Calling all foodies! It’s officially the fall season and even though the Florida weather isn’t showing it just yet, we’re celebrating with some undeniably-delicious, braces-friendly, fall-inspired recipes.
If you’re going through orthodontic treatment, you know eating with braces requires some caution. But that doesn’t mean you can’t enjoy some seasonal goodness!
Check out these recipes to satisfy your taste buds—without requiring a braces repair.
• 1/2 Cup Butter
• 1 Cup Sugar
• 2 Eggs
• 1 Cup Canned Pumpkin
• 2 Cups Flour
• 4 tsp. Baking Powder
• 1 tsp. Salt
• 2 1/2 tsp. Cinnamon
• 1/2 tsp. Nutmeg
• 1/4 tsp. Ginger
• (Optional) 1 Cup Chopped Walnuts or Pecans
Cinnamon Cream Cheese Frosting Ingredients:
• 1/2 Cup Butter (Sweet Cream Salted)
• 8 oz. block of Cream Cheese
• 3 tsp. Vanilla
• 4 cups Powdered Sugar
• 1 tsp. Cinnamon
1. Mix butter and sugar until light and fluffy.
2. Add eggs and pumpkin; mix thoroughly!
3. Mix flour, baking powder, salt and spices together
4. Add the two mixes together and mix until blended.
5. Once fully blended, drop a spoonful of the cookie batter onto a cookie sheet.
6. The cookies will expand in the oven! Create as many cookies as the batter allows.
7. Bake in a 350 degree oven for approximately 15 minutes.
8. Wait 15 minutes for them to cool.
9. Ice the cookies with the cinnamon cream cheese frosting.
Cinnamon Cream Cheese Frosting:
• Mix cream cheese, butter and vanilla until blended.
• Add powdered sugar, one cup at a time, and continue to mix until sugar is blended.
• Add cinnamon.
• 6 slices bacon, chopped
• 2 lb. russet potatoes, peeled and cubed
• 3 celery stalks, sliced
• 1 large leek, cleaned and chopped
• 3 garlic cloves, finely chopped
• 4 c. chicken stock
• 1 tsp. kosher salt
• 6 sprigs of fresh thyme
• 1/2 tsp. ground black pepper
• 3/4 c. sour cream, plus more for garnish
• To serve: Shredded cheddar cheese, chopped chives, sour cream, reserved bacon
1. Heat a large skillet over medium heat. Add the bacon strips and cook until golden brown, 6-8 minutes.
2. Remove to a paper towel lined plate. Reserve 2 pieces for garnish and crumble the remaining 4 pieces.
3. Place the crumbled bacon, potatoes, celery, leek, garlic, stock, salt, thyme sprigs, and pepper in the base of a 6- to 8-quart slow cooker. Put the lid on the slow cooker, and cook on high for 4 hours (or low for 6 to 8 hours) until the potatoes are tender when pierced with a fork.
4. Remove the thyme sprigs and discard.
5. Use an immersion blender to blend the soup to a semi-smooth consistency, leaving small chunks of potato and vegetables for texture.
6. Stir in the sour cream. (Add 1/4 – 1/2 cup of water, to thin the soup out to your desired consistency).
7. Serve in bowls, garnished with cheese, chives, additional sour cream, and the reserved bacon slices crumbled over top.
Ingredients for the pie crust:
• 2 1/2 c. all-purpose flour, plus more for dusting
• 1 tsp. kosher salt
• 1 c. cold, unsalted butter (cubed)
• 6 tbsp. very cold water
• 1 tbsp. apple cider vinegar
Ingredients for the apple pie filling:
• 8 large apples, such as Granny Smith or McIntosh (about 4 pounds total), peeled and thinly sliced
• 1/2 c. granulated sugar
• 1/4 c. all-purpose flour
• 1 tsp. ground cinnamon
• 1/4 tsp. kosher salt
• 2 tbsp. unsalted butter, cut into small pieces
• 1 tbsp. heavy cream
1.For the pie crust: In a large bowl, whisk together the flour and salt.
2. With a pastry cutter, gradually cut the cold butter into the flour until pea-sized pieces form.
3. In a small bowl, combine the cold water and apple cider vinegar.
4. Add the vinegar mixture to the flour/butter mixture 1 tablespoon at a time, mixing gently in between each addition. Stir together until all of the ingredients are incorporated and the mixture holds together when pinched with your fingers.
5. Turn the mixture out onto a clean countertop and knead 4 to 5 times until combined.
6. Divide the dough into two evenly sized balls and flatten each to a disk shape, about 1/2-inch thick (with minimal cracks).
7. Wrap with plastic wrap and refrigerate for 2 hours (or up to 2 days).
8. Remove one disk of pie crust from the refrigerator and let it temper for 20 minutes until it is soft enough to roll.
9. Roll the pie dough into a 13-inch round on a lightly floured surface. Transfer the crust to a 9-inch deep dish pie plate and trim any overhang to ½-inch. Refrigerate for 20 minutes, while you prep the filling.
10. Preheat the oven to 425˚ and place a baking sheet on the bottom rack.
11. For the apple pie filling: In a large bowl combine the sliced apples, sugar, flour, cinnamon and salt. Mix well. Add the filling into the chilled pie crust, arranging the apples tightly together so that there is little space in between. Top with the butter pieces.
12. Roll out the remaining disk of dough on a floured surface into a 13-inch round. Carefully lay the dough over the filling, fold the overhanging dough under the overhang from the bottom crust, and crimp the edges of the crust using a fork.
13. Cut a few 1-inch slits in the top crust (to release the steam). Brush the top of the pie with heavy cream.
14. Place the pie on the preheated baking sheet and bake for 15 minutes. Reduce the heat to 350˚ and bake, rotating halfway through, until the filling is bubbly and the crust is golden brown, 50 to 60 more minutes.
15. Transfer to a rack and let cool about 2 hours before slicing.
Try out one of these recipes. Or try all three recipes in one night… No one’s judging. Carve out some family time and enjoy any of these fall recipes with your loved ones!
Clean teeth reminder: Don’t forget to brush and floss your teeth after eating sweets. It’s important that you clean your teeth and braces thoroughly to prevent bacteria from building up between your teeth, and around your brackets or wires. Excessive sugar can also wear down your enamel, and your enamel is essential for maintaining strong teeth.