Flour Head Bakery’s Nectarine Italian Cheesecake

Nectarines are a great source of vitamins A and C, beta-carotene and potassium, which makes up for me eating this Italian Cheesecake for my shift meal last weekend. Try Mahasti’s recipe with your favorite jam and share your pics with us. For more Flour Head Bakery recipes and wonderful dinner possibilities, keep an eye on our blog for updates and more!

2 3/4 cups Ricotta Cheese

3 egg whites

1/3 cup sugar

One 9” prepared graham cracker crust

Nectarine jam or jam of choice

Preheat oven to 350 degrees.

Beat egg whites in a bowl of a stand mixer or with a handheld mixer until foamy.  With the mixer running, gradually stream in the sugar.  Continue beating the egg whites until they are light and fluffy and hold a stiff peak.

In a medium bowl, with a fork, fluff the ricotta cheese.  Gently fold in the egg whites.  When the egg whites are fully incorporated into the cheese, pour the mixture into the prepared pie crust.  Bake for 30 – 40 minutes or until cheesecake is set (when you tap the pan, it moves as a whole and does not jiggle in the middle).  Remove the cheesecake from the oven and allow the cheesecake to cool.  Top with Nectarine jam, or your jam of choice.  Serve at room temperature or, chill 6 hours or overnight, and serve cold.

Flour Head Bakery’s Peanut Butter and Jelly Whoopie Pies

For your kid’s next birthday party, consider making these Flour Head Bakery Peanut Butter & Jelly Whoopie pies instead of cupcakes. These traditional New England treats are creamy and fun to eat.  Our pie features a raspberry cream cheese filling.

For the Cake:

½ cup smooth peanut butter

1 stick unsalted butter, room temperature

1 cup light brown sugar

½ cup sugar

2 eggs, room temperature

1 tsp vanilla

2 ½ cup all-purpose flour

1 Tbl baking powder

½ tsp salt

¾ cup whole milk, room temperature

Preheat your oven to 375 degrees.

Sift the flour, baking powder and salt and set aside.

In the bowl of a stand mixer, with the paddle attachment, or with a hand held mixer, beat the peanut butter and butter till smooth.  Add the sugars and beat till fluffy.  Add the eggs one at a time, beating after each addition, until incorporated.  Scrape down the bowl and beat a little longer.

Add 1/3 of the flour mixture alternately with 1/3 of the milk until all the ingredients are added and incorporated.

Scoop the batter onto a parchment lined cookie sheet.  Bake for 12- 13 minutes, or until a toothpick inserted sideways through the top of the cakes comes out clean.  Allow cakes to cool on pans.

Makes 24 – 25 individual cakes, depending on your scoop size.

Make the filling while the cakes cool.

For the filling:

1 lb cream cheese at room temperature

2 cups frozen raspberries

1 cup powdered sugar, sifted

Place the raspberries in a small skillet and cook on low heat, until most of the moisture has evaporated, and the mixture has a jam like consistency.

With your mixer, beat the cream cheese till smooth.  Add the raspberries.  Beat and scrape down.  With the mixer running on low, gradually add the powdered sugar.  Beat the mixture till smooth.

To assemble the Whoopie Pies:

With a spatula, flip ½ of the cakes onto their tops and divide the cream cheese mixture evenly between the flipped over cakes.  Top each cream cheese topped cake with one that is not topped (try to match them up according to size) . Press down gently on each cake until the icing reaches the edge of the cakes.

Makes 12 – 13 whoopie pies

Flour Head Bakery’s Blueberry Muffins

I had the pleasure of hanging out with Shannon early, early, early yesterday morning as she and the rest of the Flour Head bakers prepared the days freshly baked goods that were to be delivered to Three Rivers Market, Just Ripe and Butler & Bailey Market. What smelled even better than the baguettes were the blueberry muffins. Try these out in your kitchen and share your pics with us on Facebook and Twitter.

For the Batter:

6 TBl unsalted Butter, melted

1/3 cup whole milk

1 large egg

1 large egg yolk

1 tsp vanilla

1 ½ cup all-purpose flour

¾ cup sugar

1 ½ tsp baking powder

¾ tsp salt

2 cups fresh or frozen blueberries

Preheat oven to 375 degrees.

Melt butter in a small sauce pan over low heat.  Remove butter from heat and allow the butter to cool slightly.

In a medium bowl, lightly whisk egg and egg yolk, then add milk, vanilla and melted butter.  Whisk the wet ingredients until well blended.

In a separate bowl, with a whisk, mix together the flour, sugar, baking powder and salt.  Add the wet ingredients to the dry ingredients.  Stir with a wooden spoon just until the dry ingredients are moistened.  Do not over mix.  Gently fold in the blueberries.

Divide the batter evenly between 12 line muffin cups.

For the Topping:

2 Tbl unsalted butter, cut into small pieces

¼ cups all-purpose flour

2 Tbl sugar

In a small bowl, combine flour and sugar, until well mixed.  Add cold butter, and rub mixture together between your fingers, until the mixture resembles coarse sand with some pea size pieces.

Top the muffins with ½ Tbl of topping mixture.  Bake muffins for 25 – 30 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.

Serve the muffins warm or at room temperature.

Makes 12 muffins.

Flour Head Bakery Blueberry Muffins

Tomato Head’s Chocolate Pie

I’ll have this for breakfast, lunch or dinner. A scoop of Cruze Family Farm Coffee Ice Cream is the perfect companion. In case you missed it, here’s the recipe that Mahasti recently shared on WBIR.

Ingredients

1 prepared 9 inch pie shell

3 eggs

1 cup sugar

2.5 Tbl cocoa powder

¼ cup flour

1 stuck unsalted butter

2 oz Bittersweet Chocolate

Directions

Preheat oven to 350 degrees.

Prick the bottom of the pie shell with the tines of a fork. Place in the oven for 5 minutes, just to cook the shell slightly.

Place butter and chocolate in a small bowl. Fill a pot ¼ of the way with water and bring to boil over high heat. Place small bowl of butter and chocolate on top of pot until chocolate and butter are completely melted. Remove bowl from pot – whisk until the butter and chocolate are mixed well. Allow mixture to cool for 5 minutes.

Sift together the flour and cocoa powder.

Beat eggs with sugar, using a stand mixer with a paddle attachment, or a hand held mixer, until eggs are pale yellow. Gradually add chocolate mixture with mixer running. Gradually add the flour and cocoa mixture. Beat well until all the flour is incorporated.

Pour chocolate filling into prepared pie shell. Bake for 20 – 25 minutes, or until pie domes and cracks a little around the edges.

Tomato Head’s Brown Sugar Cinnamon Biscuits with Cream & Orange Caramel Sauce

Mahasti presented this “good morning” recipe on WBIR Saturday, December 17th. Did you catch it? If not, the full recipe is posted below and, even better, both the Knoxville and Maryville restaurants will be serving these delights throughout Sunday brunch. Enjoy!

Tomato Head’s Brown Sugar Cinnamon Biscuits with Cream & Orange Caramel Sauce

2 cups all purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
1 tsp sugar
½ tsp cinnamon
5 Tbl chilled butter, cut into small pieces
¾ cup chilled buttermilk
1/3 cup brown sugar

Measure flour, baking powder, baking soda, salt, sugar, and cinnamon into a medium bowl. Add chilled butter and work into flour with fingertips or a pastry cutter until the butter resembles small beads. Add buttermilk and work flour into buttermilk until you have a soft dough. Turn dough no more than 10 times. Gather into a ball. With a rolling pin, roll out the ball of dough, on a lightly floured surface, to a thickness of 1/2 inch. Scatter half of the brown sugar in the center of the biscuit dough. Fold one edge of the dough onto the sugared area. Scatter the remaining brown sugar onto the area that you just folded over. Fold the non-brown sugared area onto the newly covered brown sugar area. Gently lift the dough up and scatter a little more flour under the dough. Roll the dough back out to a thickness of 1”. Cut the biscuits out with a round biscuit cutter. Gather up any remaining dough into a ball and repeat, flattening and cutting the biscuits. Place the cut biscuits on a parchment lined cookie sheet.

Bake in a 450 degree oven for 12 minutes or until golden brown.

For the Caramel Sauce
1 cup packed light brown sugar
½ cup orange juice
½ stick butter

Place all the ingredients for the sauce in a medium size saucepan over medium heat. Bring the mixture to a boil. Keep warm while biscuits are cooking.

To Serve

Heavy Cream

Pour a small amount of heavy cream onto a plate, if serving individually, or on a platter if serving family style. Place biscuits on top of cream. Pour caramel sauce over biscuits and serve immediately.

Makes 8 – 10 biscuits depending on the size of your cutter.

The Tomato Head’s Pecan Pie

‘Tis the season for pies and cakes and sweet things of all varieties. Mahasti presented The Tomato Head’s recipe for Pecan Pie on WBIR this morning and mm mm mm. We want a piece now, and we can have one (and so can you)…pecan pie is on the menu at both the Knoxville and Maryville locations today.

Tomato Head’s Pecan Pie

1 (9 inch) prepared pie crust
1 cup maple syrup
1 cup packed light brown sugar
½ cup heavy cream
1 Tbl molasses
4 Tbl unsalted butter, cut into small pieces
½ tsp salt
6 large egg yolks, lightly beaten
1.5 cups pecan pieces

Heat oven to 450 degrees.

Over medium heat in a large saucepan, heat together maple syrup, brown sugar, heavy cream and molasses until sugar dissolves and mixture starts to bubble. Remove mixture from heat, add butter and stir until the butter has melted. Allow mixture to cool for 5 minutes. Whisking constantly, whisk in the eggs until they are well incorporated.

Fill pie crust with pecans, pour syrup mixture over pecans. Place the pie in the oven and immediately turn the heat down to 425. Bake the pie for 45 – 50 minutes or until the filling is set and center jiggles just slightly.

Allow pie to cool for 3 – 4 hours before cutting and serving with fresh whipped cream.

Tomato Head’s Father’s Day Buttermilk Cake with Fresh Strawberries and Blueberries

Every holiday needs a little something special cooked up to celebrate. Father’s Day is no exception. With the season presenting berries of all flavors, Mahasti prepared another memorable dessert for The Tomato Head. You can give this recipe a whirl at home and present it to your favorite fella or come to either the Maryville or Knoxville restaunt today. We’ll be serving it at both locations. Happy Father’s Day!

Tomato Head’s Father’s Day Buttermilk Cake with Fresh Strawberries and Blueberries

2.25 cups all purpose flour

1.25 cups granulated sugar

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1 stick butter, cut into small pieces

1.5 tsp vanilla extract

1 cup buttermilk

4 egg whites

Preheat oven to 350 degrees.

In a medium bowl, sift together flour, sugar, salt, baking powder, and baking soda.  Place dry ingredients in the bowl of an electric mixer.  Mix the ingredients with a paddle attachment on low speed.  Gradually add the butter and mix until the mixture resembles sand.  (if you don’t have a mixer you can do this with a biscuit cutter).  Mix together the buttermilk, vanilla and egg whites and gradually add the wet ingredients to the dry ingredients.  Beat the mixture on medium high speed for 1 minute ( or with a wooden spoon until well mixed)

Pour batter into a parchment lined 9 X 13 baking pan.  Bake in the middle of the oven for 30 – 35 minutes or until a toothpick inserted into the center comes out clean.  Allow the cake to cool in the pan for 10 minutes.  Remove the cake to a cooling rack and allow the cake to come to room temperature before serving.

Whipped Cream

1 cup heavy cream

1 Tbsp confectioners sugar

1 tsp vanilla

Place all the ingredients in the bowl of a stand mixer with a whisk attachment.  Beat until whipped cream is the consistency you desire.  ( If you don’t have a mixer this can be done with a whisk.)

Cut the cake into desired size pieces and serve with fresh whipped cream, sliced strawberries and fresh blueberries.

Tomato Head’s Red Velvet Cake for Your Mama!

Mahasti presented the recipe for The Tomato Head’s Red Velvet Cake on WBIR this morning. Mother’s Day is tomorrow…got a gift, yet? Making something for mama is always a fine idea, and a red velvet cake says “I love you” slice after slice. If you’re just not a baker or comfy in the kitchen, consider bringing your mater to The Tomato Head’s brunch. We’ll be serving on Sunday from 10am – 3pm. After 3pm we’ll shift service to our regular menu. Happy Mother’s Day!

Tomato Head’s Red Velvet Cake

2.5 cups all purpose flour
¾ tsp baking soda
¼ cup Dutch process cocoa
½ tsp. salt
1.25 cup sugar
1.5 cup vegetable oil
1 cup buttermilk
2 eggs
1 Tbsp red food coloring
1 tsp cider vinegar
1.5 Tbsp vanilla

Preheat oven to 350 degrees.

Line the bottom of a 9 X 13 pan with parchment paper, grease the sides, and set aside.

Into a medium bowl sift flour, baking soda, cocoa, and salt. Place eggs in another medium bowl and beat lightly with a whisk. Add oil, buttermilk, food coloring, vinegar, and vanilla. Whisk to incorporate the ingredients. Add the sugar to the wet ingredients and mix well. Add wet ingredients to dry ingredients. Whisk well until all the flour is incorporated. Pour the batter into prepared pan. Bake for 20 – 25 minutes or until toothpick inserted into the center of the cake comes out clean.

Allow cake to cool in pan. Flip the cake out of pan onto a cooling rack. Peel parchment paper off bottom. Re-flip cake back onto a cutting board. Dust the top with powdered sugar. Cut into desired size squares. Serve with a side of whipped cream or vanilla ice cream.

The Tomato Head’s Lemon Bars

Mahasti presented the recipe for The Tomato Head’s Lemon Bars on WBIR this morning, including a tip that the restaurants are using today–you can make these Lemon Bars in cupcake form. Simply build them as the recipe describes but use individual cupcake forms for each one. However you choose to form them or cut the Lemon Bars, you’ll have a sweet spring treat that pleases.

No time to bake today? Both restaurants will be serving these Lemon Bars, so come on by for brunch, lunch or dinner.

Tomato Head’s Lemon Bars

For crust:
1 ¾ cup all purpose flour
2/3 cup powdered sugar
¼ cup cornstarch
¾ tsp salt
1 ½ sticks butter – cut into small pieces
Zest from one lemon

Preheat oven to 350 degrees.

Line a 9 X 13 baking pan with parchment paper, making sure the paper comes up all the sides. If your paper is not wide enough place one sheet going lengthwise the cover that sheet with another sheet going crosswise – making a plus sign (+) with the paper.

Place flour, sugar, cornstarch, and salt in the bowl of a stand mixer and mix on low speed. Add lemon zest and butter. Mix until the mixture starts to resemble sand. Pour entire mixture into your prepared pan. Press the mixture down with your hands until the crust is compact and fairly smooth.

Bake the crust in the preheated oven for 20 minutes.

For the filling:

4 eggs
1 ¼ cup sugar
3 Tbsp all purpose flour
Zest from 2 lemons
2/3 cup fresh lemon juice
1/3 cup whole milk
1/8 tsp salt

In a medium bowl, whisk together the sugar and flour. Add the remaining ingredients and whisk until well blended. Pour the filling over the cooked crust. Place the lemon bars in the oven for an additional 20 – 25 minutes or until the lemon mixture is set and starting to brown on the edges. Cool in pan for 30 – 45 minutes, then refrigerate for 1-2 hours or until cold. Gently pull on the corners of the parchment paper and remove the lemon bars from the pan. Cut the lemon bars into 1X1 or 2X2 squares, sprinkle generously with confectioners’ sugar and serve.

© 2016 The Tomato Head Site by: Robin Easter Design