Mini Apple Cake With Caramel Sauce

Ingredients:

For the cake

350g apples, peeled and cut into small cubes 

2 eggs

140g granulated sugar

1 1/2 tsp vanilla extract

185 ml vegetable oil

245g all purpose flour

1/4 tsp salt

3/4 tsp baking soda

80g pecan nuts (optional)

Caramel sauce

60g butter

30 ml milk

100g brown sugar

A pinch of salt

• Preheat oven to 180 ˚C (ober- unter hitze), line 12 muffin cups with paper liners.
• In a mixing bowl, combine well the flour, salt and baking soda. 
• In a separate mixing bowl whisk the eggs until well combined and then add sugar, vanilla extract.  Stir in the oil gradually, keep whisking until well combined. 
• Stir in the apples and pecan nuts (optional).
• Pour in the flour mixture, with a spatula stir to well combined (do not over stir the batter).
• With an ice cream scoop, fill evenly the muffin cup with the batter.
• Bake for about 40 - 45 minutes or until the mini cakes are brown over the entire surface and when a toothpick inserted comes out clean. Let them cool.
• For the caramel sauce: In a small sauce pan combine all the sauce ingredients, stir constantly, bring it to boil over medium heat.
• Pour 1 tbs or more of caramel sauce over each mini cakes and they are ready to serve.

Chicken Black Pepper

For Marinade:

300 gr boneless chicken breast fillet
1/2 lime
1 tsp salt
2 tbs sweet soy sauce
1 tbs soy sauce
2 tbs all purpose flour

Other Ingredients:

2 or 3 big red chillies (seedless chopped) or 1 red paprika
1 onion chopped
1 clove garlic, minced
3/4 tbs or more black pepper
2 tbs sweet soy sauce
1 tbs soy sauce

Cooking oil

• Marinate the chicken with lime juice and salt for 5 minutes and then rinse, cut into small cubes.
• Add sweet soy sauce, soy sauce, and flour let it stand for about 15 minutes.
• Deep fry the chicken until golden brown, set aside.
• In the other pan heat 2 tbs oil, stir fry the garlic until fragrant add the onion and, chillies or paprika.
• Add soy sauce, sweet soy sauce & black pepper.
• Add the chicken, stir until well covered with the sauce.

Oatmeal Cookies

Ingredients: 

170g unsalted butter, room temperature

3/4 cup brown sugar

1 large egg

1 tsp pure vanilla extract

105g all purpose flour

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

21/2 cups old fashioned rolled oats (haferflocken)

1 cup pecan

1 cup raisins

1/2 cup chocolate chips (optional)

• Preheat oven to 177 ˚C and line baking sheet with baking paper.
• Toast the nuts in a baking sheet and bake for about 7 to 9 minutes or until fragrant. Let it cool and then chop the nuts.
• In a mixing bowl beat the butter an sugar with a mixer until creamy about 3 minutes or so. Add the egg and vanilla, mix until combined. In another mixing bowl combine well the flour, baking powder, salt and cinnamon. With a spatula mix the flour mixture to creamed mixture, stir to well combined. Stir in the nuts, oats, raisins and chocolate chips. 
• With a table spoon, take a heaping tablespoon of cookie dough and place it to the baking sheet, space the cookies about 4 cm apart and flatten the cookies so they are about 11/4 cm thick. Bake for about 12 to 14 minutes or until golden brown on the edges. Let it cool on the baking sheet and transfer into wire rack to cool completely.

Note: You can make only a batch of oatmeal cookies and keep the rest of the dough covered in the refrigerator for couple of days.