Then the food. What to expect? I don’t have a clue! I have heard people talk about how wonderful the food is. I see they have Supper Clubs. The Supper Club is going to be available on our ship. For an extra cost we can do the Supper Club. Our dining time is 6 PM. That’s a good time don’t you think? Then I read you can eat between 5:45 and 9:00 PM? I’m confused. All you seasoned cruisers tell me what you think/know?
Oh, and before I leave….these are the muffins I made on Sunday morning. I had been looking at this recipe for a while now and finally decided on Sunday that I had the desire to finally throw them together. It is another Cooking Light recipe (now have you all figured out why I’m Cooking Light so much lately?) and this one is a definite keeper. I made the recipe as written except I didn’t have egg replacer so I used 4 egg whites instead of the egg replacer. Turned out awesome. Loved the cinnamon sugar pecan swirl inside and then sprinkled on top before baking. Yummy. Try them, you’ll like them!
Sour Cream Coffeecake Muffins
1/2 cup packed dark brown sugar
1/4 cup chopped pecans
1 1/2 teaspoons ground cinnamon
1 cup granulated sugar
1/4 cup butter, softened
1/2 cup egg substitute
1 cup reduced-fat sour cream
2 tablespoons water
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour (about 7 3/4 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons powdered sugar
3 teaspoons fresh orange juice
Dash of salt
Preheat oven to 400°.
Combine first 3 ingredients; set aside.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add egg substitute; beat 3 minutes. Beat in sour cream, water, and vanilla.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a large bowl, stirring well with a whisk. Make a well in center of mixture; add sour cream mixture. Stir just until combined.
Place 3 tablespoons brown sugar mixture in a small bowl; set aside. Sprinkle surface of batter with remaining brown sugar mixture. Gently fold batter 4 times.
Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Sprinkle batter evenly with reserved brown sugar mixture. Bake at 400° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan immediately; place on a wire rack. Cool 10 minutes.
Combine powdered sugar, juice, and dash of salt in a small bowl, stirring until smooth. Drizzle powdered sugar mixture evenly over muffins.