Best Miami Beach Recipes

MIAMI BEACH CAKE

Steps:

• Grease and flour bottom of two 9 inch round cake pans. Preheat oven to 375 degrees F (190 degrees C).
• Melt 1/3 cup chocolate morsels. Combine melted butter or margarine with coconut, pecans, and 2/3 cup chocolate morsels; set aside.
• Cream butter or margarine in a large mixing bowl. Gradually add 1 1/2 cups sugar, and beat until fluffy. Add eggs one at a time, beating well after each addition. Blend in melted chocolate and vanilla extract.
• Combine the flour, baking soda, and salt. Add these dry ingredients alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Mix well after each addition. Pour batter into greased pans. Sprinkle with coconut mixture.
• Bake for 30 to 40 minutes, or until cake springs back when touched lightly in center. Cool cake on wire racks.
• Beat cream with 2 tablespoons of sugar until stiff. Fill and frost cooled cake with whipped cream. Refrigerate after icing.

MIAMI BEACH ICED TEA

Steps:

• Fill a highball glass with ice cubes.
• To a cocktail shaker (no ice), add the vodka, rum, gin, tequila, blue curacao, lemon juice, and simple syrup.
• Shake vigorously for 5-10 seconds; pour into the glass.
• Add in the Sprite to the glass; stir; garnish with a lemon wedge.

MIAMI BEACH BIRTHDAY CAKE

Steps:

• Preheat oven to 375 degrees F.
• Grease and flour 2 9-inch layer pans.
• Melt 1/3 cup chocolate chips and set aside.
• Combine graham creacker crumbs and melted butter.
• Stir in walnuts and 2/3 cups chocolate chips; set aside.
• In separate bowl, combine flour with baking soda and salt.
• In large mixing bowl, cream butter and gradually add 1 1/2 cups sugar- cream til light and fluffy.
• Add eggs, one at a time, mixing well after each addition.
• Blend in melted chocolate and vanilla.
• At low speed, alternately add dry (flour mixture) ingredients and buttermilk (begin and end with dry ingredients) and mixing well after each addition.
• Pour into pans and sprinkle with graham cracker crumb mixture.
• Bake 375 for 30-40 minutes, until cake springs back when touched in center.
• Allow to cool before frosting.
• For whipped cream:.
• Beat cream with 2 tablespoons sugar until stiff.
• Frost center and sides of cake. Not supposed to frost top, but can if you'd like.
• Refrigerate.

MIAMI BEACH CAKE

Steps:

• 1. Preheat the oven to 375 degrees F.
• 2. Place two ounces of the chocolate chips in a microwave-proof bowl.
• 3. Microwave the chips, one minute at a time, slightly stirring after each minute until the chips are completely melted.
• 4. Combine the graham cracker crumbs and the melted butter.
• 5. Into the graham cracker crumb mixture, stir in the walnuts and the remainder of the chocolate chips. Set aside.
• 6. In a separate bowl, sift the flour with the soda and salt.
• 7. Add the butter and cream well.
• 8. Gradually add the sugar; cream well.
• 9. Add the eggs, one at a time, beating well after each.
• 10. Blend in the melted chips and the vanilla.
• 11. At a low speed, add the dry ingredients alternating with the buttermilk. *Begin and end with the dry ingredients.
• 12. Pour into a 13x9 greased and floured pan.
• 13. Sprinkle the cake batter with the reserved crumb mixture.
• 14. Bake 30-40 minutes until a toothpick inserted into the middle of the cake comes out clean.
• 15. Remove the cake from the oven and let cool completely.
• 16. In a clean bowl, beat the heavy cream with two tablespoons of sugar until stiff peaks form.
• 17. Frost the cake.
• 18. Cover the cake and refrigerate until you are ready to serve.

MIAMI BEACH BIRTHDAY CAKE

Steps:

• Preheat oven to 350. Butter and flour 2 8 inch round cake pans. Mix sugar, butter & eggs. Beat in buttermilk and dry ingredients in 2 additions. Spread evenly in cake pans. Mix topping ingredients in medium bowl. Sprinkle evenly over cake batter. Bake 30 minutes until toothpick comes out clean. Cook completely. Fill and frost with stiffly beaten whipped cream.

MIAMI BEACH

Steps:

• Pour all of the ingredients into a cocktail shaker.
• Shake vigorously for 10 seconds.
• Strain into a chilled cocktail glass.

MIAMI BEACH BIRTHDAY CAKE

Steps:

• Preheat oven to 375 degrees. Melt 1/3 cup of chocolate morsels. Grease and flour bottoms of two 9-inch layer pans. Combine graham-cracker crumbs and melted butter. Stir in walnuts and 2/3 cup chocolate morsels; set aside. Combine flour with soda and salt.
• Cream butter in large mixing bowl. Gradually add 1-1/2 cups sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each. Blend in melted chocolate and vanilla extract. At low speed, add dry ingredients, alternately with buttermilk, beginning and ending with dry ingredients. Mix well after each addition. Pour into pans. Sprinkle with reserved graham cracker crumb mixture.
• Bake at 375 degrees for 30 to 40 minutes until cake springs back when touched lightly in center. Cool. Note: Allow cakes to cool completely before removing from the pan. (I've found that this step is important. Because of the weight of the topping, it sinks when baking and if the cake isn't cool, sometimes the layers will break if they are still too warm when they are removed from the pan.)
• Beat cream with 2 tablespoons sugar until stiff. Fill and frost sides with whipped cream, keeping layers top-side up. Refrigerate. Note: If desired, 1 cup flaked coconut may be substituted for graham-cracker crumbs. Note: If desired, make a second mixture of the graham cracker topping and spread on top of cake before frosting.

SEX ON MIAMI BEACH

Steps:

• In a tall glass full of ice, pour vodka, melon liqueur and raspberry liqueur. Fill glass with pineapple juice; stir.n