“Autumn is a second spring when every leaf is a flower.”
– Albert Camus
I always think of North Carolina as the land of the pines, but right now, it is the deciduous, changing beauties getting their moment of glory. Every time I turn, I seem to catch another leaf bursting into one of a thousand hues of ever-brighter autumnal color. The countryside is blossoming.
In a few days, the Honey and I are packing up and heading north for a weekend getaway in the mountains of Asheville. We often fall trap to the all-too-easy lure of fast-food on long car-trips, but this time, I’m planning ahead. I decided to make a few easily-portable and healthier snacks to satisfy any hunger pangs that may arise along the way.
With the Fall season’s new class of produce in mind, I whipped up some homemade pumpkin spice granola bars, which, if they survive until Friday morning, will make sweet and satisfying treats for the car. I packed them full of oats, pumpkin, coconut, vanilla and spices, and for an indulgent twist, added a light drizzle of white chocolate.
If you also plan to drizzle the granola bars in white chocolate, I find that filling a pastry bag (or in a pinch a large Ziploc bag with the corner sniped off) and in a sense “piping” the chocolate onto the bars works nicely. This method allows for more control as the melted chocolate can quickly become quite goop-y and unwieldy.