Chocolate Chip Ice Cream Cookie Sandwiches

Chocolate Chip Ice Cream Cookie Sandwiches

These Chocolate Chip Cookie Ice Cream Sandwiches are sooo yummy and perfect for a hot summer day. Vanilla Bean Ice Cream is sandwiched between fresh, homemade chocolate chip cookies, then rolled in mini chocolate chips. Tastes like cookies & milk. Say no more.

If you like to bake, you probably have a go-to Chocolate Chip Cookie Recipe. The beauty of these is that the combinations are endless. This recipe is tried and delicious and highly recommended. But I wouldn’t be offended if you used your own chocolate chip cookie recipe – once you’ve found a good one, it’s hard to stray!

If you have an ice cream maker, you can make your own ice cream (which I’m sure would make these guys even better!); however, I don’t have one so I settled for some store-bought, but good quality ice cream. Read More

Rainy Morning Blueberry Muffins

 streusel blueberry muffins

I’m not a big-time baker. But, if I’m baking, nine times out of ten, it’s going to involve blueberries (see here, here and here). And I have to be in a certain mood…usually a lazy, I-don’t-have-to-go-anywhere-today-and-I-will-wear-torn-and-stained-sweatpants-all-day kind of mood. And that mood struck last weekend, when we had two days in a row of heavy rain. Lounging on the couch, windows open, rain falling, Kicking Horse coffee in hand, chowing down on freshly baked muffins … heaven.

Read More

The Leprechaun’s Zucchini Brownies

Like many kids, mine struggle with green food phobia. It’s super frustrating and something that I hope they grow out of very soon, but for now I’m reduced to trickery to get them to eat their greens. My daughter is a holiday fanatic (doesn’t matter what holiday, so long as we are decorating for it and having a treat or two), and so I thought I’d take advantage of the most green holiday of the year to sneak some veggies into this particular treat: zucchini brownies. It worked!! The kids must have assumed that the specks of zucchini were some sort of leprechaun dust or something. I didn’t ask. They ate them up.
The Leprechaun’s Zucchini Brownies
1 13×9 pan of brownies
For the brownies
2 eggs
1 cup sugar
1 tbsp vanilla
1/3 cup apple sauce
1/4 cup vegetable oil
1 cup whole wheat flour
1/2 cup all purpose flour
2 tsp baking soda
1/2 tsp salt
3/4 cup cocoa powder
2 cups grated zucchini
1 cup chocolate chips (I used semi-sweet)
For the icing (not so healthy)
1/2 cup of butter
2 1/4 cup powdered sugar
2 tbsp cocoa powder
1 tsp vanilla
2 tbsp half and half
Mix together the wet ingredients first – the eggs, sugar, vanilla and apple sauce. In a separate bowl, combine the dry ingredients.
Incorporate the wet ingredients into the dry ingredients until just combined. Then gently mix in the shredded zucchini and the chocolate chips.
Spread batter in a greased 9×12 dish and bake for 35 minutes.
Remove from oven and let cool slightly.
Using a circle cutter, cut brownies into circles and set aside.
Start on your icing. Blend butter with powdered sugar and cocoa powder, then stir in your vanilla and half and half until smooth.
Top brownie circles with icing and green sprinkles. Enjoy!


Easy Dark Chocolate Cheesecake

Easy Chocolate Cheesecake // Beckham + BelleMy family does Christmas Eve right with a spread of hor’douvres, desserts, and drinks. We don’t do a meal and since I generally prefer all day grazing, this is a perfect setup in my mind. Last year I contributed a cheesecake to the spread. Cheesecake is one of my Dad’s favorite desserts (he actually claims that the White Chocolate Raspberry Cheesecake I made him earlier this year is now more specifically, his favorite dessert). I’ve always loved baking but making cheesecakes has become a new baking favorite of mine. They’re also fairly easy to make though can sometimes require a bit of a time commitment and almost always pre-planning. Anyway I figured making a cheesecake for Christmas Eve wasn’t really a bad tradition to start and actually a great one, so this was officially my 2nd annual Christmas Eve cheesecake.
Easy Chocolate Cheesecake // Beckham + Belle


recipe adapted from Dorie Greenspan


Crust – 
1 1/2 c. graham cracker crumbs
2 T. sugar
4 T unsalted butter, melted

Filling – 
3, 8 oz. packages reduced fat cream cheese, room temperature
1/2 c. sugar
3 large eggs, room temperature
1 tsp. pure vanilla extract
pinch of salt
6 oz. dark chocolate, melted
Additional dark chocolate, shaved, for garnish


Preheat oven to 350 degrees F. Spray or grease a 9in springform pan.

Crust – 
In a food processor, pulse the graham crackers, sugar and butter together until moist.
Pour the crust mixture into the prepared pan and press along the bottom and up the sides of the pan (approx. 1.5 inches up the side if possible). Freeze the crust for approx. 10 minutes.
Bake the crust in the preheated oven for 10 minutes. Set aside and allow to cool while you prepare the filling.

Filling – 
In a large food processor or blender, add the cream cheese and sugar. Blend until white and smooth, approx. 2 minutes. Add the eggs, vanilla, salt and pulse approx. 6 times, scraping down the sides in between to ensure all ingredients are fully incorporated. Add the melted chocolate and pulse a couple more time until blended.
Scrape the filling into the cooled crust.
Fill a large pan (I use a roasting pan) with approx. 2 inches of water and place on the bottom rack in the oven (optional). This helps keep the oven heat moist and helps prevent the cheesecake from cracking while baking.
Bake the cheesecake on the middle rack of the oven for approx. 40-45 minutes.
Transfer to a cooling rack. Once cooled to room temperature, refrigerate for at least 8 hours or ideally, overnight, before serving.
Garnish with shaved chocolate (optional).

The cheesecake can be stored in the refrigerator for up to three days or frozen, wrapped well, for up to two months. Defrost in the refrigerator before serving.

Easy Chocolate Cheesecake // Beckham + Belle