Amy

Thick & Chewy Double Chocolate M&M Cookies

November 15, 2016 by Amy Leave a Comment

A couple of weeks ago, I had the itch to bake. Life has been a bit crazy since the flood happened out here, but when work brought up that there was going to be a Halloween potluck, I just needed to bake SOMETHING.

Baking is one of those things that just makes me stop thinking about the other stressors in life. When it comes to baking, I just need to follow a recipe…no other thoughts required. 🙂 Also, the end product is usually something delicious.

I was flipping through my Cook’s Illustrated Baking Book, and this recipe just stood out to me. It calls for one full pound of chocolate, which to me, is always a winner. I just happened to have one of those pound bars of Trader Joe’s chocolate, so I think it was fate. These cookies had to happen. 🙂 In this recipe, there’s the option to make them triple chocolate, by mixing in chocolate chips, but I decided to add in some M&M candies instead.

These cookies were almost like fudge-y brownies in cookie form. They were soft/chewy and super rich, which always makes for a good cookie! You definitely need a glass of milk with a cookie like this, and I really couldn’t eat more than one. It is jam-packed with chocolate! I imagine these are going to be added to my holiday baking list, since they were such a hit with coworkers. How festive would these be with holiday M&Ms?

Thick & Chewy Double Chocolate M&M Cookies
Source: Cook’s Illustrated

Ingredients:

2 cups unbleached all-purpose flour

½ cup Dutch-processed cocoa powder

2 tsp. baking powder

1 tsp. table salt

16 oz. semisweet chocolate, chopped

4 large eggs

2 tsp. vanilla extract

2 tsp. instant coffee or espresso powder

10 tbsp. unsalted butter (1 ¼ sticks), softened but still firm

1 ½ cups light brown sugar

½ cup granulated sugar

1 cup M&M candies

Directions:

Melt the semisweet chocolate in the microwave, by heating the chopped chocolate at 50% power for 2 minutes. Then, stir the chocolate, and heat the chocolate again at 50% power for 1 minute. Stir again, and if it isn’t melted, heat the chocolate for an additional 30-45 seconds at 50% power. Allow to cool, while completing the next steps.

Sift the flour, cocoa powder, baking powder and salt in a medium bowl and set the dry mixture aside. Place the eggs and vanilla extract in a small bowl and beat the mixture lightly with a fork. Sprinkle the espresso/coffee powder over the egg/vanilla mixture and set it aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter at medium speed for about 5 seconds, until smooth and creamy. Mix in the light brown and granulated sugars on medium speed until combined, for about 45 seconds (the mixture will look granular). Reduce the speed of the mixer to low and gradually add in the egg mixture, beating for about 40 seconds (or until incorporated). Turn off the mixer, and scrape the bottom and sides of the mixer bowl with a rubber spatula. Putting the mixer back on low speed, add in the melted chocolate in a steady stream and beat for another 40 seconds (or until combined). Turn off the mixer, and scrape the bottom and sides of the mixer bowl with a rubber spatula once again.

With the mixer on low speed again, add in the dry flour mixture and mix the dough for another 40 seconds (or until combined). Be careful not to overbeat the dough. Carefully fold in the M&M candies. Cover the dough with plastic wrap, and allow it to stand at room temperature until the dough appears to be scoopable and fudge-like (about half an hour).

While the dough is resting, adjust the oven racks to the upper-middle and lower-middle positions. Then, preheat the oven to 350 degrees F. Prepare 2 cookie sheets by lining them with parchment paper or a silicone baking mat.

Once the dough is ready, scoop the dough using a 1 3/4 inch diameter ice cream scoop and place each dough ball on a cookie sheet, being sure to leave about 1 1/2 inches between each dough ball.

Bake the cookies until the edges have begun to set, but the centers of the cookies are still very soft (about 10 minutes), being sure to turn the cookie sheets from front to back and switching from the top rack to the bottom rack about halfway into baking the cookies.

Remove the cookie sheets from the oven, and allow the cookies to cool on the cookie sheets for about 10 minutes. Transfer the cookies to the cooling sheets, and allow the cookies to finish cooling until they reach room temperature. Enjoy!

All About The Turkey (+ GIVEAWAY)!

November 9, 2016 by Amy 17 Comments

Disclosure: Butterball provided me with a turkey gift check, as well as two other turkey gift checks to giveaway, in exchange for a post. All opinions are 100% my own.

You guys. I am the worst! My laptop has been going crazy for a couple of months, and it seems to be on its last leg. 🙁 I have so many recipe ideas to share with y’all, and now that I have a new laptop, I’m excited to be sharing some delicious food (as well as other random talk) just in time for the holiday season!

In a couple of short weeks, it’s going to be Thanksgiving. I can’t believe I’m typing that, but it’s so true!

Whenever I’m planning out my menu for Thanksgiving, I always plan out the turkey first. How am I going to prepare it? When do I need to thaw it? How much turkey do I need? There’s a lot of thought that goes into the turkey, because it’s essentially the main event for the whole meal.

Now for a first-timer, that’s a bit overwhelming. I remember thinking…as long as my turkey doesn’t end up like Catherine’s (from Christmas Vacation). Goals, right?

Butterball has been known for years as being the professionals that home cooks turn to when it comes to all things turkey. For years, they have offered their Butterball Turkey Talk-Line services, but now they will be offering something new — week-long 24/7 text help!

Yep, you read that right…TEXT HELP. Butterball will be expanding their Butterball Turkey Talk-Line services, by allowing customers for the first time to text in their cooking questions. This will be offered from November 17-24. The service will help customers looking for how-to tips, cooking support and any other turkey questions that customers may have. Text help will be available 24/7 by texting 844-877-3456.

Other ways that you can get help through the Butterball Turkey Talk-Line include:

How-To Videos – available at Butterball.com or YouTube.
Website/Mobile App – Butterball.com and the Butterball Cookbook Plus App contain so much like coupon savings, trusted recipes, how-to videos, and key tips for success, to name a few big features.
Social Media – Butterball has presence on Facebook , Twitter , Pinterest and Instagram for tips, special savings, recipe inspiration, some behind-the-scenes looks at Butterball and more!
Live Chats – Talk to the turkey experts through Live Chats on Butterball’s website during the months of November and December for real-time suggestions/advice.
Email – You can always email Butterball here to get helpful tips and tricks conveniently in your inbox.
1-800-BUTTERBALL – As always, you can call the Turkey Talk-Line experts from November 1- December 24 to get help with your Thanksgiving cooking questions.

There’s so many wonderful ways to get the help that you will need this Thanksgiving season!

The generous folks at Butterball want to offer TWO readers of The Nifty Foodie a turkey gift check!

To enter, use the Rafflecopter widget below (must be over the age 0f 18 and live in the continental US):

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Note: This giveaway is supplied by Butterball, and is open to readers in the continental US only over the age of 18. Entries will be accepted until November 14th, 2016 at 11:59pm (central standard time). Winner will be emailed (make sure you leave an email address in the form), and will have 48 hours to respond or another winner will be chosen.

Hello again!

September 30, 2016 by Amy Leave a Comment

Hey everyone! Long time, no see! 🙂

Life has been a bit crazy lately. Most of the crazy has been due to a natural disaster that happened in parts of south Louisiana about a month ago. What we all thought was a normal, heavy rain event turned into a devastating flood for hundreds of thousands of people who live in the Baton Rouge area. We had to evacuate, due to the water quickly rising on the highway near our neighborhood (we didn’t want to end up in a rescue situation). However, by the grace of God, we were spared. Our new house is fine, but for some of our family members, they were not spared.

Now that we’re all adjusting to the new normal of having family members living with us, I feel like it’s time to come back and get back to sharing food and random things with you guys. 🙂 I’ve missed it so much, and with the holidays just around the corner, I feel like it’s the perfect time to come back!

I’m sure quite a few of y’all have stopped visiting, but I hope some of y’all stuck around!

Cheesy Bacon Onion Panini

July 27, 2016 by Amy Leave a Comment

Disclaimer: This is a sponsored post. All opinions are 100% my own.

I feel like I have a problem that I need to admit to y’all. I have an Amazon Prime problem. A big one. I feel like we get an Amazon package every other day. Am I the only one? I just feel like if I don’t have to fight the long lines and traffic, it’s just easier to shop online. And with two-day shipping? You just can’t beat it.

A couple of weeks ago, Amazon had their big Prime Day, and they added in special deals for you to order through the Amazon Echo. For the longest time, I’ve really only used our Echo to play music in the kitchen while cooking, but hey, if I can order something for pretty much half off through Alexa…why not? I ordered some Greenies for the pup, and a new Cuisinart grill/griddle (yay!).

Why buy a grill/griddle when I have 3408934 kitchen appliances/tools (yes, I know I have a problem…)? Well, um…when it comes to summer cooking, I really get annoyed with heating up the entire kitchen when I’m only cooking for two. So, it’s going to be really great to heat up one appliance for cooking, and not make the A/C work overtime to keep the house cool.

I’m also all about quick meals lately, too. So, when the folks at Jarlsberg asked me to incorporate their cheese into a recipe, a panini immediately came to mind. I just love a sandwich full of melty cheese, and I thought that caramelized onions + bacon would be a fantastic addition to the mild, nutty flavor that Jarlsberg has. (I mean, you can’t go wrong with bacon, right?)

This is such a delicious panini. You can make a bunch for a party, and serve it in small triangles, or just simply enjoy it for lunch. 🙂

Cheesy Bacon Onion Panini
Source: a Nifty Foodie original

Ingredients:

1 tsp. canola oil

1 medium yellow onion, sliced into thin half rings

1/2 tsp. salt

1/2 tsp. ground black pepper

8 slices of thick-cut bacon, cooked and cut in half

2 cups grated Jarlsberg cheese

8 slices of thick, crusty bread

1/2 stick unsalted butter, softened

Directions:

Heat the canola oil in a pan, and add in the sliced onions, as well as the salt and pepper. Cook on low, stirring occasionally, until caramelized. Set aside and allow to cool.

Once the onions have cooled, assemble the paninis. Lightly butter one side of each slice of bread, and keep the buttered sides of the bread on the outside of the sandwich (for grilling). On the inside, assemble with 1/2 cup of cheese (divided to where there’s cheese on the inside of each slice of bread), then add 1/4 of the onions and 2 slices of bacon in the middle.

Once all paninis are assembled, preheat a grill pan on medium heat. Once the pan is heated, place the paninis, two at a time, in the grill pan. Press with a heavy panini press, checking often to see when the bread is starting to brown. Flip the bread and press again, until the other side is browning. Remove from heat, and repeat for the other two paninis. Enjoy!

Summer Sangria Ice Pops

July 15, 2016 by Amy Leave a Comment

Please drink (or eat ice pops) responsibly!

Whew, y’all! It’s been a while since I posted on here!

We’re still working on making the new house pretty (we just bought curtains this month), and while I spend a good bit of time cooking, I just haven’t made the time to blog anything lately.

On Father’s Day, we made lunch for both families. We recently got a new grill, and what better way to break it in than to host a BBQ! We got steaks for our dads, and we grilled burgers/sausages/hot dogs for the families. For dessert, I made these summer sangria ice pops. 🙂

In hindsight, these ice pops sort of had a 4th of July theme going on, but really…with summer berries going strong, I couldn’t help myself! These are just so great for a summer-y dessert (for adults, of course)! The recipe is a few ingredients, and you could pretty much use any of your favorite fruits with the sangria base. 🙂

Summer Sangria Ice Pops
mildly adapted from The Brewer & The Baker

Ingredients:

1/2 cup sugar

1/2 cup water

1 bottle of dry, white wine

1/2 cup orange liqueur

1 lemon

1 orange

2 cups chopped fruit (I used strawberries and blueberries)

Directions:

Place the sugar and water in a small pot, and cook on medium, until the sugar has fully dissolved. Set aside to cool.

Add the wine, orange liqueur, juice of one lemon, juice of one orange and chopped fruit into a large pitcher. Once the syrup has cooled, add 1/2 cup of the simple syrup into the pitcher. Stir all ingredients together.

Pour the sangria mixture (making sure to stuff it with the fruit) into an ice pop mold, filling just below the edge of the mold. (Side note: The mold I have has the molds with a cover that has slots cut into it for you to place the wooden sticks.) So, if you have a similar mold, after you pour in the sangria mixture, cover the pops, and place the wooden sticks in the slots, until it’s almost at the bottom of the pop mold.

Freeze for 5-6 hours or overnight, until everything is solid.

Enjoy!

Slow Cooker Salsa Chicken

June 10, 2016 by Amy Leave a Comment

Disclosure: Que Pasa Foods sent me products/coupons in exchange for a recipe post. All opinions are 100% my own.

One of the most surprising things about building a new house is realizing how many projects are involved after the house is built! The garden, fencing in the yard, organizing everything, decorating, and other random house projects…the list goes on and on! I feel like most of our weekends involve something to do with the house, so my usual weekend cooking/baking adventures have taken a back seat. When our weekends are just crazy, I love forking out the slow cooker and making a meal. Throw the ingredients in the slow cooker, set the timer, and just let it go. Easy.

Recently, I went back to an old favorite….Salsa Chicken (only THREE ingredients)! Que Pasa Foods sent me a variety of their products to try, and my husband and I fell in LOVE with their Chipotle Salsa. Chipotle peppers add a bit of heat and spice, and when you add this in the slow cooker with chicken? OMG y’all. We had tacos the first night, and I made nachos another night with them. It’s just so flavorful. I just need to buy a case of this stuff…it’s probably the best jarred salsa I have ever had (seriously). 🙂 While this recipe works wonderfully for dinner, it’s also perfect for a party! You could easily make this a part of a taco bar for the 4th of July!

Slow Cooker Salsa Chicken
Source: adapted from Gimme Some Oven

Ingredients:

1 jar Que Pasa Chipotle Salsa (just about 2 cups)

3-4 boneless, skinless chicken breasts

1 1/2 tbsp. taco seasoning

Directions:

Pour half of the jar of salsa in the bottom of the slow cooker. Place the chicken breasts over the salsa. Sprinkle the taco seasoning over the chicken, and then pour the rest of the salsa over the chicken breasts.

Cover the slow cooker, and set on low for 6-8 hours (or high for 4 hours). Take out the chicken and shred the chicken well. Place the chicken back in the crockpot, and stir it into the salsa mixture. Enjoy!

Mamma Chia’s Chia & Greens Beverage Review (+ Giveaway)

May 19, 2016 by Amy 15 Comments

Disclosure: Mamma Chia provided me with free samples, and they are also providing the prize pack for the giveaway, in exchange for a post. All opinions are 100% my own.

For the past few months, I’ve been struggling with my weight loss journey. I originally lost 20 lbs. within the first two months, and then Easter happened. How come it only takes one thing for me to totally derail? I gained back a few of those pounds, but I purchased a new workout program online and I’m ready to get back to it!

I knew things were a little out of control when I (the person who no longer drinks soda) was craving a coke icee, and well…I had one. I KNOW. I KNOW.

I told myself that no matter what…those coke icees aren’t happening again. The other day, I was having that same craving again, but this time I grabbed one of these – Mamma Chia’s new Chia & Greens beverages. Mamma Chia generously offered to send me a sampling of their new Chia & Greens beverages, along with other Mamma Chia products that I just LOVE!

Their Chia & Greens beverages contain the lowest amounts of sugar, along with the highest amounts of nutrients (each bottle contains 2500 mg of Omega-3s, 4 grams of complete protein, 7 grams of fiber, 25% RDA of Vitamin A and 95 mg of calcium)! How are they packed with so many nutrients? Well, each drink has organic chia seeds and organic power veggies (like kale, spinach and broccoli).

I’m not going to lie…I was worried that it wasn’t going to calm down my craving for a sweet drink, but I was surprised that I really liked these! The Beet & Ginger was my favorite, because it sort of reminded me of a ginger ale flavor, which is close to soda, right?

The Chia & Greens beverages are available in four flavors:

Joyful Greens (Ginger & Lemongrass)
Soulful Greens (Cayenne & Lemon)
Love Greens (Beet & Ginger)
Grateful Greens (Kale & Mint)

If you like Mamma Chia’s Vitality beverages, you might want to give these a try. They aren’t as sweet as their fruity vitality beverages, but they still have that fun chia seed texture.

The generous folks at Mamma Chia are offering one lucky reader of The Nifty Foodie a prize pack, which includes their new Chia & Greens beverages, as well as other great Mamma Chia products and/or coupons!

Enter the giveaway using the Rafflecopter widget below (continental US readers only):

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Note: This giveaway is supplied by Mamma Chia, and is open to readers in the continental US only. Entries will be accepted until May 25th, 2016 at 11:59pm (central standard time). Winner will be emailed (make sure you leave an email address in the form), and will have 48 hours to respond or another winner will be chosen.

Blueberry Margaritas + Blue Cheese Guacamole!

May 5, 2016 by Amy Leave a Comment

Disclosure: This is a sponsored post, on behalf of Corralejo Tequila and Cheese of Europe. I was compensated for this post, and all opinions are 100% my own. Please drink responsibly.

Happy Cinco de Mayo, y’all! I’m not sure how we got to May, but I’m not complaining! We’re so close to summer, and while I’m no longer in school, I’m looking forward to no more school traffic and a happy thing for food bloggers — more sunlight!

When it comes to Cinco de Mayo, I have to have something tex-mex. It just feels right. So, I made some guacamole and not just any guacamole…I made blue cheese guacamole!

I just love a good, chunky guacamole. This recipe is a twist on a classic — just crumbling in some tangy, slightly-spicy Roquefort (blue) cheese brings this guacamole to a whole different level! It’s fantastic, and it couldn’t be easier to make.

Blue Cheese Guacamole
Source: an original

Ingredients:

2 large Hass avocados, peeled and pitted

1 medium roma tomato, seeded and chopped

1/4 cup chopped red onion

2 cloves garlic, minced

2 tbsp. chopped fresh cilantro

1/4 cup crumbled Roquefort cheese

juice of one lime

1 tsp. salt

1/2 tsp. black pepper

Directions:

Place the avocados in a medium-sized bowl and mash the avocados with a fork. Place the rest of the ingredients in the bowl with the avocado, and mix until everything is well-combined.

Enjoy!

Since it’s Cinco de Mayo, you know I was itching to make a margarita. Since I was already working with BLUE cheese, my silly self thought…why not make BLUEberry margaritas? (Get it? I crack myself up!) And to give it a little extra kick, I added in a little jalapeno. 🙂

This is the first time I’ve ever had Corralejo tequila, and their Reposado paired really well with blueberry. Confession time: I didn’t really know much about how tequilas were made until recently. Corralejo Reposado is aged four months in barrels, which are made from three types of wood including French, American and Mexican Oak. Corralejo Silver is bottled fresh from the distillery.

Now, as far as the margarita goes, this margarita didn’t have a jalapeno flavor…rather, it just gave the drink a slightly spicy kick. To make the drink, I made a blueberry simple syrup, and added that to the tequila/triple sec/lime/jalapeno. That way, you can easily control how sweet/blueberry-ish you want your margarita to be.

Blueberry Jalapeno Margarita
Source: an original

Ingredients:

To make the blueberry simple syrup:

1 cup fresh blueberries

1 cup sugar

1 cup water

To make the margarita:

4 oz. Corralejo Reposado Tequila

2 oz. Triple Sec

1/4 to 1/3 sliced jalapeno (depending on how much of a kick you want)

juice of 3 limes

2-3 oz. blueberry simple syrup (depending on how sweet you want the drink to be)

Optional: salt for the rim, fresh blueberries and lime slices for garnish

Directions:

To make the simple syrup, heat the blueberries, sugar and water together in a medium saucepan, stirring and mashing the berries as the mixture cooks. Cook the simple syrup until the sugar has fully dissolved. Turn off the heat and set aside until fully cooled. Once the mixture has cooled, put the blueberry simple syrup through a strainer and into a large jar. Discard the blueberries that strain out.

Place the tequila, triple sec, jalapeno slices, lime juice, and blueberry simple syrup into a cocktail shaker over ice. Cover the shaker and shake the mixture well. Pour the margarita into glasses over ice and enjoy! (Please drink responsibly.)

The Keepsake Kitchen Diary (Review + Giveaway)

May 4, 2016 by Amy 13 Comments

Disclosure: I received a copy (as well as a giveaway copy), in exchange for a fair and honest review. All opinions are 100% my own.

Back when I started this blog, the original idea was for my blog to just be for me. I just wanted a place to type out recipes, along with what we thought of them (sort of like a virtual recipe box). 🙂

I still love something about sifting through cookbooks, though. It’s a lot easier to refer back to a book vs. refreshing a screen while cooking, and plus, it’s just something about paper. I can’t get rid of it….I know my husband wishes I’d move to a Kindle edition of every cookbook I own, but I just can’t.

Lily & Val came up with a lovely way to sort of DIY your own recipe box cookbook. They created The Keepsake Kitchen Diary, and I couldn’t wait to get my hands on it to review for you guys!

One of the key details that I appreciate is that it’s spiral-bound. It just makes everything lay flat as you’re writing in it. 🙂

The book also features a pocket folder on the front and back sides, which is perfect for newspaper clippings, recipe cards or other stray papers. Another nice detail is that there are tabs to separate the recipe types, so you can flip to exactly what you need.

In the front of every tab is a table of contents that you can fill out. Also, all of the pages in the book are numbered for you to make a true table of contents.

Here’s the recipe page. On the left side is where you can write the recipe name, ingredients, directions and other tips. The right side is more of a journal to where you can write when you made the recipe. As you can see, my mom’s fudge recipe is pretty much just for the holidays. 🙂

Also throughout the book, there are really cute graphics. I sort of want to tear some out and frame them, but the book is too pretty to mess up!

And finally, near the back of the book are perforated recipe cards for you to share your favorite recipes with others.

All in all, I really appreciate the details in The Keepsake Kitchen Diary. Between the lovely graphics and just how organized it is, I have a feeling I’ll fill this book up in no time. 🙂 If I had to list a con, however, I wish there were more lines for directions. I don’t have very large handwriting, so I feel like they could have put the lines closer together, allowing them to add more in the space that they have on the page.

Do you guys want to enter for a chance to win your own copy of The Keepsake Kitchen Diary? Enter the Rafflecopter giveaway below!
a Rafflecopter giveaway

Note: This giveaway is supplied by the publisher and is open to readers in the continental US only. Entries will be accepted until May 11th, 2016 at 11:59pm (central standard time). Winner will be emailed (make sure you leave an email address in the form), and will have 48 hours to respond or another winner will be chosen.

Welcome to NOLA, Carnival Triumph!

April 29, 2016 by Amy Leave a Comment

Disclosure: Carnival Cruise Lines invited my husband and I to this event as no cost to us. All opinions are 100% my own.

Image Source: Carnival Cruise Line

Earlier this month, my husband and I had the opportunity to check out the Carnival Triumph and watch the traditional maritime plaque exchange in New Orleans. The Carnival Triumph replaced the Carnival Elation, and offers 4-5 day cruises to Cozumel and Progreso, Mexico. The Triumph has great restaurants/bars like Guy’s Burger Joint, Blue Iguana Cantina, and the Alchemy Bar (to name a handful). In the past, we’ve gone on 7 day cruises, but after visiting this ship, we’re tempted to go on a shorter cruise!

When we were walking on the platform to get on the ship, I couldn’t help but think of our last cruise. We had such a wonderful time, and while we didn’t go on a cruise last year (since we were in the house-building process), we absolutely can’t wait for our next one! In fact, we totally booked one to take later this year. 🙂 Time to dust off the luggage!

Now, as you may know, Carnival is known for being a fun ship. It was pretty awesome to have drinks in hand once we took our seats for the plaque exchange. We immediately asked each other if we really had to leave the ship after this haha!

Before the traditional maritime plaque exchange, it was really neat to listen to the CEO and Board of Directors from the Port of New Orleans talk about how much cruise tourism is growing in the area, which is why Carnival brought the Triumph here. In fact, the Triumph is a 34% increase in capacity vs. the Elation. New Orleans is booming, y’all!

Image Source: Carnival Cruise Line

I couldn’t get a really good picture of this, but here’s the Port of New Orleans’s CEO and Board of Directors participating in the traditional maritime plaque exchange with the captain of the Carnival Triumph.

After the plaque exchange, Carnival invited four representatives from different local music charities to play a few funny games for a total of $35,000 in donations to their charities. I love that Carnival is all about helping out local organizations, especially music-related ones (being New Orleans).

After the games were over, we were invited to a fantastic lunch in the London dining room.

Dear Carnival, please give me that bacon vinaigrette recipe?

Actually, I’ll take all of the recipes…everything was delicious! (Well, I don’t need the flourless chocolate cake…I already have that recipe. :-P)

Side note: While I didn’t have any of this, check out this tray. I just had to take a picture of it! So much attention to detail here.

One of the things that I love the most about cruising is the restaurant experience. We always feel spoiled after having a meal on a cruise ship…the wait staff are the friendliest and the food is just SO good. I could end every meal with warm chocolate melting cake…no joke.

We seriously didn’t want to leave the ship after this lovely event.

Until next time, Carnival (we can’t wait)! 🙂

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