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One Pan Braces Friendly Breakfast Recipe

Enjoy this cake with any sort of fruit that inspires you! Roasted apricots, fresh plums, or smashed blackberries would be great if you're not a strawberry fan!

Roasted Strawberry Buttermilk Cake

For the Roasted Strawberries:

• 8-ounces medium strawberries, hulled
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• pinch of salt
• 2 teaspoons balsamic vinegar

For the Buttermilk Cake:

• 2 1/2 cups all-purpose flour
• 1 tablespoon aluminimum-free baking powder (I use Rumford Baking Powder)
• 1/2 cup granulated sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/2 cups buttermilk
• 1/4 cup unsalted butter, melted and slightly cooled
• 1 teaspoon pure vanilla extract or 1/4 teaspoon pure almond extract
• Roasted strawberries
• 3 tablespoons turbinado sugar for topping

To Make the Strawberries:

1. Place a rack in the center of the oven and preheat oven to 375 degrees F.
2. Line a rimmed baking sheet with parchment paper. The strawberries get juicy, so a rimmed baking sheet is important. Set aside.
3. Cut each strawberry in half and place in a mixing bowl. In a small bowl, whisk together maple syrup, olive oil, and salt. Whisk together until completely incorporated. Drizzle the mixture over the strawberries and toss until each strawberry is coated. Arrange strawberries in a single layer across prepared baking sheet.
4. Roast strawberries for 40 minutes. The juices will thicken, but remove the strawberries from the oven before the juices begin to burn. Remove the berries and juice from the pan while still warm. Place in a small bowl, stir in balsamic vinegar, and set aside.

To Make the Cake:

1. Place a rack in the center of the oven and heat oven to 400 degrees F. Butter an 11-inch cast iron skillet. You can also use an 11-inch round tart or quiche pan, or a 9×13-inch pan… although the cake will be more thin and you’ll need to keep a close eye on it in the oven.
2. In a medium bowl, whisk together flour, baking powder, salt and sugar. Set aside.
3. In a small bowl, whisk together buttermilk, eggs, and butter. Whisk in the vanilla or almond extract.
4. Add the buttermilk mixture all at once to the dry ingredients. Stir until just combined and no lumps remain. Spoon batter into the prepared pan. Top batter with half of the roasted strawberries and juice. Sprinkle generously with turbinado sugar.
5. Bake for 20-25 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow cake to cool to room temperature before slicing to serve. Serve with the remaining roasted strawberries.
6. Cake will last, well wrapped in the refrigerator, for up to 3 days.

Age 7 & Up

Though an orthodontist can enhance a smile at any age, there is an optimal time period to begin treatment. Beginning treatment at this time ensures the greatest result and the least amount of time and expense. The American Association of Orthodontists recommends that the initial orthodontic evaluation should occur at the first sign of orthodontic problems or no later than age 7. At this early age, orthodontic treatment may not be necessary, but vigilant examination can anticipate the most advantageous time to begin treatment.

What are the benefits of early orthodontic evaluation? 

Early evaluation provides both timely detection of problems and greater opportunity for more effective treatment. Prudent intervention guides growth and development, preventing serious problems later. When orthodontic intervention is not necessary, an orthodontist can carefully monitor growth and development and begin treatment when it is ideal.

Why is age 7 considered the optimal time for screening? 

By the age of 7, the first adult molars erupt, establishing the back bite. During this time, an orthodontist can evaluate front-to-back and side-to-side tooth relationships. For example, the presence of erupting incisors can indicate possible overbite, open bite, crowding or gummy smiles. Timely screening increases the chances for an incredible smile.

Pepperoni Pizza Sitcks For Super Bowl Sunday

Ingredients

• 1 tube Pillsbury pizza crust
• 40 pepperoni slices
• 10 mozzarella cheese sticks
• 2 tbsp butter
• 1/2 tsp garlic powder
• 1/2 tsp dried parsley
• Optional: marinara sauce for dipping

Instructions

1. Preheat oven to 450 degrees F.
2. Spread pizza dough out on a lightly greased baking sheet. Cut the dough into 10 equal size rectangles.
3. Arrange 4 pepperoni slices on each rectangle and top with a mozzarella cheese stick.
4. Roll up the pizza dough, enclosing the cheese stick, pinching the seams closed.
5. Melt the butter and add the garlic powder and dried parsley. Brush the pizza sticks with the butter.
6. Bake for 10 to 12 minutes or until golden brown.
7. Enjoy warm with a side of marinara sauce for dipping if desired.