Miami Beach Recipes

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 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:

• 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.