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Today we thought we would remind our patients to practice good oral hygiene to keep those pearly whites shining and happy! This includes brushing and flossing on a regular basis, brushing after consuming foods that can stain your teeth and visiting our office every six months or as recommended.

We also recommend the following for ideal oral hygiene at home:

• Brush your teeth twice a day with fluoride toothpaste. Replace your toothbrush every three or four months, or sooner if the bristles are frayed. A worn toothbrush won't do a good job of cleaning your teeth.

• Clean between teeth daily with floss or an interdental cleaner. Tooth decay-causing bacteria still linger between teeth where your toothbrush bristles can’t reach. This helps remove plaque and food particles from between the teeth and under the gum line.

• Eat a balanced diet and limit between-meal snacks.

• Visit our office on a regular basis for professional cleanings and oral exams.

Lastly, a great reason to smile is this: smiling can actually help you live longer according to recent studies! Have you visited our office lately for a cleaning or checkup? If not, give us a call to set up an appointment! The beginning of the year is a great time for a visit!

In this season given to tidings of comfort and joy, and as we reflect on the year that was, we’d like to ask you, our wonderful patients: What do you love about the holidays this year? Being with your loved ones? Hitting the slopes? A clean slate for 2013? Opening presents by the fireplace? All the delicious food?

Also, what gift are you most looking forward to getting this year? We’d love if you shared with us all the things you love about the holidays. Stay warm, and don’t forget to stay away from those sweets!

We would like to give those patients with flex spend, health savings, or insurance benefits a friendly end of the year reminder that it’s about that time to schedule your last dental visit of 2012 so you can optimize your benefits!

Now is the time to reserve you appointment with us. Space is limited and we get VERY busy around the holidays, so don’t wait to give us a call! Happy holidays!

Thanksgiving is about coming together and sharing food, stories and friendship. We wanted to share some of our favorite dessert recipes with you! Check them out and let us know what you think- share your Thanksgiving photos with us! We’d love to see the different types of plates and parties!

Cranberry and Cinnamon Tart

Ingredients

• 1 1/2 cups (5 1/4 ounces) fresh cranberries
• 1/2 cup plus 1/3 cup granulated sugar, plus more for sprinkling
• 1 tablespoon water
• All-purpose flour, for dusting
• Pate Sucree
• 1 large egg white, lightly beaten
• 8 ounces cranberry jam or preserves
• 10 tablespoons unsalted butter, room temperature
• 3 large eggs
• 1/2 teaspoon pure vanilla extract
• 6 ounces (about 1 1/4 cups) whole almonds, finely ground in a food processor
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt

Directions

1. Put fresh cranberries, 1/3 cup sugar, and the water into a saucepan over medium heat and cook, stirring to dissolve sugar, until cranberries have just softened, about 3 minutes. Remove from heat, and let cool completely.
2. On a lightly floured work surface, roll out dough to a 12-inch circle, 1/8 to 1/4 inch thick. Transfer to an 8-by-2-inch springform pan, pressing crust into bottom and up sides. Trim excess flush with rim. Refrigerate for 30 minutes.
3. Preheat oven to 350 degrees. Prick tart crust all over with a fork. Cut a 12-inch round of parchment, and place on top of chilled crust. Fill with pie weights or dried beans. Bake for 10 minutes. Remove weights and parchment, and brush crust lightly with egg white. Return to oven, and bake until pale golden, about 25 minutes. Refrigerate remaining egg white. Let crust cool in pan on a wire rack for 10 minutes.
4. Raise oven temperature to 375 degrees. Spread jam over bottom of tart crust.
5. Beat butter and remaining 1/2 cup sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to medium. Slowly add ground almonds, cinnamon, and salt, and beat until just combined. Spread mixture over jam-covered crust.
6. Bake tart until filling is set and has darkened slightly, 45 to 50 minutes. (If top darkens too quickly, cover loosely with foil.) Remove tart from oven, brush top with egg white, and sprinkle with sugar. Return to oven, and bake for 5 minutes more. Let cool on a wire rack for 15 minutes. Remove from pan, and top with candied cranberries. Serve warm.

Pumpkin Cream Pie

Ingredients

For the Gingersnap Crust

• 1 1/4 cups ground gingersnaps (from about 25 cookies)
• 2 tablespoons sugar
• Salt
• 4 tablespoons unsalted butter, melted and slightly cooled

For the Pumpkin Cream Filling

• 2 cups whole milk
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Pinch of ground cloves
• 1/2 cup sugar
• Salt
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 1/4 cups solid-pack pumpkin (from one 15-ounce can)
• 1 tablespoon unsalted butter, room temperature
• 1 1/4 cups heavy cream, whisked to medium peaks
• Garnish: freshly grated nutmeg

Directions

1. Make the gingersnap crust: Preheat oven to 350 degrees. Combine gingersnaps, sugar , and a pinch of salt in a bowl. Stir in melted butter. Press mixture into bottom and up sides of a 9-inch metal pie dish. Refrigerate until set, about 15 minutes. Bake until crust is golden brown, about 15 minutes. Let cool.
2. Make the pumpkin cream filling: Bring milk, vanilla, cinnamon, nutmeg, cloves, 1/4 cup sugar , and a pinch of salt to a simmer in a medium saucepan over medium heat. Meanwhile, whisk egg yolks with cornstarch and remaining 1/4 cup sugar in a medium bowl.
3. Gradually whisk about 1/2 cup milk mixture into yolk mixture. Gradually whisk in remaining milk mixture. Return entire mixture to saucepan. Cook over medium heat, whisking constantly, until bubbling in center, about 2 minutes. Remove from heat. Immediately whisk in pumpkin. Whisk in butter.
4. Strain filling through a fine sieve into a clean bowl. Pour into gingersnap crust, smoothing the top with an offset spatula. Refrigerate until set, at least 4 hours. When ready to serve, top with whipped cream, and garnish with nutmeg.