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When you’re looking for orthodontic treatments such as braces or Invisalign in and around Fort Worth, TX, Ahava Orthodontics strives to be your choice. We don’t just aim to provide high quality orthodontic treatments though – we offer unparalleled service to help you throughout treatment. We help make it a fun, easygoing process!

As Halloween is quickly approaching, we understand that most folks can find themselves desiring Halloween candy. However, many candies can be hard or sticky, making them a problem for those with braces. That doesn’t mean you cannot enjoy the holiday! Here, we’ve put together some  alternatives of delicious braces-friendly recipes that you can enjoy instead.

Pumpkin Chocolate Chip Cookies

If you’re looking for a great way to celebrate Halloween and the fall season, what better way than with pumpkin-flavored treats? These pumpkin chocolate chip cookies make for a good alternative to Halloween candy. Leave out the walnuts to make it safe for those with braces.

Ingredients:

  • 1 cup canned pumpkin
  • 1 cup white sugar
  • ½ cup vegetable oil
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 tablespoon vanilla extract
  • 2 cups semisweet chocolate chips
  • ½ cup chopped walnuts (optional)

Directions:

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

Add vanilla, chocolate chips and nuts.

Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Pumpkin Cake

Keeping with the theme of pumpkin flavored treats for the fall season is this tasty pumpkin cake. This moist cake is perfectly suitable for anyone with braces. Like with the pumpkin chocolate chip cookies, we recommend leaving out the walnuts.

Ingredients:

  • 2 cups white sugar
  • 1 ¼ cups vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups canned pumpkin
  • 4 eggs
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 cup chopped walnuts (optional)

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl combine sugar and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12×18 inch pan.

Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Peanut Butter Spider Cookies

Are you bursting with Halloween spirit? If so, you have to try out this festive treat. These peanut butter spider cookies aren’t just cute little creations – they’re actually very delicious too! If you want a little more Halloween in your life, you should bake some of these!

Ingredients:

  • ½ cup shortening
  • ½ cup peanut butter
  • ½ cup packed brown sugar
  • ½ cup white sugar
  • 1 egg, beaten
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup white sugar for rolling
  • 24 chocolate candy spheres with smooth chocolate filling (such as Lindt Lindor Truffles), refrigerated until cold
  • 48 decorative candy eyeballs
  • ½ cup prepared chocolate frosting

Directions:

Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with baking parchment.

Beat shortening, peanut butter, brown sugar, and 1/2 cup white sugar together with an electric mixer in a large bowl until smooth. Beat egg into the creamy mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth.

Mix flour, baking soda, and salt together in a small bowl; add to the wet mixture in the large bowl and stir until completely incorporated into a dough. Divide and shape dough into 48 balls.

Spread 1/4 cup white sugar into a wide, shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets.

Bake in preheated oven until golden brown, 10 to 12 minutes. Remove cookies from oven and quickly press a dimple into the middle of each cookie using the blunt end of a wooden spoon. Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely.

Cut each chocolate sphere into two hemispheres. Put one piece atop each cookie with the rounded side facing upwards.

Spoon frosting into a pastry bag with a small round tip or a plastic freezer bag with one end snipped off. Dab a small amount of frosting onto the back of each candy eyeball and stick two onto each chocolate candy to resemble eyes. Then pipe frosting in four thin lines, starting at the base of the candy, on each side atop the cookie to resemble spider legs.

Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container.

Don’t Be Spooked By Orthodontic Emergencies

If you happen to find yourself in an orthodontic emergency, please text Dr. Barron at (254) 760-5970. If you have any other questions, feel free to contact us. To schedule an appointment with us, we encourage you to fill out our online appointment request form or give us a call at (817) 926-9777. We look forward to seeing you!