I think I mentioned I live practically in Cuba.
There are some definite pluses to living in South Florida. I’m talking about food things.
- Amazing fruits and vegetables from all the Latino countries that surround this bountiless peninsula.
- A rockin’ caffe’ con leche on any corner…just like you would find in say, little Havana.
- Cool little Argentinine and Cuban bakeries with pastries like: guayabas, guayabas con queso.
- And the number one reason: DULCE DE LECHE
Update to post: October 6, 2010 I posted this summer how to make your own yummy caramel with sweetened condensed milk. A couple of my sweet readers mentioned how you can make your own if you can’t find Dulce de Leche. Here is the link to make your own caramel . As a bonus, you can see my pancake recipe. It is really good! I make them every day. Not exaggerating.
This is the brand I used from my supermarket:
Upside-Down Banana Cake with Dulce de Leche
8 tablespoons unsalted butter,room temp
2 -3 ripe bananas peeled and sliced on an angle in thick slices (about 1/2 inch thick)
3/4 cup granulated sugar
2 large eggs
1 1/3 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ginger
1/2 cup milk
6 tablespoons dulce de leche
1. Preheat oven to 350 F. Place 4 tablespoons of dulce de leche in an 8 inch square cake pan. Heat in oven until it softens, about 5 minutes. Remove from oven; spread evenly around bottom of pan. Arrange banana slices to cover bottom of pan evenly.
2. In a large bowl, cream 8 tablespoons of butter with sugar. Add eggs, one at a time, beating until combined after each.
These are some other reasons why I like living here: