Loaded Vegetable Honey Whole Wheat Flatbread

See, I have this problem.

Every year I am so ready to start up my New Year's Resolutions just like every other basic betch. I want to get in shape, I want to eat healthier, I want to feel good.

But then I remember how much I love pizza and BAM! New year, same me.

This year I resolve that loving pizza and sticking to a healthier diet doesn't have to be mutually exclusive. Enter: Loaded Vegetable Honey Whole Wheat Flatbread.

We are taking all of the vegetables and a fresh, homemade tomato sauce, piling them high on a honey whole wheat quick pizza crust and topping it all with melted, gooey part-skim mozzarella cheese. Sure, this isn't totally guilt free, but when those insatiable pizza cravings hit and you start to reach for the take-out menu, let this delicious pizza be the new norm.

The really great thing about this pizza is that you can customize it to your liking. My vegetables pictured here include kale, asparagus, zucchini and mushrooms, but feel free to dig through your crisper drawer and find what veggies work for you! In fact, you may notice only half of my pizza has mushrooms. That's because a certain fiance who shall not be named, for some crazy reason, does not like mushrooms. We don't judge. We accommodate the picky eaters in our lives.

For the sauce, instead of using store bought pizza sauce that's loaded with unwanted sugars and salts and who knows what else, I simply added a can of no salt added diced tomatoes to a food processor with garlic and a salt-free Italian seasoning. Cook it down a bit until it's thickened and there you have it. It's great knowing exactly what you're putting into your body.

When it comes to this flatbread, I know I am eating whole, fresh ingredients that make my taste buds do the happy dance.

P.S. Over New Years Resolutions? Here are some outrageous pizzas from Gas Stove Girl, previously.

Chicken, Spinach and Artichoke Pizza
Sausage and Broccoli Pizza
Chicken Pot Pie Pizza with Parmesan Ranch Cream Sauce

Salami and Arugula Breakfast Quesadillas

I just took breakfast to a whole new level.

This is like a cheese plate all wrapped up crunchy, gooey, quesadilla. My first bite sent me into wonderful breakfast bliss and all my troubles faded away.

Melty cheddar cheese, salty cured salami, crisp peppery arugula and perfectly scrambled eggs--oh this is what dreams are made of. I'm not kidding. This is a breakfast dressed to impress.

I am so obsessed with quesadillas that if I can have one for breakfast, lunch, brunch and dinner, I will. I love the crunch of the tortillas and the smooth blanket of cheese. And let's not forget the bells and whistles--that is, the garnish. For me, my knees go week for cool, creamy sour cream and spicy salsa. If guacamole and chopped cilantro make your skirt fly up, they would be just perfect as well.

Now, I know there is some controversy over the best way to cook a quesadilla. Do you get a big tortilla, burrito size, fill one side with the good stuff and fold the other half over? Or do you get a smaller, 10-inch tortilla and top it with a second tortilla? I have tried both, but for this particular dish, I used the smaller, sandwich technique. I find it easier to flip this way.

Whatever way you flip, this a breakfast that will start each and every day on the right foot.

P.S. Quesadillas, previously: BBQ Chicken

Chocolate Crinkle Cookies

ONLY TEN DAYS UNTIL CHRISTMAS!

BAKE ALL THE COOKIES!!

Are you baking up a storm in your kitchen? 'Tis the season after all. I am whipping up a whole bunch of these AH-mazing Chocolate Crinkle Cookies. Rich, sweet, chocolatey cookies, blanketed in a generous layer of powdered sugar. These cookies look like festive balls of snow, and they taste like everything you could ever want in a chocolate cookie.

I love these cookies for so many reason. First is, you can prepare the batter the night before, because it is critical that it chills for at least a few hours. Then the next morning, just roll the batter, toss each cookie in the powdered sugar, and bake! Another reason these are wonderful treats is that there is no fancy equipment or ingredients required. As long as you have a big bowl, a whisk, and a couple of cookie sheets, you are just a few steps away from decadent chocolate cookies.

After baking off my first batch, I was a bit sad because I didn't feel like the crinkles had enough powdered sugar on them (though they still tasted amazing!). The next time around, I was very generous with the powdered sugar, and now they look great! Just like the classic cookies you think of when you hear "crinkle cookies." So, pro-tip: don't be afraid to be heavy handed with your powdered sugar!

I guarantee Chocolate Crinkle Cookies will be a real crowd pleaser this Christmas season. All the chocolate lovers in your life will be begging you for these year-round!

For other chocolate cookie treats, check out the links below!

Chewy Chocolate Peppermint Cookies

Peppermint Oreo Truffles

Brownie Cookies

Spicy Sausage, Gnocchi and Kale Soup

SURPRISE! I have a new favorite soup!

I feel like I say this with every new soup I cook, but this one. OH, this soup. It is spicy and creamy, rustic yet refined. The ingredient list is small, but that doesn't mean this isn't packed with delicious flavor. In fact, this is a soup that is dressed to impress - perfect for early holiday get-togethers or as a first course at your Christmas table! 

This Spicy Sausage, Gnocchi and Kale Soup is like a big blanket wrapping you in warmth. It is truly the definition of comfort food. The spiciness of the hot Italian sausage is cooled wonderfully by the heavy cream. The kale is tender and filling, packed with all sorts of good-for-you nutrients. A can of diced tomatoes and a chiffonade of basil seems too appropriate here--their natural sweet and tangy tastes complimenting the sweet cream. 

And let's not forget the gnocchi. I might as well admit it now--I am wholeheartedly obsessed with gnocchi. Big fluffy potato dumplings. What could be better? I never thought to use gnocchi in soup; I was a bit concerned that they would become gummy and create a weird texture in the soup. Turns out, I was wrong. In fact, this soup is just as tasty the next day! 

As with most soups, I strongly recommend serving this with a big piece of crusty bread and a sprinkle of parmesan cheese. Some extra basil gives this creamy soup a much needed freshness. What more can I saw? I wouldn't change a single thing, Let's eat!

Apple Crisp!

I feel like Apple Crisp always warrants an exclamation point, so I have titled this delightful seasonal recipe: Apple Crisp! Woohoo!

If cool weather and changing leaves has you craving a warm and gooey apple dessert, look no further. This Apple Crisp is as traditional as it gets--and I mean that in a very, VERY good way. In fact, the base of this recipe is from the Joy of Cooking cookbook. I have mentioned this cookbook MANY times, and I cannot stress enough. It is truly a kitchen table.

It seems nowadays, anybody who can take a nice picture and write some basic recipes can have a cookbook, but the Joy of Cooking is SO MUCH more than that. It is the home cook's survival guide! From meat, to breads, to cookies, to vegetables--there is a recipe for everything (and this is totes NOT sponsored: I really truly live by this cookbook).

Also, sorry for saying "totes" back there...

Anyway, back to this sweet, cinnamon-y, crispy, gooey perfect fall dessert. It doesn't take much work, but it sure is a crowd pleaser. Might I recommend a scoop of good vanilla ice cream to tie it all together? My knees are weak at the thought.

The best apple crisp will be made with local apples freshly picked from the orchard. Whatever variety that may be, you are guaranteed to have a juicy, ripe and sweet apple. I used about 6 apples, but two of them were unreasonably large; I'd say you'll use about 8 average sized apples. I used a variety of McIntosh and Gala apples. I also enhanced the natural sweetness of the apples with a touch of sugar and a bit of freshly squeezed lemon and orange juice.

Let's not forget the second most critical part of an apple crisp; that is, the crisp. I went totally traditional--just a mixture of flour, brown sugar, cinnamon, nutmeg and cold butter. If your heart desires, you could also add in rolled oats for some added texture and nuttiness.

Dear apple crisp: get in ma belly!!

Classic Penne A la Vodka

Can anybody answer why oh why is pasta the most delicious, comforting meal on the planet? I have to insist that someone answer this question.

As the weather gets cooler--and let us just accept it, because it is--I find myself craving generous servings of classic comfort food. What could be better than a creamy, dreamy bowl chock full of al dente pasta, tossed in a most delightful A la Vodka sauce?

If you said, "Nothing!" you are absolutely right! This Classic Penne A la Vodka is the light at the end of a hard day, the big hug after a long cry. A rich and flavorful tomato cream sauce enriched with the flavor of garlic and prosciutto, sweetened with a touch of vodka, heavy cream, and fresh basil.

Penne A la Vodka always reminds me of my sister, Amy. so I guess you can say this recipe is dedicated to her! Whenever we went out for an Italian dinner, she almost exclusively ordered Fettuccine Alfredo or Penne A la Vodka. Now both she (and you!!) can save a few bucks and make restaurant quality Penne A la Vodka from the comfort of your own home.

Let's get that pasta water bawlin'!!

Apple Pie Oatmeal

Let's eat all the apples!

Have you been apple picking this season? I don't care if the internet declares apple picking a "basic" activity--it's fantastically fun and a tradition I am not willing to give up.

At what other time of year can you get 20 pounds of apples for two people and NOT judge yourself?

Besides eating an apple a day for the entire month of October, apple picking gives you the perfect excuse to get cooking with the freshest apples that the season has to offer. A fresh apple is the key to my Apple Pie Oatmeal. Imagine having dessert for breakfast. Well, I am here to make that dream a reality.

I suggest rolled oats or steel cut oats for this dish. They are nutty and rich and pair wonderfully with warm apples, cinnamon, and sweet honey. There is no refined sugar in this oatmeal, making it a deliciously guilt free breakfast you can enjoy all week!

I like to make a big batch of this oatmeal Sunday night, and warm up individual portions every morning. The oatmeal may get thicker the longer it sits in the fridge, but that's nothing a little almond milk can't solve. Simply warm the oatmeal in the microwave with a couple of tablespoons of almond milk until your desired consistency is reached.

May I recommend an extra apple slice or two, chopped pecans, an extra sprinkle of cinnamon and a dollop of vanilla yogurt for serving? Enjoy!