
Janell
Exercise Challenges January 825/625
February 715/750
March 725/800
April goal 800 minutes
My DH makes his own frosting! OMG it's so sweet..instant cavities! I will ask him for the recipe and send it to you when he gets home from work if you like??
Here is a recipe I use for homemade brownies. It's from the back of the Toll House chips. This is the original recipe. When I make it I use splenda or baking splenda. I also use bitter sweet chips for the portion that gets melted to cut the sweet a bit. These brownies are fudgy enough I don't do icing.
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vegetable shortening
3/4 cup granulated sugar
2 tablespoons water
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
2 large eggs
Directions:
PREHEAT oven to 325º F. Grease 9-inch square baking pan.
COMBINE flour, baking soda and salt in small bowl.
HEAT shortening, sugar and water in medium saucepan to boiling, stirring constantly. Remove from heat. Stir in 1 cup morsels; stir until smooth.
ADD eggs one at a time, beating well after each addition. Gradually add in flour mixture. Stir in remaining morsels. Spread into prepared baking pan.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack; cut into squares.
__________________
Keep Moving Forward
Wilderness Lodge
All Star Movies
Carribean Beach
Port Orleans French Quarter
Dixie Landings (Port Orleans Riverside)
I don't remember where I got this recipe from. I do remember switching from semi sweet baking chocolate to semisweet chocolate chips because of the cost and eliminating half of the chocolate beause you added it to the batter to make chocolate chip/chunk brownies and it was just too much. These brownie are incredibly rich and moist. I prefer my brownies plain (no nuts or additions and no frosting) but even if I did like frosting on my brownies I'd probably skip it on these as they're just so rich and moist they'd be too much frosted.
Chocolate Brownies
Note:I usually double this recipe so that I can use the entire bag of chocolate chips and a 9"x13" baking pan
3/4C. flour
1/4tsp. baking soda
3/4C. sugar
1/3C. butter/margarine (I always use butter)
2Tbl. water
1C semi-sweet chocolate chips
1tsp. vanilla
2 large eggs
Combine flour and baking soda in a small bowl and set aside. In a saucepan combine s butter, water (I add the butter and water first and melt the butter before adding the sugar), and sugar and bring to a boil. Remove from heat immediately and stir in chocolate chips and vanilla until the chocolate is completely melted and the mixture is smooth. Let cool. You can transfer it to a large non-metal bowl if you want or need to.
You want it cool enough that you won't end up with scrambled eggs baked in to your brownies so 15-20 minutes with an occaissional stirring if it's in a large non-metal bowl much longer if you leave it in the pan or put it in a metal bowl. Once cool, turn the oven on to 325f to heat, stir in eggs and gradually mix in flour mixture. Pour in to a 9" (greased if not nonstick) pan and bake for 30-35 minutes or until toothpick comes out clean at 325f.
My DH makes his own frosting! OMG it's so sweet..instant cavities! I will ask him for the recipe and send it to you when he gets home from work if you like??
I'm cutting and pasting all of these into a Word document, and then making them! I would love to have the recipe!
PassPorter's Free-Book to Walt Disney World It’s hard to believe anything is free at Walt Disney World; but there are actually a number of things you can get or do for little to no cost. This e-book documents over 200 free or cheap tips to do before you go and after you arrive. You could save a considerable amount of money following these tips. Perhaps more importantly; you can discover overlooked attractions and little-known details most people whiz by on their way to spend money. Click here to see free sample pages from the e-book! Get this popular e-book free of extra charges when you join the PassPorter's Club for as little as $4.95. A club pass includes access to all our other e-books; e-worksheets; super-size photos; and more! This e-book is also available for separate purchase in the PassPorter Online Store for just $5.95.
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