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christy@leo-travel.com
312-339-2208
We work with individuals, groups and families that are interested in exploring the world and fulfilling their bucket list dreams. We offer a wide range of services including custom vacations, group trips, solo journeys, wellness travel, and even long-range bucket list planning. Please get in touch for more information or to set up a complimentary 30 minute planning call. We look forward to speaking with you! . . . info@getupgotravel.com . 404-913-1285
NCL Suites and Villas - save up to $300
If you've ever thought about booking a suite on NCL now is the time! NCL is offering a great promotion with up to $300 savings when you book a suite or villa! Check out the flyer below for more details!
CONTACT ME!!
christy@leo-travel.com
312-339-2208
CONTACT ME!!
christy@leo-travel.com
312-339-2208
Facebook | Norwegian Cruise Line: @NCLFreestyle's Epic Sea Trial Photos
Norwegian Epic is currently out at sea in the north eastern Atlantic and the trials are going well.
Check back on Monday for more sea trial photos and additional Norwegian Epic construction photos.
CONTACT ME!!
christy@leo-travel.com
312-339-2208
Check back on Monday for more sea trial photos and additional Norwegian Epic construction photos.
CONTACT ME!!
christy@leo-travel.com
312-339-2208
Norwegian Cruise Line: Get a Taste of Norwegian Epic This Valentine's Day with the Spiegel Tent's Featured Dessert
Yummmm!!! I think I will give this recipe a try this weekend. I'll report back how it turns out. :D
Makes 10 servings
Ingredients:
Cooking Spray
1 lb 8 oz Sugar
10 oz Milk
2.5 oz Cocoa Powder
2 oz Butter
2 oz Chocolate Unsweetened
8 oz All-Purpose Flour
1.5 oz Vanilla Extract
½ tsp Salt
5 Egg Whites
15 oz Semi-Sweet Chocolate Chips
10 Fresh Raspberries
10 Fresh Mint Sprigs
Powder Sugar (for decoration)
Directions:
Lightly coat 4 oz ramekins with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat.
Set prepared ramekins aside.
Combine sugar, milk, and cocoa powder in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves. Remove from heat; add the butter and unsweetened chocolate. Stir until the chocolate melts and mixture is smooth.
Cool chocolate mixture for 10 minutes.
Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended.
Fill each ramekin to ¾ with chocolate mixture
Top each ramekin with 2 teaspoon of chocolate chips.
Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips.
Bake at 350°F for 20 minutes or until barely set.
Cool for 10 minutes.
Paint brush the plate and add some drops of raspberry coulis.(per picture - coulis recipe below)
Invert chocolate decadence cake onto dessert plates, place a fresh raspberry and mint sprig and sprinkle some powder sugar
Ingredients:
10 oz Raspberry
6 oz Blueberry
8 oz Granulated sugar
Juice of two fresh lemons
Directions:
Put all ingredients into a saucepan and bring to a simmer for 10 minutes
Place in blender strain trough fine sieve
Cool rapidly
CONTACT ME!!
christy@leo-travel.com
312-339-2208
There will be a choice of 17 dining options on the new Norwegian Epic! Wow, talk about selection! Take a look at this tasty recipe below compliments of NCL!
Chocolate Decadence with Mixed Berry Coulis
Makes 10 servings
Ingredients:
Cooking Spray
1 lb 8 oz Sugar
10 oz Milk
2.5 oz Cocoa Powder
2 oz Butter
2 oz Chocolate Unsweetened
8 oz All-Purpose Flour
1.5 oz Vanilla Extract
½ tsp Salt
5 Egg Whites
15 oz Semi-Sweet Chocolate Chips
10 Fresh Raspberries
10 Fresh Mint Sprigs
Powder Sugar (for decoration)
Directions:
Lightly coat 4 oz ramekins with cooking spray, and sprinkle 3/4 teaspoon sugar into each of the ramekins, shaking and turning to coat.
Set prepared ramekins aside.
Combine sugar, milk, and cocoa powder in a small saucepan, stirring well with a whisk. Bring to a boil over medium heat. Cook 30 seconds or until sugar dissolves. Remove from heat; add the butter and unsweetened chocolate. Stir until the chocolate melts and mixture is smooth.
Cool chocolate mixture for 10 minutes.
Add flour, vanilla, salt, and egg white to chocolate mixture, stirring with a whisk just until blended.
Fill each ramekin to ¾ with chocolate mixture
Top each ramekin with 2 teaspoon of chocolate chips.
Divide the remaining chocolate mixture evenly among ramekins, spreading to cover the chocolate chips.
Bake at 350°F for 20 minutes or until barely set.
Cool for 10 minutes.
Paint brush the plate and add some drops of raspberry coulis.(per picture - coulis recipe below)
Invert chocolate decadence cake onto dessert plates, place a fresh raspberry and mint sprig and sprinkle some powder sugar
Berry Coulis
Ingredients:
10 oz Raspberry
6 oz Blueberry
8 oz Granulated sugar
Juice of two fresh lemons
Directions:
Put all ingredients into a saucepan and bring to a simmer for 10 minutes
Place in blender strain trough fine sieve
Cool rapidly
CONTACT ME!!
christy@leo-travel.com
312-339-2208
Is car sharing or an hourly rental the solution for your next trip? - USATODAY.com
Is car sharing or an hourly rental the solution for your next trip? - USATODAY.com
CONTACT ME!!
christy@leo-travel.com
312-339-2208
CONTACT ME!!
christy@leo-travel.com
312-339-2208
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