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

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:


Blackberry-Lime Gin Gimlet

Blackberry Lime Gimlet // Beckham + Belle
It’s been a while since I’ve posted a cocktail… This one was worth the wait!
I crafted this cocktail for my sister and I when she came in for a visit a couple weeks ago. Simple, delicious, and good looking – the perfect cocktail combo.
Blackberry Gin Gimlet
(Makes Two)
4 oz. Gin, Hendrick’s
1 lime freshly squeezed, plus slices for garnish
1 pint or approx. 15 blackberries, plus additional for garnish.
1 1/2 oz simple syrup
In a cocktail shaker, muddle the blackberries. Add lime juice, gin, and simple syrup.
Fill with ice.
Shake vigorously for approx. 10 seconds.
Strain into two glasses filled with ice.
Garnish with a lime slice and fresh blackberries.
Drink. Repeat.
Blackberry Lime Gimlet // Beckham + Belle


My Favorite Christmas Treat: The Nanaimo Bar

Christmas baking is in full swing at my house. So far we’ve made a couple Cranberry Orange Loaves,  some Andes Mint Christmas Tree Cookies (recipe coming soon), and a big batch of these Nanaimo bars, which are my absolute favorite. I can honestly say that I have had nanaimo bars every year at Christmas since I could eat solid foods. You see, Christmas just isn’t Christmas to me without these delicious treats.

Nanaimo bars are a Canadian delicacy (IMHO!) and originate from a town on the west coast of Canada, in the province of British Columbia. One day I will make a pilgrimage there. They consist of three layers – a chocolate, coconut and nut base, a creamy custard/icing type filling and then a layer of chocolate ganache on top. In my opinion (and in the opinion of many others), you MUST use Bird’s custard powder which is a British product but available in the international section of many grocery stores.

The original recipe calls for uncooked egg in the base of the squares, which my family has never been comfortable with since it’s common for these to sit out on a plate for hours while we graze. So there are a few modifications to the original recipe, also including a slightly thicker chocolate layer and a base made of pecans in place of walnuts. Here it is!

My Favorite Christmas Treat: The Nanaimo Bar


Base Layer

1/2 cup of salted butter
2 oz. semi-sweet baking chocolate, melted
2 cups graham cracker crumbs
1 cup unsweetened coconut
1/2 cup finely chopped pecans
2 tbsp sugar
1 tsp vanilla
1 egg

Custard Layer

3 Tbsp milk
1/2 cup butter (room temp)
3 Tbsp Bird’s custard powder
2 cups icing sugar

Chocolate Ganache Topping

5 oz. baking chocolate (Ghirardelli is my favorite)
1  1/2 Tbsp butter

Melt butter and chocolate together in a medium saucepan.

Remove from heat and allow to cool slightly. Mix in all other ingredients and return to heat. Cook for about 3-4 minutes, stirring occasionally. Allow to cool. When room temperature, transfer mixture into a square (8×8 or 9×9) baking pan, ideally lined with parchment paper (or you can spray with baking spray).

Press mixture down so that it is compact. Cool in fridge for 30-60 minutes.

Start on your custard filling. Beat together butter, milk, custard and icing sugar until smooth.

Remove base layer from fridge, gently spread on custard/icing layer and return to fridge. In the meantime, start on your ganache layer. Melt chocolate and butter in small saucepan until smooth. 
Remove pan from fridge, pour on ganache layer and gently spread and smooth with a spatula. Return to fridge for 1-2 hours to allow chocolate to harden.
These squares are pretty rich, so I generally cut fairly small pieces. Hope you love them as much as I do!

Panera-Inspired Quinoa Lentil Broth Bowls

I am a huge fan of Panera. Unfortunately for me, my husband isn’t such a fan and so I don’t get to go nearly as often as I’d like.   I remember when Paneras were first popping up, back when I was in high school. My go-to order was the Sierra Turkey sandwich and kettle chips. Every time.  And then I’d often wrap the meal up with one of those cobblestone pastry things. This was all before children, before my metabolism slowed down, of course. Now I must go for their healthier options, which are still pretty stinking good. (And of course I’ll still sneak a few bites of my kids’ mac and cheese … love that stuff too).
A few months ago, I tried Panera’s lentil and quinoa broth bowl and absolutely loved it. It’s been on my mind since then to try to recreate it at home. The broth is what makes this dish. It’s full of that umami flavor that I’ve come to love so much. I figured I could accomplish it with either miso paste or sofrito (a kind of tomato paste), but ended up going with miso to tie with the other Asian flavors that were prevalent in the soup.
I’ll admit that this recipe does contain some ingredients that the typical person may not have on hand. Some of it you can probably substitute. No gochujang? Use siracha or even red pepper flakes. No mushroom broth? Use another kind of broth. No agave? Use honey or brown sugar.
The ingredients you shouldn’t mess with? The miso, the soy sauce, the sesame oil and the lemon.
Next time I think I’ll make extra broth and freeze it so that I can throw this dish together even quicker. And maybe try soba noodles and flank steak as the fixin’s… yum!
Panera-Inspired Quinoa Lentil Broth Bowls (meat optional)
Makes 4 small servings or 2 large servings
For the broth
1 cup of mushroom broth
2 cups of water
1 1/2  tsp garlic powder
1/2 tsp ginger
1 1/2 tsp gochujang
2 tsp sesame oil
1 tbsp miso paste
2 tbsp soy sauce
2 tsp agave nectar (or honey)
Juice of one lemon (do not skip this!)
1/2 cup quinoa, rinsed
1/2 cup lentils, rinsed and picked over
1 cup mushroom broth
1 cup water
1 smashed garlic glove
1 bay leaf
2 cups chopped kale
6 oz. thinly sliced chicken, optional
lemon slices for garnish
DirectionsFirst, assemble the broth. In a medium saucepan, mix together all ingredients except for the lemon juice. Simmer for 20-30 minutes.

In another small or medium sauce pan, add mushroom broth and water, garlic clove and bay leaf. Add rinsed quinoa and cook on low heat for 10 minutes. After 10 minutes, add the lentils.
Cook for another 15-20 minutes, until all liquid is absorbed by the quinoa and lentils. Remove the bay leaf and garlic clove.
Add chopped kale to the broth and cook until just wilted. Add lemon juice to broth.
To serve, place a scoop of the quinoa and lentil mixture into a bowl and top with broth. Add chicken, if using. Garnish with lemon slices.