comfort food

Chocolate Cheesecake Brownies

 Chocolate Cheesecake Brownies // Beckham & Belle

This recipe is quite the cheat but makes for a great dessert when you’re in a time crunch… and you can’t really go wrong when we’re talking about chocolate and cheesecake… Yes, it starts with a boxed brownie mix, but if you get a good box like Ghirardelli and take an extra minute to whip up homemade frosting, no one will be able to tell the difference.

1 Box Brownie mix, preferably Ghirardelli Triple Fudge + ingredients to prepare per the box instructions
Cheesecake Batter:
2, 8oz. pkgs cream cheese, room temperature
3/4 c. sugar
1/2 c. flour
2 tsp. vanilla
1/4 c. milk
2 eggs
Chocolate Frosting:
1/2 c. butter, softened
1/2 c. unsweetened cocoa powder
2 2/3 c. powdered sugar
1 tsp. vanilla
1/3 c. milk
Preheat oven to 350 degrees. Grease a 9×13″ baking pan.
Prepare the brownie batter according to the box directions. *Note: if given the option for cakey vs. fudgy, prepare the fudgy version. Pour the brownie batter into the prepared pan, reserving approximately 1/3 of the batter.
Prepare the cheesecake batter by beating the cream cheese and sugar in a bowl until smooth. Add the flour, vanilla, milk, and two eggs, beating until all ingredients are thoroughly incorporated.
Pour the cheesecake batter on top of the brownie batter. Spoon the remaining brownie batter on top of the cheesecake batter and cut through the batter of both to create swirls or a marbleized look.
Bake 35-40 minutes or until a tester comes out clean.
While the brownies are baking, prepare the frosting. To prepare, cream the butter until smooth. Beat in the cocoa. With the hand mixer set to medium, add the powdered sugar and milk, alternating between the two. Finally, add the vanilla.
Once the brownies have cooled, frost, cut, and indulge.
Chocolate Cheesecake Brownies // Beckham & Belle
 Chocolate Cheesecake Brownies // Beckham & Belle
If you came here for the cheesecake, also check out the below recipes:


Roasted Vegetable Lasagna

I’m actually not a huge lasagna lover, I’d much rather have some kind of linguine or angel hair dish. But THIS lasagna recipe, chock full of veggies and made with a white (béchamel) sauce instead of the traditional red, is right up my alley. As with any lasagna, there are several steps, but it’s definitely worth it. AND it freezes well, so make a couple and freeze one for a busy future day.

Roasted Vegetable Lasagna
Makes one 9×9 lasagna


Roasted zucchini and squash lasagna with bechemel sauce

2 medium zucchini
2 medium yellow squash
8 ounces of spinach
2 tsp olive oil
1 box of lasagna noodles (you won’t use the whole thing, but my kids love to eat the leftovers)
1 cup shredded mozzarella
1/2 cup shredded fontina
1/2 cup shredded parmesan
Béchamel Sauce
2 tbsp all purpose flour
2 tbsp butter
1 1/2 cups of milk
3/4 tsp kosher salt
1/2 tsp pepper
pinch of nutmeg
Preheat oven to 400 degrees. Chop up your zucchini and yellow squash into a small dice. Toss with olive oil, salt and pepper and lay out in a baking pan.
Roast veggies for about 20-25 minutes. Meanwhile, boil the water for the lasagna noodles. To start your béchamel sauce, melt the butter in a small saucepan. Add the flour to make a roux. Cook for 2-3 minutes. Whisk in milk, and then season with salt, pepper and nutmeg. Cook, stirring frequently, until thickened. Set aside.
When vegetables have finished roasting and lasagna noodles are cooked, you are ready to start assembly.
Smooth a small amount of the béchamel sauce onto the bottom of the lasagna dish, to prevent sticking. Lay down a layer of lasagna noodles, top with béchamel, then (uncooked) spinach, then roasted veggies, , then part of the cheese (a mixture of the mozzarella and fontina).





Repeat two more layers. When you reach the top layer, spread some béchamel on top of the top noodle layer and then top with parmesan cheese.
Bake at 350 degrees for about 30-35 minutes, until nicely browned on top. Enjoy it!

Our Favorite Super Bowl Snacks

Our Best Super Bowl Recipes - Guacamole, Stuffed Pepper Poppers and Soft Pretzels

Like any self-respecting non-pro-football fan, I start to take note of the season right about now, a few days before the big game when I start planning the snacks I’ll chow down on whilst watching the finest commercials of the year. Steph and I went through our old posts and pulled together the three yummiest and most appropriate Super Bowl recipes that we have. Whether you’re watching the game, or watching the commercials (or both), these snacks will definitely hit the spot!

First up are my Soft Pretzel Bites with Truffled Gruyere Dipping Sauce. Yes, you might lose a few folks at your Super Bowl party when you say “Truffled Gruyere”, but you can certainly sub in a more basic cheese sauce if you so choose!

Get the recipe here.

Next up are Steph’s Sweet Pepper Poppers. Yes, they are just as yummy as they look. Make a lot because these will go fast!

Get the recipe here.

And, finally, NO Super Bowl party is ever complete without guacamole, right? Here’s my recipe that I’ve spent a very looooong time tweaking. Note that if you’re making this for people who don’t like onions, you may want to make some modifications….

Get the recipe here.

Enjoy! Go Panthers! (I live in Charlotte, so it’s my default team…although Peyton seems like a good guy too….)

If you need inspiration for Game Day cocktails, check out our recipes here.

Our Favorite Vegetarian Super Bowl Recipes (Soft pretzels, Guacamole and Cheesy stuffed peppers )



Crockpot Hungarian Goulash

I hesitated to post this recipe. It has ketchup in it. It feels a little weird promoting a recipe whose secret ingredient is ketchup.  But here’s the thing. This goulash recipe is really good. And it’s a solid and easy option for a weeknight dinner. No, I probably wouldn’t make it with company coming for dinner but it’s a meal that the whole family will be happy to eat on a Wednesday night.
This is actually my mom’s recipe and it was a staple in our meal rotation growing up, especially in the winter. Throw the ingredients in the crockpot in the am, set it to low and let it cook till dinner time. You’ll come home to a house that smells amazing, I promise.
Crockpot Hungarian Goulash
*Note: I am not Hungarian and have no idea if this is an actual Hungarian recipe, but it was always pitched this way to me when I’ve had it in the past
2 lbs stewing beef
2 onions, medium chop
1/2 cup of ketchup
3/4 cup water
2 tbsp brown sugar
3 tbsp worcestershire sauce
1 tbsp. paprika
1 tsp. salt
To thicken, at end of cooking
2-3 tbsp flour
For serving
1 package of wide egg noodles
First, season the beef with salt and pepper. I’ll usually sear it in a skillet before putting it in the crockpot, but this is optional. You can put it straight into the crockpot if you’re pressed for time.
Chop your onions and assemble the sauce. Mix the ketchup, brown surgar, water, worcestershire, paprika and salt.
Sprinkle onions over beef in crockpot and pour sauce over top.


Cook on low for about 8 hours. Right before serving, scoop out a little bit of the sauce and mix with the flour until smooth. Pour back into the crockpot and stir to incorporate.

Serve over cooked egg noodles. Enjoy!



Corned Beef Mac & Cheese


When we were in Vermont (yes, I’m still talking about our trip to Vermont), my husband ordered a pretty interesting-sounding dish at the Woodstock Inn. Corned Beef Mac & Cheese with Apple Butter. Definitely not ingredients I would have thought to throw together on my own, but they totally work together. It’s been on my list to try to recreate this dish at home, and I think we got it pretty close!

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