Gosh it feels SO good to be writing a blog post right now. I have missed the world of TNK readers, blogging friends and fellow foodies.
For almost two weeks this girl was out-of-town exploring the East Coast and took a mini break from the web. I had work off, school off, no obligation or inhibitions holding me back from adventure of NYC and Vermont.
To be completely honest it made me realize how important TNK is to my life. It also made me realize it’s okay to go a week without posting. The world actually still goes on…who would have thought?
On the business side of things it may not be the professional tactic to keep up but it made me realize we all take vacations from our lives once in a while and that is equally important. I would rather take little breaks here and there then come back to you with a bang. A bang of delicious mouth-watering recipes that I tested out multiple times, made sure each and every image was the quality I wanted and at least a few days to contemplate the photo set-up.
I’m a pretty passionate person so sharing my most passionate recipes is a huge thing for me. Which leads me to these no-bake pumpkin pie bars…I am pretty flippin passionate about these babes.
Since I was in la-la-vacation land for a while, September sort of passed me by…which means PUMPKIN has been a thing now for like a whole month…and I totally missed it. No bueno.
The Recipe Redux challenged us this month to develop a freezer friendly recipe. When I think freezer friendly I think convenience and that is such a major component in todays eating world. We need convenient healthy meals/snacks on hand at all times to comfort our busy lives.
Enter—>White Chocolate Pumpkin Pie Bars. You don’t needa bake them and you can stash them in the freezer for all the crazy mornings ahead. Vacation time may be over but if pumpkin pie is in my fridge for mornings to come…this Fall quarter is lookin pretty stellar.
- 2 cups oat flour
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- Sea salt to taste
- 1/2 cup pure pumpkin
- 1/2 cup peanut butter
- 1/2 cup maple syrup
- 1/4 cup granola of choice
- Handful(s) of white chocolate chips
- Line an 8x8 baking tray with parchment paper and set aside. Combine the oat flour, cinnamon, pumpkin pie spice and sea salt in a large bowl. In a separate bowl whisk together the pumpkin, peanut butter and maple syrup until smooth. Pour the liquid ingredients into the dry ingredients and stir with a frosting spatula or wooden spoon. Once a dough forms, fold in the white chocolate chips and granola. Press the dough into the lined baking tray and spread out evenly. Place into the fridge for at least 3 hours or overnight before cutting into squares. Store in the freezer to have on hand for awhile!
- Makes 12 squares