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Moondance Heavenly Desserts (Cincinnati, Ohio)

Tasty gluten free baked goods are challenging to find. Shelley Ritchie, owner of Cincinnati-based Moondance Heavenly Desserts, was forced to confront this unfortunate culinary conundrum after being diagnosed with a wheat and gluten intolerance. Instead of settling for the bland products she found in stores, she attacked the problem herself –  developing her own line of luxurious desserts!

Shelley’s hard work paid off and because she refused to compromise, she accomplished the delicate task of subtracting the gluten without sacrificing decadent flavor and a moist texture. You don’t have to take our word for it; her products have been earning accolade after accolade. Now, Moondance Desserts is thriving with a delicious line of cheesecakes, brownies, and cookies. Green B.E.A.N. Delivery has great assortment of these gluten-free gourmet items available online!

We are thrilled to offer Moondance’s delectable creations to our members, especially for those with Celiac Disease and other wheat/gluten intolerances. It’s not easy to removing gluten from your diet and we want to make it a little easier – and much tastier – to do so. Of course, it’s important to remember that these treats are for everyone! You won’t be thinking about gluten when you taste a Moondance creation, you’ll simply be enjoying your dessert. And that’s the way it’s supposed to be!

For more information, please visit http://moondancedesserts.com/.

Ingredients

1 winter squash (about 2 pounds), such as butternut or turban,
unpeeled, seeded, and cut into 3-inch pieces

Extra-virgin olive oil, for drizzling

Coarse salt and freshly ground pepper, to taste

2 heads garlic, tops cut off to expose cloves

1 1/4 sticks (10 tablespoons) unsalted butter, room temperature

8 scallions, white and pale-green parts only, sliced 1 inch thick

2 chipotle chiles (canned in adobo sauce)

2 cups (16 ounces) sour cream

8 ounces cream cheese, room temperature

1 1/4 cups grated Parmesan cheese (about 4 ounces)

4 teaspoons fresh lemon juice

Paprika, for sprinkling

Roasted pepitas (pumpkin seeds), for garnish

Breadsticks, for dipping

 

Directions

Preheat oven to 400 degrees. Place squash on a rimmed baking sheet. Drizzle with oil, season with salt and pepper, and toss. Spread squash in a single layer. Place garlic on a piece of parchment-lined foil. Drizzle with oil, and wrap loosely. Place on baking sheet with squash. Bake until squash is soft and golden brown, about 50 minutes. Let cool slightly.

Meanwhile, melt 4 tablespoons butter in a skillet over medium heat. Add scallions, and cook, stirring occasionally, until softened, about 4 minutes.

Scoop flesh from squash, and transfer to a food processor. Squeeze garlic from skins, and add to squash. Add scallions and chipotles, and pulse until smooth. Add remaining 6 tablespoons butter, the sour cream, cream cheese, Parmesan, and lemon juice, and pulse until just combined but not smooth. Season with salt and pepper.

Pour into a hollowed-out squash or a serving bowl. Refrigerate for 1 hour. Sprinkle with paprika, and garnish with pepitas. Serve with breadsticks.

 

Credit: Martha Stewart Living, October 2007