The Tomato Head’s Tennessee Mud Pie

This week Mahasti was really wanting to do something in the fun spirit of Tennessee. Inspired by the spring rains and the swollen, silt-churned Tennessee river, she presented another original, The Tomato Head’s Tennessee Mud Pie, on WBIR this morning. While the kids muck it up in the yard with their down and dirty mud pies, sneak inside and give this version a try. Come snack time, we guarantee this one will win the day with plenty to spare for dinner dessert.

Of course, if you’d rather, we’ll be serving our Tennessee Mud Pie in both restaurants today. Order up a slice of pure and sweet Tennessee.

The Tomato Head’s Tennessee Mud Pie

For the Crust:

20 Oreo cookies
1 Tbsp melted butter
(or 1 prepared chocolate crust)

Place the Oreos in the bowl of a food processor. Pulse the cookies until fine. Add the melted butter and process until the cookie crumbs are evenly coated.

Press the cookie crumbs evenly into the bottom and sides of a 9-inch pie pan. Refrigerate the crust while making the filling.

For the Filling:

1 stick unsalted butter
6 oz bittersweet chocolate
2 tsp instant coffee
3 Tbsp sour cream
½ cup sugar
3 eggs
1 Tbsp light corn syrup
½ tsp vanilla extract
2 Moon Pies

Preheat oven to 375 degrees.

In a medium bowl, set over a pot of barely simmering water, melt the butter and chocolate. When the chocolate has melted completely remove the bowl from the heat. Allow chocolate to cool for 10 – 15 minutes. Add the remaining ingredients and whisk until all the ingredients are incorporated.

Cut each of the Moon Pies into 6 equal triangles. Place the cut Moon Pies in the bottom of the chocolate crust and cover with the chocolate filling.

Bake the pie for 30 – 35 minutes or until the filling is puffed up and cracked. Allow the mud pie to cool completely on a rack. Serve the pie warm or at room temperature with some whipped cream or ice cream.

Tomato Head’s Chocolate Pudding

Mahasti will be on WBIR this morning, around 8:15ish, showing how she makes (and how you can make) Tomato Head’s chocolate pudding. It’s another one of those comfort food sweets that made with the right ingredients and love can become a decadent little treat.

Both restaurants will be serving this special dessert today, atop a heated chocolate chip cookie and topped with a dollop of fresh whipped cream – topped with chocolate pudding and whipped cream.

Get your spoons ready!

Tomato Head’s Chocolate Pudding
1 Tbsp Cocoa Powder
2 Tbsp Cornstarch
2/3 cup sugar
Pinch of salt
3 egg yolks
1 cup heavy cream
2 cups whole milk
6 oz bittersweet chocolate, melted
1 Tbsp unsalted butter
2 tsp vanilla extract

Place milk and ½ cup heavy cream in a medium stainless steel sauce pan, over low heat. Melt chocolate by placing it in a small bowl over a pot of boiling water. When chocolate has melted completely, remove from heat and add it to the milk and heavy cream mixture.

Sift cocoa powder and mix with cornstarch, sugar and salt. Add ½ cup heavy cream and eggs yolks – whisk well. Temper the eggs by adding a little of the chocolate milk to the egg mixture and whisking constantly. Gradually add the egg mixture into the milk on the stove, whisking constantly. Keep the heat on low and stir with a wooden spoon until the mixture gets thick and coats the back of the spoon.

Remove the pudding from the heat and pass through a sieve into a medium metal or glass bowl. Serve warm or cover the surface of the pudding directly with saran wrap and refrigerate for several hours or overnight.

Serve with chocolate chip cookies and whipping cream.

Banana Pudding…need we say more?

Every time we make up a batch of banana pudding it’s like everyone’s inner kid comes out to play. Some folks love the vanilla wafers, others seek out the chunks of banana, and still others crave the creamy custard. No matter what ingredient is a person’s favorite, banana pudding is just one of those desserts that people love, in a step-aside-I-need-a-spoon-now kind of way. Below, Mahasti shares The Tomato Head’s recipe for this beloved treat. Enjoy!

Tomato Head’s Banana Pudding

For the Custard:

5 egg yolks
½ cup sugar
¼ cup cornstarch
¼ tsp salt
2 cups whole milk
1 cup heavy cream
2 tsp vanilla
2 Tbsp butter

Place milk and heavy cream in a medium stainless saucepan over medium low heat. While the milk is heating in a small mixing bowl, mix together the yolks, sugar, cornstarch, and salt. Whisking constantly, gradually add 1 cup of the warm milk to the egg mixture. Now pour the egg mixture into the remaining milk on the stove. Whisk constantly until mixture thickens and gets glossy. Remove the custard from the heat, add the vanilla and butter and whisk until the butter has melted completely. Pass the custard through a sieve into a medium bowl. Press a sheet of plastic wrap directly on top of the custard and refrigerate 4 hours or overnight.

For Whipped Cream :

1 cup heavy cream
1 Tbsp plus 1 tsp confectioners’ sugar

Beat the heavy cream and confectioners’ sugar in the bowl of a stand mixer or with a hand mixer until soft peaks form.

To assemble the Banana Pudding:

Vanilla wafers
3-4 medium bananas
½ tsp fresh lemon juice

Peel and slice the bananas into a small bowl. Toss the bananas with the lemon juice and toss them (this will keep the bananas from turning brown). Arrange up to eight 6 or 8 oz cups on your work surface. Place 2-3 vanilla wafers in each cup. Top the vanilla wafers with ¼ cup of sliced bananas followed by 1 or 2 more wafers then ¼ cup of cooled custard. Top with 1 Tbsp of whipped cream. Decorate the top of each pudding with a perfectly round vanilla wafer.

This recipe makes 6-8 individual puddings.

Tomato Head’s White Chocolate Cranberry Cookies

Perfect for the winter holidays in both color (deep, red cranberries & bright, white chocolate) and in taste, White Chocolate Cranberry cookies are easy to make. The cookie dough also freezes well, so you can make more than enough and have extra on hand to bake for drop-by visitors and friends. They’re a proven favorite at The Tomato Head.

Ingredients:

2.25 sticks butter, room temperature

¾ cup granulated sugar

¾ cup light brown sugar, packed

1 egg, room temperature

1 tsp vanilla

2.5 cups flour

½ tsp baking soda

½ tsp baking powder

2 cups dried cranberries

1 cup white chocolate chips

Directions:

Preheat oven to 350 degrees.

Sift flour, baking soda and baking powder and set aside.

In the bowl of a stand mixer with a paddle attachment, or with a hand mixer, on medium speed, beat the butter till creamy. Add the sugars and beat until fluffy (2 – 3 minutes). Add the egg and vanilla and beat until incorporated, scraping down the bowl as necessary. Add ½ of the flour mixture and beat on low speed until incorporated. Add remaining flour and beat until incorporated. Add the cranberries and white chocolate chips and beat until evenly distributed. If using a hand mixer fold the cranberries and chocolate chips in with a wooden spoon until evenly distributed.

Using an ice cream scoop, scoop the cookie dough onto a parchment lined baking sheet leaving 2 inches between each cookie. Lightly flatten each cookie with the palm of your hand. Bake on the middle rack of your oven for 12 – 15 minutes depending on the size of your cookies. For a softer cookie bake less and for a crunchier cookie bake a little longer.

Makes 24 cookies or more depending on size.

Note: You can scoop the cookie dough onto a plate, and freeze. After the cookie balls are frozen transfer to a freezer bag. You can store frozen cookie dough for up to one month.

To bake frozen cookie dough balls simply remove them from the freezer and place on a lined cookie sheet. When the cookies have thawed, gently press them down and bake according to above directions.

Tomato Head’s Sour Apple Bread Pudding

After a few weeks off from her appearances on WBIR, Mahasti started today by presenting a seasonally-scrumptious sweet to viewers. This recipe offers a wonderful way to use good bread that has just passed its prime and breaks away from the predictable apple pie dessert.

Enjoy!

Tomato Head’s Sour Apple Bread Pudding

6 cups stale bread, cubed
3 cups granny smith apples, cored and diced
2 cups cream
1 cup milk
3 eggs
3 egg yolks
1/3 cup sugar
1 tsp vanilla
½ tsp cinnamon

In a large bowl whisk together cream, milk, eggs, egg yolks, sugar, vanilla and cinnamon. Add cubed bread and diced apples and toss well. Allow mixture to sit for about 3-4 minutes so bread can absorb cream mixture.

Meanwhile, lightly grease an 8 x 11 Pyrex dish. Pour bread mixture into prepared dish. Place baking dish on a cookie sheet. Place cookie sheet in oven and fill to rim with water. Bake in a 350 degree oven for 1 – 1.5 hours. Remove Pyrex dish from oven and allow pudding to sit for about 5 minutes. Serve hot with ice cream.

Leave cookie sheet in oven, until water cools before removing and pouring out water.

Serves 6 -8 people.

The Tomato Head’s Peach Turnovers

What to do with the abundance of peaches available at farmers’ markets right now (besides eating them straight from the peck)? Try our recipe for peach turnovers (as demonstrated by Mahasti on WBIR earlier today) for another delicious way to put summer on your plate.

Tomato Head’s Peach Turnovers

6 ripe peaches, peeled, pitted and diced
1.5 cups sugar
2 tsp cornstarch
2 tsp cold water
1 package frozen puff pasty

Two hours before assembling the turnovers, remove puff pastry from freezer. Remove the puff pastry from the box – leave puff pastry wrapped in the paper packaging until thawed.

Fill a medium pot with water and bring to boil. With a small knife make an “X” on the bottom of the peach. Fill a medium bowl with ice and water. Gently drop the peaches in the boiling water. Allow peaches to sit for one minute, then with a slotted spoon remove from boiling water and immerse in ice water. Remove peaches one at a time from the water and remove the skins. Cut the peaches along the seam and remove the pit. Chop peaches into ½ inch pieces.

Place peaches and sugar in a small pot, over medium heat. Reduce heat to low and cook peaches 10 – 15 minutes stirring occasionally. Dissolve cornstarch in cold water, add to peaches. Stir constantly until mixture loses its murkiness. Remove from heat and cool completely. (You can speed up cooling by placing peaches in a bowl and setting the bowl over another bowl of ice.)

To assemble turnovers:

For egg wash:

1 egg
¼ cup water

Beat egg and water in a small bowl.

Preheat oven to 400 degrees.

Remove puff pastry from packaging. Unfold one piece at a time. Cut each sheet of pastry into 4 equal squares. Using a pastry brush, brush the edges of 2 sides of each square with egg wash. Place 1 tablespoon of peach filling in the middle of each square. Fold the puff pastry over the peach filling to make a triangle. Seal the triangle by pushing down on the edges with the tines of a fork.

Cut a small hole on top of each triangle – brush each with egg wash and sprinkle with sugar. Place turnovers on a parchment lined baking sheet. Place in oven and bake for 10 minutes. Serve hot or at room temperature with vanilla ice cream.

Makes 8 turnovers with a little extra filling leftover to eat with vanilla ice cream.

Tomato Head’s Mini-Cheesecakes with Local Black Raspberries

Cool and sweet, these mini-cheesecakes take advantage of the berries plentiful this season at local farmers’ markets. They’re also easy to prepare ahead of time, making them an ideal, refreshing dessert for dinner with friends.

19 lemon snap cookies (2-inch in diameter)
1 (8oz) package cream cheese, soft
¾ cup sweetened condensed milk
1/3 cup sour cream, room temperature
1 tsp vanilla
2 eggs
1 pint black raspberries

Preheat oven to 350 degrees.

Line 2 cupcake pans with 19 cupcake liners (If you do not have 2 cupcake pans you can bake the cheesecakes in 2 batches). Place one lemon snap in the bottom of each cupcake liner and set aside.

In a medium bowl beat softened cream cheese with a hand mixer until smooth. Add sour cream, beat until smooth. Add sweetened condensed milk, beat until smooth. Scrape the bowl down well. Beat once again until mixture is lump free. Add vanilla and eggs and beat until incorporated.

Pour batter into a measuring cup for easier pouring. Fill each cupcake liner with batter, leaving ¼ inch of space before the top of the liner.

Place cheesecakes in preheated oven and bake for 15 minutes. Remove from oven, allow to cool to room temperature. Cover and refrigerate for 2 hours, or overnight, before serving.

To serve: gently wash black raspberries with cold water. Lay black raspberries flat on paper towels and gently pat dry. Mound tops of cheesecakes with fresh black raspberries.

VIDEO: Mahasti Presents Tomato Head’s Mini-Cheesecakes on WBIR

Tomato Head’s Strawberry Brownie Sundae

Mahasti appeared on WBIR this morning (March 6) and introduced how to make a delicious Strawberry Brownie Sundae. Step-by-step below:

Tomato Head’s Strawberry Brownie Sundae

For the brownie:
½ lb butter
6 oz bittersweet chocolate
2 cups sugar
6 large eggs
1 tbsp vanilla
1.5 cups all purpose flour
¼ cup cocoa powder

Line the bottom of a 8 x 11 baking dish with parchment paper. Grease the sides of the dish with butter.

On a double boiler melt butter and chocolate. Remove from heat and set aside to cool for 5 minutes.

Sift together the flour and cocoa powder and set aside.

Beat the eggs and sugar in the bowl of a stand mixer or with a hand held mixer for 4 – 5 minutes on high speed until pale yellow. Reduce speed to low and add vanilla. Gradually add the melted chocolate. Gradually add the flour and mix just until all the flour is incorporated. Pour the brownie batter into the prepared baking dish.

Bake in a 325 degree oven for 35 to 40 minutes or until the top is shiny and the brownie is puffed up.

Allow brownie to cool for 1 hour. Remove from pan.

To assemble sundaes:

2 cups sliced strawberries
¼ cup sugar
Hershey’s Chocolate syrup
Whipped cream

In a medium bowl toss strawberries with sugar and set aside until the strawberries begin to give off some juice.

Cut 4 pieces out of the brownies you just made. Place each brownie on a plate or in a bowl. Divide the strawberries evenly amongst the brownies. Top with vanilla ice cream and chocolate syrup. Top with whipped cream and nuts.

© 2016 The Tomato Head Site by: Robin Easter Design