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Cruise Lines Famous Recipes

Carnival's Melting Chocolate Cake


  • 6oz Dark Chocolate

  • 6oz Butter

  • 4 Eggs

  • 3oz Sugar

  • 2oz Flour


TOTAL TIME: 14 minutes



  1. Melt the chocolate and butter

  2. Mix eggs and sugar and whisk for a few minutes, then add flour

  3. Add the egg mix to the melted chocolate and mix

  4. Pour the mix in a greased mold

  5. Bake directly in the oven at 390°F for 14 minutes

Royal Caribbean's Ranger Cookies


  • 8 oz. all-purpose flour

  • 3/4 tsp. baking soda

  • 4 oz. unsalted butter, softened

  • 4 oz. praline paste 

  • 1 tsp. vanilla extract

  • 3 oz. brown sugar

  • 3 oz. granulated sugar

  • 1 egg

  • 1 egg yolk

  • 6 oz. shredded coconut

  • 2 oz. coconut puree

YIELDS: 24 cookies


  1. Preheat oven to 340 degrees F

  2. Sift together the flour and baking soda.

  3. In a seperate bowl, beat butter, praline paste and vanilla extract until smooth and creamy, scraping bowl occasionally. Add sugars and beat more, then beat in egg and yolk until well blended. Beat in flour mixture until just blended. Stir in the coconut; dough will be very stiff.

  4. Scoop cookie dough onto a baking sheet. Moisten the bottom of a drinking glass, and flatten each mound to about 3/4-inch thickness.

  5. Refrigerate for at least 20 minutes.

  6. Bake until slightly puffed but barely colored, 9-12 minutes.

Windstar's Strawberry Short Cake


For the cake:

  • 10 large eggs

  • 1 1/2 cups sugar

  • 2 cups flour

  • Splash vanilla extract


For the filling:

  • 1 1/2 cups of heavy cream (or 3 cups of whipped cream)

  • 1 cup powdered sugar

  • 6 cups fresh strawberries, sliced

  • Fresh whipped cream dresses up this dessert and is simple

  • to make; 1 1/2 cups of heavy cream will yield 3 cups of whipped cream.


  1. Mix eggs with sugar and whip until creamy; add flour and vanilla extract. Spread out onto lightly greased or parchment lined sheet pan and bake at 350 degrees until toothpick inserted in center comes out clean.

  2. If you're making your own whipped cream, whip cream with a hand mixer on high speed until soft peaks form. (For the best results, be sure everything is cold, including your bowl and beaters -- we stick ours in the freezer five minutes beforehand.)

  3. Cut cooled sponge cake into thin rounds using a 3-inch round cookie cutter or cake ring. Place layer of sponge cake in cake ring, and top with whipped cream and sliced strawberries. Add a second layer of sponge cake topped with whipped cream and sliced strawberries, followed by a final layer of sponge cake. Remove cake ring.

  4. Continue making individual cakes with remaining cake layers.

  5. Decorate cakes with remaining whipped cream. Garnish with fresh strawberries and powdered sugar.