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About steve1young

  • Rank
    Cool Cruiser

About Me

  • Location
    North Babylon (Long Island), New York USA
  • Interests
    Gardening, Theater, Music, Dance, Comedy, Reading, Swimming, Hiking, Ocean Liners, etc.
  • Favorite Cruise Line(s)
    n/a (never cruised before)
  • Favorite Cruise Destination Or Port of Call
    n/a (never cruised before)

Recent Profile Visitors

243 profile views
  1. Correct. They were right outside my stateroom, and I tried to take them as often as possible.
  2. This one isn't too difficult to identify, but I thought to include it here as it's such a lovely angle, and from what I think is such a fun vantage point.
  3. bluemarble, You kill me. 😂 I picture you sitting at your computer with a Sherlock Holmes style hat on your head and a pipe dangling from your mouth. Excellent deduction, sir.
  4. Could it be a Punch Romaine a la Carpathia?
  5. Made the muffins again. So yum. Finally remembered to take a pic.
  6. I have a fear of heights, so taking that pic was equal parts terrifying and exciting.
  7. Champagne flight in the Champagne Bar. I indulged in one on my last full day at sea last year. Delicious, especially with a side of sliced strawberries. Hope you enjoyed!
  8. Champagne flight in the Champagne Bar. I indulged in one on my last full day at sea last year. Delicious, especially with a side of sliced strawberries. Hope you enjoyed!
  9. I didn't use a piping bag. Spoon worked great. No worries. They were so perfectly moist. Please share a pic after you make them. Would love to see how they come out for you.
  10. Correct! Behind the scenes tour.
  11. Here's an unusual one to try out. Hint: We were given permission to take only very limited pics here.
  12. I was pleased with how the muffins turned out, as well. Again, super easy/quick. I didn't bother with the butter cream icing...didn't seem to need it. How to make Cunard Bakewell Muffins. Ingredients This recipe makes eight muffins. Muffins: 6 oz caster sugar 1 tsp almond essence 1 egg 5 oz melted butter 5.5 fl oz Greek yogurt 7 oz sifted self-raising flour 1 tsp baking powder 4 oz ground almonds 8 tsp strawberry jam 2 oz sliced almonds Butter Cream: 4 oz softened butter 8 oz icing sugar Dash of almond essence Decoration: 8 glacé cherries Method ♦ Pre-heat the oven to 350°F and prepare a muffin tin with eight muffin cases. ♦ In a large bowl whisk the egg until it becomes light and fluffy then stir in the sugar, almond essence, melted butter, and Greek yogurt. ♦ Gently fold the self-raising flour, baking powder and ground almonds into the wet mixture to form a batter (be careful not to over beat, fold just enough to bring the ingredients together). ♦ Place the batter into a piping bag. Place the strawberry jam in a separate piping bag. ♦ Pipe the batter into the muffin cases until they are half full, then pipe about 1 tsp of strawberry jam into the middle. Continue to pipe the rest of the muffin batter on top until the muffin cases are almost full. Sprinkle the top with sliced almonds. ♦ Place the muffins into an oven for around 20 to 25 mins at 350°F until golden on top. Leave to cool before decorating. Butter Cream: ♦ Place the butter, icing sugar and almond essence in a bowl and whisk until the mixture is light and fluffy. ◆ Once cooled, pipe a rosette of buttercream in the middle of the muffin and top with a glacé cherry. Take a bite, and enjoy! Mark's Top Tip "Accuracy is key! Make sure that you weigh your ingredients correctly – a batter that’s too wet will not bake correctly and become heavy. Be careful not to overbeat the batter as this will make the muffins dense and heavy."
  13. I've made them a few times now, and each time they've turned out great. So so happy with this recipe. Super easy/quick, too.
  14. QM2 forward/port staircase on Deck 7 near the Fitness Center connecting the Canyon Ranch Spa reception area to the Canyon Rach Spa Beauty Salon on Deck 8.
  15. Probably not the first, but looking forward to the most in the Commodore Club: Kir Royale Punch Romaine a la Carpathia Large snifter of equal parts Cointreau and Amaretto
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