Daily Dose of Illustrations and Other Equally Lovely Things

Posts Tagged ‘recipes’

Nov 1, 2010

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November is Here! {*NEW* DIY Video & Download}

There is nothing quite as warm and inviting as a cozy Thanksgiving tablescape. Here’s a DIY craft that is as functional as it is fabulous. Create sweet place cards using earthy terracotta pots for instant decor– in the time it takes to fill out your dinner invitations your place cards are ready for your guests!

P.S. Those ADORABLE write in Thanksgiving invitations you just saw in the video are $30.00 in the online shop this week PLUS free shipping… so exciting!

Ashley Brooke Designs November DownloadThe November Download is here and it is just to cute!! Hope you love it as much as I do! Click here to download it to your phone now (P.S. Droid users, your download is in the blackberry download!).

Ashley Brooke Designs Recipe CardsAnd just when you thought it couldn’t get any cuter, we now have matching recipe cards (just $20.00)! These would make THE perfect hostess gift this holiday season! Shop Here


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Content and Illustrations ©2011 Ashley Brooke Designs. All Rights Reserved.

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Aug 6, 2010

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Lovely Finds: Fresh Blueberry Muffins

blueberry muffinsFresh blueberries are all over the market right now and I can’t get enough. Over the Fourth of July weekend I whipped up a batch of blueberry muffins really to bring to my in-laws, and instantly I was in love! This was the first time I’d ever made blueberry muffins (I’ve made tons of blueberry things just never blueberry muffins, weird right?! I know…) and thought they’d be the perfect festive treat! Not only did I fall head over heals for this recipe but my husband asks for them constantly! Now that I’ve made you drool… here is the recipe for the best blueberry muffins EVER!!!

Prep Time: 15 Min
Cook Time: 25 Min
Ready In: 40 Min

Yield 8 large muffins


* 1 1/2 cups all-purpose flour
* 3/4 cup white sugar
* 1/2 teaspoon salt
* 2 teaspoons baking powder
* 1/3 cup vegetable oil
* 1 egg
* 1/3 cup milk
* 1 cup fresh blueberries
* 1/2 cup white sugar
* 1/3 cup all-purpose flour
* 1/4 cup butter, cubed
* 1 1/2 teaspoons ground cinnamon


1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Enjoy! Have a lovely weekend! xo- AB

Recipe found at AllRecipes.com

Photo Credit: MyRecipes.com & MarthaStewart.com


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Content and Illustrations ©2011 Ashley Brooke Designs. All Rights Reserved.

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Jun 25, 2010

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Lovely Finds: Avocado Ice Cream

Avocado Ice creamIt’s HOT outside, like unbearable Florida heat + humidity kind of hot and the only thing I can think about is ice cream! But here’s the thing, one can’t live off of ice cream for 3 months… I’ve tried! Also I’m not a big fan of super sweet deserts unless it contains chocolate then all bets are off, so when I came across Jamie Oliver’s recipe for avocado ice cream I thought bingo! Something cold, sort-of-sweet, sort-of-savory, and sort-of-healthy! I have attached the full recipe below, I hope to attempt this recipe this weekend at some point if I don’t melt before them! But my-oh-my it does sound DE-LISH!


dessert recipes | serves / makes 1 litre

Avocado is a fruit, and it gives this silky treat a wonderful colour, not to mention a gorgeous texture, thanks to its fat content. Feel free to misbehave and add nuts, bashed-up chocolate or spices.


• 200g golden caster sugar
• Zest and juice of 1 lemon
• Zest and juice of 1 lime
• 2 vanilla pods, halved lengthways, seeds scraped out, pods reserved
• 4 ripe avocados, peeled and stoned

• 500ml whole milk
1. Put the sugar, all of the zest and juice from your lemon and lime, plus the scraped vanilla pods and seeds into a saucepan. Bring to the boil, then simmer for a couple of minutes until all the sugar dissolves. Take off the heat, pour into a bowl and leave to cool. Don’t put your finger in for a taste, though, as it could burn you.
2. Once the syrup is cool, remove the vanilla pods. Pop the avocado flesh into a liquidiser with the syrup and milk. Blitz to a smooth, light consistency – like a smoothie.
3. If you’ve got an ice-cream maker, put your mixture into it and churn till smooth and frozen. If not, pour it into a large baking dish or deep tray and pop it in the freezer, giving it a whisk every half hour or so until frozen and smooth. You can eat it right away or transfer it to little containers, cover them, and pop in the freezer for later.

Content and Illustrations ©2011 Ashley Brooke Designs. All Rights Reserved.

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Jun 18, 2010

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Lovely Finds : Food Bloggers

Food VloggersFood bloggers, or what I like to call them: “People who make me want to take pictures of every meal I make” are wonderful! Not only are their websites full of  photographs you can literally drool over but they are also filled with tips, tricks, and recipes! My husband also gets a big kick out of me now photographing our food in such a manner that the meal gets cold by the time I’m done, since I have no idea what I’m doing or even what I will do with the photographs! Anyways, I hope these lovely finds brightens up your weekend and maybe it will even inspire you to whip up a meal or two!

xoxo- AB

Photo/Blog Credits:

Top Row:

Sweet Paul | Sunday Suppers | Real Food is Good Food

Bottom Row:

Lara Ferronie

Content and Illustrations ©2011 Ashley Brooke Designs. All Rights Reserved.

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May 5, 2010

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Happy Cinco de Mayo!


Happy Cinco de Mayo!

Raise your hand if later tonight you will be sipping on margaritas and enjoying a little chips and salsa….Well, if you raised your hand here are a few recipes to get your Cinco de Mayo party hopping!

My Mother-in-Law is a genius at making margaritas! She is the best hands down, if you follow her recipe to the T your margaritas are sure to be a HIT!

Making Frozen Margaritas

Here’s my fabulous Mother-in-Law pouring her famous margaritas!

Mrs. Q’s Frozen Margaritas:


6 oz-White Tequila

4 oz- Triple Sec

12 oz- Frozen Lime-aid

9 oz- Water

Add ice accordingly

Salt for the rim


Pour everything into the blender, blend on high for about a min and serve!

margarita ice pops

I also found this yummy recipe for Margarita Ice Pops on Hostess {with the mostess} . Looks Yummy!

3/4 cup sugar
3/4 cup fresh lime juice
1/2 cup water
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 tablespoons tequila
2 tablespoons orange liqueur (recommended: Grand Marnier)
Kosher salt, for garnish

Special Equipment:
4 small cups (recommended: Dixie), 4 popsicle sticks

Combine sugar, lime juice, water, lemon juice and orange juice in a small saucepan over medium heat. Cook, stirring, until sugar dissolves. Remove from heat and allow to cool. Once cool transfer to a blender with tequila, orange liqueur, and lime wedge and process until smooth. Pour into the cups and cover the top of each cup with foil. Place the popsicle stick in center of cup (down through foil, which will hold it in place). Freeze until hard, preferably overnight. Remove from freezer and run cup under warm water to loosen popsicle. Garnish with kosher salt and serve. Enjoy!

Have a great Cinco de Mayo!

Photo Credits: foodnetwork.com & hostessblog.com

Content and Illustrations ©2011 Ashley Brooke Designs. All Rights Reserved.

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