The Day I Met Dorie!! (and Rick Katz's Brownies For Julia)

I MET DORIE GREENSPAN!!!!

Let me say it again!

I. MET. DORIE. GREENSPAN.

AHHHHHH!!!!

There are no words to describe how exciting it was to meet Dorie yesterday! As soon as I heard that Dorie was setting up a cookie bar in midtown Manhattan, I knew that I would 100% be there! As I skipped over there (I literally skipped) I could hardly contain my excitement. But as soon as I walked through the door and saw her, my heart started pounding and I got really nervous, which is quite unlike me. I started thinking "what will I say?" and "how should I introduce myself?" I'm not sure why I got so nervous, as Dorie could not have been a kinder, sweeter and warmer person. She was smiling from ear to ear and was so gracious. She said so many wonderful things about the TWD group and about Laurie in particular. We had a lovely conversation and I floated out of there on a cloud with a bag filled with cookies MADE BY DORIE!!!

How lucky am I!!!

The Cookie Counter!!!

It was so incredible to meet Dorie and so amazing to taste HER COOKIES!! I wanted to get them all, but I had to exercise a little restraint! I ended up getting her best chocolate chip cookies (which is coincidentally next week's recipe!), her world peace cookies, her sables, her chocolate espresso shortbread and her coconut and lime cookies. OMG!! Each one was better than the next. Her chocolate chip cookie is without a doubt the best chocolate chip cookie I have ever tasted in my life! If you are in the NY area, you must make the trip to visit Dorie's cookiebar! I promise, it is worth it!!

I could go on and on about how amazing it was to meet Dorie. But I know you all want to hear about this week's recipe as well, Rick Katz's Brownies For Julia, selected by Tanya of Chocolatechic. These were some rich brownies!!





They come together easily, by first melting chocolate and butter, then adding in half of the sugar. Then you mix the remaining sugar and your eggs together, pour half of that in with the chocolate, and whip up the other half to twice its volume before adding it in to the chocolate. After that you add in your dry ingredients, giving it a gentle stir just until the dry ingredients are incorporated, pour into your pan and bake.


I made a few changes to this recipe. First, after reading about how ultra gooey these are, I decided to add in an extra 1/4 cup of flour. I also used only 1 stick of butter and replaced the second stick with 1/2 cup fat free Fage greek yogurt. I realized as I was putting the pan into the oven that I forgot the vanilla, so there was no vanilla extract in my brownies. And finally, I baked my brownies for a total of 35 minutes, rather than Dorie's recommended 25-28 minutes. The extra bake time made the ends a little less gooey, but trust me, these were still VERY soft and fudgey.

These brownies are definitely meant for the intense chocolate lover. They are mad chocolatey yo! MAD chocolately! Don't get me wrong, they are delicious! But a few bites does the trick with these guys. If you love chocolate, you will love, love love these! For the complete recipe (along with stunning photos), please head over to Tanya of Chocolatechic, and check out the other bakers over at TWD to see how their brownies came out.

Also, I am hosting a special Valentine's Day giveaway! Please click here or simply scroll down, and leave a comment on the "Valentine's Day Giveaway" post for your chance to win a Le Creuset baking dish and cool heart shaped cookie cutters!!

Dorie, you are amazing! It was such a pleasure meeting you and I hope our paths cross again sometime soon! You are an inspiration to me, and meeting you in person meant the world to me!

Who Let The Dogs Out?

Puppy Pops!! Puppy Pops!! The cutest cake pops in all of the land!! I had a bunch of titles in the running for this post. A few that I considered were "What up lil pup?" "Puppy Love" "Hot Diggity Dog" and the other top contender was "What up dog?" because it reminded me of the time I met Randi Jackson.

Yup, that's right. I met Randi Jackson and it was one of the most fun nights EVER! My friend Alissa and I had extended a business trip in San Diego and drove to LA (in a convertible with the top down - how cool are we?!?) for the weekend. We were livin it up at a trendy LA bar, when we suddenly spotted Randi, Simon and Ryan Seacrest! Next thing we knew we were engrossed in conversation with Randi. We spent most of the night talking to him and hanging out with him, and at the end of the night he said "Let's hug it out!" and then proclaimed me to be "a permanent member of his dog pound!" It's almost like Randi and I are BFF! Yeeeaaah dog!

OK, back to the pops. I made these adorable puppy pops for a 1st birthday party with a firefighter theme. The inspiration came from Bakerella, of course! I made some with chocolate cake, some with yellow cake, and a few with red velvet. I dipped the balls in white chocolate, and once they dried I drew the eyes and mouth with an Americolor gourmet writer and attached a candy heart as the nose. To make the ears, I "drew" the ear shape with melted milk chocolate on wax paper, let it freeze for a few hours, and then attached the ears using more melted chocolate. The ears are delicate, and wrapping my pops in cellophane bags was challenging, but evenually I got them all in their bags.

Here they are, all packed up, and ready to go to the birthday party!

These pops were well worth the effort! They were a hit at the party and I just loved how they came out!! Make these pops, and you'll have all of your friends barking your praises in no time!! :)

What are you lookin at??

A Valentine's Day Giveaway - All you need is love!

To everyone reading this post - I love you! I really do! I love that you enjoy reading Bella Baker. I love your comments. I love all that I have learned from those of you who have your own blogs. I love all of you on here who have sampled my goodies, waited patiently for dinner so I could first photograph it from every angle, and never complained once when I finally served you your kind-of-cold entree. I love those of you who have listened to me ramble on about the millions of baking ideas I have swirling through my head a mile a minute, and those of you who have talked me down from making 25 desserts to bring to Thanksgiving.

I love you if you are stopping by Bella Baker for the very first time today. Welcome! Please, get comfy, stay awhile! I love you Tastespotting. Even thought you have never once accepted any of my photos for your site, I've still got nothin but love for ya (though I may love you a teensy bit more if you actually post one of my photos). I love you LOST, for confusing the hell out of me and somehow making me feel like I am a part of some secret society all at the same time. I love you panini press (one of my birthday presents from Evan!) for making every single sandwich taste a million times better. I love you red velvet cake, for transforming into the world's greatest cake pops! I could go on and on...

That's right, I am so filled with love for all of you that I am hosting a very special Valentine's Day Giveaway as my way of spreading the love! The folks over at CSN stores were kind enough to sponsor this giveaway. I had so many options, from a stool to a mail box, and I selected a few Valentine's themed goodies.

I'm giving away a Le Creuset 9 inch square baking dish in cherry red, and adorable easy grip heart shaped cookie cutters!!
To enter this giveaway contest all you need to do is leave a comment on this post by Friday, February 12th at 12:00 pm EST answering this question: What's the best (or worst) Valentine's Day gift you have ever received? Are you stumped? Fine! Answer this one...what are you planning on doing this year for Valentine's Day? Tell me...and you could win!

I also love everyone who has taken the time to vote for my mini mac n' cheese cups! There is still plenty of time to vote, so click here if you'd like to give me a little love in return!! And if you've already voted, feel free to go back and vote again!

xoxo

Special Bella Feature: Review of Rose Levy Beranbaum's "Rose's Heavenly Cakes" and an interview with Rose

I recently had the incredible honor of reviewing Rose Levy Beranbaum's latest book "Rose's Heavenly Cakes." Rose is known by many as the author of the James Beard award winning book "The Cake Bible." She is also known by many as the "diva of desserts." With "Rose's Heavenly Cakes", Rose has outdone herself once again in creating yet another masterpiece. Rose's Heavenly Cakes is a visually stunning book, with mouth watering, full-page color photos of almost every recipe. Her recipes are precise and extremely descriptive, making them easy for any level of baker to follow. One of the aspects I enjoy most about her book is that she includes measurements in both weight and volume, and she also has many helpful hints sprinkled throughout the book.

You may be reading this thinking "ok, so the book is filled with pretty pictures and the recipes read well, but how do the cakes actually taste?" Well, I set out to answer that very question by baking Rose's Red Velvet Cake with Dreamy Creamy White Chocolate Frosting. I figured it was the perfect cake to celebrate the month of February!

Let me tell you, this was one of the most delicious cakes I have ever made in my life. The texture was the most tender, melt in your mouth, fluffy cake. "Velvet" is in fact the perfect word to describe this red velvet cake. As for the Dreamy Creamy White Chocolate frosting! O-M-G! I was beyond obsessed with this frosting. I'll admit it... I was eating it by the spoonful! Talk about dreamy...I had sweet dreams about floating on pillows of this frosting after I made this!

So there you have it, proof that this book rocks! I would highly recommend this book to anyone interested in learning how to make exquisitely impressive and luxurious cakes. It is straighforward enough for a beginner to use, but it is ideal for any baker looking to take their skills to the next level. Some of the cakes I cannot wait to try from this book are the Apple-Cinnamon Crumb Coffee Cake, the Molten Chocolate Lava Cakes, the Chocolate Raspberry Genoise, and I must say that I am intrigued by Rose's Chocolate Tomato Cake with Mystery Ganache (a cake that Rose created for the Campbell's Kids 50th birthday and brought to the NYSE for the Campbell's celebration, where she had the honor of ringing the bell!)

Rose was kind enough to answer some of my questions and I am thrilled to feature our Q&A below. I hope you all enjoy reading this interview. Rose, I cannot even begin to thank you enough for taking the time to answer these questions. You are doing something that I, and many others out there reading this, have dreamed of doing, and it is so overwhelmingly exciting to feature the diva of desserts on my blog!

INTERVIEW WITH ROSE LEVY BERANBAUM

(Lauryn) When did you start baking and why?
(Rose) I was about 13 when I made my first cake from a chocolate Duncan Hines mix. (Little did I know that many years hence I would be the first person from the outside ever to be hired as a consultant to that very mix at Proctor and Gamble!) It was for my parents’ anniversary and it required only greasing not flouring the pan, so what did I know? The cake came out of the pan in three pieces and it was the last cake I made until I was 19 years old and baking my first scratch cake—the velvet spice cake from the Joy of Cooking, which was a great success.

(L) When did you know that your passion for baking could turn into a
career?
(R) In 1978, shortly after I studied at the Wilton School of Cake Decorating and started the Cordon Rose Cooking School specializing in baking and cake decorating. I had this school for over 10 years and stopped after writing the Cake Bible.

(L) What was your personal inspiration behind "Rose's Heavenly Cakes?"
(R) I long dreamt of having a 4-color book with beautiful exemplary pictures of each cake. Twenty-one years had passed since the Cake Bible and I had many new ideas and techniques to share plus information on new ingredients and equipment.

(L) If I only let you use one recipe from "Rose's Heavenly Cakes" which one would it be?
(R) Golden Lemon Almond Cake!

(L) What advice would you give to anyone interested in beginning a career in baking?
(R) First try to find employment part-time in a bakery or restaurant--even on a volunteer basis--to see if this is the type of baking career that suits your personality and talents. Then go to a vocational or culinary school, followed by apprenticeship, and at all time practice at home as much as possible.

(L) Tell me about your process behind creating new recipes?
(R) I get many of my ideas from the availability of new ingredients, from thinking about the flavors and textures I crave, from tasting something special at a restaurant, and occasionally from reading a recipe that looks interesting and unusual. I then bounce ideas off Woody and we decide on a plan for how to proceed. We always begin by comparing the new idea to recipes in my books that are the most similar as a starting point of basic ratios of the ingredients. We both end up testing the recipe many times to tweak it to our idea of perfection, spending hours on the phone and viewing photographs and fastidiously documented test reports. (Before Woody came into the picture my testing was much more fly by the seat of my pants as when I had an inspiration I couldn’t stop myself long enough to do more than scribble mad notes that afterwards I sometimes had trouble deciphering.)

(L) How do you feel that your approach to baking may differ from other professional bakers out there?
(R) For one thing, I am technically a "home baker" in that I bake and cook out of my apartment in NY or house in New Jersey, compared to many professional bakers who have bakeries or restaurants for their laboratory and kitchen. I do have a laboratory in Minneapolis, which is Woody Wolston whom I can rely on to, follow the exacting scientific procedures to establish reliability and consistency of results. I am an advocate of using the metric (grams and kilograms) or avoir dupois (ounces and pounds) system for weighing versus the traditional method, at least in the United States, of volume measurement. Weighing is far more accurate and easier.
In cakes and pies, I find my sweetness level is lower than the majority of other professional bakers. I don’t want my first taste to be of sugar. I employ sugar to accentuate other flavors and not to mask them.

(L) What do you consider the 5 essential ingredients every baker should have in their kitchen?
(R) Flour (bleached all-purpose for cakes and pastries, unbleached for bread)
Sugar, preferably superfine granulated
Leavening (baking powder and baking soda)
Salt (fine sea salt)
Butter (unsalted grade AA)
Eggs
Instant yeast
(L) That's seven, Rose!!! :)


(L) What kitchen tool could you not live without?
(R) #1 Scale or accurate measuring spoons and cups (solid and liquid)
#2 High quality instant read thermometer

(L) What aspect of baking have you found to be most challenging?
(R) Training Woody! (5 years of hard work but worth every second.)
I never had a full-time assistant for recipe testing before and conveying the many details of my personal approach to recipe testing and development and allowing myself to trust had to be my greatest personal baking and personality challenge.
My greatest challenge in imparting my written recipes to the world is the variance of ovens that I call the common denominator of failure in baking. Occasionally someone will write that a recipe they had baked for years had stopped working and none of the ingredients or techniques had changed and even the baking time had remained the same but the baked goods in question failed miserably. I always suggest baking the recipe in someone else’s oven and always it has been the oven in question that was at fault. All things eventually come to an end—even ovens. (but not good baking!)


(L) What is left on your professional to do list?
(R) I look forward to educating my assistant Woody in all areas of baking and writing; to writing more baking books (with lots of multi-media to demonstrate the techniques) as there are still recipes I want to share with my readers, new ones keep popping up on my inner radar, and technology keeps advancing making true and effective teaching more and more possible.
I look forward to designing and building my dream kitchen/laboratory.
I’d like to write a book of my favorite savory recipes.
Eventually I plan to write my memoirs of what will be, by then, over 50 years of life in the food world. I have innumerable stories to tell.
And, since one grandmother lived to over 99, and the other to 93, with any luck I may yet get to do all this and still remember all the delicious details!


I would like to thank Lauren of SpruceTV.com for assisting in setting everything up with Rose. SpruceTV.com has an exclusive video of Rose discussing the essentials that cake bakers of all levels need to know. Please visit SpruceTV.com to check it out! You can learn more about Rose by visiting her very own blog/web site with musings on baking, her upcoming appearances and all her books at realbakingwithrose.com.

(And one final note...I am the proud owner of a new Canon Rebel XSi (thanks mom and dad!!) and this post features my first photos taken with my new camera!!! I am in love with my new camera!! If you are still reading this, I know this was an ultra long post and I hope you enjoyed it. Thanks for reading Bella!!!!)

Are you ready for some football??

Which team are you rooting for in this year's Superbowl? On the one hand, there's Peyton Manning on the Colts, and he and his brother Eli are really funny in those Oreo commercials. On the other hand there's Reggie Bush on the Saints, and he goes out with Kim Kardashian, and well, I love The Kardashians. New Orleans seems like a much more fun place than Indianapolis, but I like the colors of the uniforms better on the Colts. This is tough!! Wait, did you want me to base this answer on something relating to the actual game of football?

OK, lets move on to a more important question...What's your favorite type of brownie? Do you prefer fudgy, chewy, cakey, ultra chocolatey? Everybody's got their fave when it comes to a brownie recipe. I, however, am somewhat of an equal opportunity brownie eater. I enjoy many different brownie flavors and textures. The only thing I am really adamant about with my brownies is no nuts! Other than that, hand me a brownie of any kind and I won't complain!

So lately everywhere I turn, I just cannot avoid all the hype about the King Arthur Brownies. People have described these brownies as "heaven", a "nirvana experience", and "better than the best brownie" they have ever tasted. Naturally, I had to see for myself!

And even more fun, I decided to double the recipe, make them in a half sheet pan and use a football shaped cookie cutter to cut them into little footballs. Then I drew the laces on with royal icing, making these the ultimate Superbowl Brownie! But perhaps the most fun of all was eating all of those "scraps" that were leftover after cutting out the football brownies. There's no calories in the scraps, right?? :)

Go ahead, make these brownies for your Superbowl Party and I guarantee you will be the coolest person at the party!

KING ARTHUR BROWNIES

1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups dutch press cocoa
1 teaspoon salt
1 teaspoon baking powder

1 teaspoon espresso powder (I halved the amount of espresso powder in my brownies)
1 tablespoon vanilla extract

1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 cups chocolate chips (I used semi sweet chips)

1) Preheat the oven to 350°F. Lightly grease a 9" x 13" pan
2) In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
3) While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.
4) Add the hot butter/sugar mixture, stirring until smooth.
5) Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

6) Spoon the batter into a lightly greased 9" x 13" pan.

7) Bake the brownies for about 30 minutes, until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

To make you LOL...

Sorry, CEiMB group, but I have no stir fry to post today. I have been so busy with yoga that it hasn't left me with much free time. I have now completed 9 class towards my 25 yoga class challenge. 16 to go! I do however, have this little joke, sent to me by my Aunt Gail, to make you smile on this snowy Thursday morning in NYC.

*Warning: The corniness factor on this joke is exceedingly high. Laughing out loud may actually make you question your own personal level of corniness.

SAD NEWS... Please join me in remembering a great icon of the entertainment community. The Pillsbury Doughboy died yesterday of a yeast infection and trauma complications from repeated pokes in the belly. He was 71. Doughboy was buried in a lightly greased coffin. Dozens of celebrities turned out to pay their respects, including Mrs. Butterworth, Hungry Jack, the California Raisins, Betty Crocker, the Hostess Twinkies, and Captain Crunch. The grave site was piled high with flours. Aunt Jemima delivered the eulogy and lovingly described Doughboy as a man who never knew how much he was kneaded. Doughboy rose quickly in show business, but his later life was filled with turnovers. He was not considered a very smart cookie, wasting much of his dough on half-baked schemes. Despite being a little flakey at times, he still was a crusty old man and was considered a positive roll model for millions. Doughboy is survived by his wife Play Dough, three children: John Dough, Jane Dough and Dosey Dough, plus they had one in the oven. He is also survived by his elderly father, Pop Tart. The funeral was held at 3:50 for about 20 minutes.

My two favorite coco's: Conan O'Brien and Coconana Bread!

I LOVE Conan O'Brien. I have been a huge fan of his for many, many years and every single time I watch his show, you can find me in complete and utter hysterics. It is a guarantee that I will crack up when I watch him. You know how sometimes people ask the question "if you could have a dinner party with any 10 people in the world, who would you have?" Well, I've never actually come up with my list of 10, but the first person I always answer with is Conan O'Brien. I think he would the funniest person to have dinner with. And I would make him stand up every few minutes and do the string dance!

So needless to say, I was less than pleased about his departure from the Tonight Show. I'm sure that many of you out there watched the final episode of the Tonight Show hosted by Conan O'Brien on Friday. And as funny as it was with Tom Hanks and Will Ferrrell, what surprised me the most was how much his final words to the audience touched me. I got really emotional. I have a tremendous amount of respect for Conan, but I never expected him to make a final speech that inspired me as much as it did. I wanted to share a small excerpt of his words with you, in case you missed it:

To all the people watching, I can never thank you enough for your kindness to me and I'll think about it for the rest of my life. All I ask of you is one thing: please don't be cynical. I hate cynicism- it's my least favorite quality and it doesn't lead anywhere. Nobody in life gets exactly what they thought they were going to get. But if you work really hard and you're kind, amazing things will happen.

I couldn't agree more with his message, especially that last sentence. So, CoCo...now that you have some time on your hands, you are more than welcome to come over for that dinner party!! :)

Moving on to the next coco, the coco that everyone stopped by here to see today...Coconana Bread, selected by Steph of Obsessed with Baking. O-M-G!! This chocolate banana bread was beyond delicious and I absolutely loved it!! I had read that the banana flavor gets overpowered by the chocolate in this recipe, so I decided to add an extra half of a banana in, and the result was a wonderfully chocolately bread with delicious hints of banana.

My only real issue was that I filled my loaf pan too high with batter and it overflowed a bit as it baked. Otherwise it was smooth sailing! The bread was soft and moist and tender. Evan and I both agreed that it was phenomenal!

Thanks again to Steph of Obsessed With Baking for this awesome pick! Please visit her blog for the complete recipe, and check out the rest of the TWD group to see how their coconana bread turned out.

Also, just a quick update on what's going on in the world of Bella Baker...I am one week into my 25 yoga class challenge. I have now completed 7 classes...18 to go! I have been really enjoying it and I feel wonderful!

I also recently entered my mini mac n cheese cups into a "Game Day Snacks" contest over at mixingbowl.com. So...if you would like to check them out and (ehem) vote for me (pretty please!), I would really appreciate your support. Click here to cast your vote!!

THANK YOU AND NAMASTE TO ALL!

TWD - Chocolate Oatmeal Almost-Candy Bars

Today was a big day for me...today was day number 1 of my 25 yoga class challenge! Between now and February 18th I have committed to taking 25 yoga classes. That is 31 days to take 25 classes. However, I am going to be out of town for 5 of these days....so I have basically committed to taking 25 yoga classes in a 26 day period. And this isn't just some stare into space and meditate type of yoga, this is power yoga! Active, flowing, core strength, dripping with sweat power yoga! Oh, and it's also in a heated room. For those of you out there who are yogis, this is not Bikram, it is heated Vinyasa flow. I absolutely love yoga and practice regularly, and I am so excited that I have committed myself to this practice, but I'm not gonna lie...it's gonna be INTENSE! And I am gonna be very, very sore by the end of this (who I am kidding, I am going to be very sore by day number 3 of this!)

So why am I sharing this with all of you out there? Simple...now that it's out there, in writing on my blog, I cannot bear the shame of reporting that I didn't complete my goal. So that is that...no turning back now! I can't skip a class and I can't quit. And I'll be sure to keep you all posted on my progress! OK, let the games begin!! :)

OK, on to TWD and this week's recipe for Chocolate Oatmeal Almost-Candy bars, selected by Lillian of Confectiona’s Realm. You make two layers of oatmeal, brown sugar, cinnamon-y goodness, and sandwich a layer of chocolate, butter and condensed milk in between the oatmeal layers. I mean, what could possibly be bad?

Except, of course, for the peanuts called for in the recipe, and the fact that I hate peanuts more than any other food on the planet. Well, no worries, I just made my chocolate oatmeal bars nut free. Well...call me crazy, but this one wasn't my favorite. I liked it well enough, don't get me wrong. And I ate at least a few of them. But I think that the salt on the peanuts would have made these bars more flavorful. Maybe next time I will throw some cashews or almonds in. Those are nuts I can deal with.

To check out the other bakers, be sure to visit the TWD blogroll, and be sure to stop by Lillian of Confectiona’s Realm for the complete Dorie recipe.

One yoga class down....24 to go!

CEiMB - Carmelized Onion, Broccoli, Cauliflower and Goat Cheese Pizza

Remember that Pol-io string cheese commercial where that guy with the thick Italian accent says "I wanna pizza! Hold the tomato sauce! Hold the crust! Hold the pizza!"? That's kind of what this pizza is like...it's not really a pizza, but believe me, this non-pizza pizza is GOOD. How do I still remember that commerical anyway? I think if was from like 1987 or something. And what does that say about me that I can barely remember what I did yesterday, but I know the whole Pol-i-o string cheese commercial from 1987 by heart? Hmmm...

Ellie Krieger's healthy pizza, selected by Maria of Half Meatball Half Matzohball Children was absolutely incredible! There is no sauce, and instead of a pizza crust, you use a whole wheat wrap. I left out the arugula, and instead I made a carmelized onion, broccoli and cauliflower pizza. I cut up broccoli and cauliflower and steamed it in the microwave while my onions were carmelizing in a tablespoon of olive oil.

Next I added the broccoli and cauliflower in with the onion, added in some garlic powder and a couple of splashes of balsamic vinegar, and let it cook for a just another minute or two. Then you simply lay the vegetables onto the wrap, and crumble on a few dollops of goat cheese. I topped freshly grated parmesean cheese onto mine as well.

Into the oven for 10 minutes at 400 degress...and you have yourself some non-pizza pizza perfection! Amazing!!

This is 100% definitely going to be a regular recipe for me! I thought it was absolutely delicious, healthy, and so easy to whip up! It would also be a great little pre dinner snack to put out when having friends over. Thanks to Maria for an awesome pick this week! Please visit the other members of CEiMB to see if everyone loved their pizza as much as I loved mine!