Happy New Year!

May the holidays find you surrounded by those you love, filled with a lot of fun and cheer, and the New Year bring happiness, health, and prosperity.

We Wish You A Merry Christmas

Take some time this holiday season to be appreciative of those who work when they should be with family and friends, those who are away from those they love, and those who sacrifice for our needs. Merry Christmas to all!

Types of Braces

All orthodontic appliances work essentially the same way: by employing light, constant force to move teeth into proper alignment. But how we apply these forces can vary, as numerous innovations have become available in recent years. Some of the newer, less visible orthodontic appliances have been designed to blend more easily into an adult's personal and professional lifestyle. 

Types of orthodontic appliances include:

Traditional Metal Braces — This is probably what you think of when you picture someone wearing braces: small metal brackets bonded to the front of the teeth. A thin wire runs through the brackets and is attached on either end to metal bands that go around a back molar.

Clear Braces — Instead of highly noticeable metal brackets, you can have clear ones made of ceramic, plastic or a combination of both. They are hardly visible, except for the thin wire running through, but they are more susceptible to breakage than metal braces.

Clear Aligners — As an alternative to the fixed type of orthodontic appliances mentioned above, clear aligners are removable. They are actually a series of clear plastic “trays” that fit over your teeth exactly. Each tray is part of a series of trays that move your teeth a little bit at a time until they are in the proper position. Your trays are designed with the help of specialized computer software that generates a virtual model of your bite.

Lingual Braces — These metal braces are bonded to the back of your teeth (tongue side) so that no one can see them. That is the plus side. On the minus side, they can be more difficult to get used to wearing, and are more expensive than traditional braces.

NEW RECIPE: Hot chocolate Cookies

There’s nothing better than curling up on the couch on a chilly day with a mug of hot chocolate that’s filled with soft marshmallows...unless it's with Hot Chocolate Cookies! Get the recipe below and enjoy! Happy Holidays from Rhode Island Orthodontic Group. 

INGREDIENTS:

• 1/2 cup unsalted butter
• one 12-ounce bag semi-sweet chocolate chips
• 1 1/4 cups light brown sugar, packed
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup unsweetened natural cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• about 8 ounces dark chocolate, diced into 1/2-inch pieces (I used a Trader Joe's Pound Plus Dark Chocolate Bar)
• about 12 large marshmallows, cut in half

DIRECTIONS:

1. To a medium, microwave-safe bowl, add the butter, chocolate chips, and heat on high power to melt for 1 minute. Stop to check and stir. Heat in 15-second bursts, stopping to stir after each burst, until chocolate has melted and can be stirred smooth (You'll likely only need 1 or 2 bursts). Alternatively, melt the chocolate chips and butter in a medium saucepan over low heat, stirring constantly until just melted. Allow melted chocolate mixture to stand for 5 minutes to cool slightly.
2. To a separate large bowl, add the brown sugar, eggs, and vanilla. Beat with a handheld electric mixer on medium speed just until blended, about 1 minute.
3. Add the cooled chocolate mixture and beat on medium speed until just until combined, about 1 minute. Stop and scrape down the sides of the bowl.
4. Add the cocoa powder, flour, baking powder, and salt. Beat on low speed just until combined, about 1 minute. Stop and scrape down the sides of the bowl. Cover bowl with plastic wrap and refrigerate for 2 hours, or until dough has firmed up significantly. If you accidentally over-chill it and it becomes too firm, allow bowl to rest on counter until you can scoop it.
5. Preheat oven to 325F. Line a baking sheet with cooking spray. Using a 2-tablespoon cookie scoop form dough mounds and place them on the baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Flatten slightly and bake for 10 minutes, or until edges and tops have just set, even if slightly under cooked and glossy in the center.
6. Remove baking sheet from oven, add 1 piece of dark chocolate to the center of each cookie, pushing down very slightly just so it breaks the surface and sinks down.
7. Place one marshmallow half on the top of each piece of chocolate on all the cookies, pushing down very slightly so the marshmallow adheres.
8. Return baking sheet to oven and bake for about 5 minutes, or just until marshmallows have puffed; don't let them brown and don't over bake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
9. Cookies will keep airtight at room temperature for up to 1 week. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.