Connect with me on IG for real-time updates! https://bit.ly/alannaIG Curious on how to make a delicious warm apple cobbler just like Carnival cruise lines?! ...

Cooking Cruise Food Challenge

INGREDIENTS

• Crumble: All-purpose flour 2 Cups

• Sugar 1⁄4 Cup

• Baking powder 2 Tsp

• Baking soda 1 Pinch

• Salt 1 Pinch

• Butter 8 Tbsp

• Whipping cream 1 Oz

Filling

• Apples, peeled, cored and sliced 1 lbs

• Sugar 4 oz

• Flour 2 Tsp

• Cinnamon 1 tsp

• Salt 1/4 tsp

• Vanilla 1 tsp

• Water 2 oz

• Butter 1 Tsp

Method:

• Preheat oven to 350 degrees F

• Grease a 9-inch pie plate with butter

• In a medium bowl combine the filling ingredients and toss to mix.

• Pour into the pie plate.

• In a small bowl mix topping ingredients

• The crumble will be sticky so just place dollops around the apples

• Bake for 35-40 minutes until topping is golden brown

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INGREDIENTS

• Brioche bread 1 lb loaf (any bread available in market, perfebly brioche)

• Fruits loops 3 cups

GARNISH

• Mint Leaves few leaves

• Powder Sugar as required

FRUIT CUP

• Cantaloupe 1/4each

• Honey Dew 1/4each

• Watermelon 1/4each

• Strawberry 2 each

• Pears 1/2each

• Peel the cantaloupe, honey dew, and watermelon. • Cut into wedges and then slant. Cut pears into slant with skin. Cut straw- berry into quarters.

• Place all the fruit in a ramekin as shown garnish with mint leaf.

FRENCH TOAST BATTER

• Whole egg 6 each

• Sugar 1 cup

• Cinnamon Powder 1⁄2 teaspoon

• Flour 4 oz Milk 1/4 cup

Method:

• Preheat oven to 350 degrees F

• Grease a 9-inch pie plate with butter

• In a medium bowl combine the filling ingredients and toss to mix.

• Pour into the pie plate.

• In a small bowl mix topping ingredients

• The crumble will be sticky so just place dollops around the apples

• Bake for 35-40 minutes until topping is golden brown

INSTRUCTIONS

• Slice the brioche bread 1-inch thick.

• In a bowl, whisk together eggs, sugar, flour (leaving 1/4 cup for later use to make the batter thick), milk, cinnamon until thick and smooth.

• Dip bread slices into the batter, letting them soak for 5 to 10 seconds on each side. Lift out of batter with a slotted spatula and let excess batter drain off.

• Place in skillet or non-stick pan and cook for about 3 minutes per side or until batter is set and golden brown. Transfer to a lined baking sheet. Repeat with remaining bread slices.

• Preheat oven to 350 degrees F. Place some of the crushed cereal into a shallow dish.

• Whisk remaining 1/4 cup of flour into what’s left of the batter to thicken it.

• Generously brush tops of French toast with thick- ened batter, then invert into a baking dish with cereal, pressing lightly to help the cereal stick.

• Brush other side with more batter and flip to coat with cereal. Remove from the baking dish and return to a baking sheet (you can manually press a few pieces of cereal into any holes that might remain). Repeat with remaining bread slices, adding more crushed cereal to the baking dish as needed.

• Bake for 5 to 7 minutes or until batter is set and bottoms are lightly browned.

PRESENTATION

• Sprinkle toast with powdered sugar on either end. Place 2 french toast.

• Place the ramekin with fruit as shown in the picture.

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INGREDIENTS

• Pineapple fresh

• 14 oz Lime fresh

• 0.4 oz Honey

• 1 oz Ginger fresh

• 0.1 oz Turmeric pinch

  Peel and cut pineapple into large chunks Peel lime & deseed. For one glass of juice portion out all ingredients as per the ratio. Process through the juicer machine. Stir the extracted juice with honey and a pinch of turmeric powder and pour into the glass.

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INGREDIENTS

• ¾ cup sugar

• 4 eggs

• 1 (14 oz) can sweetened condensed milk

• 1 (13.5 oz) can coconut milk

• ½ cup shredded coconut (for garnish)

• 1 pinch of salt

Instructions

• Heat oven to 350 degrees.

• Add sugar to a medium saucepan and cook over low-medium heat, stirring continuously to keep it from burning and sticking to the pan. When it’s done (about 10 minutes), it will be melted and caramel-colored.

• Carefully pour melted sugar into flan pan.

• In a medium mixing bowl, beat eggs, coconut milk, sweetened condensed milk, and salt until well blended.

• Pour into flan pan, and then set flan pan into larger baking pan. Fill larger pan with 1 inch of hot tap water.

• Bake uncovered for 45-55 minutes or until knife inserted in the center comes out clean.

• While flan is baking, add shredded coconut to a dry skillet and cook on medium heat until the edges are toasted and starting to brown. Set aside as garnish.

• Carefully remove from the oven and let it cool.

• Chill for a few hours or overnight.

• When ready to serve, run a knife around the edge of the flan to loosen it from the sides.

• Fancy bonus! Garnish with toasted coconut and serve!

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Cooking Cruise Ship Food: A New Take on An Old Cruise Favorite For the recipe, I used for Warm Chocolate Melting Cake: 📺 Learn more about cruise line food he...

Carnival Cruise Line Warm Chocolate Melting Cake

Prep Time: 15 minutes

Cook Time: 14 minutes

Total: 29 minutes

Serves: 4

Ingredients

• 3/4 cup dark chocolate chips

• 3/4 cup butter

• 4 eggs room temperature

• 3/4 cup sugar

• 1/8 teaspoon vanilla extract

• 1/4 cup flour

Instructions

• Preheat oven to 375-degrees. 

• Melt chocolate and butter in a small saucepan, cool 10 minutes. 

• In the meantime, in a separate bowl, whisk eggs and sugar together. 

• Add flour and whisk until flour is well mixed in. 

• When chocolate has cooled stir in egg mixture.

• Fill 7 oz. ramekins about 3/4 of the way full with chocolate batter. 

• Bake for 14 minutes. 

• You may need to add an extra few minutes of baking time depending on your elevation.

• The cake should be cake spongy on the top but the middle of the cake should be melty and gooey-the consistency of pudding, not too runny. 

• Do not let it overcook. Watch these babies closely! 

• Serve with ice cream or whipped cream.

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