Dizzy Swallows

Cantaloupe in Rose & Cardamom Coconut Cream

June 5th, 2013

As summer’s heat begins to warm our bodies, it is nice to have a cooling dessert to turn to in the evening. This simple recipe is easy to make in advance for a get together, or just whip together in a moment’s inspiration.

Choose your melon carefully, as a ripe, fragrant specimen is what really gives this dessert depth. Similarly, fresh ground cardamom is far superior to pre-ground.

Cantaloupe in Rose & Cardamom Coconut Cream

  • 1 ripe cantaloupe
  • 1 cup coconut cream
  • 1/4 to 1/2 tsp fresh ground cardamom powder
  • 1 tsp rose water (Should just be rose oil and water. Avoid alcohol-based varieties.)
  • 2 Tbsp agave nectar or honey
  • A handful of pistachios, crushed
  • Small bundle of fresh mint leaves, chiffonade or chopped

Using a melon baller, scoop out the flesh from cantaloupe into a container with a lid. Refrigerate for a bit to cool.

Using a

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Naturally Sweet Gluten-Free Carrot Cake

May 11th, 2011 2 Comments

I’m weird about carrots. When it comes to fresh carrots, call me Bugs, but once the orange tubers are cooked I want nothing to do with them. Something about the texture and its similarity to baby food perhaps.

Carrot cake, however, is one of my favorite desserts. In fact, I would venture to say, a good carrot cake with cream cheese frosting is one of my favorite foods.

I’ve recently kicked a whopper of a chocolate habit, which has led me to become more aware of my sugar intake in general. While browsing Heidi’s impressive archives, I came across this recipe. I’ve adapted it into my own gluten-free version, though it is so deliciously moist you’d never guess.

If you prefer a more traditional cake with distinct crumb, this might not be your cup of tea. However, given half a chance this cake will surprise you. It’s like … Continue reading

Walnut Cake with Chocolate Buttercream Frosting

March 25th, 2011 2 Comments

I am not a cake person. I’ll take a bubbling apple pie, or tart strawberry-rhubarb crumble any day over the starchy, cloying trollops that usually pass for cake. This preference does not apply, however, when it comes to my family’s traditional birthday cake. In fact, I’ll take this cake over the aforementioned desserts. Any day.

I must be breaking all kinds of family code by giving away this highly guarded recipe, but it is really too good to be kept in captivity. Over the years, I have released it on select test groups who now join me in the worship of its ambrosial flavor and moist crumb.

Following tradition, I made this cake for our combined birthday. This gave me a chance to test run my new prized possession: a vintage Foley Sift Chine triple screen I’d pounced upon at a recent estate sale for a measly 5 bucks. … Continue reading