Vanilla Bean Cupcakes With Chocolate Ganache

by IsaChandra Makes 1 dozen cupcakes

Delicate vanilla cake dotted with real vanilla bean. Glossy chocolate ganache messing up your fingers. Its the simple things in life! This is basically the Vegan upcakes Take !ver The "orld cupcakes# only made a teeny bit more awesome. For the cupcakes: 1 cup unsweetened almond milk 1 teaspoon apple cider vinegar 1 1 ! cups all"purpose #lour $ tablespoons cornstarch % ! teaspoon baking powder 1 $ teaspoon baking soda 1 $ teaspoon salt 1 % cup canola oil % ! cup sugar 1 1 $ teaspoons pure vanilla e&tract 1 vanilla bean' split lengthwise and scraped

For the ganache: 1 % cup almond milk 1 % cup semisweet chocolate chips $ tablespoons pure maple syrup $ake the cupcakes% &reheat oven to '() *. +ine muffin pan with cupcake liners. ,pray lightly with cooking spray. "hisk the almond milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled. ,ift the flour# cornstarch# baking powder# baking soda# and salt into a large bowl and mi-. $eat together the almond milk mi-ture# oil# sugar# vanilla e-tract and vanilla bean in a large bowl. ,ift in the flour# cornstarch# baking powder# baking soda# and salt# and mi- until no large lumps remain. *ill cupcake liners two.thirds of the way and bake for /) to // minutes. Transfer to a cooling rack to cool. In the meantime# prepare the ganache.

In a small sauce pan# bring the milk to a boil and then lower the heat to a simmer and add the chocolate and syrup. 0i- with a rubber spatula for about ') seconds. Turn heat off# continue stirring until the chocolate is fully melted and the icing is smooth.

To assemble% +et ganache cool for about 1) minutes. Dip the top of the cupcake in the ganache and then set them on a cooling rack. ,poon the remainder of the ganache over cupcakes. +et set in a cool room for an hour or so# or place in the fridge to set. ,erve to happy people!

This recipe was adapted from one by Pam Vagnieres in an article called Make Your Own Protein Bars that ran last year in my local newspaper The Daily Camera. These high protein, gluten free power bars are easy to make and remind me of a Lrabar, though these are super fresh since theyre homemade, and theyre also not quite as sweet.

My boys and their friends loved these bars and gobbled them up during spring break, when our house was boys central.

ChocolateCranberryPowerBars

2 cups pecans, lightly toasted cup cacao powder 15 large medjool dates, pits removed 1 tablespoon vanilla extract 10 drops stevia 2 tablespoons agave nectar or honey cup dried cranberries (you can add more if you like) Blend pecans and cacao powder in food processor until combined and coarsely ground

1.

2. 3. 4.

Add in dates and process until blended into dry ingredients Process in vanilla, stevia and agave until well combined Stir (or work in) dried cranberries with a spoon or by hand Press mixture into an 8 x 8 inch baking dish Freeze for 1 hour, or until firm, then cut into 16 squares Makes 16 squares
If cranberries arent your thing check out my other gluten free power bar recipes, Chocolate Espresso Power Bars, Spicy Power Bars and the crowd favorite Almond Power Bars . For more yummy power bar recipes from other gluten free food bloggers check out: -Sesame Snack Bars (Gluten-Free & Casein Free) from Lexie of Lexies Kitchen -Popeye Protein and Fruit Bars from Shirley of Gluten free Easily -The Best Ever Gluten-Free Power Bars from Debbie of The Gluten-Free Dish

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copyright 2013 elana's pantry. all rights reserved.

Vanilla Fig Bars

Easy Vanilla Fig Bars made with dried figs, shredded coconut and almonds gluten free, Paleo, Primal, delicious.

Ive been working on various power bar recipes lately as I need some easy to pack snacks for an upcoming adventure. 0y husband and I are planning on climbing a 123er 4that would be a 12#))) foot mountain5 this summer and of course I want to make sure we have the proper nourishment. These bars will work well for the two of us given our constitutions. +ike all of my recipes# I tested this one many times before posting it here. During one of my test batches the mi-ture was so thick that the food processor could not spin it further. "hen this happened# I pulled the mi-ture out of the food processor and finished working it together with my hands before placing it in the pan. In the event that this happens to you# feel free to use this little trick. *inally# if you are wanting to reproduce my e-act results# use blanched slivered almonds. The key really is the blanched more than the slivered. 6ecently# I have been purchasing my blanched slivered almonds at the "hole *oods here in $oulder. 7ou can use almonds that are not blanched and you will get more fiber# however# I found the flavor profile was not as good when I made them this way. 8s always# feel free to try out any and all substitutions that come to mind so that you can customi9e these bars to your e-act dietary needs. :nfortunately# I dont know how things will turn out without testing your substitutions# so will not answer substitution ;uestions. $esides# if I did# Id spend my entire life chained to the computer# and I need to train for that 123er# remember<
Vanilla Fig Bars

printer friendly

2 cups blanched slivered almonds cup unsweetened shredded coconut teaspoon celtic sea salt 15 drops vanilla crme stevia 1 cup dried figs, soaked in cup water for 12 hours lace almonds in food processor and pulse to te!ture of gravel ulse in coconut, salt and stevia ulse in figs ress mi!ture into an $ ! $ inch baking dish

1. 2. ". #.

5. %efrigerate for one hour &. 'ut into 1& s(uares ). *erve

Magically Moist Cherry Apricot Cake

0y husband loves this simple# moist gluten free herry 8pricot ake. I make sure to use organic dried fruit in this dessert since pesticides levels tend to be high in conventional cherries and apricots and more concentrated in dried fruits. I often purchase my organic dried fruit at the local health food store# Vitamin ottage= for more >hard to find? ingredients such as organic dried cherries 4sans added sugar5 one of my favorite sources is an online company called The 6aw hoice.
Cherry Apricot Cakeprinter friendl+ 2 cups blanched almond flour teaspoon celtic sea salt teaspoon baking soda cup agave nectar 2 eggs 1 tablespoon vanilla e!tract cup dried cherries cup dried apricots , sliced into (uarters 1. ,n a large bowl, combine almond flour, salt and baking soda 2. ,n a smaller bowl, combine agave, eggs and vanilla

". *tir wet ingredients into dr+ #. -entl+ mi! in cherries and apricots 5. our batter into an $ b+ $ baking dish

&. .ake at "25/ for "01#0 minutes, until golden brown and a toothpick inserted into the center of the cake comes out clean ). 'ool and serve Serves 8

Its cold here and Ive been getting a lot of e-ercise shoveling snow and chipping ice off the sidewalk in front of our house. The boys and I had a great time yesterday walking around the neighborhood for an hour in the snow. Today is bright and sunny @might be time to go out for a ;uick walk!

Chocolate Cranberry Power Bars

This recipe was adapted from one by &am VagnieresA in an article called 0ake 7our !wn &rotein $ars that ran last year in my local newspaper The Daily amera. These high protein# gluten free power bars are easy to make and remind me of a +Brabar# though these are super fresh since theyre homemade# and theyre also not ;uite as sweet.

0y boys and their friends loved these bars and gobbled them up during spring break# when our house was boys central.
Chocolate Cranberry Power Barsprinter friendl+

2 2 cups pecans, lightl+ toasted 2 cup cacao powder 15 large med3ool dates, pits removed 1 tablespoon vanilla e!tract 10 drops stevia 2 tablespoons agave nectar or hone+ cup dried cranberries 4+ou can add more if +ou like5

1. .lend pecans and cacao powder in food processor until combined and coarsel+ ground 2. 6dd in dates and process until blended into dr+ ingredients ". rocess in vanilla, stevia and agave until well combined

#. *tir 4or work in5 dried cranberries with a spoon or b+ hand 5. ress mi!ture into an $ ! $ inch baking dish

&. 7ree8e for 1 hour, or until firm, then cut into 1& s(uares

Makes 16 squares If cranberries arent your thing check out my other gluten free power bar recipes# hocolate Cspresso &ower $ars# ,picy &ower $ars and the crowd favorite 8lmond &ower $ars.
Ingredients: Serves: 12-18 Yield:

1.0 9"x13" ... Units: US | Metric 1 1/4 cups s eet rice !l"ur 1 cup #r" n su$%r 1 cup 1 cup &ite su$%r %ter
1.0

1/2 cup ve$%n #utter' (elted plus ve$%n #utter' !"r $re%sin$ p%ns 1 cup se(i-s eet c&"c"l%te c&ips 3/4 cup c"c"% p" der 1 te%sp""n s%lt 1 te%sp""n v%nill% 1/2 te%sp""n #%)in$ p" der

Directions: 1*re&e%t "ven t" 3+0. 2,e%t 1 cup %ter %nd 1/4 cup s eet rice !l"ur in % s%ucep%n until it !"r(s % p%ste. Set %side t" c""l.

3Mix re(%inin$ cup "! S eet -ice .l"ur' #%)in$ p" der' c"c"% p" der %nd s%lt. 4Stir in v%nill% %nd (elted ve$%n #utter. +Stir in su$%r %nd .l"ur/ %ter p%ste' t&en c&"c"l%te c&ips. /*"ur int" $re%sed 9"x13" p%n %nd #%)e %ppr"x 4+(in0. 1M2 "ven is !r"( t&e 19403s s" it3s %l %2s %n %dventure &en it c"(es t" #%)in$ ti(es.

Hard Candy
Rated : Submitted By: JUDITH SYNESAEL Photo By: AHP Prep Time: 5 Minutes Cook Time: 25 Minutes Ready In: 45 Minutes Servings: 36

"4n e%s2 recipe !"r &%rd c%nd2. 5&e &%rdest p%rt is %itin$ !"r t&e su$%r t" re%c& t&e pr"per te(per%ture. 6e p%tient %nd use % c%nd2 t&er("(eter !"r per!ect c%nd2. 5&is recipe c%n e%sil2 #e %d7usted #2 usin$ di!!erent !l%v"red extr%cts %nd !""d c"l"rin$s."

INGRE IENTS:
3 3/4 cups white su !" # #/2 cups $i ht c%"n s&"up # cup w!te" # t!'$esp%%n %"!n e( %" %the" )$!*%"e+ e,t"!ct #/2 te!sp%%n )%%+ c%$%"in -%pti%n!$. #/4 cup c%n)ecti%ne"s/ su !" )%" +ustin

IRECTI!NS:
"# In ! 0e+iu0 s!ucep!n( sti" t% ethe" the white su !"( c%"n s&"up( !n+ w!te"1 2%%3( sti""in ( %*e" 0e+iu0 he!t
unti$ su !" +iss%$*es( then '"in t% ! '%i$1 4ith%ut sti""in ( he!t t% 355 t% 3#5 +e "ees 6 -#47 t% #54 +e "ees 2.( %" unti$ ! s0!$$ !0%unt %) s&"up +"%ppe+ int% c%$+ w!te" )%"0s h!"+( '"itt$e th"e!+s1 !n+ +ust the t%p with c%n)ecti%ne"s/ su !"1 Let c%%$( !n+ '"e!3 int% pieces1 St%"e in !n !i"ti ht c%nt!ine"1
488 -9:,5S -;S;-<;= > 2013 4llrecipes.c"(

$# 8e0%*e )"%0 he!t !n+ sti" in )$!*%"e+ e,t"!ct !n+ )%%+ c%$%"in ( i) +esi"e+1 P%u" %nt% ! "e!se+ c%%3ie sheet(

%ig Bars

&p'oad a photo (ie'd: 2 d"?en #%rs @servin$ si?e: 1 #%rA

Ingredients

*rint1 1/2 cups c&"pped dried !i$s 1 t%#lesp""n %ll-purp"se !l"ur 1/2 cup %ter

3/4 cup !l%)ed uns eetened c"c"nut 1/2 cup reduced-c%l"rie (%r$%rine $ 1/3 cup "(e%sures-li)e-su$%r" c%l"rie-!ree s eetener $ 1 3/4 cups Buic)-c"")in$ "%ts' t"%sted 1/2 te%sp""n v%nill% extr%ct C"")in$ spr%2

Preparation
1. 2. 1. C"(#ine !i$s %nd !l"ur in % (ediu( #" lD t"ss li$&tl2 t" c"%t. 2. 6rin$ %ter t" % #"il in % (ediu( s%ucep%n. 4dd !i$ (ixture' c"c"nut' (%r$%rine' %nd s eetener t" p%n' stirrin$ ell. C"")' unc"vered' "ver (ediu( &e%t + t" 1 (inutes "r until (ixture is t&ic)ened' stirrin$ "!ten. 4dd "%ts %nd v%nill%' stirrin$ until "%ts %re ("istened. 3. *ress (ixture int" #"tt"( "! % 9-inc& sBu%re #%)in$ p%n c"%ted t&"r"u$&l2. Cut int" #%rs. it& c"")in$ spr%2. C"ver %nd c&ill

3. 4.

Micr" %ve 9nstructi"ns: *l%ce 1/2 cup %ter in % 1-cup liBuid (e%sure. Micr" %ve %t ,9:, 2 t" 3 (inutes "r until %ter #"ilsD p"ur %ter "ver !i$ (ixture. 4dd c"c"nut' (%r$%rine' %nd s eetener t" !i$ (ixture' stirrin$ ell. Micr" %ve' unc"vered' %t ,9:, 2 t" 3 (inutes "r until (ixture is t&ic)ened' stirrin$ %!ter ever2 (inute. 4dd "%ts %nd v%nill%' stirrin$ until "%ts %re ("istened. *r"ceed it& recipe %s directed. c%r#" r%tin$: 11

+.

Whole Wheat Fig Bars

62 =er! "n =ece(#er 31' 2004

*&"t" #2 7ustc%ll(et"ni

+ -evie s

Prep Time: 2+ (ins Tota' Time: 40 (ins (ie'd: +/ 2x1 inc& #%rs

About This Recipe

"5&ese %re delici"us %nd 7ust li)e t&e "ld ".i$ Ee t"ns" 9 re(e(#er !r"( &en 9 %s % )id. -ecipe c"(es !r"( % ver2 "ld t%ttered c"")ie #"") t&%t n" l"n$er &%s % c"ver t&%t #el"n$ed t" (2 M"(. 5&e2 ere %l %2s % tre%t %r"und C&rist(%s ti(e."

Ingredients
o o o o o o o o o o 1/3 cup ve$et%#le s&"rtenin$' 9 use #utter "r 1/3 cup (%r$%rine 1 cup p%c)ed #r" n su$%r 2 e$$s 1 te%sp""n v%nill% extr%ct 1 1/4 cups %ll-purp"se !l"ur 1 1/4 cups &"le &e%t !l"ur

1/4 te%sp""n #%)in$ s"d% 2 te%sp""ns #%)in$ p" der 1 te%sp""n "r%n$e ?est 1 pinc& s%lt

Fig Filling
o o o o 1 @8 "unceA p%c)%$es dried !i$s' ste(s re("ved @ c%n su# d%tes i! 2"u %re supre(eA 2/3 cup %ter 3 t%#lesp""ns le("n 7uice "r 3 t%#lesp""ns "r%n$e 7uice 3 t%#lesp""ns $r%nul%ted su$%r @ 9 use splend%A is&' #ut t&e !i$s

irections
1. *re&e%t "ven t" 31+F.. 2. 9n % l%r$e #" l' #e%t t"$et&er s&"rtenin$' #r" n su$%r' e$$s %nd v%nill% until cre%(2. 3. 4dd %ll purp"se !l"ur' &"le #e%tin$ until #lended. &e%t !l"ur' #%)in$ s"d%' #%)in$ p" der' "r%n$e peel %nd s%lt'

4. -e!ri$er%te d"u$& 1 t" 2 &"urs. +. *rep%re !i$ !illin$ %nd set %side' see #el" . /. Gn % !l"ured sur!%ce' r"ll d"u$& int" 14 inc& sBu%re.
*%$e 2 "! 2H&"le H&e%t .i$ 6%rs @c"nt.A

irections
1. Cut d"u$& int" 4 eBu%l strips' e%c& 14 inc&es l"n$ %nd 3 1/2 inc&es ide. 8. Sp""n 1/4 "! !i$ !illin$ in % 1 1/2 inc& ide ("und d" n center "! e%c& strip. 9. Usin$ % l"n$ sp%tul%' li!t sides "! e%c& d"u$& strip "ver !illin$' "verl%ppin$ sli$&tl2 "n t"p. 10. *ress ed$es t"$et&er t" se%l. 11. Cut strips cr"ss ise in &%l! !"r e%se "! &%ndlin$.

*&"t" #2: -%nd2 M%2"r

Chocolate-Walnut-Cranberry Cake
M%)e-%&e%d tip: 6%)e %nd c"(pletel2 c""l t&e c%)e. Hr%p in pl%stic r%p' %nd re!ri$er%te !"r up t" t " d%2s' "r r%p in pl%stic r%p %nd !"il' %nd !ree?e !"r up t" "ne ("nt&. 6rin$ t" r""( te(per%ture #e!"re servin$. C"")in$ 8i$&t M4-C, 200+

Yield: 12 servings (serving size: 1 slice)

Ingredients

1 2/3 cups %ll-purp"se !l"ur 1 1/2 cups su$%r 3/4 cup =utc& pr"cess c"c"% 1 1/2 te%sp""ns #%)in$ p" der 1/2 te%sp""n #%)in$ s"d% 1/2 te%sp""n s%lt 1 cup %pples%uce 1/2 cup pl%in s"2 (il) 1/4 cup c%n"l% "il 1 cup s eetened dried cr%n#erries 1/2 cup c&"pped %lnuts' t"%sted C"")in$ spr%2 1 t%#lesp""n p" dered su$%r

Preparation
*re&e%t "ven t" 3+0I. 8i$&tl2 sp""n !l"ur int" dr2 (e%surin$ cupsD level it& % )ni!e. C"(#ine !l"ur %nd t&e next + in$redients @t&r"u$& s%ltA in % l%r$e #" l' stirrin$ it& % &is). C"(#ine %pples%uce' (il)' %nd "ilD %dd t" !l"ur (ixture' stirrin$ 7ust until ("ist. Stir in cr%n#erries %nd %lnuts. Spre%d int" % 10-inc& sprin$!"r( p%n c"%ted it& c"")in$ spr%2 @#%tter ill #e t&ic)A. 6%)e %t 3+0I !"r 4+ (inutes "r until ed$es #e$in t" pull % %2 !r"( sides "! p%n. C""l "n % ire r%c). Sprin)le it& p" dered su$%r.

*&"t" #2: 9%in 6%$ ellD Mel%nie J. Cl%r)e

Lemon Verbena-Walnut Loaf Cake

9! 2"u c%n3t !ind le("n ver#en% te%' use 8e("n Kin$er &er#%l te%. C"")in$ 8i$&t EG<;M6;- 2001

Yield: 12 servings (serving size: 1 slice)

Ingredients

C%)e: 1/2 cup #"ilin$ %ter 4 le("n ver#en% te% #%$s 2 cups %ll-purp"se !l"ur @%#"ut 9 "uncesA 1 te%sp""n #%)in$ p" der 1/2 te%sp""n #%)in$ s"d% 1/4 te%sp""n s%lt 3 l%r$e e$$ &ites 1/2 cup $r%nul%ted su$%r 1/3 cup p%c)ed #r" n su$%r 1/3 cup %pples%uce 1/4 cup c%n"l% "il 1/2 cup c&"pped %lnuts' t"%sted C"")in$ spr%2 :l%?e: 3/4 cup p" dered su$%r 1/2 te%sp""n $r%ted le("n rind

2 t%#lesp""ns !res& le("n 7uice

Preparation
*re&e%t "ven t" 3+0F. 5" prep%re c%)e' p"ur 1/2 cup #"ilin$ %ter "ver te% #%$s in % #" lD steep + (inutes. -e("ve %nd disc%rd te% #%$sD c""l te% t" r""( te(per%ture. 8i$&tl2 sp""n !l"ur int" dr2 (e%surin$ cupsD level it& % )ni!e. C"(#ine !l"ur' #%)in$ p" der' #%)in$ s"d%' %nd s%lt' stirrin$ it& % &is). *l%ce e$$ &ites in % l%r$e #" lD #e%t it& % (ixer %t &i$& speed until !"%(2. 4dd $r%nul%ted su$%r %nd #r" n su$%rD #e%t ell. 4dd #re ed te%' %pples%uce' %nd c%n"l% "ilD #e%t until ell #lended. :r%du%ll2 %dd !l"ur (ixtureD #e%t 7ust until ("ist. ."ld in %lnuts. *"ur #%tter int" %n 8 x 4-inc& l"%! p%n c"%ted it& c"")in$ spr%2. 6%)e %t 3+0F !"r +0 (inutes "r until % ""den pic) inserted in center c"(es "ut cle%n. C""l in p%n 1+ (inutes "n % ire r%c)D re("ve !r"( p%n. C""l c"(pletel2 "n ire r%c). 5" prep%re $l%?e' c"(#ine p" dered su$%r %nd rind in % s(%ll #" l. 4dd 7uice' stirrin$ it& % &is) until s(""t&. =ri??le $l%?e "ver c%)eD let st%nd until set.