I adore Halloween time and celebrations. I do not love dressing up in costumes, but I like seeing others and I like the actually creepy decorations as I walk around the neighborhood. Where I live now, rosemary grows prolifically. Traditionally, rosemary is a symbol of remembrance and can be used to cook or bake something and honor those who have lived and have passed on.
In particular, I choose to remember my grandmother Eula. She was the first person in my life from whom I felt unconditional love.
I baked this Rosemary Olive Oil Cake and remembered her presence and quiet beauty and acceptance of myself and my sisters.
It has a beautiful crunchy top and copious amounts of dark chocolate.
The generous and genius Heidi Swanson shared the recipe many moons ago. I give it top marks and it is one of the simplest cakes to make.
Happy Samhain, Hallow’s Eve, and Halloween!
Peace and love,
This decadent loaf is heavenly and unexpected. I’d never thought to pair rosemary and chocolate, but the thought wouldn’t leave my mind once I read the recipe.
I have followed Heidi Swanson’s 101 cookbooks site for some time. Her tastes are immaculate and her food styling is simple yet inviting.
This cake is the perfect missing piece to the first day of autumn. Rosemary is one of those distinct cool weather flavors and chocolate is soothing to the soul. A good dose of olive oil heightens this cake to superlative levels.
I think this loaf looks extra scrumptious in my Dansk Kobenstyle loaf pan!
This cake should use varying chunks of a high quality dark chocolate; the effect wouldn’t be the same with plain chocolate chips. Of course, the best part of this cake is it can be made waste free! I used Rosemary from my garden and homemade cashew milk.
This is also a good cake to make near Halloween (or Samhain) as rosemary is a great herb for remembrance.
Peace and love,