It has taken me a long time to write this as this recipe has quite the story attached to it.
In New England, it has been a winter of frigid cold temperatures followed with short dark days where I feel like bears have it right with this hibernating thing. Wake me when spring is here.
Read MoreIt is a wind whipping 27 degrees here in Newport, Rhode Island - in November! Oh man, I am not ready to brave the cold temperatures outside so I will stay cozy right here sitting at our farm table with my hot cup of coffee and my winter blanket scarf wrapped around me while I write about this ah-mazing pumpkin bread I can’t stop eating! I know I just posted another pumpkin recipe in cookie form, but seriously while we were stationed in Italy we did not get around to too many pumpkin items and I am now catching up! But just wait, this pumpkin bread is different. It is moist, it is dark and pumpkin pie spicy and it is topped with, drumroll please… rosemary sea salt! I know what you are thinking - rosemary sea salt on traditional pumpkin bread??? This recipe is to add a twist for those that want to throw caution to the windy day out there and make a traditional recipe ‘POP’ with sea salt and fresh fragrant rosemary. It brings out all the fall flavors! You will want to make it for your neighbors, friends, and loaves just for yourself to enjoy on cold fall weekend mornings curled up on the couch.
Read MoreOh hello, so glad you stopped by! Did you want to see the final pictures from the chocolate mousse I attempted to make? I have unstuck myself from the hardened caramelized spoons and cleaned up the floor of sticky golden caramel to now sit down and write about David Lebovitz’s dreamy ‘Salted Butter Caramel Chocolate Mousse’. I love reading cookbooks, and thinking if I ever have all the ingredients I need I would love to make recipes like this one. Well, this week the lovely Butter Cuisine’s Brian and Lori collaborated with us and made a Sea Salted Butter. It is fantastic! They were kind to stock our market table to share with customers and I was able to bring a butter roll home. Normally, I would buy a baguette and marry the 2 up and perhaps, maybe make a salad on the side. But, not this time. I took out my David Lebovitz cookbook and started to flip through the gorgeous matte pages until my eyes fell upon the perfect recipe to use with Butter Cuisine’s Sea Salt Butter and our flaky Newport Sea Salt - this heavenly chocolate mousse that would use both of our ingredients and use up our heavy cream in the fridge and make for a nice solo dinner for me…I mean ahem, dessert to share with Matt and our boys.
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