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Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year! Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone!
Spruce up your brunch menu with tangy, tart Whipped Yogurt and Ricotta with Figs and Honey.
I have a new favorite cooking show. But — surprise! This one is actually on the Cooking Channel, not Food Network. Dinner at Tiffani’s features Tiffani Thiessen from my all time favorite show growing up, Saved by the Bell. I watched this show religiously every morning while I got ready for school. I loved Zach Morris and Kelly Kapowski then, and still do now. I have no idea when it became such a trend for TV actresses to start cooking (Tia Mowry, Haylie Duff…), but I’m pretty in love with Tiffani’s dinner party-themed show. She invites friends for dinner and whips up fun food and drinks to serve them. This simple Whipped Yogurt and Ricotta with Figs and Honey is something I saw her make on the show recently, and I couldn’t wait to try it myself.
This dish is perfect for #Brunchweek too! I cooked a delicious brunch to celebrate my Bubby’s 90th birthday and she actually liked this! Bubby never eats yogurt — she doesn’t like the texture. But when whipped together with the ricotta cheese, she couldn’t get enough of it. Whipped Yogurt and Ricotta with Figs and Honey is Bubby-approved, which is a pretty coveted title around these parts!
Yogurt is a pretty common ingredient seen at brunch. I used my favorite Stonyfield plain Greek yogurt and sweetened it up with a sprinkle of stevia before whipping it into the ricotta cheese. Dried figs are cut in half and carefully placed right on top of the mixture, and a beautiful drizzle of sweet honey rounds everything out. Although I wasn’t able to find fresh figs like Tiffani used, dried worked perfectly fine. Next time I make this, I will search long and hard for fresh figs so I can include that beautiful, bright flavor into the dish.
Don’t forget to enter our #Brunchweek giveaway! We are giving away some awesome prizes from our sponsors. Click here to enter!
- 2 cups part-skim ricotta cheese
- 1 cup Stonyfield Organic plain non fat Greek yogurt
- 6-8 dried figs, halved
- Honey
- Use a stand or hand mixer to whip together ricotta and Greek yogurt until smooth and creamy.
- Top with halved figs and drizzle with honey.
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Blueberry Sangria from Love and Confections.
Spring-Infused Lemon Drop from Culinary Adventures with Camilla.
Bloody Margarita from The Suburban Soapbox
BrunchWeek Egg Dishes:
Caramelized Onion, Swiss Chard, Mushroom and Alpine Cheddar Croissant Strata from Taste Cook Sip.
Crab Cake Eggs Benedict from The Redhead Baker.
Fried Eggs with Kale and Mushrooms from Hip Foodie Mom.
Chimichurri Breakfast Sandwich from Healthy Delicious.
Asparagus, Brie and Smoked Salmon Omelet from girlichef.
Braised Leeks with Poached Eggs from Jane’s Adventures in Dinner.
BrunchWeek Breads, Grains and Pastries:
Savory Pancetta and Cheddar Waffles from The Little Ferraro Kitchen.
Avocado Toast Bar from Sarcastic Cooking.
Mocha Nut Granola from greens & chocolate.
Chocolate Hazelnut Croissants with Bourbon Sauce from {i love} my disorganized life.
Berry Cacao Nib Scone Cakes from The Spiffy Cookie
Spiced Pear Oatmeal from Making Miracles.
Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake.
Nutty Chocolatey Oatmeal Muffins from A Day in the Life on the Farm.
Vanilla Orange Scones from Sew You Think You Can Cook.
Sour Cream and Dark Chocolate Oat Bread from Bread Booze Bacon.
Cherry Vanilla Almond Granola from Cupcakes & Kale Chips.
Mini Chocolate Chip Muffins from My Catholic Kitchen.
Macadamia Nut Crusted French Toast with Spiced Pineapple Syrup from Cooking in Stilettos.
Maple Cinnamon Scones from Pink Cake Plate
BrunchWeek Main Dishes:
Breakfast Wraps from Big Bear’s Wife.
Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine.
BrunchWeek Fruits, Vegetables and Sides:
Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca.
Gluten Free Swiss Chard and Mushroom Galette from It Bakes Me Happy.
BrunchWeek Desserts:
Mini Creamsicle Bundt Cake with Vanilla Bean Glaze from It’s Yummi.
Lemon Bars from Chelsea’s Messy Apron.
Chocolate Walnut Macarons with Salted Caramel from Baking a Moment.
Disclosure: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
