Flour Head Bakery’s Appalachian Trail Mix Cookies

Each week in Metro Pulse, contributor Benjamin Pounds explores often overlooked trails located outside of the Great Smoky Mountain National Park. Quite a few are around an hour’s drive from Knoxville making sure you spend more time on foot exploring abandoned farmlands or admiring mountain views than being trapped in the gridlock that sometimes overwhelms a trip to the Smokies.

Whether headed west to the Black Mountain section of the Cumberland Trail or north on I-75 to Cove Lake State Park in Cumberland County, it’s important to bring food that travels well and doesn’t add too much weight to your pack.

While out on the trail, Mahasti’s Appalachian Trail Mix Cookies are the added sweetness (white chocolate chips!) and crunchiness (Flour Head Bakery Honey Almond Granola!) your hike needs.

Take these cookies on your next outdoor adventure and share photos of your gang on Instagram with us. We’d love to see the satisfied faces after a few hours in the woods.

FHB Honey Almond Granola is available at both Tomato Head locations as well as Butler and Bailey Market, Kroger Bearden, and Three Rivers Market.

1 stick unsalted butter

½ cup granulated sugar

½ cup light brown sugar

1 egg

1 tsp vanilla

1 ¼ cup all purpose flour

1 tsp cinnamon

¼ tsp salt

1 tsp baking powder

½ tsp baking soda

2  cups Flour Head Bakery Honey Almond Granola *

1 cup dried cranberries

½ cup white chocolate chips

In a large mixing bowl, or in the bowl of a stand mixer, cream together the butter and the sugars. Add the egg and vanilla and beat until smooth.

In another bowl mix together the flour with cinnamon, salt, baking powder and baking soda. Add the dry ingredients to the creamed butter and mix well until everything is well combined.

Add the granola, dried cranberries and the white chocolate chips. Mix the batter until the ingredients are mixed in well.

Drop the dough by the tablespoonful onto a parchment lined baking sheet, leaving 1-½ inches between each ball.

Bake the cookies in a 350 degree oven for 12 – 14 minutes or until they are golden brown around the edges. Remove from the oven, and allow the cookies to cool.

Tomato Head’s Roasted Apple and White Chocolate Bread Pudding

With temperatures in teens, you’re going to need something warm in that tummy of yours. We’re thinking some white chocolate and roasted apples would hit the spot.

Mahasti’s roasted apple and white chocolate bread pudding is rich without being overwhelming. White chocolate chips, brown sugar and cinnamon add a layer of sweetness, which is balanced by the tartness of the Granny Smith apples. Of course, we suggest using day old Flour Head Bakery bread for this recipe. Yum Yum Yum!

For the Roasted Apples:

4 large Granny Smith Apples, peeled and diced

4 Tbl unsalted Butter, melted

2 Tbl Granulated Sugar

1 tsp Cinnamon

Place apples, melted butter, sugar and cinnamon in a medium bowl, and toss to coat.  Pour apples onto a baking sheet and bake in a 350 degree oven for 12 – 15 minutes, or until semi soft.

For the Bread Pudding:

10 cups bread, crust removed and cubed

6 Eggs

1 cup Heavy Cream

¾ tsp Cinnamon

½ cup Light Brown Sugar

1 tsp Vanilla

½ cup white chocolate chips

All the roasted Apples

Remove the crust from the bread and cube – (any bread will work as long as it is not savory bread)

In a large bowl, whisk the eggs.  Add the heavy cream, brown sugar, and cinnamon.  Beat well.  Add the Bread, chocolate chips and roasted apples.  Toss all the ingredients to mix well and allow the mixture to sit for 30 minutes, until all most of the liquid is absorbed into the bread.  Place the bread pudding in a 10×7 baking dish and cover with foil.  Place the baking dish on a cookie sheet.

Place the cookie sheet in a 350 degree oven – fill the cookie sheet  ½ full with water.  Bake the bread pudding for 50 – 60, until the center is hot.  Remove the bread pudding from the oven, being careful not to spill the hot water on yourself.  Allow pudding to cool slightly or to room temperature and serve with vanilla icing.

Serves   8 – 10 people.

© 2016 The Tomato Head Site by: Robin Easter Design