Best of | DIY | Recipe

California Pizza Kitchen Rip Off: Pear and Gorgonzola Pizza

By on May 15, 2012

One of my favorite vegetarian foods to eat is Pear and Gorgonzola Pizza. Now, I know what you are thinking, it doesn’t sound like your traditional pizza and it’s not.  I fell in love with this pizza when I worked at California Pizza Kitchen. I have always been more of a pickier eater but I will try anything. I was skeptical about this one but gave it a shot and it was amazing.  First of all I hate pears but when they are baked with the cheese and topped with walnuts I die! It is also one of the easiest pizzas to make. Here is how I do it at home.

What You Need:
1 Whole wheat pizza crust.
1 Bosc Pear
1 package of sliced Provolone Cheese
1 container of Gorgonzola Cheese

First layer of pears

Loaded Up! 


1. First set your oven to 450 degrees.
2. Cut up your pear, I make sure my slices are thin and it doesn’t matter how big or small they are just try to make them thin.
3. Lay a thin layer of pear slices on the pizza crust. I do this so the pizza crust doesn’t dry out in the oven. I once didn’t do this layer and it wasn’t as good.
4. Lay Provolone cheese on top. I usually use about 5 slices of cheese.
5. Top with another layer of pear slices. I really like to add a lot to this layer.
6. Next sprinkle a generous amount of Gorgonzola cheese on top of the pear slices. I like to add a lot but if you don’t like to over do it then just make sure to get a good mount on there.
7. Last top with walnuts. I like to add a lot of walnuts as well so just go with however many you think you would like on your pizza.
8. Put Pizza in oven for 8 to 10 minutes. You will know it is done when edges of cheese are lightly browned.
9. Lastly EAT and ENJOY!

***Another option is you can add Fresh Express Pear and Gorgonzola Salad to make it even more like California Pizza Kitchen’s pizza. I am obsessed with this salad so I highly suggest trying it this way. ***

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Best of | Birthday | Pinterest | Recipe

Tie Dye Cupcakes

By on May 14, 2012
Pinterest is my new obsession. There are so many awesome ideas on there. I have done a few “projects” I have seen on Pinterest this week and here is my first one.

I had planned to make a rainbow cake to practice for Ace’s birthday. We are having my cousin’s Mom make a really awesome rainbow cake for him but I figured I would see if I could make one and if so I would make his smash cake picture ones or his birthday one and have her make the other one. Well, the directions said to get 2 boxes of cake in order to make this. I figured since I was mostly just doing this to see how the colors turned out I would just get 1 box and make a cake. That didn’t quite work. I didn’t have enough of each color to fill the cake round cake pan so I ended up making tie dye cupcakes instead. They ended up looking pretty cool if I do say so myself. So here is what I did.
What you need
1. WHITE cake mix. Must be white for the colors to really show.
-3 eggs
-1/2 cup vegetable oil
-1 cup water
2. GEL food coloring. Again make sue fit is the gel food coloring so the colors are really vibrant.
3. Icing. I used Pillsbury East Frost, cream cheese flavor.
3. Cupcake pan
4. Mixing bowl
5. Mixer
6. PAM
1. Preheat oven to 350 degrees.
2. Add cake mix, eggs, oil and water into your mixing bow and mix the ingredients together.
3. Measure out just under 1 cup of batter in a bowl. Do this 5 times.
4. Take your gel food coloring and color each bowl of batter a different color. My gel food coloring only came with 4 colors so I made purple as my extra color. This took 4 drops of red and 3 drops of blue.
5. Spray cupcake pan.
6. Now go through and spoon in a tablespoon of your first color. Doesn’t matter what color it is. You can mix up your order for each one.
7. Next spoon in your second color over top of the first one. Do not mix the colors just spoon it in over the top and don’t worry if it looks sloppy. Do this one more time so that you have 3 layer of colors.
8. Place cupcake pan in coven for 20 minutes.
9. Let cupcakes cool and then remove from pan. I did not use cupcake wrappers because I wanted to see what the colors looked like on the sides. I did put them in the wrappers after they had cooled though.
10. Top with icing.
11. EAT!

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Spinach Artichoke Grilled Cheese

By on May 2, 2012
Spinach Artichoke Grilled Cheese

This week is vegetarian week in our house. Earlier today my best friend sent me a link to this AMAZING Spinach Artichoke Grilled Cheese Recipe. When I saw it I knew this is what I was eating for dinner. I had almost everything the recipe called for too so I just made a quick stop at the grocery store on the way home from work and was all set.

Since Branden is working tonight it was just me and the Boogie and so I made two smaller versions of this recipe. Mine is for one person but if you want to make for two follow the recipe in the link or just double mine.

Let’s get started


Large handful of spinach, about 1.5 to 2 cups
2 garlic cloves
2 artichokes (I bought a can and just cut one up)
1 tablespoon olive oil
1.5 tablespoons light sour cream
1 cup shredded cheese mixture of provolone, mozzarella and monterrey jack
2 sandwich thins

1. Dice garlic and cut up spinach and artichokes.

2. Add oil to a pan and toss in garlic, let it heat up for about 30 seconds to a minute then toss in spinach. Make sure to stir spinach around so it is coated with the oil. It will wilt and then it is time to add in the artichokes. Make sure the heat is on medium so you don’t burn anything

3. Once the artichokes have heated up spoon in the sour cream and mix it in. Take off heat.
4. Put another pan on the burner and coat the pan with butter. Place half of each sandwich thin on the pan.
5. Sprinkle cheese on each half (save half). Then add your spinach and artichoke mixture on top of the cheese. Use the other half of the cheese to put on top of then. Top with sandwich thin top bun.

6. Grill each side evenly to crispy/grilled you like your sandwiches. I did one side slightly crispier then the other since the top of my sandwich thins have grains on them and I didn’t want it to burn.

Since Maggie was also making this for dinner I asked her to send me a picture of hers so we could compare. We both agreed that adding some tomatoes would make this even more amazing.

And because no post is complete without a picture of my handsome little dude, here he is after getting to have some of the shredded cheese.

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Kale Chips

By on April 30, 2012

Starting tomorrow I am going vegetarian for a week. I actually started today but tomorrow Branden and our roommate Daniel will be doing it too.
Tonight I decided to make kale chips. I was told about them by my friend Dolci and saw them all over pinterest. They turned out pretty good but I think I added too much oil. They have a bit of an after taste but overall are a pretty good snack.
First I pulled the leaves from them steam.
Then I put them in a mixing boil and cover with oil, salt and garlic powder.
I laid them out on a cookie sheet in a single layer.
I set the oven to 350 and cooked them for 13 minutes.
Simple enough!

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