Bessie’s Best Ever Sweet Onion And Walnut Mini Muffins

Bessie’s Best Ever Sweet Onion and Walnut Mini Muffins

Bessie was very eager to get this recipe out to you before the holiday season officially starts. We both agreed this is one of our favorite “good any time” recipes, especially when you need to dress up leftovers.

This is also an especially easy recipe for anyone who is new to baking, and that includes children and chickens. Her step-by-step illustration makes it especially easy too.

Onion and walnut may seem like an unusual combination, but as Bessie reminded me, “Julia Child said a great chef needs to be inventive.” I’m sticking with Bessie and Julia, and I hope you will too!

Bessie’s Best Ever Sweet Onion and Walnut Mini Muffins

Small Bowl Ingredients

1 cup finely chopped onion
1/2 cup unsalted butter, melted
2 eggs

Large Bowl Ingredients
1 and 1/2 cup all-purpose flour
1/2 cup sugar
1 and 1/2 teaspoon baking powder
1/2 teaspoon salt
1 and 1/2 cup chopped walnuts

Directions

Preheat oven to 400°F and lightly butter three mini muffin pans.

Part A

Chop finely 1 onion, enough to make 1 cup, and put in small bowl. Melt butter on low heat, and pour over onion. Mix with spatula. Make sure butter has cooled before adding two eggs. (This is so you don’t have scrambled eggs!) Mix with spatula.

Part B

In large bowl, combine flour, sugar, baking powder, and salt. Mix with spatula.

Add wet mixture in small bowl to the dry mixture in the large bowl. Mix with spatula until everything is nice and moist. Fold in the walnuts. The muffin batter will be thicker than most muffin batters, but that is okay.

Part C

With a spoon, scoop The muffin batter into the buttered mini muffin baking pans. Fill each one about 3/4 full. The batter will rise some, but not as much as a regular muffin. This is because of all the chopped onion and walnuts. Yummy!

Bake at 400° for 10 to 12 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Additional Information Bessie is also considering adding some sprigs of fresh thyme to the butter as it melts to add a little more savory taste and maybe even some other herbs like chopped chives. She has a feeling this basic recipe has endless possibilities, and she may be right!

These are great warm and great cool. You can make them early in the morning and they will still be moist and tasty in the evening…or even the next day if there are any left! They are great by themselves or with most hearty wintertime roasts, stews, or soups. (And that includes soup made from all of that leftover turkey!)

Each post shares a glimpse into my journey as a writer and illustrator. Every “Like,” “Follow,” and “Comment” is truly appreciated!

(Bessie and I followed Emily’s smart advice and made individual cutout pictures for each part. This lets us move them around until they are just right, and Bessie won’t need to draw them all over again for each new recipe. Thanks, Emily!)

Bessie’s Best Ever Ricotta Frittata

Ricotta Frittata

Here is a new recipe from Bessie as we work to fulfill her dream of being a master chef. It’s easy to make and fun to say!

Bessie likes to call this a “One Frying Pan and One Bowl” recipe, and it is our weekend (or anyday) gift to you, our readers. As you may remember, she insisted on illustrating each recipe herself so anyone could follow them, and look at that! There really is one frying pan and one bowl. She is so clever, and the chicken drawings are really nice too!

If you have any chickens or children at home, they can help out using Bessie’s easy-to-follow recipe illustration, starting with getting out one medium bowl and one 8-inch non-stick frying pan! Arrange everything like you see it and get started! (Except you won’t need three separate measuring cups! Just measure three times.)

Although her recipe illustration tells just about all you need to know, below is her recipe in a more traditional format if you don’t have chickens or children at home to help you!

Special Notes: If you have a large “flock” of your own to feed, use a 10-inch non-stick frying pan, and double all ingredients. Baking temperature and time can stay the same. This is a great way to use leftovers!

Bessie’s Best Ever Ricotta Frittata

Ingredients for 8-inch Frying Pan

Butter (just enough)
1/4 cup (more or less) your choice already cooked meat such as ham, diced bacon, crumbled sausage, etc.
1/4 cup (more or less) your choice raw veggies such as onion, sweet pepper, corn, etc.
All of one and none of the other is okay too! Just keep the total about 1/2 cup.

Ingredients for Bowl

1/4 cup Ricotta cheese
3 large eggs
salt and pepper to taste

Directions

Preheat your oven to 350°.

Part A In your frying pan, add small amount of butter and turn on heat to melt. Add veggies to pan and sauté. Add meat to pan just to warm since it should already be cooked. Turn off heat. Set aside.

Part B In your bowl, add 1/4 cup Ricotta cheese, wisk lightly to break up. Add 3 large eggs and then salt and pepper if you’d like. Wisk all together.

Part C Pour cheese and egg mixture into pan over your meat and veggies. No need to stir in…otherwise you’d have scrambled eggs! Place in oven and bake for 15 minutes. (Since oven temperatures and pans vary, you should watch carefully at least the first time or two when you make this. After that, you’ll know exactly what time works best for you.)

While you are waiting, Bessie suggests drawing and coloring your own little chickens…just like she did!

Part D Remove from oven. Let cool slightly while you’re making your toast. You can serve right out of your frying pan if you’d like! Just cut into wedges, sort of like a pizza! Or since you’re using a non-stick frying pan, you can slide your Ricotta Frittata out onto a serving dish.

Additional Information Bessie thought adding some other type of cheese to the top before placing in the oven might be a great idea, either grated or sliced. I have to say she was right! American cheese slices placed on top and then covered with the egg mixture make a nice oozy cheese filling! Don’t forget the better the eggs, the better the results!

Each post shares a glimpse into my journey as a writer and illustrator. Every “Like,” “Follow,” and “Comment” is true appreciated, especially if you’ve tried Bessie’s recipe! And if you did, what did you use for your meat and/or veggies? We tried quite a few different things, but the possibilities seem almost endless!

Ricotta Frittata

Bessie’s Best Ever Nesting Box Brownies

Nesting Box Brownies

This post is last in a sequence which began with a previous post about Bessie that you may want to read as well.

Bessie likes to call this a “Two Bowl and One Pan” recipe, and it is our holiday (or anyday) gift to you, our readers. As you may remember, she insisted on illustrating each recipe herself so anyone could follow them, and look at that! There really are two bowls and one pan. She is so clever!

Just so you know, these are not really brownies, but Bessie knows people like something called “brownies.” (We could not make real chocolate brownies because chickens, like many animals, should not have chocolate.)

When these have cooled and are cut them into squares, they do resemble nesting boxes with a firm cookie bottom layer and a softer, almost fluffy coconut “nesting straw” layer on top.

Go ahead and “be a chicken,” if that means being a chicken like Bessie, and bake these for yourself! If you have any chickens or children at home, they can help out using Bessie’s easy-to-follow recipe illustration, starting with getting out two bowls (one medium and one large) and one 9- x 13-inch pan! Arrange everything like you see it and get started!

Although her recipe illustration tells just about all you need to know, below is her recipe in a more traditional format if you don’t have chickens or children at home to help you!

Bessie’s Best Ever Nesting Box Brownies

Ingredients for First Bowl

1 cup chopped pecans
1 (18.25-oz.) package yellow cake mix
1 large egg
1/2 cup unsalted butter, melted (1 stick)

Ingredients for Second Bowl

1 (8-oz.) package cream cheese, softened
2 large eggs
1 (16-oz.) package powdered sugar
1 cup flaked coconut

Directions

Preheat your oven to 325° and meanwhile melt 1/2 cup unsalted butter (1 stick) on low heat, set aside. Lightly grease your 13- x 9-inch baking pan with a little extra butter.

Part A In your first bowl, combine pecans, box of yellow cake mix, 1 egg, box of yellow cake mix, and butter, stirring until well blended. Press in bottom of a lightly greased 13- x 9-inch pan. (Chicken feet must be washed clean for this step! If by some chance you do not have a chicken to help you with this step, you can use your fingers, but it will not be as much fun!)

Part B In your second bowl, beat softened cream cheese, 2 eggs, and box of powdered sugar at medium speed with an electric mixer until smooth. Fold in 1 cup flaked coconut. Pour over cake mix layer.

Part C Bake at 325° for 40 minutes or until set. (While you are waiting, Bessie suggests drawing and coloring your own copy of this recipe…from memory…just like she did!)

Part D Cool in the pan on a wire rack, and then cut into squares. 1-inch squares seem best because these are sweet. (The firmer edge pieces are nice as an ice cream topping when coarsely chopped and heated slightly.)

Additional Information Bessie thought adding some speckled jelly beans and maybe toasted coconut on top might make a nice extra touch as well. Don’t forget, the better the eggs, the better the results!

I will do my best to post each Tuesday, Thursday, and Saturday. Every “Like,” “Follow,” and “Comment” is true appreciated, especially with an out-of-the-ordinary post and recipe like this one!

Nesting Box Brownies