Does the holiday season bring visions of sugar plum fairies dancing in your head? Well, if not that, how about delicious holiday desserts and food?
We are not opposed to sweets even if we are a dental office. Just remember, all things in moderation! Take good care of your gums and teeth after any snack or meal. If you are not in a place to brush and floss after eating something, try to at least rinse your mouth out. This will help wash food particles away from your gums and teeth. Brush and floss at least 2 times per day, preferably after meals.
Below, Dr. Eberlein and Dr. Patel share their favorite holiday dessert recipes
Dr. Eberlein's Delicious Chocolate Pecan Pie
Crust:
One frozen 9" Pie crust (can be gluten-free also) or make your own, if inspired!
Filling:
1 Cup of light corn syrup
1/2 cup sugar
1/4 cup melted butter (or margarine or dairy-free alternative)
1 teaspoon of vanilla
3 eggs
1 6 oz package semisweet chocolate chips
1 1/2 cups pecan halves (the higher the quality, the better the taste)
Directions:
Heat oven to 325 degrees.
Prepare pie crust as recommended on package for one-crust filled pie, using a 9-inch pan
In a large bowl, combine corn syrup, sugar, melted butter, vanilla, and eggs. Beat well. Stir in chocolate chips and pecans. Spread evenly in a crust-lined pan.
Bake at 325 degrees for 55-65 minutes until deep golden brown and pie filling is set. Cool 1 hour or until completely cooled. Garnish with whipped cream or vanilla ice cream if desired. Store in a refrigerator.
Another yummy holiday dessert recipe from Dr. Patel below!
Dr. Patel's Fabulous Turtle Cheesecake
Crust:
1 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup finely chopped pecans
6 tablespoons cold butter, cubed
Filling:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/3 cup packed brown sugar
1/4 cup plus 1 teaspoon all-purpose flour, divided
2 tablespoons heavy whipping cream
1-1/2 teaspoons vanilla extract
4 eggs, lightly beaten
1/2 cup milk chocolate chips, melted and cooled
1/4 cup caramel ice cream topping
1/3 cup chopped pecans
Ganache:
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
2 tablespoons chopped pecans
Additional caramel ice cream topping, optional
Directions
1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine half of the flour, brown sugar, and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack.
3. In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream, and vanilla. Add eggs; beat on low speed just until blended. Remove 1 cup batter to a small bowl; stir in melted chocolate. Spread over crust.
4. In another bowl, mix caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan and also place bake even cake strips around the pan (this prevents the cheesecake from cracking); add 1 inch of hot water to larger pan.
5. Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; cool 1 hour longer. Refrigerate overnight.
6. For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally.
7. Remove sides of springform pan. Spread ganache over cheesecake; sprinkle with pecans. Refrigerate until set. If desired, drizzle with additional caramel topping before serving.
[Adapted from Taste of Home]
Enjoy!
Contact Mid Cities Dental Today!