Over the past few months I have really been enjoying making my own homemade seasoning blends. It's another quick and fun recipe you can put together in under 10 minutes. These also make really cute birthday or Christmas gifts for anyone you know who enjoys cooking!


This Italian seasoning blend has been such a tasty addition to my homemade fries, winter soups, and pasta sauces. I love opening up my spice cabinet and seeing my own creations. It smells so good too!



You may be wondering what is even in Italian seasoning? It contains all the classic herbs and spices like basil, oregano, marjoram, rosemary, thyme, parsley, and garlic powder. If you do a lot of cooking at home, you probably have all of these dried ingredients on hand except for marjoram - that's the only one I had to get to put this recipe together as I don't often use it in many of my recipes.


To store it, you can use any small glass mason jar you have. I personally love these adorable tulip jars by WECK. I like to store my sauces in it and use them as chia pudding containers. They are super cute and look great just sitting on your counter top too.



Homemade Italian Herb Seasoning Blend

(makes 1 cup)


1/4 cup dried basil

2 tablespoons dried oregano

2 tablespoons dried marjoram

2 tablespoons dried rosemary

2 tablespoons dried thyme

2 tablespoons dried parsley

1 tablespoon garlic powder


In an 8 oz. mason jar with lid or small WECK Tulip Jar (pictured) combine the basil, oregano, marjoram, rosemary, thyme, parsley, and garlic powder. Attach the lid and shake well. Store in a cool dry place.



Happy New Year!


I spent the first day of 2021 in my pj's, making collards, black-eyed peas, and this delicious sweet and buttery vegan cornbread. It's a popular tradition to eat these foods on the first day of the new year as it's supposed to bring you good luck and prosperity throughout the year.


Later in the day Matt and I watched Lord of the Rings, played board games, worked on our New Years goals, and took all of our Christmas decorations down. It was a peaceful and relaxing day full of joy and delicious homemade comfort food.


This cornbread recipe is so easy and comes out perfect - buttery, moist, sweet, and lightly crispy on top and really reminds me of the homemade cornbread I always ate as a kid.


Wishing you a happy and healthy 2021!


Easy Sweet & Buttery Cornbread - Vegan


1 & 1/4 cup cornmeal (finely ground)

1 cup all-purpose flour

1/2 cup sugar

1 Tbsp baking powder

1/2 tsp sea salt

1 cup non dairy milk (I used unsweetened almond milk)

5 Tbsp vegan butter, melted (I like Earth Balance)

3/4 cup corn kernels, fresh or frozen (optional)


1. Preheat your oven to 400°F and lightly grease an 8x8 inch square baking dish. Set aside.

2. In a large mixing bowl add all of the ingredients except the corn kernels. Stir the batter a few times, then add in the kernels (if using), and stir only a few more times until just combined. Don't over mix!

3. Pour the batter into the greased baking dish and spread out evenly using a spatula.

4. Bake for about 25 minutes until a toothpick comes out clean. Let cool for at least 15-20 minutes before slicing.









Over the last few days I have made about 5 different batches of holiday cookies. Mainly for Matt to take to his annual holiday Christmas party at work but also to snack on around the house. I love baking during the holidays!


One of the cookies I made were these 7-ingredient easy holiday vegan brownie cookies. They are super simple to make, require common kitchen ingredients, and it's just one bowl, meaning you can just dump it all in one bowl for less mess.


I do not like a strong peppermint extract flavor in any type of dessert or cookie (for some reason it has started tearing my stomach up) so I kept these just a regular chocolate flavor and subbed the peppermint with vanilla extract and it tastes so good. If you really enjoy peppermint, then feel free to add some in.


They have a soft fudgey brownie like texture so I recommend keeping them on the thicker side when you press them down to really give you that brownie experience. I topped mine with a few peppermint candy cane bits to make it look fun and festive.


Happy Holidays!


One Bowl Chocolate Peppermint Brownie Cookies - Vegan + GF


INGREDIENTS


1/2 cup smooth peanut butter (only use natural peanut butter)

1/4 cup maple syrup

1/3 cup unsweetened applesauce

1 tsp vanilla

1/3 cup cocoa powder

1/4 cup oat flour (use Gluten Free if you need to)

1 tsp baking powder


DIRECTIONS


1. Preheat the oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the cocoa powder, oat flour, and baking powder.

3. Add in the peanut butter, maple syrup, apple sauce, and vanilla (or peppermint if using) to the same bowl and stir well until everything is well mixed and the flour is no longer visible. It will be thick and sticky.

4. Using a spoon, scoop out 8 portions of dough and roll into round balls with your hands. Tip: Lightly wet the tips of your fingers with cold water to help prevent the batter from sticking to your hands.

5. Flatten each cookie with your fingers as these wont spread out on their own.

6. Bake for 11 minutes.

7. When the cookies are done, let them cool on the baking sheet for 10 more minutes then transfer on a cooling rack. Top with the optional candy cane pieces.

Hi. I'm Ginny!

I'm a published photographer and blogger from Charlotte, North Carolina.  I share healthy & nutritious vegan recipes, lifestyle inspiration, & beautiful nature and travel photography!

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