You Can Totally Make Your Favorite Tasty-Looking Cartoon Foods IRL

Any fan of The Simpsons knows that Homer goes absolutely nuts for donuts with a pretty pink glaze. Make some mouthwatering confections that Homer himself would be drooling over with this recipe from Let's Eat Fiction!

Ingredients:

• 6 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground cinnamon
• 1/3 cup all-vegetable shortening
• 1 1/2 cups whole milk, warmed
• 1 teaspoon vanilla extract
• 1/3 cup warm water
• 2 (1/4 oz) packets instant yeast (4 1/2 teaspoons)
• 1 teaspoon sugar
• 2 whole eggs
• 1/4 cup sugar
• Flour for dusting
• Vegetable oil for frying
• Parchment paper
• 1 (15-16 oz) tub of ready-made frosting in hot pink
• Rainbow sprinkles

Instructions:

Donuts:

Whisk the flour, salt, and cinnamon together in a large bowl.

Put the shortening in a second bowl. Heat the milk in a microwave or on the stovetop, then pour over the shortening and whisk until the shortening is melted.

Pour warm water (110 F) into a third bowl, and sprinkle both packets of yeast on top. Add the sugar, and let it sit for 5 minutes. Then, pour in the milk and shortening mixture. Add the eggs and the rest of the sugar, and mix on low with an electric mixer. Mix in half of the flour mixture, then add in the rest of the flour mixture and mix on low for 1 minute. Move the speed up to medium and mix for 3-4 more minutes. Cover the finished dough with a plate and let it rise for an hour.

Cut some parchment paper into 4-inch squares.

After the dough has doubled in size, dump it out onto a flour-covered surface. Knead it for two minutes until it is no longer sticky. Cut it in half, and roll out the dough to 1/2 inch thickness. Cut out circles using a 3-inch cookie or biscuit cutter, and add center holes with a 1-inch cutter. Put the cut doughnuts onto the parchment paper squares.

Add about 2 inches of oil in a large pot, and heat to 365 F. Heat the donuts in the oil until golden brown, making sure to flip them. Once they're fried, let them drain on a paper towel-covered plate, and cool them on a rack for 10-15 minutes.

Frosting:

Remove the lid and seal from the tub of icing, and heat in the microwave until it's liquid. Spoon the frosting over the donuts and top with rainbow sprinkles. Let them set for about 15 minutes, and enjoy.

Steven's favorite ice-cream cat sandwich is marketed as being "super-duper yummy," but what does it really taste like? Food-Fiction Cafe has an idea, and it's delicious. It doesn't require any special tools other than a cat-shaped cookie cutter.

Ingredients:

• Vanilla ice cream
• Strawberry ice cream
• 1/2 of a 15.25 oz. box of chocolate cake mix (about 1 1/2 cups cake mix)
• 1 egg
• 1/4 cup shortening or room-temperature butter
• 1/4 cup all-purpose flour
• 1 1/2 teaspoon water

Instructions:

Let the ice cream sit out to soften (but not melt), and cover a tray with sides with parchment paper.

On the tray, spread a 1/2 inch thick strip of vanilla ice cream (it should be half as wide as your cookie cutter). Spread an identical strip of vanilla ice cream right next to it. Repeat until the tray is full. Cover the tray in plastic and freeze it overnight.

Blend the rest of the ingredients in a bowl until just combined. Wrap the finished dough in plastic and chill in the freezer for 15 minutes. While you're waiting, preheat the oven to 375 F and dust a piece of parchment paper with flour.

After the dough is chilled, roll it to 1/8 inch thickness on the floured paper using a floured rolling pin. Use the cookie cutter to stamp out an even number of shapes. Cut out eyes in half of the shapes. Place the shapes and the parchment paper onto a tray and bake for 5-6 minutes. Let the cookies cool completely on a wire rack. When the cookies are cool, flip the cookies without eyes.

Pull out your tray of ice cream. Then, starting at the bottom of the tray, press the cookie cutter into the ice cream. Use a knife to transfer the cut-out ice cream to one of the upside-down cat cookies. Gently press it down on the cat cookie, then top with one of the cookies with the eyes cut out.

After you've finished, wrap each cat cookie in plastic wrap and let them harden in the freezer overnight.

The Krabby Patty is the food of choice in SpongeBob SquarePants. While its secret ingredient remains an elusive mystery in the show, this recipe from Instructables ensures you can make your own Krabby Patty at home.

Instructions:

• 1 1/2 pounds of peeled, deveined shrimp
• 1 egg
• 10-12 regular-sized or smaller hamburger buns
• Lemon zest to taste
• Old Bay seasoning
• 1 tablespoon of your favorite hot sauce
• 1 teaspoon celery seed
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• Vegetable oil and/or butter for frying
• Butter lettuce
• Thinly sliced tomato
• Pickled onions
• Tartar sauce
• Cocktail sauce

Instructions:

Place 3-4 hamburger buns in a food processor. Add the dried spices and blend into a breadcrumb mixture. Pour it out into a large bowl.

Pulse the shrimp in the food processor until they're broken into small pieces. Add the shrimp to the bowl with the breadcrumbs, pour in the lemon zest and hot sauce, crack in an egg, and mix it all together.

Form golf ball-sized amounts of the mixture into patties, and lay them out on parchment paper or wax paper on a sheet pan. This should make 8 patties. Once they're all formed, put them in the refrigerator for 30 minutes or the freezer for 15 minutes.

Heat some vegetable oil in a non-stick pan. Cook the chilled patties in the oil, flipping after about 3-4 minutes. Dress the finished patties with the toppings of your choice.

It's just as easy (and delicious!) as Jake the Dog says: you make some bacon and you put it in a pancake! This is simple and mouth-watering breakfast from The Geeky Chef is perfect for any venturing hero.

Ingredients:

• 10 strips of bacon, fried until crispy
• 1 cup flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• Pinch of baking soda
• 2 tablespoons of melted butter, plus extra for frying
• ¾ cup buttermilk
• 1 egg
• Pinch of salt
• Maple syrup for serving

Instructions:

Stir together the flour, sugar, baking powder, and baking soda in a mixing bowl. In a separate bowl, whisk the melted butter and buttermilk together, then add the egg. Combine the flour mixture with the buttermilk mixture and whisk until they're combined and free of lumps.

Melt some additional butter on a large skillet, and add bacon strips with space between each. Pour the batter down each bacon strip until it is covered. Make sure to leave space between each cake!

Cook until the batter bubbles, then flip. Serve the pancakes drizzled with maple syrup.

The Sandwich of Death, as featured on Regular Show, is no ordinary meatball sub. But you won't kick the bucket when you bite in, even though the taste is to die for. This recipe comes courtesy of Fiction-Food Cafe.

Ingredients:

• 1 cup spaghetti or pizza sauce
• 1/2 cup BBQ sauce
• Split-top sub rolls, cut lengthwise
• Package of sliced sandwich pepperoni
• Package of small sliced Canadian bacon

Meatballs:

• 1 pound ground beef
• 1 pound ground turkey
• 4 oz. chopped prosciutto
• 1 egg
• 1/4 cup shredded parmesan
• 2 tablespoons plain breadcrumbs
• 1 tablespoon fresh Italian parsley, chopped
• 1/4 teaspoon salt
• Pinch of ground black pepper

Instructions:

Preheat your oven to 350 F, and spray a large baking dish with non-stick spray (you can butter it, too). 

Combine all of the meatball ingredients in a large bowl. Form them into ping pong-sized balls, and put them in the prepared dish in a single layer. Cover with foil and bake in the oven for 25-30 minutes. After they've finished cooking, remove the meatballs.

Combine the spaghetti or pizza sauce with the BBQ sauce, and spread on an opened sub roll. Cover with alternating layers of pepperoni and Canadian bacon. Top with a row of meatballs, then sprinkle on parmesan and fresh parsley.

A hybrid of Japanese and Russian meals, katsudon pirozhki is not only a symbol of two skaters' friendship, it's a tasty comfort food. Fiction-Food Cafe has a great recipe to replicate it yourself.

Ingredients:

Piroshki Dough:

• 1/2 tablespoon active dry yeast
• 1/2 cup water
• 1/4 cup plus two tablespoons milk
• 1 tablespoon oil
• 2 teaspoons sugar plus a pinch extra to sprinkle in yeast
• 2 teaspoons salt
• 2 1/4 cups flour
• Oil for frying

Tonkatsu:

• 1 pound pork cutlets (about four) with fat trimmed
• Salt and pepper to taste
• 1/3 cup flour
• 1 egg, beaten
• 1/2 cup panko bread crumbs
• Oil for frying

Katsudon:

• 1 cup water
• 1 teaspoon dashi powder
• 4 tablespoons aji mirin
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 large onion, julienned
• 8 eggs
• 2 cups cooked white rice
• Frozen peas

Instructions:

Piroshki Dough:

Put the yeast in a large bowl. Mix the water and milk and heat for a few seconds in the microwave, then pour this warm mixture over the yeast. Stir in some sugar, and let the mix sit for about 15 minutes until foamy. Add the oil, 2 tablespoons of sugar, salt, and flour, and mix on low in a stand mixer fitted with a dough hook until the dough comes together.

Flour your hands and pull the dough into a rough ball in the center of the bowl. Cover with plastic wrap and let it rise for about an hour. Scrape the dough down again, and mix it again with the mixer on low for another minute. Cover it again and let it rise for a second hour (this is the perfect time to make the filling!).

Tonkatsu:

Bring about an inch of canola oil to 350 F in a heavy pan. Rinse the pork and pat it dry, then score each piece with a knife and season with salt and pepper. Cut each cutlet in half lengthwise. Place the flour, egg, and panko crumbs in small bowls, and dredge each piece of pork in flour, egg, and panko to coat.

Fry the coated pork in the oil until the pieces are golden brown and crispy on both sides (this should take about 4 to 5 minutes). After the pork is cooked, let it sit on a wire rack covered with paper towels.

Katsudon:

Combine 1/4 cup of dashi stock, 1 tablespoon of mirin, 1/2 tablespoon of soy sauce, and 1/2 tablespoon of sugar with a quarter of the cut onions in a small pan. Bring the mixture to a boil and stir the onions until they are tender.

Cut each piece of pork into horizontal strips (make sure each piece is still connected). Put the pork into the pan and break an egg over each piece, then cover with a lid until the eggs are cooked. Remove the pork to a large place. Repeat as necessary until every piece of pork has been cooked with egg and onion.

Making Piroshki:

Heat an inch-and-a-half of canola oil to 350 F in a heavy pan, and flour your hands and a flat surface. Grab a palm-sized portion of your proved dough, flatten it on the surface, and roll it out to approximately 4 1/2 inches by 6 inches.

Sprinkle a tablespoon's worth of cooked rice down the center of the dough, top with frozen peas, and then add an egg-and-onion covered piece of pork. Top with another tablespoon of rice and more peas. Enclose this with the dough, and shape it into an oblong form (kind of like a potato). Repeat until all of the pork is encased in dough.

Put each piroshki into the hot oil and cook until it is a deep golden brown color (make sure the oil stays at 350 F). Let them cool a bit on a wire rack lined with paper towels before eating.