I'm so excited to be guest posting over here today on Bobbie's 30 day food challenge!
I'm Sumo, from Sumo's Sweet Stuff!
My real name is Summer, but my husband nicknamed me Sumo when we were dating. (Should I be offended?) Now he's got all of my family, as well as lots of our friends, calling me Sumo. I think Aunt Sumo sounds pretty great, don't you? I live in Utah with my husband, and our two beautiful daughters - Reece & Remi!
Growing up, I never used to be all that domestic or crafty, so I think no one is more surprised than my mom at how I've ended up where I am today! I started Sumo's Sweet Stuff last May as a place to keep some of my crafting projects so that my personal blog wasn't overrun with them. Somehow, that developed into a place to host giveaways, share tutorials, share recipes, and feature fellow bloggers' ideas and blogs! I also use my blog to promote my etsy shop, so if you're ever in the market for some baby girl accessories, come on over! Every Monday is Market Yourself Monday, where you can link up your latest projects, and visit other blogs to get some inspiration!
Here is one of my favorite cookie recipes: White Chocolate Raspberry Cheesecake Cookies! I admit, they are a little labor intensive, but trust me. They are so worth it!
- 1 cup brown sugar
- ¼ cup white granulated sugar
- 3 eggs
- 1 tsp vanilla
- ½ cup shortening
- ¼ cup butter or margarine softened
- ¼ cup white chocolate chips melted
- 3 cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups white chocolate chips
- 8 oz package cream cheese softened
- ¾ cup powdered sugar
- 1 tsp vanilla
- 1-2 Tbsp milk
- 1 can cherry pie filling (I used raspberry because I'm not a fan of cherry pie filling)
Heat oven to 350 degrees.
Combine sugars, shortening, butter, eggs, and vanilla in a bowl. Beat until it is blended well.
Melt 1/4 cup white chocolate chips in the microwave.
Add to the bowl and beat until creamy.
Add flour, soda, and salt. Beat until a soft dough forms.
Hand stir in 1 1/2 cups white chocolate chips.
In a separate bowl, combine cream cheese, powdered sugar, and vanilla until creamy.
Stir in milk until it is absorbed.
Drop spoonfuls of dough on to cookie sheet.
Make an indention with the tip of your finger or a spoon.
Drop a teaspoon of the cream cheese mixture into each indention.
Bake for 10-12 minutes. (Mine were more on the 12 side).
Let the cookies cool for 1-2 minutes before removing from the cookie sheet.
Allow cookies to cool and spoon on your filling.
Store in the fridge!