Today I wanted to share with you one of my newest obsessions, Twine and Twig. I love a great statement piece, and this pretty seashell necklace is going to be my new go-to Summer accessory! If you are like me and hadn’t heard of Twine and Twig, you need to hop on over to their shop and see all of their stunning pieces. Everything is handmade and one of a kind, and organically beautiful!
I’m headed up to Hilton Head soon, and I am thinking that this necklace will be the perfect accessory!
P.S. Send me all of your Hilton Head recommendations–I know nothing!
P.P.S. If you think we may be besties and we just haven’t met yet…feel free to shoot us an e-mail and fill us in on what we are missing!
Today I wanted to share with you my new best friend, Julep’s Fluid Eye Glider. It’s like a magic. Here’s the story: a few months ago, I got this box of goodies from our friends over at Julep and fell in love with almost everything, but for some reason I didn’t even see this eyeline in the box until I accidentally grabbed it instead of my go-to liner and packed it in my travel bag. Needless to say, I was irritated when I woke up in NYC without my proper liner, and was a bit worried about swapping liners without testing first, but I didn’t have an option. As you can see… I have now ditched my old liner in lieu of this one. HELLO PERFECT CATEYE.
This liner is super easy to use, doesn’t smudge, and dries extra fast! Also, bonus–it lasts all day!! If you are looking for the best liner to start perfecting your cat eye, look no further!
Here is just a peek at what I was up to this weekend…
Photo 1. Pretty Pink Peonies
On Saturday, we prepped A-L-L day for a photoshoot we were having in the house on Sunday, which meant I got to swing by my favorite wholesale flower shop and pick up a bunch of peonies–my favorite! Nothing like having an excuse to spend the day making your home feel a bit fancier!
P.S. Here is a sneak peek from our shoot on Sunday! I can’t wait to share the rest!
Photo 2. Watermelon: The Easiest Potluck Dish Ever.
Watermelon season is hands down my favorite season. I could, if you let me, eat an entire watermelon in one setting. Also, I love that it makes the perfect (and EASY!) side dish to any Summer BBQ!
Today we are sleeping in, staying in our pjs, splashing in the pool, and sipping holiday cocktails…. all while being incredible grateful for the men and women who so bravely serve our country. Today gets to be fun for us because of your sacrifice, we are forever grateful and proud to be Americans!
P.S. This image is from an old ABD Style Post! Click on over to see the full look! xx
Cancel your weekend plans, you are going to be spending some time in the kitchen.
About a month ago, I was in charge of bringing a dessert to a baby shower for one of my favorite ladies. After racking my brain, for a quick, easy, pretty, yummy, and gluten free dessert, I came up short! I called my bestie in for some reinforcements, and she told me about a no-bake Nutella cheesecake recipe she made a few years ago in ramekins that turned out great; she also said that I could find gluten free black and white cookies (Oreos!) at Publix that I could use for the crust! I was obviously intrigued… but still a little worried since I didn’t have 1,023,038 ramekins I could use… so I tabled the idea for like 10 mins. And then, I had the idea! I was going to put them in cupcake wrappers, freeze them and the wrappers would peel right off (in theory!) and make the perfect baby shower treat! So I fordged on with this semi-tested plan with absolutely no plan b! Also, did I mention I had like 2 hours to make this whole thing happen? Oh yea, there was that too.
As you can assume, since I don’t normally share my kitchen catastrophes (but trust me there are many!), this recipe turned out perfectly! Oh my gosh, they ended up tasting like little bites of heaven. Everyone flipped out on how I could possible come up with such an inventive, gluten-free dessert! I just smiled and nodded my head taking all of my accolades in before I let them know that this, right here, was a very happy accident. I could not take credit for this brilliance; it took a village, and I wasn’t even sure what the heck I was creating while I was creating it…. but thank you. At this very moment in time, I feel like Martha Stewart. So friends, here you go!
24 Gluten Free "Oreo" type cookies, crushed into crumbs
6 tablespoons unsalted butter, melted
For the Filling
2 (8 ounce) package cream cheese, softened
1 1/3 cups Nutella
2 teaspoon pure vanilla extract
2 (8 ounce) tub frozen whipped topping, thawed
For the Top
After crushing the cookies in either a food processor or baggy + mallet style, mix in melted butter.
Line your cupcake tins with papers and scoop out about a table spoon of the crust mixture into each wrapper. Then use the bottom of a clean glass to smoosh the cookies down into a crust.
With an electric mixer, beat the cream cheese and Nutella together until smooth. Then add in vanilla. Once everything is combined, use a spatula and fold in one entire container of whipped topping until completely mixed in.
Scoop out filling evenly into the cupcake papers. I used an ice cream scooper and it was the perfect tool!
Lastly, pipe whipped topping evenly on each mini cheese cake and garnish with a raspberry!
Once you have completed, pop these into the freezer and freeze until you are just about ready to serve!
Let us know if you try out the recipe! Share a photo on social media with #cookingwithABD & @ashleybrookedesigns