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Experiential Motor Milestone Class for Parents and Babies

Come to learn, experience, and practice how to support your baby's next steps in motor milestone development!

Parents will learn key movements for motor development in their own bodies, and how to facilitate these movements in their children!

Ongoing Weekly Support Class for Tongue and Lip Tie Release

We are excited to offer an affordable group therapy with individualized support that allows parents to build confidence in preparing their baby for tongue and lip tie release procedures. 

Parents will learn pre- and post-procedure stretches and exercises, as well as nervous system regulation strategies for their baby.

Wednesdays

12:30pm-1:30pm

November (no classes)

December 6, 13, 20

This is an in-person 3 session class AND can also be accessed virtually. The instructor is Robin Hoffman, OTR/L, CIMI, and it is open to all parents and babies in the community. You will learn ways to improve your baby's sleep and digestion through massage.

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PARENT RESOURCES

Mini Pumpkin Pies

Enjoy autumn with a classic dessert in bite sized portions!

Ingredients

For the crust:

• 6 tablespoons cold unsalted butter, diced
• 3 tablespoons cold shortening, diced
• 1 ¼ cup all-purpose flour
• ½ teaspoon salt
• ¼ cup cold water

For the filling:

• 3 tablespoons + 1 teaspoon granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• pinch of ground cloves
• pinch of salt
• ½ cup + 2 tablespoons canned pumpkin puree
• 2 tablespoons milk
• 2 large eggs
• freshly whipped cream, for serving

Directions

1. In a medium bowl, combine the butter, shortening, flour and salt. Blend the butter and shortening into the flour using your fingertips. Pinch the dough through your fingertips for the flakiest results. When the fats are evenly distributed, sprinkle the cold water on top. Stir the dough together with a fork. It may need more water, but try not err on the dry side.
2. Bring the dough together into a ball, press it into a disk, then wrap and refrigerate it for 20 minutes.
3. Meanwhile, preheat the oven to 400°F.
4. Stir together all filling ingredients with a whisk. Set aside.
5. Remove the dough from the fridge and flour a work surface. Roll the dough out to a rough 9" circle, using more flour as needed to prevent sticking.
6. Use a 4" round cookie cutter to cut out 10 round pieces of dough. You'll need to gather scraps and re-roll to get 10 circles.
7. Fit one dough circle into each cup in the muffin pan, and use your fingers to gently push it into the cup. You can flute the edges with your fingertips, or just leave it plain and rustic.
8. Divide the pumpkin filling mixture between the cups.
9. Bake for 10 minutes, then turn the oven down to 325° for another 10 minutes.
10. Let mini pies cool in pan completely before removing. You may need to run a knife around the edges of the pies to pop them out of the muffin pan. Serve with whipped cream.



For details, click here!

Thank you Dessert for Two!

Paper Roll Scarecrows!

Celebrate the season and let your artistic spirit shine with this charming scarecrow craft.

Supplies

• paper roll
• felt (you can also use construction paper )
• googly eyes
• crinkle cut shred paper
• black marker
• glue

Directions:

1. Cut a strip from felt or construction paper and glue it at the bottom of the paper roll.
2. Glue crinkle cut shred paper at the top of the paper roll. You can also staple it.
3. Cut a ring out of felt, construction paper or foam and slide it down the top part.
4. Cut out a strip of matching felt and glue it to the top to complete the hat.
5. Add googly eyes, nose made from felt and draw the mouth.

For details, click here!

Thank you Non Toy Gifts!