Sanguich De Miami - The Hype Is Real

October 16, 2019

I remember hearing rumblings about a Cuban sandwich coming to Miami in a crate in the middle of Little Havana. I figured it was just another marketing stunt, like so many other things in Miami. I tried to make it out the crate on 3 different occasions and it was always closed. Then came the news that this magical sandwich producing crate had been shut down by the city. By the time the name Sanguich De Miami started popping back up, it had all but been forgotten.

Dulce De Leche Coffee Cake Recipe

August 21, 2019

Three years ago I developed an obsession with Crumb On Parchment and their dulce de leche coffee cake. It was glorious, rich and addictive. Then, their pastry chef abruptly quit and took the recipe with her. That bitch. So much time has passed and from time to time, I day dream about that coffee cake. A couple of days ago I decided to experiment in the kitchen and try to recreate this dulce de leche wonder. Before you even start this cake, you need to make dulce de leche or you can just buy a can of it at your local grocery. I started off with a basic coffee cake recipe, tweaked it here, nipped it there and ended up with something pretty freaking delicious.

Crumb Topping:
-  1/3 Cup of all-purpose flour
- 1/4 Cup of granulated sugar
- 1/2 Cup of brown sugar
- 1/4 Teaspoon of salt
- 3/4 Teaspoons of ground cinnamon
- 4 Tablespoons of unsalted, melted butter (3/4 of a stick)
- 1/2 Teaspoon vanilla extract
- 1/3 Cup of chopped pecans

- 1/4 Cup unsalted butter, softened
- 1/2 Cup of brown sugar
- 1 Large egg
- 1/2 Teaspoon vanilla extract
- 1/2 Cup sour cream
- 1 14 Oz. can of dulce de leche
- 1 Cup unbleached all-purpose flour
- 1/4 Teaspoon baking soda
- 1/4 Teaspoon salt
- 1/2 Teaspoon baking powder

Grease a 9x5 loaf pan and set aside. Preheat your oven to 350 degrees. Start off by making the crumble topping. In a medium-sized mixing bowl, whisk together the flour, sugar, salt and cinnamon. Mix in the melted butter and vanilla extract. Whisk together until the butter is well incorporated and the texture is crumbs all about the size of peanuts. If the mixture turns into a solid dough, use your fingers to break it up. Try to avoid really large clumps as they'll bake into crunchy rocks and make it impossible to slice the cake. Set the crumb mixture aside while you work on the batter for the cake.

In a medium sized bowl, cream the butter and sugar together with an electric mixer on high speed until light and fluffy. Add the egg. Beat in the vanilla, 1/4 cup of the dulce de leche and sour cream, scraping down the sides of the bowl with a spatula as needed. Slowly add in the flour, baking soda, salt and baking powder and mix until combined. Pour the batter into the prepared pan and spread it out as evenly as possible.

Using a spatula, make an indentation along the center of the cake. This will be the pocket for your dulce de leche filling. Using a spoon, carefully add the remaining dulce de leche into the indentation. Then, top the entire cake with the crumb mixture. Bake for 50-55 minutes or when the cake passes the toothpick test. Allow to cool completely before slicing.

French Onion Soup Recipe

January 21, 2019

This post was done in partnership with Sunions.

It’s a little known secret that I am obsessed with French Onion Soup, but I never make it for myself. There’s a few reasons why I never make it, but the main reason is that I HATE slicing onions. Every single time I have to cut onions, I have to wear sunglasses to try and avoid crying. What starts off as chopping onions for a recipe turns into me sobbing uncontrollably, so I always add as little onions as possible to any recipe.