Food Blogger Cookie Swap | Salted Caramel Mocha Biscotti

Want to know the best way to get food bloggers in the holiday spirit? Ask them to participate in a cookie exchange... where they get to sample one another's baked creations... and be part of a good cause, all at the same time.

The Great Food Blogger Cookie Swap {herein FBCookieSwap} is an ingenious idea created by the fabulous Julie of The Little Kitchen and Lindsay of Love and Olive Oil -- two food bloggers whom I have had the pleasure of meeting in person & whose work I love.

This is the third year running for FBCookieSwap, but the first year I've been able to participate. And now that I've been part of the awesomeness, I plan on continuing to do so from here on out.

I mean, c'mon. COOKIES IN YOUR MAILBOX, PEOPLE.

The way it works is very similar to a regular cookie swap party with the added detail of being assigned to other food bloggers and shipping your cookies rather than sharing them at a party. Basically, you receive the names 3 bloggers, ship out a dozen cookies to each of them, and receive a dozen cookies a piece from 3 other bloggers. The result is a delicious web of sharing and giving -- the proceeds of registration sign up go to Cookies for Kids Cancer. Awesome.

Waiting for the names of your assigned cookie recipients can be likened to the anticipation that comes with opening presents on Christmas morning. Who will I get? Where will they live? What should I bake?!!

Obviously, the last question needs to be given serious consideration as some of these cookies may have to be mailed clear across the country. {Mine were shipped to Georgia, New York & California!} The cookies need to be sturdy enough to handle the trip, durable enough to still taste fresh after a few days in the mail and, of course, tasty! {By the way, if you're looking for good mailable cookie recipes, make sure to check out these.}


The very first thing that came to mind when taking these factors into account was something that's very familiar to me around this time of year: Biscotti. I spend a solid 48 hours every year baking and packaging biscotti to give as gifts to Steve's family. It's sort of become a tradition.



Biscotti, a twice-baked Italian cookie, are perfect for shipping since they have a crisp, hearty texture and they're dry enough to stay fresh during travel. They're meant to be eaten dipped in coffee or tea to soften them because otherwise they can definitely cause the need for dental work!

So, what kind of biscotti did I decide to send to my blogger friends? Salted Caramel Mocha Biscotti. Because "plain" is obviously not party of my vocabulary.

A crunchy, chocolate-coffee cookie {I didn't think either flavor was super-prominent, just a nice blend} with little bits of chewy caramel dotted throughout drizzled with white chocolate, gooey caramel and sprinkled with a teensy bit of sea salt.

Now, seriously, who wouldn't want to find that addressed to them??

As great as these are, I have to say that I was shown up by the amazing cookies I received from my cookie swap senders. I got delicate, cinnamon-laced Angel Wings from Bree at Sugar & Grace...



The most gorgeous Brown Sugar Cookies with Chocolate, Pecans & Sea Salt from Ayanna at Savor Good Food...



And last but not least, sweet classic White Chocolate Macadamia Nut cookies from my friend Heather at Heather Likes Food. {Remember Heather? We met here.}



To say they were all good would be a major understatement. I have been savoring every.last.morsel.

I'm so glad that I was able to take part in FBCookieSwap this year. It is just another way to connect with the folks who are as passionate about food as I am and I loved every second!

Have you ever shipped cookies? What are your favorite kinds of cookies to receive?

Salted Caramel Mocha Biscotti
Biscotti base adapted from Food Network

2 3/4 cups all purpose flour
1 cup sugar
1/4 cup cocoa powder
1 tablespoon espresso powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup caramel bits
3 eggs
1 teaspoon vanilla extract
1/4 teaspoon coffee extract {like this one
1/4 cup milk {I used almond milk, but you can use whatever type you'd like}
Sea salt or flaked salt for sprinkling

1. Preheat the oven to 375 degrees. In the bowl of a stand mixer, mix together all dry ingredients & caramel bits until well combined.

2. In a small bowl, whisk together eggs, vanilla extract and milk. Pour into dry ingredients and mix until a sticky dough forms.

3. Here's where it gets fun: Scoop out the {extremely sticky} dough onto a VERY well-floured surface {I went ahead and used my baking pan lined with a silicone mat so I could skip the step of having to move it when it's time to bake}. With floured hands {trust me, you'll thank me} knead the dough a few times to make it stick less

4. Separate the dough evenly and roll each half into two equal-sized logs, about 14 inches long or so. {I know what you're thinking at this point. No, they don't look very pretty. Yes, it's ok to giggle.} Place the logs side by side on the baking sheet, making sure that you leave a good 4-5 inches between them as they will spread a bit. Pat them down slightly to widen them. Brush off any excess flour or your biscotti will look like they're covered in soot.

5. Bake for about 20 minutes or until the outside has baked into a nice crust and the logs sound slightly hollow when tapped. Remove from oven and let cool for about 20 minutes.

6. One slightly cooled, cut the logs into about 1 inch slices. You can cut them on the diagonal if you like that look. Lay each sliced piece cut side down on the cookie sheet.

7. Return to oven and bake for about 8 minutes. Flip them over and bake on the other side for another 7-8 minutes. Remove from oven and allow to cool completely. {Note: To ensure my biscotti are nice and crisp, I sometimes shut off the oven and leave them in there while it cools. This just allows them to dry out a bit longer, but it isn't necessary if you don't have the time.}

8. When biscotti are cooled, drizzle with melted white chocolate. Refrigerate for a few minutes until the chocolate is solid, then drizzle with melted caramel. Working quickly, sprinkle with course sea salt or salt flakes while the caramel is still wet so the salt sticks. Let the caramel set.

You can package these nicely to give as gifts or serve them with coffee, tea or hot cocoa to enjoy right away.

Cardamom-Vanilla Pear Applesauce

You know how I know I'm a food nerd? Because I nearly let out a little squeal of joy when I found a great deal on vanilla beans at Costco.

I love vanilla beans... like whoa. But I'm super-stingy with them because they're usually a bit on the pricey side. You've gotta be pretty special for me to consider giving up a precious vanilla bean.

Thanks to my cheap find, I've been using them a lot more without experiencing separation anxiety and pangs of loss.

I've mentioned before that I have real problems {duh} with letting food go to waste. So, when I woke up on Saturday morning and discovered that I had some very sad looking pears withering away, I was determined to salvage them. Wasted fruit? Not on my watch.

As is usually the drill with apples that get past their point of desirability, I thought I'd make some quick and easy "applesauce"... pearsauce. Whatever. Except instead of keeping it fairly plain, I added in a sprinkle of ground cardamom {the newest addition to my spice rack along with smoked paprika, and my latest obsession} and a cherished vanilla bean.

The result was this very luxurious peary applesauce. Thanks to the special ingredients, this isn't your average applesauce. The brown sugar gives it an almost caramel-like flavor and the warm cinnamon and cardamom add a hint of spice that takes it to the next level.

Totally worthy of a vanilla bean, if you ask me.

Save the squishy fruit! Make applesauce.

Cardamom-Vanilla Pear Applesauce

2 Bosc pears, peeled, cored & chopped
2 green Anjou Pears, peeled, cored & chopped
1 Granny Smith apple, peeled, cored & chopped
1/4 cup brown sugar {or less if you prefer your applesauce to be less sweet}
1/4 teaspoon ground cardamom
1 vanilla bean, split & beans scraped, pod reserved*
1 cinnamon stick {or 1/4 teaspoon ground cinnamon}**
Pinch of salt

1. Place all ingredients {including the scraped vanilla bean pod} in a heavy-bottomed pot oven medium-high heat. Cover and bring to a bubble.

2. Reduce heat slightly and allow to simmer for about 10-15 minutes stirring every so often until fruit is tender and juices have been released.

3. Uncover and increase heat to medium-high. Cook uncovered, stirring often for about 15-20 minutes or until the liquid has reduced by about half. Be sure that the mixture does not scorch at the bottom as the sugar will burn if the heat is too high and you don't stir it.

4. Remove from heat and allow to cool slightly. Remove the vanilla bean & the cinnamon stick.

5. Carefully pour the mixture into a blender or food processor and process to desired consistency {my husband likes smooth applesauce, but if you prefer it with more texture, pulse instead.} As always, practice caution when blending hot/warm liquids!

Serve warm if desired or transfer into storage containers with an airtight lid and keep refrigerated.

*If you don't have vanilla beans, or refuse to give one up for this, add a teaspoon of vanilla extract after removing from heat before you blend it.

**You may use ground cinnamon instead if you prefer, but the result will be a stronger cinnamon flavor.

Citrus & White Chocolate Scones

Two things: 1. I cannot for the life of me make my brain think of citrus as a winter fruit, and 2. I have yet to master the perfect scone.

That being said, I am glad for whatever possessed me to make Citrus & White Chocolate Scones.

They're really good, even if I still don't feel that I can officially mark scones as another notch in my recipe box.

I think citrus is the ultimate flavor brightener, don't you? Ripe citrus is so cheery and fresh that it's hard to pass up whether I'm strolling by it at the produce store, the farmers market or right off a tree. But for some reason, citrus has filed itself in the "Summer" part of my mental fruit categories. {What? Don't you have one of those?}And yet, it's definitely at it's peak in the wintertime. Go figure.

Anyway, I think allowing citrus to make its way into my holiday baking was my way of solidifying that it does, indeed, have a place in the things we bake this time of year.

On another note: Scones. I'm not sure why, because really, they're not terribly complicated, but scones seem to elude me. I can bake you a slew of cookies, a towering layer cake, a rockin' pie {heck, even a pop tart!} but somehow, scones have not been an easy addition to my kitchen skill set.

I didn't used to care either way about them, to tell you the truth. But then, I happened to sample some scones on two different occasions that made me reconsider my position on the often-overlooked baked good.

Um, I totally used a fake leaf in this picture. From a plastic dollar store flower.

The problem for me? The texture. They're either too cakey or too dry or too crumbly, and I've yet to figure out what the magic technique/ingredient/spell is to get them to be just right.

But I have to say, despite the fact that I didn't consider these "perfect" texture-wise, they were most definitely enjoyable.

Not too sweet with just the right scent of citrus {in this case, tangerine}, these would make such a great addition to a tea party, a breakfast or a brunch. The unexpected hint spice from cardamom gives them a warmth that makes perfect sense to include these scones among your holiday buffet.

So, I'll most likely keep working on perfecting my scones, but in the meantime, these will certainly suffice. If you make them, tell me what you think of them! And if you happen to have the best scone recipe, feel free to send it my way... It'll be filed under, "Mission Complete". :)

Citrus & White Chocolate Scones
Adapted from Sunkist

2 cups all-purpose flour
2 {heaping} tablespoons granulated sugar
2 teaspoons baking powder
1/4 teaspoon ground cardamom
1/2 teaspoon salt
1 stick {8 tablespoons} cold butter, diced
1/2 cup buttermilk
Zest of citrus from 1 tangerine {or orange, or lemon, or lime if you prefer}
2 egg whites
1/2 teaspoon vanilla extract
1 tablespoon fresh squeezed juice from desired citrus
1/3 cup white chocolate chips

For Glaze:

1/4 cup confectioners sugar
1-2 teaspoons citrus juice of your choice

Mix sugar & juice and whisk until desired consistency for drizzling is achieved.


1. Preheat oven to 350. Prepare a baking sheet by lining with parchment or a silicone baking mat.

2. In a bowl {or blender} combine flour, sugar, baking powder, cardamom and salt. Mix well, or if using blender, pulse a few times. Blend in cold butter with a pastry blender, fork, or if using blender, pulse a few times until the mixture looks like Parmesan cheese.

3. In a small bowl or measuring cup, whisk together buttermilk, egg whites, vanilla extract and juice. Pour into dry mixture and mix until just incorporated {don't overmix}. The dough will be sticky and slightly wet.

4. Turn dough out onto a well-floured surface {I actually did this part directly on my lined baking sheet for ease of transferring}. Working quickly with floured hands, knead it a few times lightly, adding flour if the dough is too wet. Pat it into about a 9 inch circle.

5. Using a knife or bench scraper, cut the circle into twelve equal wedges. If you can separate them slightly so they have a little room between them when you place them onto the baking sheet. If not, that's ok, too. You'll just have to cut them again when they're halfway baked as they'll sort of bake together if they're not far enough. No biggie.

6. Bake for about 18-20 minutes until they are lightly golden brown. {Note: I ended up re-cutting mine at about the 15 minute mark to define the wedges. I think this is what made mine a little more cake-like with soft sides. You can do it however you'd like.}

7. Remove from oven and allow to cool for a few minutes. If desired, drizzle with glaze. Serve warm with butter or clotted cream... or just eat them right off the tray. :)

Peppermint Truffle Brownies

When you and your significant other have families living in different cities and aren't able to host at your own home, the holidays can get a little crazy.

Steve & I normally spend our holidays "yo-yo"-ing between our families' celebrations. We are lucky they only live about 40 minutes from one another, but it can get to be a complex choreography of back and forth scheduling and timelines. {Read: Stress.}

We LOVE spending time with both of our families and wouldn't give up the opportunity to do so for anything in the world, but by the time the holidays are over, we're pooped.

With Thanksgiving just having passed, we're done with the first leg of our "Holiday Hop" and, though this will be our 9th year taking part in this dance between homes, I can tell you it doesn't get any easier! I gave myself a few days off after Thanksgiving to spend some time in my own home to put up decorations, try new recipes and spend some time away from the computer... but you know I can't stay away for too long!

Over the next few weeks I have some exciting things to share {one thing specifically that I CAN'T WAIT to dish about!!} all in preparation for Christmas and the New Year, and today, I'm starting with dessert. {Are you really surprised?}

Because we're usually bringing dishes to our family gatherings, my contribution is usually dessert. Come to think of it, wherever I'm invited, I'm usually asked to bring dessert! Not that I mind one bit, you know my heart is sugar-coated. :)

I'm always looking for something festive and new to share, and I've got to tell you, I think I found the perfect use for all those leftover candy canes that wind up floating around after Christmas.

These Peppermint Truffle Brownies are SO rich and SO GOOD. They are a spin-off on a peanut butter version of a recipe I found over at Half Baked Harvest that I just knew I had to try. And, oh my gosh, I'm so glad I did.

I brought these over to a casual girls night with some of my gal pals and eyes immediately lit up when they fell upon these babies. {I think candy canes have that effect on most people.} Between satisfied bites, one friend said, "I don't even like chocolate that much, but these are really good." Another friend agreed, mentioning that she's not usually a fan of peppermint... as she reached for a second piece! I took these reactions as a good sign.

Like I said, these brownies are rich and fudgey and gooey and ridiculous. They have a slight tingle from the peppermint extract without being overpowering and are topped with the most luscious chocolate-marshmallow ganache. {I'm now convinced that everything should be.}

Whether you're spending the holidays in your own home or hopping from house to house to spend time with family and friends, these brownies are going to be a welcome addition to the party! Just beware of the consequences: You may never escape dessert duty again!

Peppermint Truffle Brownies
Adapted from Half Baked Harvest

1 stick + 2 tablespoons butter {10 tablespoons total}
1/4 cup milk chocolate {I used chips}
1 cup sugar
1 tablespoon instant coffee*
1 teaspoon vanilla extract
Scant 1/2 teaspoon peppermint extract
2 eggs
1/2 cup cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 cup milk chocolate chips

For "Truffle" Topping
1/3 cup milk chocolate {or semi-sweet} chocolate chips
2 1/2 tablespoons heavy cream
2 tablespoons marshmallow fluff

For Garnish
1/4 cup smashed candy canes
1/4 cup semi-sweet chocolate chips, melted

1. Preheat oven to 350 degrees. Prepare an 8x8 inch pan by lining with overlapping sheets of parchment or foil. This will make it easier to lift the brownie out when it's done.

2. In a large, heat-safe bowl, microwave butter and chocolate at 30 second intervals, whisking each time until melted and smooth.

3. To the chocolate/butter mixture, add sugar, instant coffee {if using}, vanilla extract, peppermint extract and eggs. Whisk together until smooth and well incorporated.

4. In another bowl, sift together the cocoa powder, flour and salt. Add to the wet mixture and fold together until just incorporated {try not to overmix}. The batter will be thick & sticky. Mix in the chocolate chips.

5. Spoon batter into your prepared pan and bake for 18-20 minutes until the top is just set and the edges look a bit puffed. These should be fudgy, so try not to overbake them.

6. Meanwhile, in a small bowl, melt chocolate and heavy cream for your truffle topping by microwaving for 30 second intervals, stopping to mix until shiny and smooth. Once melted, add the marshmallow fluff and mix well until the mixture is uniform. Set aside to cool slightly.

7. When the brownie is ready, remove from oven and allow to cool for about 20 minutes. {If the brownie is too hot, the ganache will melt and run all over the place.} One slightly cooled, pour the truffle topping over the brownie, smoothing out evenly over the top. Sprinkle with candy cane pieces.

8. Refrigerate for 30 minutes to 1 hour until the topping is set. This will make it easier to cut and get pretty pieces.{Note: I actually put mine in the freezer to speed up the process, then forgot about it and ended up with semi-frozen brownies, which actually made it easier to cut.} If you don't care about how it looks, then feel free to dig in, just be prepared for some messiness!

9. Remove from the refrigerator and cut into squares. {These are rich so I kept my squares small. I got 16 pieces out of it.} If you want to garnish even further, drizzle or pipe the squares with melted semi-sweet chocolate before moving onto a serving platter.

*Instant coffee or espresso powder aren't usually detectable in brownies or chocolate-flavored dishes; they simply add an extra boost to the chocolate flavor. However, found that these had a tiny hint of coffee flavor to them. If you're not fond of the taste, you can decrease the amount added to the recipe or omit it altogether.

Sweet Potato Pie/Casserole S'mores

I think about food a lot.

Like, probably an abnormal amount. Just the other day I was talking to someone about books and it dawned on me that the only reading I've done for the past few years has been solely food related. {With the exception of a few lifestyle blogs & about half of a book my sister gave me for my birthday... 2 years ago.}

Food ideas are constantly swirling around in my head. All it takes is one tiny trigger for inspiration to strike. It can be a lone ingredient, a random word or a growling stomach. You can imagine that around the holidays, when food is at the forefront of most gatherings, my brain is in overdrive.

So, the other day, I'm chopping a sweet potato and out of nowhere I think, "Sweet Potato Pie... S'mores. With pie crust cookies." I mean, it's not that too far out there, right? Everyone knows that Sweet Potato Casserole is only invited to the Thanksgiving table because of the marshmallows. And marshmallows are what make a s'more so s'morey. And then there's pie, which is never a bad idea. The evolution was only natural.

This is quite possibly my best idea yet. Ok, maybe not. I've had some pretty good ideas. But these are definitely pretty innovative, I'd say.

Why more people have not made cookies out of pie crust is beyond me. Pie crust is a hot commodity, you know. Just think about it. What happens when someone cuts a slice of pie and that stubborn little triangular piece decides to stay in the pan? {You totally know what I'm talking about, right?} Um, you can bet that there is immediate rescue of said crust piece. No crust left behind.

So, why not make people happy? Why not pipe smooth sweet potato filling onto a pie crust cookie, top it with roasty, toasty marshmallows... and then finish it off with another crusty cookie?

Yeah, I can't think of a reason why this should become the customary method of serving sweet potato casserole/pie at Thanksgiving. Nope, not even one.

It's got all the beloved aspects of sweet potato pie AND casserole. Sweet filling.Toasted marshmallows. Flaky crust. {Note: If you're short on time or would rather not experiment with making your own crust, you can buy pre-made pie dough instead.}

These s'mores are sure to get your Thanksgiving guests talking... then again, maybe satisfied silence will be the sound as these are devoured, one by one.

Sweet Potato Casserole/Pie S'mores
Makes approximately 8, double recipe for a larger crowd

For crust:

1 1/4 cups all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 stick {8 tablespoons} cold butter, cut into small dice
2-3 tablespoons ice cold water

1. Place all ingredients except water in a blender or food processor and pulse until the mixture forms a coarse crumb.

2. Add water, one tablespoon at a time, pulsing until the mixture forms a ball. Try not to add too much water. {I stopped after the 2nd tablespoon, pulsed it a few extra times, and a ball formed. You want enough liquid to make it come together, but not enough to make a mushy dough.}

3. Turn dough out onto a floured surface. Place a sheet of plastic wrap on top and roll out, trying to keep a rectangular shape. {It doesn't really matter if your shape isn't perfect, it will just help in the next step.} Roll out to about 1/8 inch thickness.

4. Line a cookie sheet with foil and preheat the oven to 425 degrees. Using a cookie cutter, cut rounds or scalloped rounds to make "cookies". Place onto prepared cookie sheet. Pierce each one a few times with a toothpick or fork.

5. Place another sheet of foil on top of cookies and fit another cookie sheet {preferably of the same size} on top. {This will help keep the pie cookies flat and not let them puff up.} Bake for 10 minutes or until the cookies are slightly golden and set.

Remove from pan and let cool.

For filling:

1 medium sweet potato, cooked* & scooped out of skin
2 tablespoons maple syrup
1/2 teaspoon vanilla
1/8 teaspoon cinnamon
Dash of ground ginger
1/4 cup heavy whipping cream, whipped to stiff peaks
Mini marshmallows

1. In a medium bowl, beat cooked sweet potato, maple syrup, vanilla, cinnamon and ginger together with a hand mixer until smooth.

2. Gently fold in whipped cream until well incorporated. Try not to smush all the air out of the whipped cream; it helps lend a lighter texture to the sweet potato mixture.

3. Place the mixture in a piping bag fitted with desired tip. {Alternatively, you can scoop it into a zip top bag, with one of the corners snipped off.} Set aside until ready to use.

Assemble S'mores

1. Pipe the sweet potato mixture onto half the crust cookies. Set aside.

2. Set oven to broil {500 degrees}.

3. Place the other half of the cookies on a cookie sheet. Place mini marshmallows {about 8} on each cookie.

4. Put the cookies in the oven and let broil until the marshmallows become slightly charred on top, about 1 minute. DO NOT STEP AWAY! The broiler is very hot and will easily burn things to a crisp if you forget about it for even a second more. Keep an eye on these and make sure all is going well.

5. Remove from oven and immediately top with the sweet potato half of the cookies.

6. You may serve these right away or drizzle with cinnamon glaze if desired.

For drizzle: 

1/4 cup confectioners' sugar
Dash of cinnamon
1 tablespoon {or a bit more} milk or cream

1. Whisk all ingredients together until smooth and a drizzling consistency is reached.
2. Drizzle over s'mores and allow to set slightly before serving.

*To cook sweet potato: I usually just pierce the potato all over with a fork or knife and microwave on high for 7-8 minutes, or until the potato is tender. It will vary depending on the size of the potato.

Savoring South Beach | Miami Culinary Tours

Sometimes I forget that the area where I live is where people choose to spend their time vacationing. I guess being a South Florida native can make you take warm weather, sandy beaches and turquoise waters for granted.

Another thing I often overlook? My close proximity to Miami! I mean, people from all over the world fly in to spend time in a place that's just a little over an hour from my home... driving distance. And here I am, complaining that Miami is too far away for more visits. {By "far away", I obviously mean outside the invisible force field that keeps me from crossing the Palm Beach County line.}

When I got an email from Miami Culinary Tours inviting me to come check out the local cuisine, I decided it was high time I venture down to the place that beckons to sun-worshipers, culinary enthusiasts and celebrities alike. {Did I mention I was actually born in Miami??}

Miami Culinary Tours offers several different tasting experiences from Little Havana to the artsy Wynwood neighborhood. I decided to take the South Beach Tour since my last visit to the trendy locale was over 10 years ago!

Our tour guide, Cassie, was cute as a button and full of all kinds of information about the area, the history and, of course, the food! We got to the good stuff right away at our first stop...

Stop 1: 660 at The Angler's
Bite: Scallop Tiradito with Aji Amarillo, Garlic Chips & Lemon Oil

Steve and I had some time to take a peek around The Angler's Boutique Hotel before the tour began and it was charming. The chic restored Mediterranean revival resort had features like dreamy vine-covered walls and cozy seating areas tucked away that make you want to stay a while. {Or, you know, forever.}

Chef Carlos Torres spices up the menu with mouthwatering items with a "Floribbean" flair. The Scallop Tiradito was bursting with flavor {and a touch of heat} and it definitely whetted our appetites for all the food to come!

Stop 2: Bolivar Restaurant
Bite{s} & Sip: Deep Fried Corn Empanadas, Seasoned Shredded Chicken atop a Crunchy Plantain & a "Refajo" Cocktail

We walked over to Bolivar where the vibe quickly changed from relaxed to energized. The bright, quirky space had a fun feel to it and the food followed suit!

Though I'm not a huge fan of deep fried foods, the Columbian-style empanada and crunchy plantain with shredded chicken paired with a spicy chimichurri-type sauce were both too flavorful to refuse. The most surprising part of the sampling came when we were served "Refajo" cocktails, made from a combination of soda & beer! A bit odd, yes, but refreshing and pretty tasty!

Stop 3: David's Cafe
Bite & Sip: Pastelito de Guayaba & Cafe Cubano

You simply can't experience Miami fully without Cuban coffee and guava pastries. It's a law, I think. So, our next stop at David's Cafe was abiding by the rules of South Florida. We strolled up to the ventanita {window} at David's for our little taste of Miami.

I have eaten many a guava pastry in my life. David's didn't disappoint with its flaky pastry and sticky, sweet guava filling Truthfully, I think it's hard to make a pastelito that I don't like. The thimble-sized shots of Cuban coffee counteracted any lethargy that might have been taking hold at this point in the tour. Syrupy sweet and s.t.r.o.n.g. Definitely not for the faint of heart, but exactly how I like my coffee! It's the Cuban in me, what can I say.

Stop 4: Jerry's Famous Deli
Bite: Raspberry Rugelach

Because we weren't on enough of a sugar high after our Cuban treats, we headed over to Jerry's Famous Deli for another sweet bite. Jerry's wasn't at all what I expected -- quite an expansive space! Though it was large, it still maintained that definitive delicatessen feel with menu options to match. Classics like matzo ball soup and pastrami on rye mingled with unexpected additions like flavored martinis and "SoBe Mex" options.

We each sampled a delicious Raspberry Rugelach, a traditional Jewish favorite. I really enjoyed the cookie {though I was starting to feel pretty stuffed!} with the rich dough and fruity filling with cream cheese adding a creamy cheesecake-like addition. I want to recreate these at home!

Stop 5: Block's Pizza Deli
Bite: The "Sundried Hippie" Pocket

I couldn't believe we had a few stops left, but I marched on to our next location, Block's Pizza Deli. I'm not going to lie, I initially thought that this particular stop was a little out of place. You could tell it was a newer location, and I personally don't identify pizza with South Beach. But my questioning was soon halted when I took a bite of the "Sundried Hippie" Pocket, a delicious combo of sundried tomatoes, feta, baby spinach, pesto, and kalamata olives.

While we ate, I looked around and got a better understanding for what sets Block's apart from "just another pizza place." I found the concept of the "Mother Dough" fascinating, and I loved the fact that they really do focus on fresh, quality ingredients -- they don't even have any freezers! I would definitely want to check this place out another time.

Stop 6: Charlotte Bakery
Bite: Argentinian Chicken Empanadas 

I could have happily curled up on a bench somewhere and drifted away into a food coma by this part of the tour, but we still had more eating to do at Charlotte Bakery.

As soon as I walked in, I just had a good feeling about this spot. A family-owned and operated location, Charlotte's offers something I just adore: A smorgasbord of cultural delicacies served under one roof {and in this case, inside one bakery case}. I loved the fact that each empanada and bite was labeled with the country of its origin {as each country has its own unique approach}.

The Argentinian empanada we were served differed greatly from the deep-fried, corn tortilla-enveloped version we had earlier int the day. This baked empanada was bundled by a soft, flaky pastry and filled with seasoned, shredded chicken. Bottles of creamy avocado-cilantro sauce were passed around {and I seriously wanted to stick one in my purse to take home with me. So good.} for dipping, and the two flavors went together perfectly. I had all of 3 bites and had to throw in the towel because we still had one more stop before the end of the tour...

Stop 7: Milani Gelateria
Bite: GELATO!

As full as I was, there was no way I was going to turn down gelato. And upon seeing the rotating roulette {click for an Instagram video} of flavors at Milani Gelateria, I was mesmerized.

Milani is located in what I thought was the cutest area of all the places we visited, Espanola Way. It's sort of adorable. And romantic. It made me want to find a table to sit at with Steve and enjoy a glass of wine. But alas, we had gelato eating to do. {And obviously, that's way more important.}

We each got to choose a flavor {I picked Bacio which tastes like Nutella, no surprise there}. The gelato was just what I hoped it would be: smooth, silky, rich... pure perfection. The perfect way to wrap up an amazing day of gluttony!

Disclosure: Miami Culinary Tours gave me two complimentary passes for this experience. I was not compensated for this post, and as always, all opinions here are my own! 

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The tour gave me such an appreciation for the beauty of South Beach and made me want to come back for more. There wasn't one stop that I wouldn't return to, which I would call a success. It was way beyond what I expected, and I think it's a great way to get a feel for the area whether you're a visitor or a local.

The next time I feel like trying something new, I think I'll head back down to South Beach and do some more exploring! A huge thank you to Miami Culinary Tours for the reminder that there's an epicurean adventure right in my own backyard!

Want a little taste of South Florida? Try some of my Cuban family favorites, including my Abuela's famous Arroz con Pollo Relleno {"Stuffed" Chicken & Rice}!

Arroz con Pollo Relleno, Croquetas de Jamon, Flan de Naranja

Yuca con Mojo, Bocaditos, Pastel de Guayaba y Queso