I have a project under construction that is in Miami that I needed to visit so I just ‘dragged’ Price and Autumn along with me this past weekend. Friday was a work day for me and the weather was down right crummy, but the weekend was beautiful so the trip was totally worth it.
Since I was working, Price and Autumn hung around the hotel in the morning and then they went to the Miami Children’s Museum in the afternoon. It was so cute to see their pics pop up on my phone while I was taking pics of stone tiles. Let me tell you, it’s a wee bit stressful to have to select pallets of stone tiles when each tile is about $120 each!! Anyway, Price suggests taking kids to the museum, it’s pretty cool.
After my site review, construction meeting, and nerve wrecking tile selection, the fun began for the weekend!! The weather got better and better so we got to enjoy the pool on Saturday. We took dips in the pool and splashed around with Autumn. And then while she took her afternoon nap in the room I snuck away for some solo lounge time!
I was initially really bummed that we didn’t go to Miami Beach but once we figured out the logics of getting from the hotel Downtown to the beach associated with the hotel (25 mins each way for a cab/1 hr each way on public transportation) and the cost (~$50 round trip for cabs & $15 per chair & umbrella), it was very clear that we made the right decision to stay at the hotel.
Plus, it gave us a chance to hang out on the hammocks, we couldn’t have done at the beach. I put Autumn in one and at first she was spooked but then she relaxed and settled in. Within just a few minutes her eyes began to flutter so I hopped in a different one and Price brought her to me and we snuggled while she (we) slept for about an hour. Pure bliss I tell you!!
Speaking of bliss… these cookies!
I’ve been recently making chocolate chip cookies with cream cheese since I had a 1/2 of an 8 oz block left over that was begging for me to use it in something. I was craving chocolate chip cookies and when I went to grab the butter out of the fridge I saw the cream cheese and figure ‘hey, why not!?’ I had made a 1/2 batch of cookies then since I knew I would have inhaled them all so the proportion worked out perfectly. Since then I’ve scaled back up to a full batch of cookies and a full 8 oz block of cream cheese.
The cream cheese just adds a bit of tang to the cookie, which goes well with the semi sweet chocolate chips. And since you don’t completely mix it in you get some streaks of it in the cookie which changes up the texture, but in a really good way. They are still super soft and not dense so they hold up their fluffy texture well, making them pillowy. I suggest eating them hot from the oven- well that holds true with any cookie, no? But they will last up to 2 days in an air-tight contianer.
PS- Sprinkle a tiny bit of sea salt on the top right before baking and it will knock your socks off.
Pillowy Cream Cheesy Chocolate Chip Cookies
Makes 32 Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 8 ounces cream cheese, at room temperature
- 2 cups chocolate chips
Process
- Preheat oven to 375° F.
- In a small bowl, combine the flour, baking soda and salt in small bowl.
- Beat the butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add the eggs, one at a time, beating well after each addition. Add the cream cheese and beat until just incorporated, it’s okay if it’s a bit streaky. Gradually beat in flour mixture. Add the chocolate chips.
- Drop heaping spoonfuls onto ungreased non-stick baking sheets or onto non-stick baking mats.
- Bake for 14 to 16 minutes or until golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
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