Oh my goodness, y’all! Last week was INSANELY busy!
We celebrated our 6th anniversary! My husband surprised me with these bad boys!
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TWO DOZEN gorgeous red roses…yeah, he’s pretty much a keeper.
The girls and I went on my oldest daughter’s field trip to Gentry Farm where we toured the farm, picked pumpkins, worked our way through a maze, went on a hayride, and did lots of other farm stuff. Well, kinda….I didn’t actually go on the full hayride. Instead, I jumped off at the first stop on the tour and then walked like 400 miles in the hot sun back to the barn while carrying an almost-two-year-old who was screaming her head off (scared from the tractor, I guess) along with a huge bag that contained my Nikon camera (that I didn’t even use once), our lunch boxes, a change of clothes for both girls, an epi-pen, juice boxes, and a sippy cup FULL of water…you should be getting the idea of how I’m basically superwoman for carrying all that heavy stuff and a 25 pound child while walking 400 miles……or not…….whatever. The most important thing was that my oldest had a blast on her first field trip!
Thanks Allison for the photos!
We also had some doctor visits, and I had to go to the dentist for a crown. SO not fun!
Then there were the cookies….yes, the much needed chocolate to help make everything better.
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Did I mention that this is the FIRST chocolate chip cookie that my allergy girl has ever eaten? She’s in love!
Awesome cookies baked with NO eggs and chocolate chips that were made in a dedicated peanut free facility, how insanely delicious they were!
Ingredients
- 1 cup (2 sticks) butter, room temperature
- 1 (8 oz) package cream cheese, room temperature
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla
- 2-1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (10 oz) bag mini semi-sweet chocolate chips (We use Enjoy Life which is processed in a dedicated peanut-free facility.)
Instructions
- Preheat oven to 375 degrees. Line baking sheets with parchment paper.
- In a large mixing bowl, cream together butter, cream cheese, and sugars.
- Add vanilla. Mix well.
- Add flour, baking soda, and salt until well combined.
- Fold in chocolate chips.
- Use medium scoop (approximately 2 tablespoons) to place cookie dough 2-inches apart on baking sheets.
- Bake for 11-13 minutes or until golden.
- Cool on wire racks.
Notes
Recipe adapted from Cream Cheese Chocolate Chip Cookies.
DISCLAIMER: I am not a doctor nor am I qualified to give medical advice. I am sharing this recipe which has worked well for our personal food allergies including eggs and peanuts. Before consuming or using any recipe or product promoted here, please consult your physician or allergist regarding any food allergies or medical concerns. Reliance on any content found here is soley at your own risk.
Disclaimer: I am not a doctor nor am I qualified to give medical advice. I am sharing this recipe which has worked well for our personal food allergies including eggs and peanuts. Before consuming or using any recipe or product promoted here, please consult your physician or allergist regarding any food allergies or medical concerns. Reliance on any content found here is soley at your own risk.
Shared with: Mouthwatering Monday
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