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Cinnamon Chocolate Chip Cookies

The secret to these wonderful cookies is the addition of cinnamon, vanilla dark bittersweet and milk chocolate chips.

Ingredients:

  • 2 sticks butter, softened
  • 3/4 cup dark brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 2 tsp pure vanilla extract
  • 2 and 1/4 cups flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup dark bitter sweet chocolate (60 % Cacao)
  • 1 cup milk chocolate chips
  • 1/2 to 1 cup nuts, optional
Directions:
  • Preheat the oven to 350 degrees.
  • Cream together the butter, sugars, egg and vanilla.
  • Add the dry ingredients and mix well.
  • Stir in the chocolate chips and nuts (if using).
  • Drop by the tablespoon onto greased cookie sheets.
  • Bake at 350 degrees until golden brown.
  • About 10-12 Minutes.
  • Makes about 4 dozen.

Puerto Rican Alcapurrias

When we think of the beautiful beaches and crystal clear water in Puerto Rico, we also dream about alcapurrias. When you talk about alcapurrias most Puerto Ricans think 'beach food" These delicious fritters are usually made with a batter of taro (yautia) and green bananas (guineos verdes), and are stuffed with either a meat (pino) filling or with crab, shrimp or lobster. Sold by vendors on the beach, they make a great snack for hungry stomachs after a long day in the sun. In Puerto Rico they usually make this recipe with a land crab. This version uses back fin crab meat and or fresh shrimp

Ingredients:

  • 1lb taro root (Yautia) or alternatively yucca root (available at Latin markets)
  • 4 green plantains
  • 1tbs Sazon seasoning Food So Good Mall Sazon Recipe
  • kosher salt to taste
  • 1 and 3/4 cup back fin crab meat or minced shrimp or a combination of both 
  • 1/4 cup sofrito Food So Good Mall Sofrito Recipe
  • canola oil for deep frying
Directions:
  • Peel the taro or yucca root and grate on a box grater into a bowl.
  • Peel the green bananas or plantains, grate them and add to the same bowl.
  • Add the Sazon, salt and pepper and place the mixture in a food processor and process until smooth.
  • In a saute pan add the crab meat along with a little oil and sofrito. Saute for 2 minutes mixing well. 
  • Cut banana leaves into rounds for shaping alcapurrias.
  • Spread a little oil on the banana leaf.
  • Add a tablespoon of batter atop the banana leaf round,  then add a spoonful of the crab mixture and fold to shape into a torpedo shape.
  • Using hot canola oil (350 degrees) slide the alcapurrias into the hot oil, one at a time. Do not over crowd pan.
  • Fry the alcapurrias until golden brown.
  • Serve.