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It's All About The Cookies...and brownies and pies and cakes.... by Missy Ward

It's All About The Cookies...and brownies and pies and cakes.... by Missy Ward

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Published by Missy Ward
Affiliate Marketers' Recipes for Yummy Desserts and Success.

[Note: Sadly, the Kindle version was not ready before we went to print on FeedFront Issue #22. Please feel free to contact me at //http://scr.im/missyward and I will alert you when it becomes available.]
Affiliate Marketers' Recipes for Yummy Desserts and Success.

[Note: Sadly, the Kindle version was not ready before we went to print on FeedFront Issue #22. Please feel free to contact me at //http://scr.im/missyward and I will alert you when it becomes available.]

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Published by: Missy Ward on Apr 02, 2013
Copyright:Attribution Non-commercial


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It’s All About The Cookies ...and brownies, and pies, and cakes...

Affiliate Marketers’ Recipes for Yummy Desserts and Success!

Another Missy Ward idea that just wouldn’t keep Layout and edited by Mary Poiley Illustrated by Jen Goode

Copyright © 2011 All rights reserved. Reproduction in whole or in part without written permission is prohibited.

About 1 in 8 women in the United States (12%) will develop invasive breast cancer over the course of her lifetime. In 2010, an estimated 207,090 new cases of invasive breast cancer were expected to be diagnosed in women in the U.S., along with 54,010 new cases of non-invasive (in situ) breast cancer. About 1,970 new cases of invasive breast cancer were expected to be diagnosed in men in 2010. Less than 1% of all new breast cancer cases occur in men. About 39,840 women in the U.S. were expected to die in 2010 from breast cancer, though death rates have been decreasing since 1990. These decreases are thought to be the result of treatment advances, earlier detection through screening, and increased awareness. For women in the U.S., breast cancer death rates are higher than those for any other cancer, besides lung cancer. Besides skin cancer, breast cancer is the most commonly diagnosed cancer among U.S. women. More than 1 in 4 cancers in women (about 28%) are breast cancer. In 2010, there were more than 2.5 million breast cancer survivors in the U.S. About 70-80% of breast cancers occur in women who have no family history of breast cancer. These occur due to genetic abnormalities that happen as a result of the aging process and life in general, rather than inherited mutations. “It’s All About the Cookies” was produced to help Affiliate Marketers Give Back efforts to raise money to support breast cancer research, treatment, awareness and community programs. 100% of the net profits will be donated to the Avon Walk for Breast Cancer, which has raised more than $380 million since 2003 to help fight this horrible disease. It is dedicated to those affected either directly, or indirectly by breast cancer. Be strong. Together we will find a cure.

Breastcancer.org. (2011). Breastcancer. Retrieved from http://www.breastcancer.org/symptoms/understand_bc/statistics.jsp

Table of Contents

Breads, Muffins, Scones, & Coffee Cakes.................................................................. 9 Cakes and Pies.................................................................................................................... 25 Chocolates and Candies................................................................................................... 49 Cookies and Bars............................................................................................................... 53 Puddings, Custards, Ice Creams, Jams & Sauces................................................... 100 Index of Contributors........................................................................................................ 110 Special Discount Coupon to Affiliate Summit West 2012................................ 116

About Affiliate Marketers Give Back
AffiliateMarketersGiveBack.com (“AMGB”) was founded in 2007 by Missy Ward, co-founder of Affiliate Summit, FeedFront Magazine and GeekCast.fm. It’s goal is two-fold; to raise money to support Breast Cancer research, treatment, awareness and community programs through combined efforts within the Affiliate Marketing Industry and also provide an outlet for people to help themselves by uplifting others in a ways that another piña colada-filled vacation, more “stuff ” or a beefier resume couldn’t possibly begin to do. In 2007, Team Affiliate Marketers Give Back was formed, (consisting only of Connie Berg of FlamingoWorld.com and Missy Ward) who raised $17,000 in a few short weeks by walking 60-miles in the Susan G. Komen Breast Cancer 3-day walk in Minnesota. In 2008, Team Affiliate Marketers Give Back set off on it’s 60-mile journey again, this time in Seattle. This time, Missy was joined by 10 affiliate marketers from around the globe ( Jen Goode, Lisa Riolo, Adam Riemer, Tiffany Spaulding, Irene Spaulding, Jen Fluker, Debbie Banning, Karen Garcia, Laura Przybek and Angel Djambazov). Together, after twenty-eight team blisters and one fractured foot from a Twitter accident (Missy..), the team raised over $47,000. Since then, other affiliate marketers have stepped forward to raise funds on behalf of AMGB for various foundations to help erase breast cancer. Jeremy Schoemaker helped to raise $10,000 by creating an auction for him to wear the winner’s company T-shirt during Affiliate Summit 2009 West. Affiliate Summit raised over $15,000 during the same show by auctioning off their staff ’s T-shirt and hosting an Affiliate Triathlon. Other companies have stepped forward to donate a portion of their proceeds to Susan G. Komen for the Cure and the National Breast Cancer Foundation. In September 2009, Team Affiliate Marketers Give Back set out on their walk once again. This time, in Los Angeles for the 40-mile Avon Walk for Breast Cancer. A total of $53,000 was raised by the team through various fundraising efforts. In June 2010 Team Affiliate Marketers Give Back took on Chicago for the Avon Walk for Breast Cancer once again and raised nearly $74,000.00 - our biggest year yet, in the worst economy that we’ve seen in a long time. The 2011 walk took place in the Colorado Rockies this past June. This time, the team raised over $73,000. In 2012, the team conquered The Big Apple and had another record fundraising year totalling over $86,000.00. In 2013, Team AMGB will be back in Chicago, joined for the first time by Missy Ward’s 12-year-old son Alex, who will be taking part in the Avon Walk for Breast Cancer’s Youth Crew, during the Avon Walk for Breast Cancer. If you like this book, please consider making a donation to the team at DonateToTeamAMGB.com. For more information about our events, please visit AffiliateMarketersGiveBack.com.

Affiliate Summit East 2013 August 18-20, 2013 Pennsylvania Convention Center, Philadelphia

Affiliate Marketing’s Leading Conference & Tradeshow Register Today at http://AffiliateSummit.com
Save 10% Off Any Attendee Registration! Use Discount Code: ASE13Cookies

Mike Buechele’s

Low-Carb Pumpkin Muffins Ingredients

Mike is an 11 year veteran of online media, with specialties in adserving and performance marketing.

2 cups of almond flour 8 ounces (half a can) of pure pumpkin 2 teaspoons baking powder pinch of salt 1/2 cup (1 stick) Smart Balance omega-3 butter or 2-3 tablespoons coconut oil 4 eggs, (I like using omega-3 enriched) 1/2 cup Splenda 1/3 cup water several dashes of pumpkin pie spice, or allspice PAM or coconut oil spray

Breads, Muffins, Scones, & Coffee Cakes

Twitter: @mikebuechele Website: adalytical.com

Yields 12 servings

Instructions “ You don’t need to do everything yourself. Delegate to an outsourced workforce or service provider. Platforms for media buying, link building, PPC management, blogging, ad network integration, adserving, project management, and more are available to you.”
Preheat the oven to 350 degrees. Mix all the dry ingredients together. Mix the wet ingredients together. Now mix them both together. Pour into a PAM or coconut-oil sprayed muffin pan. Remember to leave a little room for them to rise. Bake for about 20 minutes. Variations: * Add nuts to the batter or to the top. * Remove pumpkin for a plain muffin batter in which you can add flavors, such as unsweetened cocoa powder, vanilla and orange peel, bananas, and others. * Combine softened low fat cream cheese, Splenda, and greek yogurt for an icing.


Deborah Carney’s

Banana Blueberry Oat Bread Ingredients

2 cups Bisquick mix 3/4 cup quick-cooking oats 2/3 cup sugar (I like to mix half brown and half regular sugar) 1 cup mashed very ripe banana (2 medium) 1/4 cup milk 2 eggs 1 cup fresh or frozen (thawed and drained) blueberries Yields 24 servings

Deborah Carney is a Photographer, OPM, Consultant, Forum Admin, and Podcaster. Goal is to inspire people to be their best.
Twitter: @loxly Website: merchantabcs.com

Breads, Muffins, Scones, & Coffee Cakes

Preheat oven to 350 degrees. Grease (or spray with non-stick cooking spray) bottom of a loaf pan, 9 x 5 x 3 inches. Stir the Bisquick, oats, sugar, bananas, milk and eggs in large bowl until moistened. Beat vigorously 30 seconds. Gently stir in blueberries. Pour into greased pan. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool for about 10 minutes. Loosen bread from sides of pan with a butter knife. Remove from pan and place top side up on wire rack. Cool completely, about 2 hours. Wrap tightly and store at room temperature up to 4 days, or you can refrigerate up to 10 days - but it won’t be around that long! Yummy combination of healthy foods with a little sugar and a lotta love, to make a dessert or snack that you don’t have to feel guilty eating!

“If you keep saying “I’ll do it when....” Or “I can’t wait until....” When or Until may never come. Live for today, enjoy today. Everything changes in a single heartbeat. If “life” keeps getting in the way of your work, maybe it’s time to change what you do.”


Theresa Farmer’s
Almond Buttercream Ingredients

T-Bone’s Pistachio Cupcakes with

Theresa is an E-mail Compliance Specialist, Affiliate Marketing Veteran, and all around Good Guy!

Breads, Muffins, Scones, & Coffee Cakes

Twitter: @tbonefarmer

For Cupcake: 1 box white cake mix 1 (3.5 oz.) package instant pistachio pudding 1 cup canola oil 3 large eggs 1/4 cup of whole milk For Frosting: 1 cup unsalted butter (2 sticks or 1/2 pound), softened (not melted!) 3 1/2 cups confectioners (powdered) sugar, SIFTED 1/2 teaspoon table salt 1 tablespoon vanilla extract 1 teaspoon pure almond extract Up to 4 tablespoons milk or heavy cream *1 cup chopped pistachios (optional)

Website: theresafarmer.com

Yields 24 servings

Instructions “I can’t overestimate the value of simply shutting up now and again. Your customers are usually dying to tell you what they really want. Remember to stop long enough to really listen.”
Preheat oven to 350 degrees. Mix all cupcake ingredients and beat at medium speed for about 5 minutes - batter will be dense. Pour batter into cupcake tins and bake for 18-22 minutes. Cool cupcakes on a rack about 15 minutes then frost. Frosting Instructions: Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla and almond extracts, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time. When Cupcakes have cooled completely on a rack - Frost and enjoy. “For extra Pistachio Pop - Dip just frosted cupcakes into chopped pistachios!


Ian Fernando’s

Banana Bread Goodness Ingredients

13/4 cups all-purpose flour 3/4 cup granulated white sugar 1 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 1/2 cup butter (unsalted) 3 ripe large bananas 1 teaspoon pure vanilla extract Yields 5 servings

Ian is an influential blogger and affiliate marketer in the online world of advertising.

Breads, Muffins, Scones, & Coffee Cakes

Twitter: @ianternet

Website: IanFernando.com

Preheat oven to 350 degrees. The mold you use for this recipe would be a 9 x 5 x 3 inch pan. Butter the side and bottom of the pan. You want to lightly butter the sides and bottom as well. Put to the side. Time to mix all the ingredients together. Mash the bananas together with eggs, melted butter, and the vanilla extract. Don’t mix too much where the batter is smoother. Your end result should be a chunky batter. Place batter into pan, place into oven, wait 1 hour or until golden brown, serve.

“Influence is a major key in marketing. If it is a brand, company, social, sales pitch, or even an ad. Influence advertising is a key part in life, it plays a big role in how we make our own buying decisions. Don’t just be influential with words, be an influential friend.”


Derek Halpern’s

Kelly’s Ginger Snaps Ingredients

Derek Halpern is 99% useless, but that 1% when he’s not, he’s dangerous.

3/4 cup shortening 1 cup sugar 1/4 cup molasses 1 egg 2 cups flour 1/2 teaspoon salt 2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon ground cloves 1 teaspoon ginger

Breads, Muffins, Scones, & Coffee Cakes

Yields 3 servings

Twitter: @DerekHalpern

Website: socialtriggers.com

Instructions “Test everything. Yes, one strategy may work for your competitors, but it doesn’t mean it will work for you.”
Preheat oven to 375 degrees. Cream shortening, add sugar and beat in till creamy. Add molasses and egg and beat well. Add dry ingredients and mix. Shape into small balls, roll in sugar, and place 2 inches apart on baking sheet Bake 8 minutes at 375 degrees.


Danielle Krongel’s

Yummy Tummy Chocolate Cupcakes Ingredients

1 box of Betty Crocker devils food cake mix 1 16 oz. can of organic pumpkin 1/4 cup water chocolate frosting Yields 12 servings

Danielle balance’s her marketing passion & love for her family as CMO of IMMi, mom to Gregory & wife to Mike.

Breads, Muffins, Scones, & Coffee Cakes

Twitter: @copeac

Website: imminteractive.com

In a large mixing bowl mix together all of dry cake mix, the full can of pumpkin and the water. Stir for 3-5 minutes. Spoon batter into cupcake holders. Bake at temperature according to cake mix box for cupcakes and your type of cupcake pan. After they are cooked, remove from oven, let cool and top with chocolate frosting and ENJOY!

“Never stop learning. The affiliate marketing space like the world is ever changing. Those who continue to learn and adapt will continue to be successful and pave the way for others as an industry leader.”


Brian Littleton’s
Fruity Pebble Treats Ingredients

3 tablespoons margarine or 3 tablespoons butter 1 (10 ounce) package of regular marshmallows or 4 cups mini marshmallows 6 cups Fruity Pebbles cereal (Yum) Yields 12 servings

Breads, Muffins, Scones, & Coffee Cakes

Brian Littleton is the President/CEO of Chicago-based ShareASale, a Performance Marketing Network.
Twitter: @shareasale Website: shareasale.com

Instructions “Always listen to your instincts more than what popular opinion exists or what is the “norm” in your business. If you know something is right - stick to your guns and make that a defining piece of your business success story.”
In a microwave safe (important!) bowl, heat margarine and marshmallows on HIGH for 2 minutes, then stir. Heat again for 1 minute on HIGH. Add Fruity Pebbles. Mix it all up. Press mixture into a coated pan (cooking spray). Cut into 2-inch squares when cool or really any size you wish based on your preference. Serve same day.


Joe Magennis’s

Never Fails Banana Bread Ingredients

3 or 4 ripe bananas, smashed 1/3 cup melted butter 1 cup sugar 1 cup crushed walnuts (optional) 1 egg, beaten 1 teaspoon vanilla 1 teaspoon baking soda 1 pinch of salt 11/2 cups of all-purpose flour Yields One Loaf

Joe Magennis produces podcasts from baseball history to kids’ online safety. Founder Fluid Media Inc.

Breads, Muffins, Scones, & Coffee Cakes

Twitter: @ JoeMagennis

Website: baseballisms.com

Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. (Don’t waste those overripe bananas .. the riper the better for this mixture). Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add nuts. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.

“Think about the long view. Take actions today that will be heard by future generations. The tools at our disposal provide us with the ability to determine the legacies we leave. Then be diligent and consistent in recording that history.”


Arlene Martell’s

Butterscotch Chip Orange Muffins Ingredients

Arlene Martell is co-host of the Affiliate Buzz podcast and the publisher of EpilepsyMoms.com.

21/2 cups flour 1/2 cup sugar 21/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butterscotch chips 1/3 cup milk 1/3 cup water 1 egg 2 whole oranges chopped (leave peel on one of them) 1/4 cup melted butter (cooled a bit) Yields 12 servings

Breads, Muffins, Scones, & Coffee Cakes

Twitter: @epilepsymoms

Website: epilepsymoms.com

Instructions “Put a plan in place early to get and stay organized. Carefully store and manage user IDs, passwords logins for easy retrieval. This will allow you to work more efficiently, get much more done and reduce and eliminate unnecessary frustrations.”
Preheat oven to 425 degrees. Mix together all dry ingredients in a medium bowl. In a blender mix all wet ingredients including oranges. Add liquid to dry mixture and mix only until blended. Fill well greased (or use large muffin liners) into muffin tin. Bake 15-17 minutes.


James Martell’s

Land of Nod Cinnamon Buns Ingredients

24 frozen dinner dough rolls (2 packages, thaw slightly and cut in half ) 1 cup brown sugar 1/2 package vanilla instant pudding (powder - do not cook) 2 teaspoon cinnamon 1 cup raisins 1/2 cup sliced almonds 1/2 cup melted butter Yields 10 Servings

James Martell is a successful author, speaker and publisher and host of the Affiliate Buzz podcast.

Breads, Muffins, Scones, & Coffee Cakes

Twitter: @ jamesmartell

Website: jamesmartell.com

Before bed, grease a 10” bundt pan and add frozen rolls. Mix together all dry ingredients and sprinkle mixture over rolls. Pour melted butter over all. Cover with damp cloth and leave out at room temperature overnight. In the morning, bake at 350 degrees for 25 minutes or until done. Let sit 5 minutes and turn out onto serving plate.

“Build ONE site, not multiples. Focus all of your time, attention and resources into it. Create excellent content, do what you do best and outsource the rest, build your audience, and never stop promoting. No hocus pocus, just focus!”


Lisa Picarille’s

Bad Ass Blueberry Coffee Cake Ingredients

Lisa Picarille is an online content strategist, focusing on online marketing and branding.

Breads, Muffins, Scones, & Coffee Cakes

Cake 1/2 c. all-purpose flour 1 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1 tsp. cinnamon 4 oz.. butter, softened (8 T.) 3/4 c. granulated sugar 2 large eggs 1/2 c. sour cream 11/2 tsp. vanilla extract 2 c. blueberries Yields 16 servings

Topping 1/2 c. light brown sugar, packed 3/4 c. flour 1 c. rolled oats 1/2 tsp. ground cinnamon dash ground nutmeg 5 T. melted butter 1/2 c. finely chopped walnuts or pecans, optional

Twitter: @lisap

Website: lisapicarille.com

Instructions “Put yourself in your customers shoes. Target all your efforts with customer’s in mind. By treating customers like your most important asset, you’ll deliver the most value and best product or service, while creating loyal fans that come back for more.”
Preheat oven to 350°F Grease a 9-inch baking pan. Combine the flour, baking powder, soda, cinnamon and salt. Set that aside. In another bowl, use an electric mixer to cream the softened butter with granulated sugar. Beat for 3 to 4 minutes. Beat in the eggs - one at a time - until smooth. Beat in sour cream and vanilla. With mixer on low, beat in the flour mixture - adding 1/2 at a time - just until blended. Add one cup of blueberries to the batter. Stir them in gently with a wooden spoon. Spread the batter in the prepared baking pan. Sprinkle remaining blueberries evenly over the batter. Topping: In another bowl combine the brown sugar, flour, cinnamon, nutmeg, and rolled oats stirring with a fork until smooth. Add the melted butter and blend well with the fork. Blend in chopped nuts. Sprinkle the crumb topping mixture evenly over the blueberries. Bake for 40 to 45 minutes, until the cake is firm and top is browned. Let cool for about 10 minutes on a rack; remove the side of the pan and cool completely before slicing.


Kim Salvino’s

Pumpkin Pie Crunch Ingredients

1 package moist yellow cake mix 1 16 oz. can pumpkin filling 1 12 oz. can evaporated milk 3 eggs 1½ cups sugar 4 teaspoons pumpkin pie spice ½ teaspoon salt 1 cup melted butter Optional whipped cream or vanilla ice cream for topping Yields 8-10 Servings

Kim Salvino is a proud mom and Sr. Account Manager for buy.at US.

Breads, Muffins, Scones, & Coffee Cakes

Twitter: @Kim_Salvino Website: buy.at/US/

Preheat oven to 350 degrees. Grease bottom of 13 x 9 pan. Combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Pour into baking pan. Sprinkle dry cake mix evenly on top; please do not mix! Drizzle melted butter over dry mix. Bake at 350 degrees for 50-55 minutes, until golden. Serve cold or warm, with optional whipped cream or ice cream. Enjoy!

“Ingredients: 1 Ethical Network Partnership, 1 Ton Product Knowledge, 2 Tons Customer Service Skills, Equal Parts Sense of Urgency & Ethics, 1 Pound Event Attendance. Instructions: Blend ingredients & bake to perfection over time, expecting sweet rewards within 3 months.”


Bill Swartwout’s
Hot Milk Cake Ingredients

Bill has a decade of experience in Affiliate Marketing and is founder of Beaches and Towns Network.

Cake 4 eggs 2 c. sugar 1 tsp. vanilla extract 2 1/4 c. all-purpose flour 2 1/4 tsp. baking powder 1 1/4 c. milk 10 T. unsalted butter Yields 12-16 servings

Chocolate Buttercream Frosting 1 16 oz. pkg. Confectioners Sugar 1/2 c. butter, softened 3 to 4 T. milk 1 tsp. vanilla Hershey’s Cocoa Powder to taste

Breads, Muffins, Scones, & Coffee Cakes

Twitter: @Beachy

Website: girlychecks.com

Instructions “When building niche marketing sites, begin with as narrow a focus as possible. For example, if you want to do a site about dogs to sell related products (photos, checks, books, etc), don’t start off by including all 160+ breeds. Instead, begin with a few breeds you enjoy the most.”
In a small saucepan, heat the milk and butter until the butter is melted. In a mixing bowl, beat eggs with an electric mixer on high speed until thick and lemon-colored. Gradually add the sugar, beating until the mixture is light and fluffy. Add the vanilla. Combine flour and baking powder in a separate bowl then gradually add it to the batter and beat at low speed until smooth. Gradually add the milk/butter mixture and mix until the batter is smooth. Pour the batter into a greased and floured Angel Food cake pan. Bake at 350 degrees for 45 minutes or until a toothpick inserted comes out clean. Cool on wire rack. Then frost using the following Chocolate Buttercream Frosting recipe. Chocolate Buttercream Frosting In a mixing bowl, combine confectioners’ sugar, butter, milk and vanilla with a mixer at low speed. Add Hershey’s Cocoa Powder a tablespoon at a time to taste, beating the mixture at medium speed. If necessary, add more milk until your frosting has reached your desired consistency.


Logan Thompson’s
Bacon S’mores Ingredients

1 graham cracker 1/2 milk chocolate candy bar 2 marshmallows 2 strips of bacon Yields 1 Serving

Logan is an affiliate marketer, entrepreneur, blogger at LoganThompson.me, and lover of ridiculously spicy food.

Breads, Muffins, Scones, & Coffee Cakes

Twitter: @drumminlogan

Website: loganthompson.me

Preheat oven to 400 degrees. Place a rack inside a baking sheet. Lay out slices of bacon and bake for 10 to 15 minutes. While bacon is in the oven, take two marshmallows and roast over a fire until all sides are golden brown. Once done, add half a chocolate bar, roasted marshmallows and 2 strips of bacon between each half of the graham cracker and eat quickly.

“Nothing is a failure if you take the time and learn from your mistakes. Every successful marketer has had projects and ideas that failed, but what sets them apart is that they learn from them and keep building their businesses with the knowledge they’ve gained.”


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Cindy Ballard’s

Gooey Pineapple Upside Down Cake Ingredients

Cindy is a wife, mother, grandmother, pet lover, wine lover and Affiliate Director.

1 stick of butter or margarine 1 large can of crushed pineapple 1/2 cup of maraschino cherries 1 small Jiffy white cake mix 1/2 cup of brown sugar 1 egg Yields 6 servings

Twitter: @cingroomer

Website: oldfartlife.com

Instructions “To be successful you need to set your goals within a reasonable reach, be honest with yourself and others and surround yourself with other successful people. Keep a healthy balance of work and personal life to avoid becoming burnt out.”
Preheat oven to temperature on cake mix box. Melt butter and pour into the bottom of a round cake pan. Press brown sugar into the butter. Arrange maraschino cherries on top of the mixture. Next pour the can of drained pineapple over the brown sugar/butter mixture. Keep the liquid from the pineapple. Mix cake mix according to directions using the pineapple juice in place of the water. Pour cake mix over the brown sugar/pineapple mixture and slightly shake pan to get rid of any bubbles and distribute evenly. Bake according to cake mix directions or until top is slightly brown and done when a tooth pick is inserted. Remove from oven and let sit for 3 minutes, then invert and let cool for 5 more minutes, then gently lift cake pan off cake.

Cakes and Pies

Brian Clark’s

Copyblogger’s Don’t Trifle with Me Ingredients

1 quart hulled, sliced strawberries (optional: may use any combination of strawberries, peaches, or blueberries, but do not slice blueberries) 2 tablespoons sugar 1 package Dr. Oetker’s vanilla pudding, cooked according to package instructions 1 loaf poundcake 4 tablespoons Kirsch (optional: may use sherry, Chambord, or orange juice instead) 1 cup whipping cream 2 tablespoons sugar 1 teaspoon vanilla extract Yields 8-10 Servings

Brian is founder and CEO of Copyblogger Media, a serial entrepreneur, and a recovering attorney.
Twitter: @copyblogger

Website: copyblogger.com

Combine fruit and 2 tablespoons of sugar, mix gently so as to not break apart fruit and set aside to macerate. Slice poundcake into 1/4 inch slices and position 1/3 of the slices into the bottom of the trifle bowl. Drizzle pound cake with liqueur or orange juice. Cover pound cake with 1/3 pudding then layer 1/3 fruit on top of pudding. Repeat steps 2 through 4 two times. Whip cream, 2 tablespoons of sugar, and vanilla until moderately stiff. Decorate trifle with dollops of whipped cream or use pastry tube. Dig in!

“Think like a new media producer and create a true content platform. It’s not the quick route, but you’ll earn way more over the long term and have opportunities that go way beyond affiliate marketing.”

Cakes and Pies

Declan Dunn’s

Double Trouble Pumpkin Chocolate Cheesecake
Care of Chef Tina Jo; cheftinajo.com


Declan is building partnerships to change the world.

Twitter: @declandunn

Website: declandunn.com

Crust 1 Filling 1/2 cup raw almonds 1 cup almond milk 1/2 cup raw pecans 1 cup agave nectar, dark 8 whole dates, pitted, Medjool 2 Tbsp lemon juice 1 tsp vanilla powder 3 cups cashews 1/4 tsp Himalayan pink salt (soaked 4 hours, drained and rinsed) 1/2 tsp cinnamon 3 cups butternut squash, shredded Crust 2 - Chocolate Layer 1 Tbsp Lucuma powder 3/4 cup agave nectar, dark 2 Tbsp vanilla powder 1/3 cup coconut oil, liquid 1/8 tsp Himalayan pink salt 3/4 cup cocoa powder 1/8 tsp tumeric 2 tsp pumpkin pie spice 3 Tbsp lecithin (Non-raw ingredient. Use Non-GMO, nondairy lecithin) 1 cup of coconut oil Yields 8 servings

Instructions “Remember that you are only as good as your last deal in business and only as good as the last time you thanked and were grateful for all life has to offer. Embrace both of these and you’ll find it’s more than business success, it’s your life, which is a limited time offer.”
Crust #1 - Place almonds, pecans, salt and cinnamon in food processor with blade and begin processing. Add dates (one at a time) and process until mixture sticks together. Thoroughly combine ingredients. Press this nut crust into a 9 x 9 (or 8 x 8) springform pan. Crust #2 - Place all ingredients as listed into a blender and blend until smooth. Pour 1/2 of chocolate on top of nut crust and allow to harden in fridge. Set aside the remaining mixture for filling - do not refrigerate this remaining mixture at this point. Filling - Place all ingredients as listed into a blender and blend until smooth. Pour 1/2 of chocolate on top of nut crust and allow to harden in fridge. Set aside the remaining mixture for filling - do not refrigerate this remaining mixture at this point. Add lecithin and coconut oil to filling mixture and blend all ingredients until well combined. Pour pie filling on top of pie crust in springform pan. Add the rest of the chocolate (or keep just a bit for decorating the plates) by spooning randomly over the pie. Take a chopstick and swirl them together to create a marbled appearance. Place pie in the fridge until firm. Remove springform casing and serve.

Cakes and Pies

Amy Ely’s

Creme de Menthe Bliss Ingredients
1 package of oreos (3 row size) 1/3 cup of butter 11/2 pints whipping cream 3 cups mini-marshmallows 11/2 cups pastel mint pillows (mixed colors) 1/3 cup green creme de menthe Yields 18-24 Serving

Amy is buy.at US Marketing Manager, author, Virginia Tech grad, Disney fan, and owner of a lovable lab mutt.
Twitter: @aely Website: buy.at/us

Crush cookies into small crumbs. Melt butter and mix with crumbs, setting aside 1/4 cup for later. Press the cookie crumb mixture into the bottom of an ungreased 9x13 pan. Whip cream until stiff. Fold in marshmallows, mint pillows, and creme de menthe. Pour on top of the cookie crust. Sprinkle the top with the reserved 1/4 cup of cookie crumb mixture. Cover and refrigerate 3 DAYS before serving to allow the mints to dissolve and flavors to mix together.

“Choose merchants wisely! You’ll earn more from ones that are flexible and understand the value that affiliates bring. Search online to review their reputation, make a test purchase to observe the order process, and make sure their contact information is available if needed.”

Cakes and Pies

Scott Hazard’s

‘On a Roll’ Rolled Cake Ingredients

Scott enjoys affiliate marketing, online commerce and manufacturing.

1 cup Softastik cake flour or Gold Medal flour 1/4 cup cocoa 1 teaspoon baking powder 1/4 teaspoon salt 3 eggs 1 cup granulated sugar 1/3 cup water 1 teaspoon vanilla 1 cup sweetened whipping cream confectioner’s sugar Yields 10 servings

Twitter: @scotthazard

Website: brightsidemedia.net

Instructions “When something works for you, hit it hard. The ever-changing nature of the web means that something that’s working great today may die tomorrow. We’ve all seen this. So when something is yielding nice results, hit it hard from all available angles for maximum benefit.”
Preheat oven to 375 degrees. Line a 15 1/2 x 10 1/2 x 1 jelly roll pan with aluminum foil and grease it. Stir together flour, cocoa, baking powder, and salt. Set it aside and go check your stats. In a small bowl, beat the eggs for 5 minutes until thick and lemon-colored. Pour eggs into large mixer bowl. Gradually mix in granulated sugar. Blend in water & vanilla at low speed. Gradually add flour mixture and beat on low until smooth. Pour the batter into the pan and spread evenly. Bake 12-15 minutes or until a wooden toothpick inserted into the center comes out clean. Lay out a clean towel and sprinkle it with confectioner’s sugar. Loosen cakes from edges of pan and lay inverted on the towel sprinkled with sugar. While hot, roll the cake in the towel then place it on a rack to cool. Go check your stats again and register a domain or two while it cools. Unroll cake and spread whipped cream evenly. Roll it back up not with the towel and serve.

Cakes and Pies

Rae Hoffman-Dolan’s
Flag Cake

2 packages (12 ounces each) frozen prepared pound cake 4 cups fresh strawberries 11/2 cups fresh blueberries, divided 1 container (12 ounces) Cool Whip (thawed)

Yields 10-12 Serving

Rae Hoffman-Dolan, a.k.a “Sugarrae”, is an affiliate marketing and SEO veteran as well as the CEO of Sugarrae. com.
Twitter: @Sugarrae Website: sugarrae.com

Slice 1 cup strawberries; halve remaining strawberries. Slice pound cake into slices. Cover the bottom of a 13 x 9 inch dish with pound cake slices, top with 1 cup sliced strawberries and 1 cup blueberries. Spread a layer of Cool Whip over the berries. Add another layer of pound cake slices; cover with a layer of Cool Whip. Arrange blueberries in the top left corner as if they were the stars on the American flag. Use the 3 cups of halved strawberries to create the stripes. Keep refrigerated until ready to serve.

“The planning and the “know how” is only one part of succeeding as an affiliate. But at some point you have to stop planning and simply DO IT. Actually doing what other people plan to do is often the difference between having and not having success in affiliate marketing.”

Cakes and Pies

Ad Hustler’s

Death By Chocolate Ingredients

Ad Hustler has been advertising online for almost a decade and is a well known blogger.

1 box of Devils Food chocolate cake mix 1 cup Kahlua (Or if you don’t drink like me; espresso) 4 boxes of chocolate mousse instant mix prepared 4-6 Skor Bars (or Heath bars) frozen and broken into small pieces 2 large tubs Cool Whip Yields 8 servings

Twitter: @adhustler

Website: adhustler.com

Instructions “Reputation matters! If there is one asset that you can build and keep throughout your life, it’s your reputation. Be true to who you are, good at what you do & look out for your friends/business associates and you will build a solid, lasting reputation.”
Bake cake as directed on box. Bake in a 13 x 9 inch glass baking dish sprayed with PAM. Cool cake. Poke holes with toothpick into cake and marinate with the 1 cup kahlua (or espresso). Cover and let sit overnight. Assemble in clear trifle bowl (4 quart) by layering ingredients. First layer-broken up chunks of cake. Second layer-prepared chocolate mousse. Third layer-candy pieces. Fourth layer-Cool Whip. Repeat layering until hit top of bowl. Top with chocolate pieces. Refrigerate. Eat and Enjoy!

Cakes and Pies

Heather in BC’s
Black Russian Cake Ingredients

Cake: 1 package yellow cake mix 1 box instant chocolate pudding 4 eggs 1 cup oil 3/4 cup water 1/4 cup vodka 1/4 cup Kahlua Yields 8-12 Serving

Icing: 1 cup sugar 1/4 cup butter 1/4 cup water 1/8 cup vodka 1/8 cup Kahlua Topping: Icing sugar whipped cream

Heather is the Affiliate Summit BlogLounge Mistress, a Blogger and Social Media Explorer!

Twitter: @HeatherinBC

Website: heatherinbc.com

Preheat oven to 350 degrees Fahrenheit. Grease and flour a bundt cake pan. Combine cake mix, pudding mix, eggs, oil, water, vodka, and Kahlua. Beat with electric mixer on medium-high for 10 minutes. Pour mixture in bundt pan. Bake 55 to 60 minutes. Cool in pan. Do not remove from pan. Icing: In saucepan, bring to a boil sugar, butter, and water, stirring to completely dissolve sugar. Skim, then let cool. When cool add vodka and Kahlua. While cake is still in pan, poke 1 inch deep holes with a skewer along top edge - (which will actually be the bottom of your cake), pour on icing. Let it soak into the cake overnight. Invert cake on platter, dust icing sugar on top. Serve sliced cake with fresh whipped cream. *This cake contains alcohol - do not serve to children.

“To ensure success in baking, life, or business use top quality ingredients. Mix and serve with your own personal style then top it with irresistible pizazz!.”

Cakes and Pies

Jon Levine’s

World Famous Pistachio Bundt Cake Ingredients

Jon does a lot of ‘ings’: marketing, cooking, baking, picture taking, laughing, joke telling, and smiling.
Twitter: @itsJonLevine

1 package yellow cake mix 3 packages, 3.4oz. instant pistachio pudding mix 1 cup of water 1 cup of vegetable oil 4 eggs 1/4 cup shelled pistachios 1/2 cup vanilla frosting Yields 12 servings

Website: jonlevine.com

Instructions “Two credos I live by: 1. You never get a second chance to make a first impression. 2. Perception is reality.”

Cakes and Pies

Preheat oven to 350 degrees. Put 1/4 cup of shelled pistachios into a quart-sized Ziploc bag and give them a few good whacks with a meat tenderizer (flat side). You want to crush them, but not pulverize them. In a bowl, combine dry cake mix and pudding mix with a spoon or spatula. Add rest of ingredients and with a mixer, beat on low for 1 minute. I use a stand mixer with a paddle as to not add too much air into the mixture. You can use a hand mixer, but be sure not to over-beat. Pour into a greased Bundt cake pan and bake 50-60 minutes, until a toothpick comes out clean. Cool in pan 10 minutes before removing. Then cool on plate for at least 30-45 minutes. You want to make sure that the cake is not warm to the touch or the icing will melt too much. In a microwave-safe bowl or mug, cook the 1/2 cup of vanilla frosting for 15-20 seconds or until smooth. Don’t cook it until it bubbles or it will separate. Immediately drizzle the melted frosting over the top edge of the cake in a circular motion so that it drips down the sides. Give it about five minutes to cool and harden then serve.


Stephanie Lichtenstein’s

Tres Leches Cake (Nicaraguan Recipe) Ingredients

Milk: 1 cake 1 14oz. can sweetened condensed milk 8 egg yolks 1 part heavy cream 8 maraschino cherries 1 teaspoon of vanilla 2 cups of sugar Meringue: 1 tablespoon of vanilla 1/2 cup of water 1/2 cup of milk 1 cup of light corn syrup 2 cups of all-purpose flour 11/2 cups sugar 1 tablespoon of baking powder 3 egg whites Filling: 3 egg yolks 1 12oz. can evaporated milk Yields 8-12 Serving

Stephanie Lichtenstein is the President & Founder of Micro Media Marketing, outsourced social media.
Twitter: @MicroSteph

Preheat oven to 350 degrees F. Grease and flour one 8x11-inch baking pan. Sift flour and baking powder into a large mixing bowl. Cream the butter and sugar together in mixer on medium speed until light and fluffy. Reduce mixer speed to medium-low and add eggs one at a time. Finally add the 1/2 teaspoon vanilla extract; beat well. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan. Bake at 350 degrees F for 30 minutes. Pierce cake several times with a fork. Combine the whole milk, condensed milk, and evaporated milk together, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Pour over the top of the cooled cake. Refrigerate cake for anywhere from 4 to 8 hours and cake is completely chilled. Top each piece with a cherry and enjoy! Additional Notes: Because the cream in Nicaragua is thicker and more acidic than heavy cream sold in the US, to make the cake more authentic use 1 cup of sour cream and 1 cup of heavy cream for the pint of cream specified in the recipe. Commercial marshmallow cream can be used instead of the meringue.

Website: micromediamarketing.com

“ You never know who you are going to meet and how they will affect your life. When connections bring you opportunities make the best of them using hard work. Building relationships and following through has made me a successful businesswoman.”

Cakes and Pies

Rexanne Mancini’s

Easy Cherry Cheesecake Ingredients

Rexanne cook’s, write’s, builds web sites, and mother’s the world with a sense of humor and love.

1 prepackaged graham cracker pie crust 1 8 ounce and one 3 ounce package cream cheese, softened 1 8 ounce container frozen whipped topping, thawed 1 cup powdered sugar 1 16 ounce can cherry pie filling Yields 8 servings

Twitter: @Rexanne

Website: cookingwithrexanne.com


“Hard work!”

In large mixing bowl, combine softened cream cheese, whipped topping, and powdered sugar. Mix well with hand mixer on medium speed. Spread mixture with spatula into graham cracker pie crust and top with cherry pie filling. Refrigerate at least 1 hour before serving. Completely sinful but soooo good!

Cakes and Pies

Tricia Meyer’s
Celebration Cake Ingredients

1 yellow or lemon boxed cake mix 1/3 cup unsweetened applesauce 1 can of mandarin oranges with juice 2 egg whites 1 box of sugar free, fat free vanilla pudding 1 small can of crushed pineapple in juice 1 8 ounce container of fat free whipped topping Yields 12 Serving

Tricia Meyer is the owner of Sunshine Rewards, Helping Moms Connect, and various niche sites. She is married with two daughters.
Twitter: @sunshinetricia Website: sunshinerewards. com

Preheat oven to 350 degrees. Spray 9x13 pan with cooking spray. Beat together cake mix, applesauce, mandarin oranges in juice and egg whites. Pour into prepared pan and bake for 35 minutes. When cake is completely cooled, combine in a bowl the pudding mix, pineapple in juice, and whipped topping. Fold until blended. Use mixture to frost cake. Experiment with different flavors of cake and pudding or top with fresh berries.

“Find a reason to celebrate at least one thing every day whether it is at home, school, or work.”

Cakes and Pies

Priyanka Naik’s

Rose Infused Red Velvet Cake Pops Ingredients

Priyanka, a young chef, is ready to introduce the world to her fooddesserts with an ethnic twist!
Twitter: @chefPriyanka

Rose-Fused Red Velvet Cake: Cream Cheese Frosting: 21/2 c. + 5 T. All Purpose Flour 3 c. confectioner’s sugar 11/2 c. granulated sugar 6 oz. reduced fat cream cheese, 1 tsp. baking soda softened 11/2 T. unsweetened cocoa powder (I used Philadelphia Brand) (I used Ghiradelli Bran) 21/2 T. unsalted butter, 1 tsp. salt softened 1 c. buttermilk (I used Homemade) 1/2 tsp. rose water/essence 11/2 c. vegetable oil 2 large eggs, room temperature Chocolate Coating: 11/2 T. red food coloring 4-5 bars dark chocolate, melted 1 tsp. white distilled vinegar (I used Ghiradelli 70% Cacao) 1 tsp. rose water silver leaf (optional) PAM Baking Flavor (available at Indian Grocery Stores) Yields 45 Cake Pops

Website: chefpriyanka.com

Instructions “Enjoy the simple things in life!”
Preheat the oven to 350 degrees. Spray a rectangular pan (~9x13) with PAM and line with parchment paper. In a medium bowl sift together the flour, cocoa, baking soda, and salt. Mix and set aside. In a large bowl add the eggs, buttermilk, vinegar, oil, food color, and rose water. Using a hand mixer beat on low for 1-2 minutes until blended well. With the mixer on low, add about 1/2 cup of the dry ingredients and blend. Do this continuously until the dry ingredients are blended well with the wet ingredients and is smooth. Do not over beat. Pour into greased pan and bake for 35 minutes. Turn halfway through. Remove from the oven and cool in the pan for about 15 minutes. Using the sides of the parchment sheet, lift the cake out and cool for another 15-20 minutes or until completely cool. Using a serrated knife, trim off the hard edges. In a large bowl add cream cheese, butter, and rose water. Beat on low speed for 1-2 until creamy and blended. While beating add in 1/2 cup at a time of confectioner’s sugar. Beat until everything is blended and creamy (resembles frosting). In a large bowl crumble the whole cake into small pieces. Mix in the frosting using a spatula until its incorporated well and resembles a thick crumbly dough. Roll into 1-2 inch thick balls. Press together with fingers to make sure that the cake sticks together as a ball, and smooth using the palms of your hands. Place on a cookie sheet and freeze for about 1 hours- till its chilled & hard, not frozen solid. Melt the chocolate in a large bowl. Take about 4 balls out of the freezer at a time and thoroughly coat each ball, dunking them into the bowl of chocolate. Place on a parchment lined cookie sheet to dry. Decorate tops with drizzled chocolate (optional). Once the balls are all dry (few hours or over night) carefully decorate with the silver leaf.

Cakes and Pies

Gretchen Nemechek’s

Ring in the New Year with Minty Fresh Breath Ingredients

12 oz. Trader Joe’s Peppermint Jo-Jo’s (if unavailable, Oreos will do but aren’t as pepperminty) 3 tablespoons melted butter 11/2 pounds cream cheese, room temperature 3/4 cup sugar 1/3 cup sour cream 4 large eggs 2 tablespoons all-purpose flour 1 teaspoon vanilla 1/2 teaspoon peppermint extract 1/2 teaspoon salt 1/3 cup smashed peppermint candy Yields 12-16 Serving

Gretchen is a Marketing Manager for RingRevenue. Mom. Wife. Chocolate Lover. Reluctant runner.
Twitter: @gnemechek

Website: ringrevenue.com

Crush cookies in a heavy zip-lock plastic bag. Dump into a 9-inch round springform pan that has been pre-buttered. Pour melted butter over the peppermint Jo-Jos; mix to coat cookies and then press evenly over bottom and about 1/2 in up the side of pan. Bake at 300° until crust is a little darker and starting to look a bit dry (should be about 10 minutes). Leave the oven on for cooking the cheesecake. While the crust is cooking, beat cream cheese and sugar on medium speed until well blended. Add in sour cream and beat some more. Next add the eggs, one at a time and blend well after each addition. Add flour, vanilla, peppermint extract and salt and mix until smooth. Pour cream cheese mixture into the pan over the baked crust. Bake until edges are just golden and center jiggles slightly when pan is gently shaken, about 1 hour. Run a knife around edge of pan rim. Place pan on a wire rack and cool cheesecake completely in pan. Cover and chill until cold, at least 4 hours or up to 2 days. Run a knife around rim again, then release rim. If any liquid has pooled on surface of cheesecake, blot dry gently with a paper towel. Decorate top of cake with crushed peppermint candy. *adapted from a recipe which originally appeared in Sunset Magazine.

“A wise person once told me: “Never refuse a breath mint. You never know if someone is being polite.” Thought that tip would go nicely with this recipe.”

Cakes and Pies

Priscilla Nunez’s
Pistachio Lime Cake Ingredients

Priscilla Nunez is an Affiliate Partner Relations Manager with AffiliateManager.com

Baking Necessities: Moist Yellow Cake: Mixer Pan: 13x9x2 inches or 11x7x2 Fork 1 c. (2 sticks) of butter Plastic wrap (room temperature) Whole Milk or Skim Milk 2 c. of sugar 1/2 Gallon of Water (You will not 4 eggs (room temperature) need all of it. But have it ready 3 c. of sifted self-rising flour just in case.) ( Example: White Lily) Boiling Pan for Jello 1 c. of whole milk (room temperaCake Tray ture) for Cake batter 3 boxes of pistachio pudding mix 1 tsp. pure vanilla extract 1 box of Lime Jello. 1/2 tsp. butter flavoring Yields 18 servings

Twitter: @Suluta

Website: AffiliateManager. com


Cakes and Pies

“What is the best value ad or unique experience you give to your clients? Is it a value that your current clients and potential clients will ONLY want to come back to your site? Keep this in mind and you can take your site to the next level.”

Preheat oven to 350 degrees. Grease and flour cake pan. Using a mixer, cream butter until fluffy. Add sugar and continue to cream for about 7 minutes. Add eggs one at a time. Beat well after each egg is added. Add flour and milk (alternating to creamed mixture), beginning and ending with flour. Add vanilla and butter flavoring to mix; until just mixed. Pour Cake batter into your large pan. Bake for 25 - 30 minutes (depending on your oven) until done. Cool in pan for 5 - 10 minutes. ** Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.** Once cooled, you are ready for the next step. Make sure you have 1 box of Lime Jello. Once cake is cooled and STILL wrapped in plastic wrap. Follow Jello directions accordingly. Wait about 10 minutes until Jello is cooled and is STILL in liquid form. Punch holes in cake using fork. Must be neat about it. Punched holes should be 3/8 inches apart all throughout the cake. Take plastic wrap off the cake and place cake in original pan or serving tray (Keep in mind the cake needs to be placed in refrigerator for at least 8 hours.)Poor the cooled down Lime Jello liquid evenly over the cake. * Keep in mind cake should not be drenched in Jello Liquid. If you do so your cake will be overly moist and will not stand. Place cake in refrigerator right away! Third step is to make your Pistachio frosting. Make 3 boxes of Pistachio pudding mix with Skim milk or Whole milk. Directions are easy on box. Just mix and refrigerate immediately. Once you have reached the 8 hours and over so the cake can remain refreshing and moist. Use the Pistachio pudding to cover the cake once you are ready to serve. This recipe holds a special place in my heart because this is the first cake I made at very young age with my mother Anna Scroggins. Enjoy!


Eleah Portillo’s

Guinness Chocolate Cake with Bailey’s Icing Ingredients

Frosting Ingredients: Cake Ingredients: 3 to 4 c. confections sugar 2 sticks of salted butter 1 stick butter 1 c. Guinness (warm up to room temp) 2 c. all purpose flour 1 egg yolk 2 c. sugar 1 tsp. of vanilla 2 tsp. baking soda (real vanilla not imitation, preferable 1/2 tsp. salt Mexican vanilla) 4 large eggs 4 T. Bailey’s 1 pkg. of jello chocolate pudding 1 c. sour cream 1/2 c. oil 1 bag of chocolate chips (I’m bad, I always go with milk chocolate instead of semi-sweet) Yields 12 Serving

Eleah is an Affiliate Marketing Director at Adsimilis Network, and MBA candidate at UCLA’s Anderson School.
Twitter: @ewoww19 Website: adsimilis.com

Spray up 2 round cake pans, and preheat oven to 350F. Melt the butter in a sauce pan until it melts, then pour in beer and jello mix. Sift the white powders together in a large bowl. Beat eggs and sour cream in another bowl (or kitchen aid). Mix the choco butter beer into the egg mixture, then mix the dry powders into this. Fold in chocolate chips (about half a bag). Pour the batter into two cake pans, and bake in a preheated open at 350F for about 30-40 minutes (start checking at 25 minutes, you want to be able to stick a fork in the middle of the cake and have nothing stick to the fork when you pull it out.) Let pans cool while you work on the frosting. Beat butter, egg, and vanilla on high in your mixer until fluffy, slow speed to medium and mix in remaining ingredient until creamy and smooth. Frost the two cakes stacked to two layers once they are fully cooled, with frosting in between them and sprinkle top and sides with remaining chocolate chips. Voila!

“Don’t be afraid to grow & tap into your network. Make a point to know at least 1 core person in each circle to help realistically expand your reach while helping you keep a fresh perspective. Never talk down to someone; you never know when you will need their good favor. :)”

Cakes and Pies

Adam Riemer’s

Chocolate Covered Bacon & Oranges Ingredients

16 oz. of dark chocolate (must be over 65% cocoa) 16 oz. of heavy cream (scalded) slab bacon or thick cut and flavored how you like dried oranges Yields 5 -15 servings

Adam Riemer has been an online marketer for over 10 years.

Twitter: @rollerblader

Website: adamriemer.me

Instructions “Don’t forget your messaging. It needs to pull someone into your site, guide them through the click, and carry to the merchant site to convert. Remember wording, images and calls to action to create a high converting and mouth watering site.”

Melt your chocolate in a double broiler. You can create one with a pot of water and a large bowl...but you may ruin the bowl. While the chocolate is melting, you want to cut thick slices of bacon or take your thick cut bacon. Now cook it so that it is crispy. I like to deep fry it, and lay it out on a pan to cool off. Pour the heavy cream into a medium or large bowl, depending on how much you are making and then pour in the melted chocolate and whisk it slowly to create an elastic type of mixture. These two ingredients do not tend to mix together well so you need to be patient. Now that you have a chocolate ganache, dip in your bacon and oranges (with the peels) and let them dry. Once the chocolate ganache has hardened you now have a salty, citrusy and seriously good dessert for everyone. You cannot beat chocolate and bacon and when you throw in citrus flavors like oranges, you have a seriously good dessert.

Cakes and Pies

Jason Rubacky’s

#GetSome Strawberry Pie Ingredients

1 frozen pie crust - baked - follow package directions 1 quart of strawberries (or more - use as many strawberries as you like). Slice strawberries (in half ) and put into cooled pie crust - set aside 3 tablespoons strawberry Jello 4 tablespoons cornstarch 1 cup of sugar Mix above dry ingredients together with some sort of authority! 1 cup water Yields 4-6 Serving

I’m the living circle circle dot dot, nobody can touch me...

Twitter: @jasonrubacky

Website: jasonrubacky.com

Add dry ingredients plus the water in a sauce pan and cook on medium heat until mixture thickens - stirring constantly. Let cool to room temperature then pour over berries and crust. Top with Cool Whip or Whip cream prior to serving. Keep pie in the fridge!

“Go Hard or Go Home... All Day... Every Day!” #GetSome

Cakes and Pies

James Seligman’s
Mississippi Mud Ingredients

James Seligman is an affiliate marketer, forum expert, & part time blogger. CEO of JMCA Media, Inc.
Twitter: @jamesseligman

Base: 1 cup sugar 2 teaspoons vanilla ¾ cup plus 2 tablespoons self rising flour 1 stick butter/margarine melted 2 eggs 2 tablespoons cocoa ½ to ¾ cup marshmallow cream Topping: 2 - 2 1/2 cups powdered sugar 2 tablespoons butter/margarine melted 3-4 tablespoons cocoa 3-4 tablespoons milk Yields 5 -6 servings

Website: jamesseligman.net

Instructions “Just because it works for someone else, doesn’t mean it’s going to work for you. Don’t get upset, go out there and create your own something.”

Preheat oven at 300 degrees. Combine all base items, except marshmallow cream. Bake in an 8” square pan or 9” pie pan for 30-40 minutes. Allow to cool, and then spread marshmallow cream evenly. For Topping: Mix together powdered sugar, cocoa, and butter/margarine, then add milk to get desired icing consistency. Spread over top evenly.

Cakes and Pies

Missy Steiner’s

Chocolate Kahlua Cake Ingredients

1 box chocolate cake mix (without pudding) 1 box (3.75 ounce) chocolate pudding mix 2 cups sour cream 4 eggs 3/4 cup vegetable oil 1/3 cup Kahlua 1 (6 ounce) package chocolate chips Kahlua Glaze: 1 cup powdered sugar 4 tablespoons Kahlua

Missy is the Director of Marketing at ShareThis. com as well as the founder of DoYouLoveIt. com
Twitter: @Missypoo586 Website: sharethis.com

Yields 10-12 Serving

Preheat oven to 350 degrees. Mix all cake contents, except chocolate chips, in one bowl until well combined. Pour a layer of batter in a greased bundt pan. Mix chocolate chips in the remaining batter and pour in bundt pan. Bake cake for one hour. Cool in the pan for 10 minutes and then turn out onto a cooling rack and cool completely. Prepare the glaze by whisking together the powdered sugar and Kahlua until smooth. Pour the glaze over the top of the cake.

“Kind words can be short and easy to speak, but their echoes are truly endless.” -Mother Theresa

Cakes and Pies

Adam Viener’s

Sara V’s Key Lime Pie Ingredients

Adam is the founder of imwave.inc, a leading Performance Search Engine Marketing Agency.
Twitter: @adamviener Website: imwave.com

1 1/2 cups freshly crushed graham cracker crumbs 6 tablespoons unsalted butter, melted and cooled 8 tablespoons granulated sugar 1 can (14 ounces) sweetened condensed milk 4 large egg yolks 1/2 cup freshly squeezed or bottled key lime juice 1 1/2 cups heavy cream, chilled Yields 1 Pie

Instructions “If you never try, you will never succeed. Constantly test new ideas and quickly measure to see what is working and what is not. Keep doing the things that work, drop the things that don’t. Repeat... Always be testing new ideas!!!”

Preheat oven to 375 degrees. Combine graham cracker crumbs, butter, and 5 tablespoons of sugar in a medium bowl; mix well. Press into a 9-inch pie plate, and bake for about 12 minutes, until lightly browned. Remove from oven and cool completely on a wire rack. Lower oven to 325 degrees. In a medium bowl, gently whisk together condensed milk, egg yolks, and key lime juice. Pour into the prepared, cooled crust. Return pie to oven and bake 15 to 17 minutes, until the center is set but still quivers when the pan is nudged. Let cool completely on rack. Shortly before serving, combine cream and remaining 3 tablespoons of sugar in the bowl of an electric mixer fitted with a whisk attachment. Whisk on medium speed until soft peaks form, 2-3 minutes. Spoon over cooled pie. Serve immediately.

Cakes and Pies

Rosalind Gardner’s

Campsite Chocolate Fondue Ingredients

Rosalind Gardner is a professional blogger, affiliate marketing coach and avid traveler.

2 12ounce bags of semi-sweet chocolate chips 1/2 cup fresh or canned milk 1/4 cup liqueur (try Triple Sec, Drambuie or Amaretto) 1/4 teaspoon cayenne pepper Dipping pieces. Choose from apples, bananas, dried apricots, pears, pretzels, strawberries, etc. Yields 4-6 servings

Twitter: @rosalindgardner

Website: RosalindGardner. com


Chocolates and Candies

“The most successful recipes are always a simple blend of fresh, high-quality ingredients served with a dash of spice and lots of love.”

In a small sauce pan over campfire (or on a camp cook stove) combine chocolate, milk, liqueur. Stir frequently until the mixture is smooth. Dip chunks into chocolate and enjoy with friends. This yummy treat can also be made using caramels.


Carolyn Kmet’s

Caramel Pretzel Turtles Ingredients

~ 50 pretzel nuggets 1 bag of caramels (10 ounces) 1 bag of semi-sweet chocolate chips (12 ounces) 1/4 cup finely chopped almonds Yields 25 Serving

Carolyn is the Director of Affiliate Marketing for Groupon.com.

Twitter: @catango

Website: urbanvivant.com

Lay a sheet of waxed paper over a smooth surface. One by one, unwrap each caramel, reserving the wrapper. Place one caramel down on the waxed paper. Then, using the wrapper as a barrier between the candy and a rolling pin, roll the caramel out to a thin layer about 1/4” thick, and about 1” long. Wrap and smooth a layer of caramel around a pretzel nugget and set aside. Continue until all caramels have been used up. Pour the semi-sweet chocolate chips into a microwave safe bowl. Nuke chocolate chips for 40 seconds at medium-low heat. Stir chips. Repeat procedure until chocolate is smooth and evenly melted. Lay out several sheets of wax paper. Using a wooden skewer, dip each nugget into the chocolate to coat, tapping off any excess chocolate. Place chocolate covered pretzels onto the wax paper, sprinkle with finely chopped almonds, and let dry until chocolate is no longer shiny, about three hours.

“Be grateful for the opportunities that are presented to you, and continue to strive for balance in all aspects of your life.”

Chocolates and Candies

Your Daily Dose of Online Marketing Discussion’s Since 1998
Get Yours Now www.revenews.com

Mike Allen

Rachel’s Coffeeshop Chocolate Chip Cookies Ingredients

Mike Allen is a husband, father, entrepreneur, blogger and Chief Executive Shopper at Shopping-Bargains.com.
Twitter: @mta1

3/4 cup salted butter, very soft 3/4 cup packed brown sugar 3/4 cup white sugar 2 eggs 1/2 tablespoon vanilla 21/4 cup bread flour 1 teaspoon salt 1 teaspoon baking soda 2 cups chocolate chips Yields 18 servings

Website: shopping-bargains.com


Cookies and Bars

“Strategies, tactics and methods may change but failure is not an option. Good success is an innovative solution created through persistence and founded upon the Golden Rule - treat others as you would like them to treat you.”

Preheat oven to 375 degrees. In small bowl, combine flour, salt, and baking soda; set aside. In large mixing bowl, cream butter and sugars thoroughly on high speed. Reduce mixer to low speed and slowly add eggs and vanilla, beating only until well incorporated. Turn off mixer and scrape sides of bowl. Add flour mixture all at once. Stir at low speed to combine butter mixture and flour. Add chocolate chips, mixing at low speed or by hand. Scoop dough with an ice cream scoop or 1/4 cup measuring cup onto parchment-lined (or otherwise nonstick) cookie sheet, placing about 3 inches apart. Bake for about 10 minutes, until lightly browned.


George Avery’s

Success Snickerdoodles Ingredients

1/2 cup butter, softened 1/2 cup shortening 11/2 cups white sugar 2 eggs 2 teaspoons vanilla extract 23/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons white sugar 2 teaspoons ground cinnamon Yields 48 Serving

George Avery is the CEO and Founder of GetAds, a Digital Marketing Agency and Affiliate Network based in Denver, CO.
Twitter: @GetAds Website: getads.com

Preheat oven to 400 degrees F (200 degrees C). Cream together butter, shortening, 11/2 cups sugar, eggs, and vanilla. Blend in flour, cream of tartar, soda, and salt. Shape dough by rounded spoonfuls into balls. Mix 2 tablespoons sugar and cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

“It takes a team to succeed. You need to be ready for anything and look at the game from all angles. When you have the right people each doing what they are best at, big things can happen. You never know where the game winning shot is going to come from.”

Cookies and Bars

Andrew Bennett

Ben Spark’s Choco-Nutty-Bacontastic Cookie Ingredients

1 package of chocolate chip cookies Jar of your favorite Peanut Butter 1lb of Bacon 1 Chocolate Chip Cookie Recipe Yields 12-24 servings

Andrew Bennet is a Husband, Daddy, Blogger, Photographer, Speaker, Wired Kayaker and Transformers Fan.
Twitter: @BenSpark

Website: benspark.com

Instructions “Passion can only get you so far, eventually you are gonna have to bust your ass to make anything happen.”

Cookies and Bars

Make some Chocolate Chip Cookies according to your own recipe. I personally use the recipe on the back of the chocolate chip bag, but add extra brown sugar (about a 1/2 cup extra). This makes the cookies a little flatter, crispy on the outside and chewy on the inside. Cook up some bacon. I cook mine in the oven on a wire rack so it gets very crispy. Thick cut bacon is best. Spread some Peanut Butter on the bottom of the cookie. Add bacon to cover the Peanut Butter. Enjoy.


Connie Berg-Arnold
Sour Cream Raisin Bars Ingredients

2 cups dark or golden raisins 13/4 cups quick-cooking rolled oats 13/4 cups all-purpose flour 1 cup packed dark brown sugar 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 pound (2 sticks or 16 tablespoons) unsalted butter, softened 3 egg yolks 11/2 cups sour cream 1 cup granulated sugar 21/2 tablespoons cornstarch 1 teaspoon vanilla extract Yields 24 Serving

Connie Berg is the Head Bird of FlamingoWorld. com and co-founder of ForMeToCoupon.com

Twitter: @connieberg

Website: flamingoworld.com

Preheat oven to 350 degrees F. Cover raisins with hot water and let soak until plump, 5 to 10 minutes. Drain and set aside. In a large bowl, stir together oats, flour, brown sugar, baking soda, cinnamon, and salt. Cut in butter with a pastry cutter. Pat half of this crumb mixture into the bottom of a 9 by 13 inch baking pan. Bake the crust for 7 minutes, then remove from the oven. Meanwhile, whisk together the egg yolks, sour cream, granulated sugar, and cornstarch in a saucepan over medium heat. Continue whisking until the mixture thickens, about 5 to 10 minutes. Remove from the heat, and stir in the vanilla and the raisins. Pour the filling over the partially baked crust. Sprinkle the remaining oats-brown sugar crumb mixture on top of the filling. Bake for 30 to 35 minutes, or until the top has browned. Let cool to room temperature, then cut into bars to serve. Note: These are extremely rich so you may wish to cut the bars smaller.

“Find something that you are interested in and find a way to make money with it. Then it isn’t work!”

Cookies and Bars

Chris Brogan’s

No Bake Peanut Butter Cookies Ingredients

Totally not my recipe. From the Food Network. But these are a favorite of mine. 2 cups sugar 4 tablespoons cocoa 1 stick butter 1/2 cup milk 1 cup peanut butter 1 tablespoon vanilla 3 cups oatmeal Waxed paper Yields 12-24 servings

Chris Brogan is president of Human Business Works.

Twitter: @chrisbrogan

Website: chrisbrogan.com

Instructions “Build a platform from which you can help others and then use it, over and over again. Shine your light on everyone up and coming. Connect good people together. Do 90+ percent of what you do for free, and the money that comes from that last 10% will be pure gold.”

In a heavy saucepan bring to a boil, the sugar, cocoa, butter, and milk. Let boil for 1 minute then add peanut butter, vanilla, and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.

Cookies and Bars

John Chow’s
English Cookies Ingredients

2 whole eggs or 4 yolks, lightly beaten 1 cup sugar ¾ cup butter 2 cups flour 2 teaspoons baking powder ¾ cup sherry wine 2 teaspoons cinnamon ½ teaspoon cloves 1 cup raisins, chopped 3/4 cup pecans, chopped Yields 12 English Cookies or 1 big English Mofo Cookie

John Chow is best known for showing the power of blogging by taking his blog from zero to over $40,000 a month.
Twitter: @johnchow

Website: johnchow.com

Cream together eggs, sugar, and butter. In a separate bowl, blend flour and baking powder; add to egg mixture and blend well. In another bowl, dissolve cinnamon and cloves in sherry wine; add to batter and mix well. Add raisins and pecans; mix well. Bake in gem rings.

“If you can make a product for a little less than your competition, and then sell it for a little more, then you’re doing OK.”

Cookies and Bars

Erin Cigich’s

Annale Iltis™ Soon-to-be World Famous White Chocolate Pumpkin Drops Ingredients
Cookies: 2 c. butter, softened 2 c. sugar 1 can, about 15oz. or more, pure pumpkin 2 eggs 4 c. all-purpose flour 2 tsp. pumpkin pie spice 1 tsp. baking powder ½ tsp. baking soda 1 pkg., about 12oz., Ghirardelli white chocolate chips Yields 6 dozen cookies Icing: 1 large container, about 16 oz., (of pre-made cream cheese frosting) ½ c. whipped cream cheese (optional, add more or less depending on the level of desired sweetness) ¼ c. packed brown sugar

Erin Cigich is the President & Managing Partner at Clickbooth and is a devoted Gators fan.
Twitter: @clickbooth

Website: clickbooth.com

Instructions “It’s crucial to never get complacent. As soon as you settle into your groove the competition will up their game and instead of remaining consistent you’ll actually move backwards. Always examine how you can improve your knowledge, actions, implementations, partnerships, etc.”

Preheat oven to 375, lightly grease cookies sheets. Beat butter and sugar in large bowl with mixer, until light and fluffy. Add pumpkin and eggs, beat until well blended. Add flour, pumpkin pie spice, baking powder, and baking soda, beat again until blended. Stir in white chocolate chips. Drop dough by teaspoonfuls onto cookie sheets. Bake 15 minutes or until lightly brown. Cool for 1 minute and remove to cool on wire rack or counter. Combine frosting, brown sugar, and cream cheese in small bowl. Spread on cookies. Ensure you have plenty of cooling area. *This unique recipe was created and generously donated by Clickbooth’s very own Compliance Associate, Annale Iltis.

Cookies and Bars

Daniel Clark’s
Extravaganza Ingredients

The Ultimate Whole Wheat Chocolate Chip

111/2 oz. bittersweet chocolate chips 21/4 c. whole wheat flour 1 heaping T. wheat gluten 2 T. ground flax seed 1 tsp. baking soda 1/2 tsp. salt 1 c. (2 sticks) butter

1/4 c. agave nectar 1 c. turbinado sugar 2 eggs 1/2 tsp. vanilla 1 tsp. almond extract 1 c. chopped nuts (peanuts, walnuts, pecans, whatever you like - optional)

A bunch. Maybe 2 dozen depending on how much dough you use for each cookie vs. how much you eat before baking.

Daniel Clark is a podcaster and podcast consultant, affiliate marketer, and father of two cookie-lovin’ kids.
Twitter: @QAQN

Website: qaqn.com

Preheat oven to 375ºF. In one large bowl, stir the flour, gluten, flax seed, baking soda and salt together. In another large bowl, cream together... just about everything else: the butter, agave nectar, turbinado sugar, eggs, vanilla, and almond extract. Once everything is stirred and creamed, combine the two bowls... well, the ingredients in the two bowls. Trying to combine the actual bowls could be highly dangerous. Blend the dry mixture into the creamed mixture, and once that comes together, stir in the chocolate chips and any nuts you might want to use. After everything is combined into one big sticky mass of goodness, drop about 1 tablespoon of dough per cookie onto an ungreased cookie sheet (pro tip: silicone baking sheets ROCK). You now have a choice. You can either eat the dough as-is, which is awesome, or you could put them in your heated oven for 7-9 minutes or until golden brown. Your choice, really.

“I never do anything without first considering how much fun it might be. There’s a million ways to make money, you might as well find a way that’s fun for you, because if you’re rich but miserable, you’ve failed. Fun makes the journey interesting, and that’s life.”

Cookies and Bars

Michael Coley’s
Snickers Cookies Ingredients
One package Nestle Toll House Chocolate Chip Cookie Mix One package of Snickers Miniatures Yields 2 dozen cookies

Michael founded Amazing-Bargains.com, one of the first coupon sites, in 1999.

Twitter: @MichaelColey

Website: amazing-bargains. com


Cookies and Bars

“Affiliates should always look for ways to provide value. Make sure you’re providing value to your merchants, with incremental sales. Provide value to your consumers, by solving their problems. When you provide value, your consumers will do your promotion for you.”

Preheat oven to 375 degrees. Cut the Snickers Miniatures in half and form a ball of cookie dough around each half. Place a couple inches apart on a cookie sheet. Bake at 375 for about 10-12 minutes. Let cool for a couple minutes before moving to a wire rack to continue cooling.


Shawn Collins

EP Cheese Squares Ingredients
2/3 cup firmly packed light brown sugar 2 cups flour 1 cup chopped walnuts 11/3 sticks of butter-softened 2 8ounce packages of cream cheese 1/2 cup sugar 2 eggs 2 tablespoons milk 1 tablespoons vanilla

Shawn Collins is a runner, Yankees & Jets fan, Maryland Terp, future writer of the great American novel.
Twitter: @affiliatetip

Yields 10 Servings

Website: affiliatetip.com

Mix the first four ingredients with your hands until crumbly. Spread 1/2 mixture into a 13x9 pan. Bake at 325 degrees 10-12 minutes. In a separate bowl with electric mixer blend together the cream cheese, sugar, eggs, milk, and vanilla. Pour mixture onto the cooked crust once it comes out of the oven. Take the remaining 1/2 of the crumble mix and sprinkle it on top. Bake at 350 degrees for about 20 minutes or until golden brown. Let it cool off and cut into little squares.

“Stop waiting until tomorrow to take control and be your own boss. I kept pushing it off until tomorrow until I was 34, and I wish I would have gone out on my own way sooner. Do it today... Now. Start taking action.”

Cookies and Bars

Trisha Lyn Fawver’s
Nana’s Gooey Brownies Ingredients
1 pound caramels (unwrapped) 1 can (5 ounces) evaporated milk 1 German Chocolate cake mix 3/4 cup butter or margarine, melted 1 cup chopped walnuts 1 package (6 ounces) chocolate chips Yields 9-12 servings

Trisha is the Client Support Specialist at For Me To Coupon & blogs about marketing & social media at TrishaLyn.com
Twitter: @TrishaLyn

Website: trishalyn.com

Instructions “Work smarter not harder - focus on your strengths and find ways to capitalize on those strengths to make your business better. Don’t be afraid to outsource the rest.”

Melt caramels and 1/3 cup evaporated milk, stirring constantly. Mix by hand the cake mix with melted butter and 1/3 cup evaporated milk; add nuts to mix. Place approximately 2/3 of the cake mixture in an ungreased 9x13 inch pan. Press evenly into bottom of pan. Bake for 8 minutes at 350 degrees Fahrenheit. Sprinkle with chocolate chips while hot and pour melted caramels evenly over top, being careful not to get caramel close to the sides of the pan. Crumble remainder of cake mixture over top. Bake 18 minutes at 350 degrees Fahrenheit. Do not overbake.

Cookies and Bars

Anne Fognano’s
Ginger Bread Men Ingredients
Cookies: Icing: 3 c. all-purpose flour 2 cups confectioners’ sugar (measure accurately!) 4 teaspoons powdered egg whites 2 tsp. ground ginger (meringue powder) 1/4 tsp. ground cloves water (to consistency) 1/4 tsp. ground nutmeg 1 tsp. baking soda 1/2 tsp. baking powder 11/2 tsp. salt 6 T. unsalted butter, at room temperature 1/2 c. packed dark-brown sugar 1 large egg 3/4 c. unsulfured molasses Yields 2 - 4 dozen cookies, depending on the size of cutters

Anne Fognano is the official Mama in Charge behind CleverMoms. com, which has been offering coupons since 1999!
Twitter: @CleverMoms Website: CleverMoms.com

Preheat oven to 350 degrees. In a large bowl, whisk together all dry ingredients and set aside. In another bowl, beat butter and brown sugar until light and fluffy; add egg and molasses. Mixing at low speed, gradually add flour mixture until just combined. Divide dough in half; flatten into disks and place each in a gallon zip lock bag. Chill dough discs for two hours. Remove one of the two dough discs from the fridge. Place part of the dough on first lightly floured Slipat (placed on cookie sheet). Roll the lightly floured dough out between two slipats to 1/8” thick. You may get 2 - 3 sheets of dough out of each disc. When the first dough disc has been rolled onto sheets, repeat with the second disc. Freeze until firm, about 20 minutes. Repeat with second dough disc. Remove cookie sheets from Freezer. Cut out shapes with cookie cutters, right on the Slipat, and brush off any excess flour. Pop cookies into oven ( and yes, they bake right on the Slipat)! For softer cookies, bake 8 to 10 minutes; for crunchier cookies, bake 11 to 12 minutes, rotating sheets halfway through. Cool on wire rack. Make icing: In a large bowl, whisk together confectioners’ sugar, powdered egg whites, and 1/4 cup water (if needed, adjust consistency with confectioners’ sugar). Transfer icing to a pastry bag with a small tip, or place in a resealable plastic bag, and snip a small hole in one corner. Decorate cookies as desired. Enjoy! ;)

“The most important thing to remember in affiliate marketing is to find something you really love doing. If you are passionate about what you do, then you will always do your best and your success will not only be measured in dollars, but in your quality of life as well!”

Cookies and Bars

Jenny Frederick’s
You’ll Ever Eat! Ingredients

The Softest & Moistest Chocolate Chip Cookies

Jenny has been a part of Media Breakaway for 5 years where she is the VP of Special Projects.

21/4 cups all-purpose flour 1 teaspoon baking soda 1 cup butter, softened 3/4 cup packed brown sugar 1/4 cup white sugar 1 (3.4 ounce) package instant vanilla pudding mix 2 eggs 1 teaspoon vanilla extract 2 cups semisweet chocolate chips 1 cup chopped walnuts or pecans (optional)

Twitter: @jenfred

Website: mediabreakaway. com

Yields 3 dozen cookies


Cookies and Bars

“Measure! Measure! Measure! Having a great idea is just that, a great idea, but make sure when your idea comes to fruition, you measure the performance. You need to judge the success/failure by the numbers. Track your key performance indicators to see if your idea is a hit.”

Preheat oven to 350 degrees F. Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. There is a secret ingredient in these cookies that makes them stay soft and moist for days..pudding!


Liz Gazer’s
Cookies Ingredients

Nutritious Oatmeal Chocolate Almond Butter

1/2 c. unsalted butter 1/2 c. granulated sugar or Splenda 1/2 c. brown sugar 2 eggs 1 tsp. vanilla extract 1/4 c. almond butter (or almond hazelnut butter) 11/4 c. whole wheat pastry flour 3/4 c. all-purpose flour Yields 24 cookies

1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. fine sea salt 1 c. ground almonds 11/2 c. old-fashioned rolled oats (not the quick cook kind) 8 oz. semi-sweet or dark chocolate chunks or chips

Liz Gazer is the founder of Growthspurt Media: an agency specialized in retail affiliate marketing.

Twitter: @lizgazer

Line baking sheet with parchment paper or silicone baking mat. Preheat oven to 350 degrees F. Whisk together: flour, baking soda, baking powder, and salt. Set aside. Next, whisk the butter in a separate bowl until creamy. Cream butter/sugar until light & fluffy, approximately 2-3 minutes. Add in almond butter and cream together until well blended. Beat in vanilla and eggs, one at a time. Gently stir in the dry ingredients (I switched to the paddle on my kitchen aid mixer). Add ground almonds and oats; stir until just blended. Add in the chocolate chips/chunks. Roll cookies into small balls, about 2” in diameter. Place on baking sheets and flatten gently with hands or a fork. Bake 10 minutes. Edges should be slightly browned. Cool on wire racks. Enjoy! Best served with cold milk or hot coffee/tea.

Website: growthspurtmedia. com

“Never stop learning/ growing! Surround yourself with people/experiences that inspire and motivate you; take time to reflect & learn from each. You’re never too far along to have mentors; those you can turn to for solid advice/direction as needed. We all need it occasionally!”

Cookies and Bars

Meg Geddes’s

Butternut Snowballs Ingredients
1 cup softened butter 1/2 cup sugar 2 teaspoons vanilla 3 tablespoons light rum or brandy 2 cups of sifted flour (or cake flour) 1/2 teaspoon salt 2 cups pecans chopped fine (not ground) confectioners (powdered) sugar Yields 72 cookies

Meg Geddes is an internet marketer and a consultant. She has been watching idiots online since 1985.
Twitter: @netmeg

Website: netmeg.com

Instructions “ You must be capable of taking calculated risks. It’s okay to fail as long as you learn from it. Don’t be afraid of making the mistake; be afraid of making the same mistake twice.”

Preheat oven to 325. Cream butter, sugar, vanilla, and liquor until fluffy. Add flour and salt; mix well. Add pecans; mix well. Shape into one inch balls. Bake on nonstick baking sheet for 18 minutes at 325 (I usually turn them after nine minutes). Do NOT brown. Roll each cookie in confectioners sugar while slightly warm (usually within an hour of coming out of the oven). After cookies are completely cool (or the next day) roll a second time in confectioners sugar.

Cookies and Bars

Jen Goode’s

Magic Cookie Bars Ingredients
1/2 cup butter or margarine 11/2 cups graham cracker crumbs 14 ounce can sweetened condensed milk 12 ounces semisweet chocolate chips 11/3 cup flaked coconut 1 cup chopped walnuts

Yields 24 cookies

Jen Goode is a workat-home mother of 3, artist, affiliate and doodler in charge of JGoodeDesigns.com.
Twitter: @jgoode

Website: JGoodeDesigns.com

Preheat oven to 350 degrees F. Melt butter in 13x9 inch baking pan. Sprinkle crumbs over butter Pour evaporated milk over crumbs. Layer nuts, chocolate chips and coconut evenly. Press down firmly. Bake for 25 minutes or until lightly brown. Let cool. Cut into bars to serve.

“Be your own biggest fan. Your enthusiasm will inspire excitement from others for what you do and what you have to offer.”

Cookies and Bars

Kristen Grace’s
Rum Balls

1 box (approx. 3 ¼ cups) finely crushed vanilla wafers ¾ cup granulated sugar ¼ cup unsweetened cocoa powder 1½ cup finely chopped walnuts 3 tablespoons light corn syrup 1/2 cup Rum* 1 cup granulated sugar (off to the side on a plate or pie tin) *Bacardi Rum (clear) recommended don’t use spiced rum i.e. Captain Morgan Rum Yields 2 dozen cookies

Kristen is an Affiliate Marketing Manager for BuyCostumes.com and Celebrate Express, and a Registered Yoga Teacher.
Twitter: @kristengrace

Website: buyseasons.com

Instructions “Best to taste the rum before you mix into the batter...just for good measure!”

In a large bowl, stir together the crushed wafers, ¾ cup sugar, cocoa and nuts. Blend in corn syrup and Rum. Shape into 1 inch balls and roll in additional sugar (1 cup set off to the side). Store in an air tight container and refrigerate for a few days to develop the flavor. Enjoy!

Cookies and Bars

Patrick Grady’s
Spice Cookies) Ingredients
2 cups butter 2 cups sugar 4 cups all-purpose flour 1/2 teaspoon nutmeg 4 teaspoons cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 1/2 teaspoon baking soda 1/2 cup sour cream 1/2 cup chopped nuts Yields 4 dozen cookies

Dutch St. Nikolaas Koekjes (Dutch Saint Nick

Pat is a long-time Affiliate who also became a PPC Consultant and Internet Merchant.

Website: rhinofish.com

Preheat oven to 375°F. Cream butter with sugar. Sift flour with spices, salt, and baking soda, and add to butter/sugar mixture, alternating with sour cream Add nuts. Divide dough into 4 sections and roll into logs about 2 to 2.5 inches in diameter. Optionally, roll logs in colored sugar. Wrap in wax paper or plastic wrap, then refrigerate overnight. Slice logs into 1/4 inch slices. Bake on non-stick baking sheet for 10 to 15 minutes, or until golden brown. Transfer to wire racks to cool.

“These cookies are a delicious business metaphor. No eggs, you can eat the dough raw (control your risks). Made beforehand (plan wisely), they cook up very quickly (be fast) when the time comes (be prepared). They are sweet and spicy (have fun, dare to be very different).”

Cookies and Bars

Karen Hoxmeier’s

Chocolate Chip Cookie Bars Ingredients
1/2 cup butter 13/4 cup graham cracker crumbs 1 (14 ounce) can sweetened sondensed milk 1 cup semisweet chocolate chips 1 cup of milk chocolate chips Personalize with: Swap half of the chocolate chips with peanut butter chips 11/3 cup flaked coconut 1 cup chopped nuts Yields 36 bars

Karen Hoxmeier is a mother of 3 and founder of MyBargainBuddy. com.

Twitter: @karenhoxmeier

Website: mybargainbuddy. com


Cookies and Bars

“Make your website stand out by giving it a personal touch. Include an “About Me” page with a photo & bio. Try video blogging. Connect with your users by sharing stories and tips. Encourage feedback. Building relationships will win customers and help you keep them for life.”

Preheat oven to 350 degrees (325 degrees for a glass dish). Coat 13x9 inch baking pan with non-stick cooking spray. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer with chocolate chips and personalized toppings. Press down firmly with back of a fork. Bake 25 minutes or until lightly browned. Cool on rack for a couple hours. Cut into bars. Store covered at room temperature.


Beth Kirsch’s

Sinful Cream Cheese Brownies Ingredients
6 tablespoons unsalted butter, cut into pieces 4 ounces bittersweet or semisweet chocolate, chopped 2/3 cup sugar 2 large eggs, at room temperature 1/2 cup flour 1 tablespoon unsweetened cocoa powder 1/8 teaspoon salt 1 teaspoon vanilla extract 1/2 cup chocolate chips 8 ounces cream cheese, at room temperature 1 large egg yolk 5 tablespoons sugar 1/8 teaspoon vanilla extract Yields 16 servings

Beth Kirsch spends her days figuring how to make more dough with cookies.

Twitter: @ bethkirsch

Website: revenews.com

Preheat oven to 350 degrees. Line a 9-inch square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Butter foil lightly. In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and whisk in the 2/3 cup sugar, then the eggs. Stir in the flour, cocoa powder and salt, then the vanilla and chocolate chips until fully incorporated. Pour into prepared pan and spread evenly with a spatula. In the bowl of an electric mixer (hand-held or paddle) beat together the cream cheese, the yolk, 5 tablespoons of sugar, and vanilla until smooth. Scatter eight dollops of the cream cheese mixture on top of the brownie mixture. Using a dull knife or spatula swirl the cream cheese mixture with the chocolate batter. The batter will look marbleized. Bake for 35 to 40 minutes, or until the batter in the center of the pan feels just set. Place pan on a rack and Let cool completely, then lift out the foil and peel it away. Cut the brownies into small squares.

“Making money online all comes down to getting on your data and understanding how to increase the spread between what you make from your customer and how much you spend to get that customer.”

Cookies and Bars

Eva Klein’s

Molasses Crinkles Ingredients
3/4 cup soft shortening 1 cup brown sugar (packed) 1 egg 1/4 cup molasses 21/4 cups flour 2 teaspoons baking soda 1/4 teaspoon salt 1/2 teaspoon of cloves 1 teaspoon cinnamon 1 teaspoon ginger granulated sugar Yields 4 dozen cookies

Eva has over 11 years of affiliate marketing experience as a publisher, advertiser and at a network.
Twitter: @evaklein

Instructions “Keep it simple and do what you love. It’s easy to get distracted from what we set out to do, but staying focused keeps the mission in sight. Passion for that mission makes the hard work worthwhile.”

Mix shortening, sugar, egg, and molasses thoroughly. Measure flour by dipping method or by sifting. Blend all dry ingredients; stir in. Chill. Heat oven to 375 degrees. Roll dough in 1 1/4” balls. Dip tops into sugar. Place balls, sugar side up, 3” apart on greased (or lined) baking sheet. Sprinkle each with 2 or 3 drops of water. Bake 10-12 minutes.

Cookies and Bars

David Lewis’s
Prefab Cookies Ingredients
1 package of your favorite cookies in the breakables format. I like Nestle Tollhouse but Pillsbury also makes great ready to bake cookies. You can’t beat chocolate chip (mini or full sized, chocolate oozing out of the middle, etc.) Sugar cookies / snicker doodles are always tasty as well. Yields 1-2 dozen cookies

David M. Lewis has been in the affiliate marketing industry for over a decade.

Twitter: @ thedavidlewis Website: davidlew.is

Open package. Break apart and put on cookie sheet. I use a plain flat sheet for crunchy bottoms and an air insulate cookie sheet for soft bottoms. You can please everyone! Cook in preheated oven. Remove from oven and put on cookie rack for five minutes. Enjoy!

“In developing websites, it is important to know when to start from scratch and when to use packages that are as good as or better than what you can build and will take you a fraction of the time.”

Cookies and Bars

Rebecca Madigan’s
Hello Dolly Bars Ingredients
1/4 pound butter 1 cup graham cracker crumbs 1 cup flaked coconut 1 cup semi-sweet chocolate chips 1 cup chopped nuts 1 cup sweetened condensed milk 9 x 9 x 2 baking dish Yields 24 bars

Rebecca Madigan is executive director of the Performance Marketing Association and big cookie eater.
Twitter: @madagainmedia

Website: performancemarketingassociation.com


“First figure out the real problem you’re trying to solve. If you don’t understand the real problem, your solutions won’t work.”

Melt butter in pan. Sprinkle graham cracker crumbs over butter, forming the bottom crust. Add coconut, chocolate chips, and nuts, in layers. Pour condensed milk over nuts. Bake at 325 for 30 minutes. Cool and cut into squares.

Cookies and Bars

Judi Moore’s

Irresistible GUI Cake Ingredients
For layer 1: 1 box yellow cake mix for 13 x 9 pan 1 stick of butter or margarine 1 egg For layer 2: 1 eight ounce package of cream cheese, softened 3 cups of confectioner’s sugar 2 eggs Yields 24 large or 36 small bars

Judi is all about building business, generating new ideas, and sharing the how-to with others.

Twitter: @ JudiM

Website: judimoore.com

Preheat oven to 350 degrees Fahrenheit. Bottom layer: Melt one stick of butter or margarine. Use the wrapper to lightly butter the bottom of a 13 x 9 inch cake pan. Combine the melted butter, the dry yellow cake mix, and one egg in a mixing bowl and stir to form a stiff dough. Press into the buttered cake pan. Second layer: Using another mixing bowl, beat the 3 cups of confectioner’s sugar into the softened cream cheese and 2 eggs. Mixture will be very creamy. Pour over the first layer evenly. Bake for 30-40 minutes until topping is starting to look lightly golden. Cool completely and cut into bars. This is extremely rich and addictive. If you hide them in the freezer, they keep well if securely wrapped. But you’ll probably sneak out after midnight and eat them frozen. And they’re just as good that way.

“Do your part to help others without being pushy. Go for what you want and dream big. Don’t let your ego get in the way of your education and then relax and let things work themselves out with the help of the Universe.”

Cookies and Bars

Eric Nagel’s
Clark Balls Ingredients
1 cup butter 1 pound peanut butter 21/2 cup confectioners sugar 1 pound graham cracker crumbs 12 ounces chocolate chips 1/2 cake paraffin Yields 42 balls

Eric is a programmerturned-affiliate marketer, specializing in PPC and SEO.

Twitter: @esnagel

Website: ericnagel.com

Instructions “Focus on what you can do, and let someone else do the rest. This may be in your business (you can work on some parts, and outsource others) or life in general (don’t worry about things you can’t control).”

Mix butter, peanut butter, confectioners sugar, and graham cracker crumbs. Shape into small balls. Melt chocolate chips and paraffin in double-boiler. Dip the balls into chocolate mixture. Cool on wax paper.

Cookies and Bars

Sharon Nazarian’s

Vegan Chocolate Chick Blondies Ingredients
15 ounces (1 can) garbanzo beans, drained and rinsed 1/2 cup agave syrup or brown rice syrup 1/2 cup apple sauce 1/4 cup almond or peanut butter (crunchy is best) 2 teaspoons vanilla extract 1/3 cup ground flax seeds 2 tablespoons brown rice flour 1/2 teaspoon baking powder 1 cup non-dairy chocolate chips 1 teaspoon or spray of canola, sunflower or unrefined coconut oil Yields 8 servings

Sharon lives in NYC, loves dancing, healthy living, fashion, vegan eats & harassing my business mentor on im.
Twitter: @ veganpimp

Website: veganpimp.com

Preheat oven to 350 degrees. Lightly coat an 8 inch baking pan with oil. Combine all ingredients, EXCEPT chocolate chips, in a food processor and blend until smooth, scraping the sides a few times. Pour batter into the pan and stir in the chocolate chips. Bake for 25 minutes. Cool to room temperature on the counter, then refrigerate for at least 30 minutes before slicing into 8 squares.

“Be passionate about what you do.”

Cookies and Bars

Christopher Park’s

Drunken Chocolate Chip Cookies Ingredients
12 ounces Guinness stout 1/2 pound unsalted butter 3 cups flour 2 cups semisweet chocolate chunks 11/4 cups chopped walnuts 1 cup brown sugar 1/2 cup granulated sugar 2 large eggs 2 teaspoons pumpkin pie spice 1 teaspoon vanilla extract 1 teaspoon salt 3/4 teaspoon baking soda Yields A couple dozen or so, but it depends how big you make them.

Chris has been managing the Blair.com affiliate program since 2001!

Twitter: @blairaffiliates Website: blair.com

Instructions “Erase the line between work and play to live a happy, rewarding and successful life.”

Preheat oven 325 degrees. Line a baking sheet with parchment paper. In medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Cream together butter, and sugars on medium speed with electric mixer until well blended. Add eggs and vanilla and beat on low speed until combined and then add dry mixture until well combined, then add Guinness in small amounts. Mix in walnuts and chocolate chunks. Spoon onto cookie sheet and bake about 14 minutes or until golden brown.

Cookies and Bars

Chantal Patton’s

Tante Gilberte’s Oatmeal Cookies Ingredients
1 cup of butter 11/4 cup of brown sugar 2 eggs 1/2 teaspoon of vanilla 11/4 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of cinnamon 1/2 teaspoon of salt 3 cups of non-cooked oatmeal A handful of chocolate chips (tastes great with mint chips too) Yields 1 dozen cookies

Chantal is a Wife, Mom, Friend, Daughter, Business Owner, and overall nice person :)

Twitter: @chantalpatton

Melt butter and mix in brown sugar. Then mix in eggs and vanilla. In a separate bowl mix dry ingredients together except for oatmeal. Then add the 2 together. Heat oven at 350 Fahrenheit and bake for 10-12 minutes.

Website: herweddingplanner. com

“Guard your ears, eyes and mind because what you put in it will come out.”

Cookies and Bars

Mary Poiley’s

Chocolate Oatmeal Cookies Ingredients
2 cups of sugar 1 stick of real butter 1/2 cup of whole milk 5 tablespoons of Hershey’s cocoa powder 21/2 cups of quick cooking oats 1/2 cup of crunchy peanut butter (do not use low fat) 1 teaspoon of pure vanilla extract Yields: Subject to size; 12 to 24 cookies

Mary Poiley is a marketing professional who enjoys blogging about internet and affiliate marketing.
Twitter: @marypoiley

Website: internetcareerhunt.com


Cookies and Bars

“Starting an internet career does not happen overnight. Success comes to those who educate themselves, build relationships, offer value, persevere and have faith. Make sure that you remember to spend quality time with your family and let your success grow over time.”

Melt butter in a medium saucepan on low heat. Mix in sugar, cocoa and milk. Cook over medium heat, stirring, until boiling. Boil for 2 minutes (no more, no less) stirring constantly. Remove from heat and quickly add oats, peanut butter and vanilla. Mix Well. Cookies will begin to set quickly. Drop by spoonfuls onto wax paper and let cool. Don’t forget to lick the spoon and the saucepan! I always drop the cookies on the wax paper and then start to scoop them up and eat them, mmm, warm and gooey! You will want to let them cool and dry completely before you store the cookies.


Char Polanosky’s

Nutella No Bake Cookies Ingredients
1/2 cup butter 1/2 cup milk 13/4 cups sugar 1/2 cup Ghirardelli cocoa 1 teaspoon vanilla or vanilla flavored coffee syrup 1/2 cup Nutella hazelnut spread 3 cups rolled oats Yields 2 dozen cookies

Char is a web designer turned niche web site publisher and affiliate marketer.

Twitter: @charpolanosky

In a saucepan over medium-high heat, combine butter, milk, sugar, and cocoa. Bring to a boil, stirring constantly. Reduce heat and continue to boil for 3 minutes, still stirring. Remove from heat and add Vanilla. Add Nutella. Add oats and mix well. Drop quickly onto waxed paper and allow cookies to cool and set. This recipe is originally from Megan’s Cookin’ (http://www. meganscookin.com/no-bake-nutella-cookie-recipe) but I have now made these cookies so many times that my kids and all their friends know me for them and request them regularly.

Website: raisingahealthyfamily.com

“A goal without a plan is just a wish! Take time to set action steps for your goals - it gives you a sense of achievement and gets you to the end goal faster.”

Cookies and Bars

Dush Ramachandran’s

Famous Oatmeal and Raisin Cookies Ingredients
1 cup butter, softened 1 cup packed light brown sugar 1/2 cup white sugar 2 eggs 1 teaspoon vanilla extract 11/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon salt 3 cups rolled oats 11/2 cup raisins Yields 36 cookies

Dush is the VP of Sales and Bus. Dev. for ClickBank, a web host and member of many Internet Marketing advisory boards.
Twitter: @DushR Website: clickbank.com

Instructions “Believe in yourself and anything you set out to do. The world is full of people who tell you can’t. Avoid them like the plague. Surround yourself with people that believe in you, and success will follow.”

Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don’t last long!

Cookies and Bars

Scott Richter’s

Carrot Cake Cookie Sandwiches Ingredients
11/8 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/3 cup (heaping) light brown sugar 1/3 cup (heaping) granulated sugar 1/2 teaspoon vanilla 1 stick unsalted butter 1 large egg 1 cup grated carrots 1 cup chopped walnuts 1/2 cup raisins 8 ounces cream cheese 1/4 cup honey Yields 11 servings

Scott Richter is the founder/CEO of Media Breakaway, LLC, the parent company of affiliate.com and TheParkingPlace.com.
Twitter: @ScottRichter Website: affiliate.com

Place 2 oven racks in upper and lower thirds of oven and preheat to 375° Fahrenheit. Use butter or non-stick spray to prepare 2 baking sheets. In a small bowl, whisk together flour, cinnamon, baking soda, and salt. Using an electric mixer, beat together butter, sugars, egg, and vanilla in a bowl at medium speed until pale and fluffy (about 2 minutes). Reduce speed to low and mix in carrots, nuts, and raisins. Lastly, add flour mixture and beat on low speed until just combined. Place 11/2 tablespoons of batter per cookie, 2 inches apart on baking sheets. Place trays in oven and bake 12-16 minutes, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch. Cool cookies on sheets for about 1 minute, then transfer cookies to racks to cool completely. While the cookies are baking, blend cream cheese and honey in a food processor or with electric mixer, until smooth. Create cookie sandwiches with the flat sides of the cookies facing together. Scoop a generous tablespoon of cream cheese filling in between each cookie sandwich.

“In the online marketing industry, one of the biggest keys to success is diversifying your business. Constantly look for new revenue streams to be prepared when current business models change.”

Cookies and Bars

Kim Rowley’s

Swedish Sugar Cookies Ingredients
Cookie Dough: 1 cup powdered sugar 1 cup white sugar 1 cup margarine (best at room temperature & not cheap margarine) 2 eggs 4 cups flour 2 teaspoons cream of tartar 11/2 teaspoons baking soda 2 teaspoons vanilla pinch of salt Yields 4 dozen cookies Frosting: 4 cups powdered sugar 1/2 cup Crisco 1 teaspoon vanilla 3 tablespoons milk (and add as needed)

Single Mom. Shoe Lover. Coupon Queen. Blogger. Affiliate Marketer. Fun Gal. Yep, that’s me. :-)

Twitter: @KIMarketing

Website: kimarketing.com

Instructions “As Thomas Jefferson once said, “Honesty is the first chapter in the book of wisdom.” No man has a good enough memory to make a successful liar. If you tell the truth, you don’t have to remember anything.”

Cookie Dough Prep: Mix ingredients. Cool in refrigerator (usually overnight). Roll out for cut-out cookies. Bake 350 degrees for 8 minutes. Frosting Prep: Whip together with mixer. Separate and add food coloring. Glad Fridagen! (That’s means Happy Holidays in Swedish)

Cookies and Bars

Melissa Salas’s
Brownie Scones Ingredients
4 oz. unsweetened chocolate, (coarsely chopped) 1 cup all-purpose flour 1 cup cake flour 2/3 cup sugar 1/4 cup unsweetened dark cocoa powder 1 tablespoon baking powder 1/4 + 1/8 teaspoon salt 1/4 teaspoon instant espresso powder

1 large egg 1/3 cup heavy whipping cream 2 teaspoons molasses 1 teaspoon vanilla extract 7 tablespoons unsalted butter 4 oz. semi-sweet chocolate, (mini chips) 2 tablespoons heavy cream, (to brush tops) sugar for sprinkling chocolate chunks, to top scones (optional)

Melissa is the Director of Marketing for Buy.com & Co-Host Buy.com’s TV show, BuyTV.

Yields 8 servings

Twitter: @melissadsalas Website: buy.com

Preheat oven to 375 degrees F. In a double broiler melt the unsweetened chocolate and set aside to cool. Slice butter into 1 inch cubes place it in the freezer for 5-10 minutes. In a small bowl whisk together the egg, 1/3 cup heavy whipping cream, molasses, and vanilla extract and set aside. In a large bowl whisk together the flours, sugar, cocoa powder, baking powder salt, and instant espresso. Remove the butter from the freezer, using a pastry blender cut the butter into the dry ingredients until you have a fine crumb texture. Pour the liquid ingredients over the dry ingredients, then add the melted chocolate. Carefully stir the ingredients with a fork until just barely incorporated. Finally stir in the chocolate chips making sure you don’t over mix. Roll the dough over a floured surface into the shape of two 5 inch squares about 1/2 inches high, then slice into 4 triangles by cutting them at an angle. Brush the tops with the 2 tablespoons of heavy cream and sprinkle with sugar. Bake about 15 minutes. Serve them warm or let them cool on a wire rack and store.

“Try your absolute best at something you think is impossible, with respect and an open mind. Set personal interests aside and have genuine consideration for all involved. Affiliate marketing is essentially, relationship marketing.”

Cookies and Bars

Forrest Schaaf’s

Paleo Coco Cocoa Cookies Ingredients
1 cup almond flour 2/3 cup shredded coconut 11/2 tablespoons coconut oil 1/2 cup almond butter 1 cup coco nibs 1/3 cup coconut flour 1 tablespoon vanilla 1 egg 2 tablespoon cocoa powder 1/2 cup honey or agave (double for non-paleo sweet-tooths) (Whole Foods should have all these ingredients. Cocoa nibs may be in the bulk food section. Try not to eat them with your fingers in the store.) Yields 24 cookies

Forrest Schaaf is a founding partner of Schaaf-PartnerCentric (an OPM) and For Me To Coupon.
Twitter: @forrestschaaf Website: schaafpc.com

Instructions “People are to business what location is to real estate. Capital isn’t doing anything until it’s spent on people or tools designed, selected, and operated by people. Choose them carefully, work every reference and contact, heed red flags, and fix mistakes sooner than later.”

Combine all ingredients in a mixing bowl. It’s pretty dry, so you might want to start with a spoon and then slow mixer speeds to prevent the powdery ingredients from getting airborne. TIP: “Coconut oil” is solid at room temperature, melt it at a low temperature for easier mixing. Line a cookie sheet with oven parchment. Preheat the oven to 350 degrees. Divide into about 20-24 dough balls, space out on the parchment, and squish slightly flat. (These don’t really “melt” like a normal cookie.) You can rub coconut oil on your fingers to prevent sticking. It tastes a lot better than butter, actually. It tastes like Christmas in Hawaii. Bake for about 9 minutes at 350 degrees. Don’t let them get too dry.

Cookies and Bars

Joe Sousa’s

Insane Chocolate Brownies Ingredients
1 pound unsalted butter 1 pound plus 12 ounces semisweet chocolate chips 6 ounces unsweetened chocolate 6 large eggs 2 tablespoons pure vanilla extract 2 1/4 cups sugar 1 1/4 cups all purpose flour 1 tablespoon baking powder 1 teaspoon salt 3 cups chopped walnuts (optional)

Joe is a full time affiliate marketer, husband, and food lover. Give me a plate of bacon and I will be happy.
Twitter: @drcool73

Yields 8 servings

Preheat oven to 350 degrees F. Butter and flour a 12 x 18 x 1 inch baking sheet. Melt the butter, 1 pound of the chocolate chips, and the unsweetened chocolate. You can use the microwave for this but I prefer a metal bowl on top of a pot of simmering water on the stove. After melted allow to cool slightly. In a large bowl (or mixer) gently stir together the eggs, vanilla, and sugar. Don’t over-mix this. You don’t want to mix too much air into the eggs. That will lighten the texture of the finished product and you want these brownies to be super-dense. Stir the melted chocolate mixture into the egg mixture and allow to cool to room temperature. In another bowl sift together 1 cup of flour, the baking powder, and salt. Add this to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour and add them to the chocolate batter. Coating the pieces in flour will keep the walnuts and chips from sinking to the bottom of the pan. Bake for 20 minutes and then bang the pan on the counter to force any air bubbles out of the brownies. Cook for about 15 more minutes or until a toothpick comes out clean. Be very careful to not overbake. If you have to err on the side of underdone. Allow to cool and cut into 20 large squares. These are very dense, very rich brownies. Use the highest quality chocolate you can find but standard grocery store chocolate will work just fine.

Website: whatdoesjoethink. com

“Seek excellence in everything you do. And part of excellence is failing, learning why you failed, and taking the steps to never fail like that again.”

Cookies and Bars

Mike Sprouse’s

Frosted Sugar Cookies (Warning: Highly Addictive) Ingredients
Sugar Cookies: 3/4 cup of butter 21/2 cups of flour 1 cup sugar 1 teaspoon baking powder 2 eggs 1 teaspoon salt 1 teaspoon vanilla Frosting: 3/4 cup of confectioners sugar 1/2 teaspoon vanilla 1 tablespoon milk 1/4 teaspoon lemon juice 1 tablespoon butter (melted)

Mike Sprouse is the Chief Marketing Officer for Epic Media Group, and author of the book The Greatness Gap.

Website: mikesprouse.com

Instructions “Having a charitable mindset applies to people in any industry for any professional goal. I would urge you all to keep a broad perspective during your business journey, and understand that most likely the potential and success you unlock within yourself becomes more rewarding if you boost others up along the way too.”

Yields 4 dozen cookies (frosting for 2 dozen)

Sugar Cookies: Mix butter, sugar, eggs, and vanilla thoroughly. Stir flour, baking powder, and salt together. Blend all ingredients together and chill, covered, for 1 hour. Set oven at 400 degrees. Roll dough to 1/8 inch thickness on lightly floured surface. Cut with cookie cutters and place on ungreased baking sheet. Bake 6-8 minutes or until cookies are lightly golden in color. Will make about 4 dozen cookies. Frosting: Mix all the ingredients together with a spoon. Add food coloring if desired. Let frosting set before topping the cookies with the frosting. Will frost about 2 dozen cookies.

Cookies and Bars

Chuck Summers’s

The Southwest’s Famous Biscochitos Ingredients
5-6 cups flour 3 teaspoons baking powder ¼ teaspoon salt 2 cups lard (shortening won’t work in these cookies) 1 tablespoon anise seed 1¼ cups sugar 2 eggs ¼ cup of milk ¼ cup sugar 1 tablespoon cinnamon Yields 4 dozen cookies

A semi-retired baby boomer proving that us old folks aren’t finished yet!

Preheat your oven to 350°. In a stand mixer, cream lard and 1¼ cups of sugar together. (I wouldn’t use a hand held for this recipe, you’ll probably burn it up) Add the anise seed. If you look in the ethnic foods area of you store, you’ll probably find it a lot cheaper than in the spice area. Sift together flour, baking powder and salt. Slowly add that to the creamed mixture, alternating with the milk to make firm dough. The type of flour and the size of the eggs will determine the amount of flour mixture you will need. Form your dough into balls about the size of a walnut. Mix the ¼ cup of sugar and the cinnamon well. Dip the top of each dough ball into the sugar-cinnamon mixture, slightly rolling it to coat well about halfway down the sides. Place on an ungreased cookie sheet. Dampen the bottom of a large water glass that has a flat bottom. Dip it in the sugar-cinnamon mixture, then use the glass to gently press each ball down to ¼” keeping the dough as even as possible. Bake for 10 minutes or until edges are golden brown. Place them on a cooling rack for a few minutes. Go pour yourself big glass of milk, sit down and enjoy!

Website: chuckwagon505. com

“Don’t overload yourself. Pick one method of marketing and focus on it until you succeed. Then work on the next one.”

Cookies and Bars

Morgan Thomas’s

Heavy T’s Awesome Cookies Ingredients
2 cups flour 1/2 teaspoons baking soda 1/2 teaspoons salt 3/4 cup butter (melted) 1 cup packed brown sugar 1/2 cup white sugar 1 tablespoon vanilla 1 egg 1 egg yolk 2 cup semi sweet chips Yields 8-12 cookies

Morgan Thomas aka HeavyT has been doing affiliate marketing for over 6 years.

Twitter: edkinnovations

Website: wallofmonitors. com


“To never settle; I come across a lot of people in my life, who always settle; they never strive for anything more than what they have.”

Preheat oven to 325 degrees. Grease cookie sheets. Sift flour, baking soda, and salt, set aside. Combine butter, brown sugar, white sugar, and beat in vanilla, egg and yolk. Mix in dry ingredients. Then stir in chips by hand. Drop on trays in balls. Bake 15-17mins until golden brown. Let cool.

Cookies and Bars

Wade Tonkin’s

Banana Nut Cookies Ingredients
2 ripe bananas 1 cup packed brown sugar 3 tablespoons unsalted margarine, softened 2 teaspoons vanilla ¼ teaspoon salt (optional) 2 cups whole wheat flour 1 teaspoon baking soda ¼ cup chopped walnuts Yields 42 cookies

Wade Tonkin is an Affiliate Manager at Fanatics.com - affiliate marketer since 1999 lives in Jacksonville, FL
Twitter: @ FanaticsAffs Website: fanatics.com

Preheat oven to 350 degrees F. Spray baking sheets with non stick spray. In large bowl, combine bananas, brown sugar, margarine, vanilla and salt (if using). Using an electric mixer, beat until well combined. In a small bowl, combine the flour and baking soda. Mix well. Add to banana mixture. Stir until well combined. Fold in walnuts. Drop the dough by rounded teaspoons onto the prepared baking sheets. Bake 1 sheet at a time for 12-15 minutes or until lightly browned. Remove cookies, cool on wire rack.

“Follow your passions it’s so much easier to stay motivated and to excel when you are doing what you love.”

Cookies and Bars

Brad Waller’s

Chocolate Chip Cookie Bars Ingredients
11/3 cup margarine or 2/3 cup Canola oil 2 eggs 1 cup brown sugar 1 cup white sugar 1 tablespoon water 1 tablespoon vanilla 3 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 11/2 packages (18 ounces or about 3 cups) chocolate chips 1 cup chopped nuts Yields 54 cookies

Brad has been around since dirt. Brad is an affiliate marketing pioneer and now mobile app expert.
Twitter: BradWaller

Website: uBuildApp.com

Instructions “Just as in cooking, you don’t have to be perfect in business. Sometimes getting all the ingredients close enough will work. Otherwise you find yourself paralyzed in an unending attempt for perfection and you never get started.”

Cream margarine/oil, eggs, and sugars along with water and vanilla. Slowly add flour and dry ingredients until smooth. Stir in chips and nuts by hand. Put mixture into greased 9 x 13 inch pan and smooth flat. Bake 45 minutes at 350 degrees. Cool and cut into squares.

Cookies and Bars

Missy Ward’s

Magnificent Mocha Meringue Kisses Ingredients
1/3 cup powdered sugar 2 tablespoons unsweetened cocoa powder 1 tablespoon cornstarch 1 teaspoon instant coffee or espresso 3 egg whites 1/2 tablespoon vanilla extract 1/4 cup granulated sugar 1/3 cup semisweet chocolate morsels 1 teaspoon shortening Yields 2 dozen kisses that only have 35 calories each and 1 gram of fat!

Missy Ward is the Co-Founder of Affiliate Summit, FeedFront Magazine, GeekCast.fm and more.
Twitter: @missyward

Website: missyward.com

Preheat oven to 250°F. Line a cookie sheet with foil or parchment paper. In a bowl, mix the powdered sugar, cocoa powder, cornstarch, and instant coffee/espresso together. In another bowl, beat the egg whites and vanilla with an electric mixer on high speed until foamy. Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Gradually fold in the cocoa mixture. Transfer the mixture to a pastry bag. Pipe twentyfour 2-inch “kisses” onto the cookie sheet. (Or cheat like I do by dropping the mixture by rounded teaspoons onto the cookie sheet.) Bake for 1 hour. Cool on the cookie sheet. In a small saucepan, combine chocolate and shortening. Cook and stir over low heat until chocolate is melted. Drizzle the melted chocolate over cookies and enjoy!

“Learn when to let go of bad ideas. No matter how passionate you are about an idea, you’ve got to test it to see if it’s a good one. If there ever is a point where you’re not making money from the idea, move on to the next one. Don’t take it personal.”

Cookies and Bars

Tom Wozniak’s
Snickerdoodles Ingredients
Cookie Dough: 3½ cups all purpose flour 1 tablespoon baking powder 2 teaspoons baking soda ¼ teaspoon salt 1 teaspoon cinnamon 1 cup butter 2 cups granulated sugar 2 eggs 1 tablespoon light corn syrup 2½ teaspoons vanilla extract Yields 35-40 cookies Topping: 4 tablespoons granulated sugar 2 teaspoons cinnamon

Tom has been an online marketer for over 10 years, most recently with Media Breakaway, LLC.

Twitter: tomwozniak

Website: affiliate.com/blog

Instructions “One of the keys to success is actually getting started. Everyone has ideas or dreams of what they want to achieve. The only way to become successful is to take a risk and execute on your ideas. Without execution, an idea isn’t worth more than the napkin it is written on.”

Preheat oven to 375 degrees Fahrenheit. Prepare cookie dough by stirring together flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Then, in a larger bowl, cream the butter with an electric mixer. Add in sugar and continue to mix. Add eggs, corn syrup, and vanilla and mix thoroughly. Finally, add in remaining dry ingredients until blended. Chill dough for about 1 hour if it is too sticky to handle. In a small bowl, mix cinnamon and sugar topping mixture. Roll balls of dough about 1 inch in diameter and then roll them in cinnamon sugar topping. Place on an ungreased baking pan about 2 ½ inches apart. Bake for 10-12 minutes until cookies have puffed up and the surface is slightly cracked. Remove from oven and let cool on the baking sheet for a few minutes. Then, remove and place on a wire rack to cool.

Cookies and Bars

Shannon Weidemann’s
Gingerbread Cookies Ingredients
1/2 cup butter 1/2 cup sugar 1/2 cup molasses 1 egg yolk 2 cups flour 1 teaspoon ground cloves 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 11/2 teaspoon cinnamon 1 teaspoon ginger Yields 24 cookies

Shannon Weideman is an affiliate marketer and work at home mom.

Twitter: @marketingelf

Website: marketingelf.com

Cream together butter, sugar, and molasses with an electric mixer. Add egg yolk and mix well. Sift all the dry ingredients together in a medium size bowl. Add the dry ingredients to the wet gradually, mix well. Place dough in plastic wrap and chill for about one hour in the refrigerator. Preheat oven to 350 degrees. Roll out the dough on a well floured surface until 1/4” thick. Cut into shapes with cookie cutters and place on cookie sheet. Bake for 8 to 10 minutes. Decorate with icing when cool.

“Surround yourself with positive and successful people that you can brainstorm with. It is always a good idea to get a second opinion from someone that you can trust.”

Cookies and Bars

Warren Corpus’s
Filipino Leche Flan Ingredients

Custard: 12 egg yolks 1 can condensed milk 1 pint vitamin D milk 1 tablespoon vanilla Caramel: 1 cup sugar 1 cup water Yields 1 to 6 (depending on gluttonousness)

Warren is a lover of ethical e-mail marketing, Gator sports & women. Filipino-American, hence my Filipino recipe.
Twitter: @WarrenCorpus Website: vayan.com

Puddings, Custards, Ice Creams, Jams & Sauces

Preheat your oven to 375 degrees F. Blend the custard ingredients and set aside. Make the caramel by placing the sugar and water in a saucepan and caramelizing at high heat. Coat the bottom and sides of a loaf tin with the caramelized sugar. Pour the custard mixture you set aside earlier into the caramelcoated loaf tin, then cover the tin with aluminum foil. Place the tin into a larger baking pan half-filled with water. Place the pan in the preheated oven and bake flan for about 1 hour or until the flan is firm.

“Remember - and recognize - your friends and business associates, both by name and face. Do better than I do at conferences - nothing is as embarrassing as being called out by an insulted business associate when you don’t recognize them on the exhibition floor.”


Todd Crawford’s
Sawdust Salad Ingredients
1 (4 oz.) box lemon Jello 1 (4 oz.) box orange Jello 21/2 cup hot water 11/4 cup cold water 1 (#2) can crushed pineapple, drained 4 bananas, diced 1 package miniature marshmallows Yields 15-20 Servings TOPPING: 1 cup pineapple juice 1/2 cup sugar 1 egg, beaten 2 tbsp. flour

Todd Crawford is the Co-founder of Impact Radius.

Puddings, Custards, Ice Creams, Jams & Sauces

Twitter: toddcrawford

Website: impactradius.com

Instructions “Always be willing to share information freely with others. By being open and honest, you help others to learn and become more informed. Everyone loves free advice, tips, insight and knowledge.”

Dissolve Jellos in water and then cool. Add pineapple, bananas, and marshmallows. Set in refrigerator and let congeal. Blend topping ingredients together and cook until thick; spread on top of Jello, jelled. Then mix 1/2 pint whipping cream and 1 (8 ounce) package cream cheese and whip together and spread on top of other mixture. Finally top with shredded sharp cheese and let set 1 hour.


Karen Garcia’s

Citrus Surprise Ice Cream Ingredients
6 grapefruit 6 oranges 6 lemons 6 limes 6 cups sugar 6 cups cream Yields 5 Quarts

Karen is the CEO of GTOManagement, the mother of 3, has a BS in Physics and raises money for charity.
Twitter: @karengarcia

Puddings, Custards, Ice Creams, Jams & Sauces

Peel and section all the fruit. It doesn’t have to be perfect or pretty, but you must remove all the pith and seeds. Put the fruit in a blender one batch at a time and blend until smooth. Pour blended fruit into a large bowl. Add sugar to the fruit one cup at a time while stirring. Add cream and stir well. Freeze according to the directions on your ice cream maker. Recipe can be cut in half for smaller ice cream makers.

Website: gtomanagement. com

“Work hard, but make sure to take time for yourself and do something you love everyday.”


Jim Kukral’s

Mochi Ice Cream Balls Ingredients
2 pints ice cream or sherbet, any flavor 2 cups mochiko flour 2 cups water 1 cup sugar 1 cup potato starch or cornstarch cupcake liners The yield will vary depending on the size you make.

Puddings, Custards, Ice Creams, Jams & Sauces

Jim Kukral has been helping business owners find success online for over 16-years.

Twitter: jimkukral

Website: jimkukral.com

Instructions “Doers get what they want, and everyone else gets what they get. Fortunately, most people don’t “do” because it’s hard. That leaves plenty of opportunity for you to succeed. You just have to do it. Quit waiting around for it to just happen. It won’t. Do!”

With a small scoop you should form little balls of ice cream and then set them on wax paper on a cookie sheet. Freeze them completely until hard. Make them about 1 inch each. Then bring a small pot of water and sugar to a boil. Remove from heat and whisk in the mochiko flour. Blend until smooth. Return over a mediumlow flame and cook for about 6-9 minutes, stirring so it doesn’t burn. Sprinkle potato starch or cornstarch on a clean work surface. Pour on the hot mochi mixture. Allow to cool for about ten minutes. Pinch off a small amount of mochi and roll to form a ball. Then, flatten this ball with your palm. Place a frozen ice cream ball in the center and bring the edges of the mochi up and pinch to seal. Place this in a cupcake liner and return this ball to the freezer immediately.


Jon Nunez’s
Vanilla Flan Ingredients

Required Utensils/Equipment: 1/2 c. sugar 1 long-handled wooden spoon 2 c. whipping cream 6 ramekins or one large baking dish 1 tsp. vanilla extract 1 large 9 x 13 baking dish 3 eggs (for water bath) 1/4 c. sugar 2 medium size mixing bowls 1/2 c. blanched almonds for garnish 1 heavy saucepan (optional) 1 heavy skillet or saucepan sprig of mint for garnish (optional) Yields 6 Servings

Jon is the Co Founder of AffiliateManager dot com a leading Affiliate Management Agency.

Puddings, Custards, Ice Creams, Jams & Sauces

Wipe out the ramekins to ensure that there is no dust in them. Set in the glass baking dish. Heat 4-5 cups of water in a pot on stove. Put a heavy skillet or saucepan over medium heat for 30 seconds. Add 1/2 cup sugar. With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized). Carefully spoon caramelized sugar into each of the 6 ramekins or large dish. Pre-heat oven to 325F (162C) degrees. Scald cream in a saucepan. (Keep a close eye on the pan, so the cream does not boil over.) Remove immediately. Meanwhile in a mixing bowl, beat slightly 3 eggs. Mix in 1/4 cup sugar. Stirring constantly, gradually add hot cream to egg yolk mixture. Stir until the sugar is dissolved. Blend in vanilla extract. Ladle mixture into ramekins. Carefully remove 1-2 ramekins to provide some extra room. Pour in hot water until there is about 1/2-inch of water in the 9 x13 baking dish for boiling water bath. Replace ramekins. (If using one large open baking dish, be sure that the dish is tall enough to accommodate the water necessary.) If the water level does not reach 3/4 of the way up the sides of the ramekins, carefully pour more water in. Bake uncovered in water bath for 50-60 minutes, or until a knife comes out clean when inserted half way between center and the edge of dish. Note: To ensure the custard does not over-cook, check doneness after 45 minutes, then every 3-5 minutes. Carefully remove each ramekin from the water bath. Set on a cooling rack until lukewarm, then chill thoroughly in refrigerator. This usually takes at least 1 hour. When ready to serve, un-mold by running a knife around the inside edge of baking dish. Place a small dessert plate on the top of the ramekin. With one hand under the ramekin and the other on top of the place, turn over. Tap the ramekin and the flan should drop onto the plate. If it does not, carefully prod the flan out of the ramekin with a small paring knife. It should slide out of the ramekin onto the plate. Garnish with whole blanched almonds and/or a sprig of mint if desired.

Twitter: @Jon_Nunez

Website: affiliatemanager. com

“The recipe for success in Affiliate Marketing is a lot similar to that of the dishes in this book; Knowing the ingredients. Becoming familiar with the industry lingo, types of campaigns and important metrics will provide you the knowledge base needed to understand and grow.”


Geno Prussakov’s

Mascarpone with Raspberries Ingredients
3 egg yolks 3/4 cup sugar powder 16 ounces mascarpone cheese 2 cups raspberries

Puddings, Custards, Ice Creams, Jams & Sauces

Geno is an author, international speaker, award-winning blogger, founder of AM Navigator and Affilinomics.com.
Twitter: eprussakov Website: amnavigator.com

Yields 5-6 Servings

Instructions “To succeed online you must have an entrepreneurial spirit, one that fights self-doubt by excitement about new opportunities. You want to look at things long-term and see (or often dream) the bigger picture. That is where I get my inspiration from. This is what keeps me going!”
Beat egg yolks with sugar powder into a mix. Using a wooden spoon, thoroughly stir your mascarpone cheese, gently blending it with the yolks-sugar powder mix. Put in fridge for 30-40 minutes. Serve with raspberries (or any berries of your choice) on top.


Jeremy Schoemaker’s
Creme Brulee Ingredients
4 cups heavy cream, chilled 2/3 cup granulated sugar pinch of table salt 1 vanilla bean, halved lengthwise, or 2 tsp of vanilla extract (then you can skip straining) 12 large egg yolks 8-12 tsp turbinado sugar Yields 5 Quarts

Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine 2 cups cream, sugar, and salt in medium saucepan; with pairing knife, scrape seeds from vanilla bean into pan, and bring mixture to boil over medium heat, stirring occasionally to ensure that sugar dissolves. Take pan off heat and let steep 15 minutes to infuse flavors. Meanwhile, place kitchen towel in bottom of large baking dish or roasting pan and arrange eight 4-5 ounce ramekins on towel. Bring kettle or large saucepan of water to boil over high heat. Start separating egg while it steeps and boil water for pan. After cream has steeped, stir in remaining 2 cups cream to cool down mixture. Whisk yolks in large bowl until broken up and combined. Whisk about 1 cup cream mixture into yolks until loosened and combined; repeat with another 1 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined. Strain through fine-mesh strainer into 2 qt measuring cup or pitcher (will be pouring out later); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them. Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set and are no longer sloshy and digital instant-read thermometer inserted in centers registers 170 to 175 degrees, 30-35 minutes. Begin checking temperature about 5 minutes before recommended time. Transfer ramekins to wire rack; cool to room temperature, about 2 hours. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days. Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 tsp turbinado sugar; tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. Refrigerate ramekins, uncovered, to re-chill, 30-45 minutes (but no longer); serve.

Shoemoney is an internet marketer that has the drive & audacity to get the job done.

Puddings, Custards, Ice Creams, Jams & Sauces

Twitter: @Shoemoney

Website: shoemoney.com

“Get started and don’t be afraid about what needs to get done. You have to be willing to do what your competition is not. Failure is something you can live with, but regret is not.”

Jill Swartwout’s

Chocolate Stuff Trifle Ingredients
1 package of Ghirardelli double chocolate brownie mix 1 small package of Jell-O instant chocolate pudding mix 2 - 8 ounce containers of Cool Whip frozen whipped topping, thawed 3 chocolate candy bars, more or less to taste (Candy bars can be different or all the same. Works best with Skor bars or Butterfinger bars) Yields 12-16 Servings

Puddings, Custards, Ice Creams, Jams & Sauces

Jill is the Affiliate Manager of the Carousel Checks Family of Checks Affiliate Programs.

Twitter: Jilly_Beans

Website: carouselchecks. com


“Do not put off an idea just because life gets busy. Start on it, keep it simple, work on it a little bit at a time whenever you get a few minutes here or there, and before you know it you will have enough pieces to make it work.”

Prepare Ghirardelli brownie mix as directed on the package. Let cool thoroughly before cutting into small squares. In a large bowl, prepare the Jell-O instant chocolate pudding mix. Fold in the contents of 1 8oz. container of Cool Whip to a mousse-like consistency. Unwrap candy bars and place them in a plastic bag. Use a rolling pin to break into small bits. Using a trifle dish (a glass serving bowl works just as well), place approximately 1/3 of the brownies on the bottom of the dish then cover with 1/3 of the pudding mixture, then 1/3 of the second 8 ounce container of Cool Whip. Sprinkle 1/3 of the crushed candy bar on top. Repeat layers.


Angel Djambazov’s
Galaktoboureko Ingredients

11/4 cups honey 6 eggs 11/4 cups water 8 cups of whole milk 11/4 cups sugar 2 cups of sugar 1 cinnamon stick 2 cup of fine semolina flour 1 (2-inch) piece fresh orange peel 1/2 teaspoon vanilla extract 1 pound commercial phyllo dough (defrosted) 2 sticks of melted butter (for brushing) 14” X 11” baking dish ½ teaspoonful grated cinnamon

Yields 12 Servings

Owner of ReveNews. com, Angel Djambazov spends his free time researching his wife’s obscure scientific references.
Twitter: @djambazov Website: revenews.com

Puddings, Custards, Ice Creams, Jams & Sauces

In a large pot bring milk to a boil. Reduce heat. Over very low heat slowly whisk in semolina. Add sugar and simmer for five minutes. Stir in the butter, eggs, and vanilla. Continue to mix until custard is thick but not runny. Take off heat and cover with a tea towel. Pre-heat oven to 350F. Butter baking dish. Divide number of phyllo dough sheets in half. In the baking pan, layer half of phyllo allowing the edges to hang over the side. Brush each sheet generously with the melted butter. Pour custard mixture over. Fold in excess phyllo from edges of the pan. Evenly distribute remaining sheets. Using a very sharp knife, score the phyllo to make your desired shape of your servings. Bake in middle oven rack for 40 minutes or until top is golden-brown. To make the syrup combine honey, water, sugar, rose water, cinnamon stick, and orange peel in a 4-quart saucepan over high heat. Once boiling, boil for 10 minutes, stirring occasionally. Remove from heat. Discard orange peel and cinnamon stick. Slowly ladle your syrup over the Galaktoboureko. Carefully complete the slicing of your pieces by tracing your initial cuts. Allow to cool. Great served cold or at room temperature.


“Be kind to the cook! Equally important, in the spirit of this book, is the concept of being helpful. Every time I’ve provided assistance to someone whether technical, creative, or personal, it’s always enriched my life. Sharing in the success of others is a natural part of being part of your community. There are few greater joys.”


Index of Contributors
Allen, Mike
Rachel’s Coffeeshop Chocolate Chip Cookies.................................... Success Snickerdoodles.......................................................................

~D~ 54 55
Djambazov, Angel Dunn, Declan
Galaktoboreko.....................................................................................109 Double Trouble Pumpkin Chocolate Cheesecake...............................

Avery, George


Ballard, Cindy
Gooey Pineapple Upside Down Cake................................................. Ben Spark’s Choco-Nutty-Bacontastic Cookie...................................

~E~ 26 56 57 58
Farmer, Theresa Ely, Amy
Creme de Menthe Bliss.......................................................................


Bennett, Andrew

T-Bone’s Pistachio Cupcakes with Almond Buttercream...................

Berg-Arnold, Connie Brogan, Chris

Sour Cream Raisin Bars......................................................................

12 64 13 65 66

No Bake Peanut Butter Cookies..........................................................

Fawver, Trisha Lyn Fernando, Ian

Nana’s Gooey Brownies.......................................................................

Buechele, Mike

Low-Carb Pumpkin Muffins.................................................................10

Banana Bread Goodness...................................................................... Ginger Bread Men..............................................................................

Carney, Deborah Chow, John
Banana Blueberry Oat Bread.................................................................11 English Cookies..................................................................................

Fognano, Anne

Frederick, Jenny

The Softest & Moistest Chocolate Chip Cookies You’ll Ever Eat!.....

Garcia, Karen

Citrus Surprise Ice Cream...............................................................

Cigich, Erin

World Famous White Chocolate Pumpkin Drops.............................. 60

103 50 67 68 69 70 71

Clark, Brian

Copyblogger’s Don’t Trifle with Me....................................................

27 61 62 63

Gardner, Rosalind Gazer, Liz

Campsite Chocolate Fondue...............................................................

Clark, Daniel

The Ultimate Whole Wheat Chocolate Chip Extravaganza............... Snickers Cookies.................................................................................

Nutritious Oatmeal Chocolate Almond Butter Cookies..................... Butternut Snowballs............................................................................

Coley, Michael

Geddes, Meg Goode, Jen

Collins, Shawn

EP Cheese Squares..............................................................................

Magic Cookie Bars..............................................................................

Corpus, Warren Crawford, Todd

Filipino Leche Flan...........................................................................101 Sawdust Salad..................................................................................

Grace, Kristen Grady, Patrick

Rum Balls............................................................................................ Dutch St. Nikolaas Koekjes (Dutch Saint Nick Spice Cookies).........



Halpern, Derek Hazard, Scott
Kelly’s Ginger Snaps...........................................................................

Mancini, Rexanne

Easy Cherry Cheesecake.....................................................................

36 18 19 37 77

14 30 31 72 32

Martell, Arlene Martell, James Meyer, Tricia Moore, Judi

Butterscotch Chip Orange Muffins.....................................................

‘On a Roll’ Rolled Cake....................................................................... Flag Cake............................................................................................

Land of Nod Cinnamon Buns............................................................. Celebration Cake................................................................................. Irresistible GUI Cake..........................................................................

Hoffman-Dolan, Rae Hoxmeier, Karen Hustler, Ad

Chocolate Chip Cookie Bars............................................................... Death By Chocolate............................................................................

Nagel, Eric
Clark Balls...........................................................................................

in BC, Heather
Black Russian Cake.............................................................................

78 38 79 39


Naik, Priyanka

Rose Infused Red Velvet Cake Pops.................................................... Vegan Chocolate Chick Blondies........................................................ Ring in the New Year with Minty Fresh Breath Cheesecake..............

Kirsch, Beth Klein, Eva
Sinful Creamcheese Brownies.............................................................

Nazarian, Sharon

73 74 51 15

Nemechek, Gretchen Nunez, Jon

Molasses Crinkles................................................................................ Caramel Pretzel Turtles....................................................................... Yummy Tummy Chocolate Cupcakes.................................................

Vanilla Flan......................................................................................

105 40

Kmet, Carolyn

Nunez, Priscilla

Pistachio Lime Cake...........................................................................

Krongel, Danielle Kukral, Jim

Park, Christopher Patton, Chantal
Drunken Chocolate Chip Cookies......................................................

Mochi Ice Cream Balls....................................................................


80 81 20 82 83 41

Levine, Jon
World Famous Pistachio Bundt Cake................................................. Prefab Cookies....................................................................................

Tante Gilberte’s Oatmeal Cookies....................................................... Bad Ass Blueberry Coffee Cake..........................................................

34 75 35 16

Picarille, Lisa Poiley, Mary

Lewis, David

Chocolate Oatmeal Cookies................................................................ Nutella No Bake Cookies....................................................................

Lichtenstein, Stephanie Littleton, Brian

Tres Leches Cake (Nicaraguan Recipe)............................................... Fruity Pebble Treats.............................................................................

Polanosky, Char Portillo, Eleah

Guinness Chocolate Cake with Baileys Icing...................................... Mascarpone with Raspberries..........................................................

Madigan, Rebecca Magennis, Joe
Hello Dolly Bars.................................................................................

Prussakov, Geno


76 17
Ramachandran, Dush

Famous Oatmeal and Raisin Cookies..................................................

Never Fails Banana Bread....................................................................



Richter, Scott

Carrot Cake Cookie Sandwiches........................................................

85 42 86 43
Waller, Brad Ward, Missy

Chocolate Chip Cookie Bars...............................................................

Riemer, Adam Rowley, Kim

Chocolate Covered Bacon & Oranges................................................

94 95 97 96

Swedish Sugar Cookies.......................................................................

Magnificent Mocha Meringue Kisses.................................................. Gingerbread Cookies........................................................................... Snickerdoodles....................................................................................

Rubacky, Jason

#GetSome Strawberry Pie...................................................................

Weidemann, Shannon Wozniak, Tom

Salas, Melissa Salvino, Kim
Brownie Scones...................................................................................

87 21 88

Pumpkin Pie Crunch...........................................................................

Schaaf, Forrest

Paleo Coco Cocoa Cookies.................................................................. Creme Brulee...................................................................................

Schoemaker, Jeremy Seligman, James Sousa, Joe

107 44 89 90 45 91 22

Mississippi Mud.................................................................................. Insane Chocolate Brownies................................................................. Frosted Sugar Cookies (Warning: Highly Addictive).........................

Sprouse, Mike Steiner, Missy

Chocolate Kahlua Cake.......................................................................

Summers, Chuck Swartwout, Bill Swartwout, Jill

The Southwest’s Famous Biscochitos................................................... Hot Milk Cake....................................................................................

Chocolate Stuff Trifle.......................................................................


Thomas, Morgan
Heavy T’s Awesome Cookies............................................................... Bacon S’mores.....................................................................................

92 23 93

Thompson, Logan Tonkin, Wade

Banana Nut Cookies............................................................................

Viener, Adam
Sara V’s Key Lime Pie.........................................................................



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