Good Morning and Happy Monday to you!

Here is just a peek at what I was up to this weekend”¦

Tea Party Baby Shower via Ashley Brooke Designs- Blog


Photo 1. A Surprise Baby Shower / Grown-up Tea Party

On Friday morning, my sisters-in-law, mother-in-law and I threw a surprise baby shower for our sweet SIL, Jordana! Lots of our family was in town for the holiday weekend, so we thought it might be fun to surprise her with a little shower to celebrate! We have had so much fun plotting and planning this grown up tea party for weeks, and it was all worth it once we saw the adorable surprised look on her face!

P.S. Stay tuned… I plan on sharing that no-bake Nutella cheesecake recipe soon! It was amazing.


Healthy and Easy Blueberry Lemon Muffins via Ashley Brooke Designs- Blog


Photo 2. Healthy and Easy Lemon Blueberry Muffin Recipe

On Saturday afternoon, I whipped up a batch of  Lemon Blueberry Muffins for Easter brunch. There is nothing quite as good as the smell of fresh muffins baking in your kitchen on a quiet Saturday afternoon… heavenly!

P.S. This recipe was AMAZING! You must try it!

Lemon Blueberry Muffins
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Prep Time
25 min
Prep Time
25 min
  1. 5 tablespoons unsalted butter, softened
  2. ½ cup sugar (I used organic cocoanut sugar)
  3. 1 large egg
  4. ¾ cup plain Greek yogurt
  5. ½ teaspoon grated lemon zest
  6. 1½ cups flour
  7. 1½ teaspoon baking powder
  8. ¼ teaspoon baking soda
  9. ¼ teaspoon salt
  10. ¾ cup blueberries, fresh or frozen (if frozen, don’t bother defrosting). I suspect any muffin-friendly fruit would be great!
  1. Preheat oven to 375°F.
  2. Line a muffin tin with paper liners or spray with nonstick cooking spray.
  3. With an electric mixer, use it to beat the butter and sugar until light and fluffy.
  4. Add egg and beat well, then yogurt and zest.
  5. Sift together flour, baking powder, baking soda and salt and sift half of dry ingredients over batter.
  6. Mix until combined.
  7. Sift (or add) remaining dry ingredients into batter and mix just until the flour disappears.
  8. Gently fold in your blueberries (or whatever fruit you’re using).
  9. Bake for 25 to 30 minutes, until the tops are golden.
  1. Let us know if you try out the recipe! Share a photo on social media with #cookingwithABD & @ashleybrookedesigns
Adapted from Cookie + Kate
Adapted from Cookie + Kate
Ashley Brooke


bougainvillea via Ashley Brooke Designs- Blog

Photo 3: A Sunny Easter Sunday

Easter Sunday is always so magical, even in the mist of the hustle and bustle of ironing Easter dresses, family photos, church, and brunch. It always ends up being one of my favorite holidays. Easter is so full of grace… and pastels. What else could a girl ask for?!

I hope your weekend was equally as lovely, but for now I am off to go get this week started! Cheers to an extra fabulous and productive week!!




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