PARTNER POST: We’ve teamed up with Bonne Maman to bring you the best homemade breakfast and brunch recipes to show Mom you care this Mother’s Day and all spring long.
Layered with whipped ricotta and apricot preserves and topped with a coconut crumble, this is a special bite we could eat for breakfast (or even dessert!) everyday.
I tend to shy away from sharing breakfast dishes, in part because my first meal of the day usually consists of some semblance of fruit, chia pudding, oatmeal or green juice; clean, simple, healthful, fare. In general, I want things that I can throw together in a matter of minutes, and like to keep my refrigerator and my pantry stocked with items that fall into those categories [clean, simple, healthful], as well.
When I am not able to make something from scratch, I shop for brands that emulate the things that I value (that still taste like they are homemade, too). Bonne Maman is one of those brands. Their jellies, spreads, and preserves are crafted from natural, quality, ingredients. In addition, Bonne Maman is Non-GMO project verified.
Here I used their Apricot Preserves to make a sweet breakfast in bed treat that would be perfect for Mother’s Day. This recipe fits all of my personal requirements (See above!), but is special enough to make for my Mom on her special day, too!
Plus, right now Bonne Maman is hosting a sweepstakes! Be sure to enter for your chance to win a 12-Piece Le Creuset Cookware Set.
For another recipe idea, check out these strawberry muffins.
Click here for the written recipe.
Whipped Ricotta Coconut Crumble and Apricot PreservesCarlynn Woolsey
Sweetened Whipped Ricotta:
- 1/2 cup ricotta cheese
- 1 tablespoon honey
- 1 teaspoon olive oil
Pistachio Coconut Crumble:
- 1/4 cup shelled toasted pistachio nuts finely chopped
- 2 tablespoons unsweetened shredded coconut chopped
- 1 tablespoon black sesame seeds
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cumin
- Pinch of grated nutmeg
- Whip the ricotta: Place the ricotta, honey, and olive oil in a food processor. Pulse until smooth and slightly fluffy, about a minute. Set aside.
- Make the crumble: Combine all of the ingredients in a small mixing bowl. Set aside
- For the dish: Place a couple of spoonfuls of the ricotta at the base of a small bowl or glass jar. Top with a layer of the crumble, and the apricot preserves. Repeat as desired.
JJBegonia is a silly nickname that my equally silly Dad gave me when I was a little girl. Needless to say, it stuck. My real name is Carlynn and I started my blog in September of 2012 to chronicle all of the things I love, and the things that inspire me, in one place. Over the course of the past ten years, I have lived in Boston, New York City, and L.A., and am currently in Upstate New York [where I grew up]. I graduated from Boston College with a double major in English and Psychology, and later returned to BC to obtain an MBA in Brand Management. My professional background is in Magazine Publishing/Advertising Sales, however I have always had a creative streak which is the driving force behind my blog. I am heavily influenced by food primarily because I love to eat (!), but also because I grew up in the restaurant industry. While I write and showcase many recipes, I adore sharing my favorite products, best style finds, and my life in general.