stephanieee-ann

[stephanieee-ann]

Brisbane ❤️

[stephanieee-ann]

I didn’t know ‘kangaroo selfies’ were a thing. But they are and this is one.

[stephanieee-ann]

Me: Please love me. Kangaroo: No.

[stephanieee-ann]

Frozen totally happened tonight. And 55,000 people sang ‘Let it Go’ so loudly, it nearly took my breath away. Good times, @idinamenzel ☃

[stephanieee-ann]

Great crowd last night in Singapore, see you again tonight guys 😘

[stephanieee-ann]

1 year old today!!

[stephanieee-ann]

“The cold never bothered me anyway.” QUICK CHANGE @idinamenzel

[stephanieee-ann]

Olaf vibes.

[stephanieee-ann]

💕New Romantic 💕 @vogueaustralia

[stephanieee-ann]

50 million followers!! Thanks so much guys. I’m pretty sure this is just because I have cute cats though. 😸

[stephanieee-ann]

Hi.

From the NME cover shoot shot by Jordan Hughes

[stephanieee-ann]

My first GQ cover!

Thanks to GQ and everyone involved ❤️ Photos by Michael Thompson Full story by Chuck Klosterman comes out next week.

[stephanieee-ann]

Meredith is allergic to joy.

[stephanieee-ann]

THESE WERE SO GOOD

1 cup peanut butter

1 tsp vanilla extract

½ cup canola oil 

½ cup maple syrup 

½ tsp sea salt 

1-½ teff flour (aka gluten free flour)

Preheat oven to 350°F. Set aside an ungreased cookie sheet. In a large bowl combine dry ingredients, set aside.

In a food processor blend syrup, oil, vanilla and peanut butter. Add the wet ingredients to the dry ingredients; blend well. If the dough seems too dry to shape, continue to mix.

Shape dough into walnut size balls. Place on cookie sheet and flatten gently with the tines of a fork. Bake about 13-15 minutes. Cool on wire rack. And enjoy!

[stephanieee-ann]

When you can’t take your cats to Canada so you hug a cardboard version of them but it’s NOT THE SAME.

[stephanieee-ann]

HOT IN HERRE @derrtymo feat @haimtheband

Yes we made up a dance yesterday in the dressing room.

[stephanieee-ann]

when my mom won’t let me buy a 12th copy of 1989.