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...

Affiliate Marketers’ Recipes for Yummy Desserts and Success!

Another Missy Ward idea that just wouldn’t keepLayout 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.

Dedication

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.

MissyBreastcancer.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 BackAffiliateMarketersGiveBack.com (“AMGB”) was founded in 2007 by Missy Ward, co-founder ofAffiliate Summit, FeedFront Magazine and GeekCast.fm. It’s goal is two-fold; to raise money tosupport Breast Cancer research, treatment, awareness and community programs through combinedefforts within the Affiliate Marketing Industry and also provide an outlet for people to help themselvesby uplifting others in a ways that another piña colada-filled vacation, more “stuff ” or a beefier resumecouldn’t possibly begin to do.

In 2007, Team Affiliate Marketers Give Back was formed, (consisting only of Connie Berg ofFlamingoWorld.com and Missy Ward) who raised $17,000 in a few short weeks by walking 60-miles inthe 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, LauraPrzybek and Angel Djambazov). Together, after twenty-eight team blisters and one fractured foot from aTwitter accident (Missy..), the team raised over $47,000.

Since then, other affiliate marketers have stepped forward to raise funds on behalf of AMGB for variousfoundations to help erase breast cancer. Jeremy Schoemaker helped to raise $10,000 by creating anauction for him to wear the winner’s company T-shirt during Affiliate Summit 2009 West. AffiliateSummit raised over $15,000 during the same show by auctioning off their staff ’s T-shirt and hostingan Affiliate Triathlon. Other companies have stepped forward to donate a portion of their proceeds toSusan 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, inLos Angeles for the 40-mile Avon Walk for Breast Cancer. A total of $53,000 was raised by the teamthrough various fundraising efforts.

In June 2010 Team Affiliate Marketers Give Back took on Chicago for the Avon Walk for BreastCancer once again and raised nearly $74,000.00 - our biggest year yet, in the worst economy that we’veseen 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-oldson Alex, who will be taking part in the Avon Walk for Breast Cancer’s Youth Crew, during the AvonWalk 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.

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Save 10% Off Any Attendee Registration! Use Discount Code: ASE13Cookies

Ingredients

Instructions

8

Mike Buechele’s Low-Carb Pumpkin Muffins

Website: adalytical.comTwitter: @mikebuechele

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

2 cups of almond flour8 ounces (half a can) of pure pumpkin2 teaspoons baking powder pinch of salt 1/2 cup (1 stick) Smart Balance omega-3 butter or 2-3 tablespoons coconut oil4 eggs, (I like using omega-3 enriched)1/2 cup Splenda 1/3 cup water several dashes of pumpkin pie spice, or allspicePAM or coconut oil spray

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.

“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.”

Yields 12 servings

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9

Deborah Carney’sBanana Blueberry Oat Bread

Website: merchantabcs.comTwitter: @loxly

Deborah Carney is a Photographer, OPM, Consultant, Forum Admin, and Podcaster. Goal is to inspire people to be their best.

2 cups Bisquick mix3/4 cup quick-cooking oats2/3 cup sugar (I like to mix half brown and half regular sugar)1 cup mashed very ripe banana (2 medium)1/4 cup milk2 eggs1 cup fresh or frozen (thawed and drained) blueberries

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.”

Yields 24 servings

Breads, M

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offee Cakes

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10

Theresa Farmer’sT-Bone’s Pistachio Cupcakes with Almond Buttercream

Website: theresafarmer.comTwitter: @tbonefarmer

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

For Cupcake:1 box white cake mix1 (3.5 oz.) package instant pistachio pudding1 cup canola oil3 large eggs1/4 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, SIFTED1/2 teaspoon table salt1 tablespoon vanilla extract1 teaspoon pure almond extractUp to 4 tablespoons milk or heavy cream*1 cup chopped pistachios (optional)

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!

“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.”

Yields 24 servings

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11

Ian Fernando’sBanana Bread Goodness

Website: IanFernando.comTwitter: @ianternet

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

13/4 cups all-purpose flour3/4 cup granulated white sugar1 teaspoons baking powder1/4 teaspoon baking soda1/4 teaspoon salt2 large eggs1/2 cup butter (unsalted)3 ripe large bananas 1 teaspoon pure vanilla extract


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.”

Yields 5 servings

Breads, M

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offee Cakes

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12

Derek Halpern’sKelly’s Ginger Snaps

Website: socialtriggers.comTwitter: @DerekHalpern

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

3/4 cup shortening1 cup sugar1/4 cup molasses1 egg2 cups flour1/2 teaspoon salt2 teaspoons baking soda1 teaspoon cinnamon1 teaspoon ground cloves1 teaspoon ginger


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.

“Test everything. Yes, one strategy may work for your competitors, but it doesn’t mean it will work for you.”

Yields 3 servings

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13

Danielle Krongel’sYummy Tummy Chocolate Cupcakes

Website: imminteractive.comTwitter: @copeac

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

1 box of Betty Crocker devils food cake mix1 16 oz. can of organic pumpkin1/4 cup waterchocolate frosting

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.”

Yields 12 servings

Breads, M

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offee Cakes

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14

Brian Littleton’sFruity Pebble Treats

Website: shareasale.comTwitter: @shareasale

Brian Littleton is the President/CEO of Chicago-based ShareASale, a Performance Marketing Network.

3 tablespoons margarine or 3 tablespoons butter1 (10 ounce) package of regular marshmallows or 4 cups mini marshmallows6 cups Fruity Pebbles cereal (Yum)

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.

“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.”

Yields 12 servings

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15

Joe Magennis’sNever Fails Banana Bread

Website: baseballisms.comTwitter: @ JoeMagennis

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

3 or 4 ripe bananas, smashed1/3 cup melted butter1 cup sugar 1 cup crushed walnuts (optional)1 egg, beaten1 teaspoon vanilla1 teaspoon baking soda1 pinch of salt11/2 cups of all-purpose flour

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.”

Yields One Loaf

Breads, M

uffins, Scones, & C

offee Cakes

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16

Arlene Martell’sButterscotch Chip Orange Muffins

Website: epilepsymoms.comTwitter: @epilepsymoms

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

21/2 cups flour1/2 cup sugar21/2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup butterscotch chips1/3 cup milk1/3 cup water1 egg2 whole oranges chopped (leave peel on one of them)1/4 cup melted butter (cooled a bit)


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.

“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.”

Yields 12 servings

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17

James Martell’sLand of Nod Cinnamon Buns

Website: jamesmartell.comTwitter: @ jamesmartell

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

24 frozen dinner dough rolls (2 packages, thaw slightly and cut in half )1 cup brown sugar1/2 package vanilla instant pudding (powder - do not cook)2 teaspoon cinnamon1 cup raisins1/2 cup sliced almonds1/2 cup melted butter

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!”

Yields 10 Servings

Breads, M

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offee Cakes

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18

Lisa Picarille’sBad Ass Blueberry Coffee Cake

Website: lisapicarille.comTwitter: @lisap

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

Topping1/2 c. light brown sugar, packed

3/4 c. flour1 c. rolled oats

1/2 tsp. ground cinnamon dash ground nutmeg

5 T. melted butter 1/2 c. finely chopped walnuts

or pecans, optional

Preheat oven to 350°FGrease 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.

“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.”

Yields 16 servings

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Cake 1/2 c. all-purpose flour1 tsp. baking powder1/4 tsp. baking soda1/4 tsp. salt1 tsp. cinnamon4 oz.. butter, softened (8 T.)3/4 c. granulated sugar2 large eggs1/2 c. sour cream11/2 tsp. vanilla extract2 c. blueberries

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19

Kim Salvino’sPumpkin Pie Crunch

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

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

1 package moist yellow cake mix 1 16 oz. can pumpkin filling1 12 oz. can evaporated milk3 eggs11/2 cups sugar4 teaspoons pumpkin pie spice1/2 teaspoon salt1 cup melted butterOptional whipped cream or vanilla ice cream for topping


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.”

Yields 8-10 Servings

Breads, M

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offee Cakes

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20

Bill Swartwout’sHot Milk Cake

Website: girlychecks.comTwitter: @Beachy

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

Chocolate Buttercream Frosting1 16 oz. pkg. Confectioners Sugar

1/2 c. butter, softened3 to 4 T. milk1 tsp. vanilla

Hershey’s Cocoa Powder to taste

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 FrostingIn 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.

“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.”

Yields 12-16 servings

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Cake 4 eggs2 c. sugar1 tsp. vanilla extract2 1/4 c. all-purpose flour2 1/4 tsp. baking powder1 1/4 c. milk10 T. unsalted butter

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21

Logan Thompson’sBacon S’mores

Website: loganthompson.meTwitter: @drumminlogan

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

1 graham cracker1/2 milk chocolate candy bar2 marshmallows2 strips of bacon


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.”

Yields 1 Serving

Breads, M

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offee Cakes

You will not get rich from reading this book!

But you can learn how to make extra money online with your

own affiliate site.

Only $2.99 at Amazon

Ingredients

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24

Cindy Ballard’sGooey Pineapple Upside Down Cake

Website: oldfartlife.comTwitter: @cingroomer

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

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.

“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.”

Yields 6 servings

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1 stick of butter or margarine1 large can of crushed pineapple1/2 cup of maraschino cherries1 small Jiffy white cake mix1/2 cup of brown sugar1 egg

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25

Brian Clark’sCopyblogger’s Don’t Trifle with Me

Website: copyblogger.comTwitter: @copyblogger

Brian is founder and CEO of Copyblogger Media, a serial entrepreneur, and a recovering attorney.

1 quart hulled, sliced strawberries (optional: may use any combination of strawberries, peaches, or blueberries, but do not slice blueberries)2 tablespoons sugar1 package Dr. Oetker’s vanilla pudding, cooked according to package instructions1 loaf poundcake4 tablespoons Kirsch (optional: may use sherry, Chambord, or orange juice instead)1 cup whipping cream2 tablespoons sugar1 teaspoon vanilla extract

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

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26

Declan Dunn’s Double Trouble Pumpkin Chocolate CheesecakeCare of Chef Tina Jo; cheftinajo.com

Website: declandunn.comTwitter: @declandunn

Declan is building partnerships to change the world.

Filling1 cup almond milk

1 cup agave nectar, dark2 Tbsp lemon juice

3 cups cashews(soaked 4 hours, drained and rinsed)

3 cups butternut squash, shredded1 Tbsp Lucuma powder

2 Tbsp vanilla powder1/8 tsp Himalayan pink salt

1/8 tsp tumeric2 tsp pumpkin pie spice

3 Tbsp lecithin (Non-raw ingredient. Use Non-GMO, nondairy lecithin)

1 cup of coconut oil

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.

“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.”

Yields 8 servings

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Crust 11/2 cup raw almonds1/2 cup raw pecans8 whole dates, pitted, Medjool1 tsp vanilla powder1/4 tsp Himalayan pink salt1/2 tsp cinnamonCrust 2 - Chocolate Layer3/4 cup agave nectar, dark1/3 cup coconut oil, liquid3/4 cup cocoa powder

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27

Amy Ely’sCreme de Menthe Bliss

Website: buy.at/usTwitter: @aely

Amy is buy.at US Marketing Manager, author, Virginia Tech grad, Disney fan, and owner of a lovable lab mutt.

1 package of oreos (3 row size)1/3 cup of butter11/2 pints whipping cream3 cups mini-marshmallows11/2 cups pastel mint pillows (mixed colors)1/3 cup green creme de menthe

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.”

Yields 18-24 Serving

Cakes and Pies

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28

Scott Hazard’s‘On a Roll’ Rolled Cake

Website: brightsidemedia.netTwitter: @scotthazard

Scott enjoys affiliate marketing, online commerce and manufacturing.


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.

“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.”

Yields 10 servings

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1 cup Softastik cake flour or Gold Medal flour1/4 cup cocoa1 teaspoon baking powder1/4 teaspoon salt3 eggs1 cup granulated sugar1/3 cup water1 teaspoon vanilla1 cup sweetened whipping creamconfectioner’s sugar

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29

Rae Hoffman-Dolan’sFlag Cake

Website: sugarrae.comTwitter: @Sugarrae

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

2 packages (12 ounces each) frozen prepared pound cake4 cups fresh strawberries 11/2 cups fresh blueberries, divided 1 container (12 ounces) Cool Whip (thawed)

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

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30

Ad Hustler’s Death By Chocolate

Website: adhustler.comTwitter: @adhustler

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

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!

“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.”

Yields 8 servings

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1 box of Devils Food chocolate cake mix1 cup Kahlua (Or if you don’t drink like me; espresso)4 boxes of chocolate mousse instant mix prepared4-6 Skor Bars (or Heath bars) frozen and broken into small pieces2 large tubs Cool Whip

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31

Heather in BC’s Black Russian Cake

Website: heatherinbc.comTwitter: @HeatherinBC

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

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!.”

Yields 8-12 Serving

Cakes and Pies

Icing:1 cup sugar

1/4 cup butter1/4 cup water1/8 cup vodka

1/8 cup KahluaTopping:

Icing sugarwhipped cream

Cake:1 package yellow cake mix1 box instant chocolate pudding4 eggs1 cup oil3/4 cup water1/4 cup vodka1/4 cup Kahlua

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32

Jon Levine’sWorld Famous Pistachio Bundt Cake

Website: jonlevine.comTwitter: @itsJonLevine

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

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.

“Two credos I live by:

1. You never get a second chance to make a first impression.

2. Perception is reality.”

Yields 12 servings

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1 package yellow cake mix3 packages, 3.4oz. instant pistachio pudding mix1 cup of water1 cup of vegetable oil4 eggs1/4 cup shelled pistachios1/2 cup vanilla frosting

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33

Stephanie Lichtenstein’sTres Leches Cake (Nicaraguan Recipe)

Website: micromediamarket-ing.com

Twitter: @MicroSteph

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

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.

“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.”

Yields 8-12 Serving

Cakes and Pies

Milk:1 14oz. can sweetened condensed milk

1 part heavy cream1 teaspoon of vanilla

Meringue:1/2 cup of water

1 cup of light corn syrup11/2 cups sugar

3 egg whites

1 cake8 egg yolks8 maraschino cherries2 cups of sugar1 tablespoon of vanilla1/2 cup of milk2 cups of all-purpose flour1 tablespoon of baking powderFilling:3 egg yolks1 12oz. can evaporated milk

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34

Rexanne Mancini’sEasy Cherry Cheesecake

Website: cookingwithrex-anne.com

Twitter: @Rexanne

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

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!

“Hard work!”

Yields 8 servings

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1 prepackaged graham cracker pie crust1 8 ounce and one 3 ounce package cream cheese, softened1 8 ounce container frozen whipped topping, thawed1 cup powdered sugar1 16 ounce can cherry pie filling

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35

Tricia Meyer’sCelebration Cake

Website: sunshinerewards.com

Twitter: @sunshinetricia

Tricia Meyer is the owner of Sunshine Rewards, Helping Moms Connect, and various niche sites. She is married with two daughters.


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.”

Yields 12 Serving

Cakes and Pies

1 yellow or lemon boxed cake mix1/3 cup unsweetened applesauce1 can of mandarin oranges with juice2 egg whites1 box of sugar free, fat free vanilla pudding1 small can of crushed pineapple in juice1 8 ounce container of fat free whipped topping

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36

Priyanka Naik’sRose Infused Red Velvet Cake Pops

Website: chefpriyanka.comTwitter: @chefPriyanka

Priyanka, a young chef, is ready to introduce the world to her food- desserts with an ethnic twist!

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.

“Enjoy the simple things in life!”

Yields 45 Cake Pops

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Rose-Fused Red Velvet Cake: 21/2 c. + 5 T. All Purpose Flour11/2 c. granulated sugar1 tsp. baking soda11/2 T. unsweetened cocoa powder (I used Ghiradelli Bran)1 tsp. salt1 c. buttermilk (I used Homemade)11/2 c. vegetable oil2 large eggs, room temperature11/2 T. red food coloring1 tsp. white distilled vinegar1 tsp. rose waterPAM Baking Flavor

Cream Cheese Frosting: 3 c. confectioner’s sugar

6 oz. reduced fat cream cheese, softened

(I used Philadelphia Brand) 21/2 T. unsalted butter,

softened 1/2 tsp. rose water/essence

Chocolate Coating: 4-5 bars dark chocolate, melted

(I used Ghiradelli 70% Cacao) silver leaf (optional)

(available at Indian Grocery Stores)

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37

Gretchen Nemechek’sRing in the New Year with Minty Fresh Breath Cheesecake

Website: ringrevenue.comTwitter: @gnemechek

Gretchen is a Marketing Manager for RingRevenue. Mom. Wife. Chocolate Lover. Reluctant runner.

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

12 oz. Trader Joe’s Peppermint Jo-Jo’s (if unavailable, Oreos will do but aren’t as pepperminty)3 tablespoons melted butter11/2 pounds cream cheese, room temperature3/4 cup sugar1/3 cup sour cream4 large eggs2 tablespoons all-purpose flour1 teaspoon vanilla1/2 teaspoon peppermint extract1/2 teaspoon salt1/3 cup smashed peppermint candy

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38

Priscilla Nunez’sPistachio Lime Cake

Website: AffiliateManager.com

Twitter: @Suluta

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

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!

“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.”

Yields 18 servings

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Baking Necessities:MixerForkPlastic wrapWhole Milk or Skim Milk 1/2 Gallon of Water (You will not need all of it. But have it ready just in case.)Boiling Pan for JelloCake Tray3 boxes of pistachio pudding mix1 box of Lime Jello.

Moist Yellow Cake:Pan: 13x9x2 inches or 11x7x2

1 c. (2 sticks) of butter (room temperature)

2 c. of sugar4 eggs (room temperature)

3 c. of sifted self-rising flour ( Example: White Lily)

1 c. of whole milk (room tempera-ture) for Cake batter

1 tsp. pure vanilla extract 1/2 tsp. butter flavoring

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39

Eleah Portillo’sGuinness Chocolate Cake with Bailey’s Icing

Website: adsimilis.comTwitter: @ewoww19

Eleah is an Affiliate Marketing Director at Adsimilis Network, and MBA candidate at UCLA’s Anderson School.

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. :)”

Yields 12 Serving

Cakes and Pies

Frosting Ingredients: 3 to 4 c. confections sugar

1 stick butter (warm up to room temp)

1 egg yolk1 tsp. of vanilla

(real vanilla not imitation, preferable Mexican vanilla)

4 T. Bailey’s

Cake Ingredients:2 sticks of salted butter1 c. Guinness2 c. all purpose flour2 c. sugar2 tsp. baking soda1/2 tsp. salt4 large eggs1 pkg. of jello chocolate pudding1 c. sour cream1/2 c. oil1 bag of chocolate chips (I’m bad, I always go with milk chocolate instead of semi-sweet)

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40

Adam Riemer’sChocolate Covered Bacon & Oranges

Website: adamriemer.meTwitter: @rollerblader

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

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.

“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.”

Yields 5 -15 servings

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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 likedried oranges

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41

Jason Rubacky’s#GetSome Strawberry Pie

Website: jasonrubacky.comTwitter: @jasonrubacky

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

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

Yields 4-6 Serving

Cakes and Pies

1 frozen pie crust - baked - follow package directions1 quart of strawberries (or more - use as many strawberries as you like). Slice strawberries (in half ) and put into cooled pie crust - set aside3 tablespoons strawberry Jello4 tablespoons cornstarch1 cup of sugarMix above dry ingredients together with some sort of authority! 1 cup water

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42

James Seligman’sMississippi Mud

Website: jamesseligman.netTwitter: @jamesseligman

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

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.

“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.”

Yields 5 -6 servings

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Base:1 cup sugar2 teaspoons vanilla3/4 cup plus 2 tablespoons self rising flour1 stick butter/margarine melted2 eggs2 tablespoons cocoa1/2 to 3/4 cup marshmallow creamTopping:2 - 2 1/2 cups powdered sugar2 tablespoons butter/margarine melted3-4 tablespoons cocoa3-4 tablespoons milk

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43

Missy Steiner’sChocolate Kahlua Cake

Website: sharethis.comTwitter: @Missypoo586

Missy is the Director of Marketing at ShareThis.com as well as the founder of DoYouLoveIt.com


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

1 box chocolate cake mix (without pudding)1 box (3.75 ounce) chocolate pudding mix2 cups sour cream4 eggs3/4 cup vegetable oil1/3 cup Kahlua1 (6 ounce) package chocolate chipsKahlua Glaze:1 cup powdered sugar4 tablespoons Kahlua

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44

Adam Viener’sSara V’s Key Lime Pie

Website: imwave.comTwitter: @adamviener

Adam is the founder of imwave.inc, a leading Performance Search Engine Marketing Agency.

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.

“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!!!”

Yields 1 Pie

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1 1/2 cups freshly crushed graham cracker crumbs6 tablespoons unsalted butter, melted and cooled8 tablespoons granulated sugar1 can (14 ounces) sweetened condensed milk4 large egg yolks1/2 cup freshly squeezed or bottled key lime juice1 1/2 cups heavy cream, chilled

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48

Rosalind Gardner’sCampsite Chocolate Fondue

Website: RosalindGardner.com

Twitter: @rosalindgardner

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

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.

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

Yields 4-6 servings

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2 12ounce bags of semi-sweet chocolate chips1/2 cup fresh or canned milk1/4 cup liqueur (try Triple Sec, Drambuie or Amaretto) 1/4 teaspoon cayenne pepperDipping pieces. Choose from apples, bananas, dried apricots, pears, pretzels, strawberries, etc.

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49

Carolyn Kmet’sCaramel Pretzel Turtles

Website: urbanvivant.comTwitter: @catango

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

Yields 25 Serving

Chocolates and C

andies

~ 50 pretzel nuggets1 bag of caramels (10 ounces)1 bag of semi-sweet chocolate chips (12 ounces)1/4 cup finely chopped almonds

Get Yours Nowwww.revenews.com

Your Daily Dose of Online Marketing

Discussion’s Since 1998

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52

Mike AllenRachel’s Coffeeshop Chocolate Chip Cookies

Website: shopping-bar-gains.com

Twitter: @mta1

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


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.

“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.”

Yields 18 servings

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3/4 cup salted butter, very soft3/4 cup packed brown sugar3/4 cup white sugar2 eggs1/2 tablespoon vanilla21/4 cup bread flour1 teaspoon salt1 teaspoon baking soda2 cups chocolate chips

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53

George Avery’sSuccess Snickerdoodles

Website: getads.comTwitter: @GetAds

George Avery is the CEO and Founder of GetAds, a Digital Marketing Agency and Affiliate Network based in Denver, CO.

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.”

Yields 48 Serving

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1/2 cup butter, softened1/2 cup shortening11/2 cups white sugar2 eggs2 teaspoons vanilla extract23/4 cups all-purpose flour2 teaspoons cream of tartar1 teaspoon baking soda1/4 teaspoon salt2 tablespoons white sugar2 teaspoons ground cinnamon

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54

Andrew BennettBen Spark’s Choco-Nutty-Bacontastic Cookie

Website: benspark.comTwitter: @BenSpark

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

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.

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


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1 package of chocolate chip cookiesJar of your favorite Peanut Butter1lb of Bacon1 Chocolate Chip Cookie Recipe

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55

Connie Berg-ArnoldSour Cream Raisin Bars

Website: flamingoworld.comTwitter: @connieberg

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

Yields 24 Serving

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2 cups dark or golden raisins13/4 cups quick-cooking rolled oats13/4 cups all-purpose flour1 cup packed dark brown sugar1 teaspoon baking soda1 teaspoon cinnamon1/2 teaspoon salt1/2 pound (2 sticks or 16 tablespoons) unsalted butter, softened3 egg yolks11/2 cups sour cream1 cup granulated sugar21/2 tablespoons cornstarch1 teaspoon vanilla extract

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56

Chris Brogan’sNo Bake Peanut Butter Cookies

Website: chrisbrogan.comTwitter: @chrisbrogan

Chris Brogan is president of Human Business Works.

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.

“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.”


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Totally not my recipe. From the Food Network. But these are a favorite of mine.

2 cups sugar4 tablespoons cocoa1 stick butter1/2 cup milk1 cup peanut butter1 tablespoon vanilla3 cups oatmealWaxed paper

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57

John Chow’sEnglish Cookies

Website: johnchow.comTwitter: @johnchow

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

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.”

Yields 12 English Cookies or 1 big English Mofo Cookie

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2 whole eggs or 4 yolks, lightly beaten1 cup sugar3/4 cup butter2 cups flour2 teaspoons baking powder3/4 cup sherry wine2 teaspoons cinnamon1/2 teaspoon cloves1 cup raisins, chopped3/4 cup pecans, chopped

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58

Erin Cigich’sAnnale Iltis™ Soon-to-be World Famous White Chocolate Pumpkin Drops

Website: clickbooth.comTwitter: @clickbooth

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

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.

“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.”

Yields 6 dozen cookies

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Cookies:2 c. butter, softened2 c. sugar1 can, about 15oz. or more, pure pumpkin2 eggs4 c. all-purpose flour2 tsp. pumpkin pie spice1 tsp. baking powder1/2 tsp. baking soda1 pkg., about 12oz., Ghirardelli white chocolate chips

Icing:1 large container, about 16 oz., (of

pre-made cream cheese frosting)1/2 c. whipped cream cheese

(optional, add more or less de-pending on the level of desired

sweetness)1/4 c. packed brown sugar

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59

Daniel Clark’sThe Ultimate Whole Wheat Chocolate Chip Extravaganza

Website: qaqn.comTwitter: @QAQN

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

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.”

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

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111/2 oz. bittersweet chocolate chips21/4 c. whole wheat flour1 heaping T. wheat gluten2 T. ground flax seed1 tsp. baking soda1/2 tsp. salt1 c. (2 sticks) butter

1/4 c. agave nectar1 c. turbinado sugar

2 eggs1/2 tsp. vanilla

1 tsp. almond extract1 c. chopped nuts (peanuts,

walnuts, pecans, whatever you like - optional)

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60

Michael Coley’sSnickers Cookies

Website: amazing-bargains.com

Twitter: @MichaelColey

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


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.

“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.”


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One package Nestle Toll House Chocolate Chip Cookie MixOne package of Snickers Miniatures

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61

Shawn CollinsEP Cheese Squares

Website: affiliatetip.comTwitter: @affiliatetip

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

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.”

Yields 10 Servings

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2/3 cup firmly packed light brown sugar2 cups flour1 cup chopped walnuts11/3 sticks of butter-softened2 8ounce packages of cream cheese1/2 cup sugar2 eggs2 tablespoons milk1 tablespoons vanilla

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62

Trisha Lyn Fawver’sNana’s Gooey Brownies

Website: trishalyn.comTwitter: @TrishaLyn

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

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.

“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.”


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1 pound caramels (unwrapped)1 can (5 ounces) evaporated milk1 German Chocolate cake mix3/4 cup butter or margarine, melted1 cup chopped walnuts1 package (6 ounces) chocolate chips

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63

Anne Fognano’sGinger Bread Men

Website: CleverMoms.comTwitter: @CleverMoms

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

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!”

Yields 2 - 4 dozen cookies, depending on the size of cutters

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Cookies:3 c. all-purpose flour (measure accurately!)2 tsp. ground ginger1/4 tsp. ground cloves1/4 tsp. ground nutmeg1 tsp. baking soda1/2 tsp. baking powder11/2 tsp. salt6 T. unsalted butter, at room temperature1/2 c. packed dark-brown sugar1 large egg3/4 c. unsulfured molasses

Icing:2 cups confectioners’ sugar

4 teaspoons powdered egg whites (meringue powder)

water (to consistency)

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64

Jenny Frederick’sThe Softest & Moistest Chocolate Chip Cookies You’ll Ever Eat!

Website: mediabreakaway.com

Twitter: @jenfred

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


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!

“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.”


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21/4 cups all-purpose flour1 teaspoon baking soda1 cup butter, softened3/4 cup packed brown sugar1/4 cup white sugar1 (3.4 ounce) package instant vanilla pudding mix2 eggs1 teaspoon vanilla extract2 cups semisweet chocolate chips 1 cup chopped walnuts or pecans (optional)

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65

Liz Gazer’sNutritious Oatmeal Chocolate Almond Butter Cookies

Website: growthspurtmedia.com

Twitter: @lizgazer

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

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.

“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!”

Yields 24 cookies

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1/2 c. unsalted butter1/2 c. granulated sugar or Splenda1/2 c. brown sugar2 eggs1 tsp. vanilla extract1/4 c. almond butter (or almond hazelnut butter)11/4 c. whole wheat pastry flour 3/4 c. all-purpose flour

1/2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. fine sea salt

1 c. ground almonds11/2 c. old-fashioned rolled oats

(not the quick cook kind)8 oz. semi-sweet or dark

chocolate chunks or chips

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66

Meg Geddes’sButternut Snowballs

Website: netmeg.comTwitter: @netmeg

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

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.

“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.”

Yields 72 cookies

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1 cup softened butter1/2 cup sugar2 teaspoons vanilla3 tablespoons light rum or brandy2 cups of sifted flour (or cake flour)1/2 teaspoon salt2 cups pecans chopped fine (not ground)confectioners (powdered) sugar

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67

Jen Goode’s Magic Cookie Bars

Website: JGoodeDesigns.comTwitter: @jgoode

Jen Goode is a work-at-home mother of 3, artist, affiliate and doodler in charge of JGoodeDesigns.com.


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.”

Yields 24 cookies

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1/2 cup butter or margarine11/2 cups graham cracker crumbs14 ounce can sweetened condensed milk12 ounces semisweet chocolate chips11/3 cup flaked coconut1 cup chopped walnuts

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68

Kristen Grace’sRum Balls

Website: buyseasons.comTwitter: @kristengrace

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

In a large bowl, stir together the crushed wafers, 3/4 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!

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


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1 box (approx. 3 1/4 cups) finely crushed vanilla wafers3/4 cup granulated sugar 1/4 cup unsweetened cocoa powder 11/2 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

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69

Patrick Grady’sDutch St. Nikolaas Koekjes (Dutch Saint Nick Spice Cookies)

Website: rhinofish.com

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

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).”


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2 cups butter2 cups sugar4 cups all-purpose flour1/2 teaspoon nutmeg4 teaspoons cinnamon1/2 teaspoon ground cloves1/4 teaspoon salt1/2 teaspoon baking soda1/2 cup sour cream1/2 cup chopped nuts

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70

Karen Hoxmeier’sChocolate Chip Cookie Bars

Website: mybargainbuddy.com

Twitter: @karenhoxmeier

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

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.

“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.”

Yields 36 bars

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1/2 cup butter13/4 cup graham cracker crumbs1 (14 ounce) can sweetened sondensed milk1 cup semisweet chocolate chips1 cup of milk chocolate chipsPersonalize with:Swap half of the chocolate chips with peanut butter chips11/3 cup flaked coconut1 cup chopped nuts

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71

Beth Kirsch’sSinful Cream Cheese Brownies

Website: revenews.comTwitter: @ bethkirsch

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


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.”

Yields 16 servings

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6 tablespoons unsalted butter, cut into pieces4 ounces bittersweet or semisweet chocolate, chopped2/3 cup sugar2 large eggs, at room temperature1/2 cup flour1 tablespoon unsweetened cocoa powder1/8 teaspoon salt1 teaspoon vanilla extract1/2 cup chocolate chips8 ounces cream cheese, at room temperature1 large egg yolk5 tablespoons sugar1/8 teaspoon vanilla extract

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72

Eva Klein’sMolasses Crinkles

Twitter: @evaklein

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

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.

“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.”


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3/4 cup soft shortening1 cup brown sugar (packed)1 egg1/4 cup molasses21/4 cups flour2 teaspoons baking soda1/4 teaspoon salt1/2 teaspoon of cloves1 teaspoon cinnamon1 teaspoon gingergranulated sugar

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73

David Lewis’sPrefab Cookies

Website: davidlew.isTwitter: @ thedavidlewis

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

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.”

Yields 1-2 dozen cookies

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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.

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74

Rebecca Madigan’sHello Dolly Bars

Website: performancemar-ketingassociation.com

Twitter: @madagainmedia

Rebecca Madigan is executive director of the Performance Marketing Association and big cookie eater.

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.

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

Yields 24 bars

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1/4 pound butter1 cup graham cracker crumbs1 cup flaked coconut1 cup semi-sweet chocolate chips1 cup chopped nuts1 cup sweetened condensed milk9 x 9 x 2 baking dish

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75

Judi Moore’sIrresistible GUI Cake

Website: judimoore.comTwitter: @ JudiM

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


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.”

Yields 24 large or 36 small bars

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For layer 1:1 box yellow cake mix for 13 x 9 pan 1 stick of butter or margarine1 eggFor layer 2:1 eight ounce package of cream cheese, softened3 cups of confectioner’s sugar2 eggs

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76

Eric Nagel’sClark Balls

Website: ericnagel.comTwitter: @esnagel

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

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.

“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).”

Yields 42 balls

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1 cup butter1 pound peanut butter21/2 cup confectioners sugar1 pound graham cracker crumbs12 ounces chocolate chips1/2 cake paraffin

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77

Sharon Nazarian’sVegan Chocolate Chick Blondies

Website: veganpimp.comTwitter: @ veganpimp

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


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.”

Yields 8 servings

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15 ounces (1 can) garbanzo beans, drained and rinsed1/2 cup agave syrup or brown rice syrup1/2 cup apple sauce1/4 cup almond or peanut butter (crunchy is best)2 teaspoons vanilla extract1/3 cup ground flax seeds2 tablespoons brown rice flour1/2 teaspoon baking powder1 cup non-dairy chocolate chips1 teaspoon or spray of canola, sunflower or unrefined coconut oil

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78

Christopher Park’sDrunken Chocolate Chip Cookies

Website: blair.comTwitter: @blairaffiliates

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

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.

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

Yields A couple dozen or so, but it depends how big you make them.

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12 ounces Guinness stout1/2 pound unsalted butter3 cups flour2 cups semisweet chocolate chunks11/4 cups chopped walnuts1 cup brown sugar1/2 cup granulated sugar2 large eggs2 teaspoons pumpkin pie spice1 teaspoon vanilla extract1 teaspoon salt3/4 teaspoon baking soda

Ingredients

Instructions

79

Chantal Patton’s Tante Gilberte’s Oatmeal Cookies

Website: herweddingplanner.com

Twitter: @chantalpatton

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

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.

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


Cookies and B

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1 cup of butter11/4 cup of brown sugar2 eggs1/2 teaspoon of vanilla11/4 cup of flour1 teaspoon of baking soda1/2 teaspoon of cinnamon1/2 teaspoon of salt3 cups of non-cooked oatmeal A handful of chocolate chips (tastes great with mint chips too)

Ingredients

Instructions

80

Mary Poiley’s Chocolate Oatmeal Cookies

Website: internetcareer-hunt.com

Twitter: @marypoiley

Mary Poiley is a marketing professional who enjoys blogging about internet and affiliate marketing.

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.

“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.”

Yields: Subject to size; 12 to 24 cookies

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2 cups of sugar1 stick of real butter1/2 cup of whole milk5 tablespoons of Hershey’s cocoa powder21/2 cups of quick cooking oats1/2 cup of crunchy peanut butter (do not use low fat)1 teaspoon of pure vanilla extract

Ingredients

Instructions

81

Char Polanosky’sNutella No Bake Cookies

Website: raisingahealthyfam-ily.com

Twitter: @charpolanosky

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

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.

“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 B

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1/2 cup butter1/2 cup milk13/4 cups sugar1/2 cup Ghirardelli cocoa1 teaspoon vanilla or vanilla flavored coffee syrup1/2 cup Nutella hazelnut spread3 cups rolled oats

Ingredients

Instructions

82

Dush Ramachandran’s Famous Oatmeal and Raisin Cookies

Website: clickbank.comTwitter: @DushR

Dush is the VP of Sales and Bus. Dev. for ClickBank, a web host and member of many Internet Marketing advisory boards.

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!

“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.”

Yields 36 cookies

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1 cup butter, softened1 cup packed light brown sugar1/2 cup white sugar2 eggs1 teaspoon vanilla extract11/2 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon ground cloves1/2 teaspoon salt3 cups rolled oats11/2 cup raisins

Ingredients

Instructions

83

Scott Richter’sCarrot Cake Cookie Sandwiches

Website: affiliate.comTwitter: @ScottRichter

Scott Richter is the founder/CEO of Media Breakaway, LLC, the parent company of affiliate.com and TheParkingPlace.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.”

Yields 11 servings

Cookies and B

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11/8 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon salt1 teaspoon cinnamon1/3 cup (heaping) light brown sugar1/3 cup (heaping) granulated sugar1/2 teaspoon vanilla1 stick unsalted butter1 large egg1 cup grated carrots1 cup chopped walnuts1/2 cup raisins8 ounces cream cheese1/4 cup honey

Ingredients

Instructions

84

Kim Rowley’sSwedish Sugar Cookies

Website: kimarketing.comTwitter: @KIMarketing

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

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)

“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.”


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Cookie Dough:1 cup powdered sugar1 cup white sugar1 cup margarine (best at room temperature & not cheap margarine)2 eggs4 cups flour2 teaspoons cream of tartar11/2 teaspoons baking soda2 teaspoons vanillapinch of salt

Frosting:4 cups powdered sugar

1/2 cup Crisco1 teaspoon vanilla

3 tablespoons milk (and add as needed)

Ingredients

Instructions

85

Melissa Salas’sBrownie Scones

Website: buy.comTwitter: @melissadsalas

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

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.”

Yields 8 servings

Cookies and B

ars

1 large egg1/3 cup heavy whipping cream

2 teaspoons molasses1 teaspoon vanilla extract

7 tablespoons unsalted butter4 oz. semi-sweet chocolate,

(mini chips)2 tablespoons heavy cream,

(to brush tops)sugar for sprinkling

chocolate chunks, to top scones (optional)

4 oz. unsweetened chocolate, (coarsely chopped)1 cup all-purpose flour1 cup cake flour2/3 cup sugar1/4 cup unsweetened dark cocoa powder1 tablespoon baking powder1/4 + 1/8 teaspoon salt1/4 teaspoon instant espresso powder

Ingredients

Instructions

86

Forrest Schaaf’sPaleo Coco Cocoa Cookies

Website: schaafpc.comTwitter: @forrestschaaf

Forrest Schaaf is a founding partner of Schaaf-PartnerCentric (an OPM) and For Me To Coupon.

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.

“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.”

Yields 24 cookies

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1 cup almond flour2/3 cup shredded coconut11/2 tablespoons coconut oil1/2 cup almond butter1 cup coco nibs1/3 cup coconut flour1 tablespoon vanilla1 egg2 tablespoon cocoa powder1/2 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.)

Ingredients

Instructions

87

Joe Sousa’sInsane Chocolate Brownies

Website: whatdoesjoethink.com

Twitter: @drcool73

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

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.

“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.”

Yields 8 servings

Cookies and B

ars

1 pound unsalted butter1 pound plus 12 ounces semisweet chocolate chips6 ounces unsweetened chocolate6 large eggs2 tablespoons pure vanilla extract2 1/4 cups sugar1 1/4 cups all purpose flour1 tablespoon baking powder1 teaspoon salt3 cups chopped walnuts (optional)

Ingredients

Instructions

88

Mike Sprouse’sFrosted Sugar Cookies (Warning: Highly Addictive)

Website: mikesprouse.com

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

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.

“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)

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Sugar Cookies:3/4 cup of butter21/2 cups of flour1 cup sugar1 teaspoon baking powder2 eggs1 teaspoon salt1 teaspoon vanillaFrosting:3/4 cup of confectioners sugar1/2 teaspoon vanilla1 tablespoon milk1/4 teaspoon lemon juice1 tablespoon butter (melted)

Ingredients

Instructions

89

Chuck Summers’sThe Southwest’s Famous Biscochitos

Website: chuckwagon505.com

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 11/4 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 1/4 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 1/4” 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!

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


Cookies and B

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5-6 cups flour3 teaspoons baking powder1/4 teaspoon salt2 cups lard (shortening won’t work in these cookies)1 tablespoon anise seed11/4 cups sugar2 eggs1/4 cup of milk1/4 cup sugar1 tablespoon cinnamon

Ingredients

Instructions

90

Morgan Thomas’sHeavy T’s Awesome Cookies

Website: wallofmonitors.com

Twitter: edkinnovations

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


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.

“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.”

Yields 8-12 cookies

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2 cups flour1/2 teaspoons baking soda1/2 teaspoons salt3/4 cup butter (melted)1 cup packed brown sugar1/2 cup white sugar1 tablespoon vanilla1 egg1 egg yolk2 cup semi sweet chips

Ingredients

Instructions

91

Wade Tonkin’sBanana Nut Cookies

Website: fanatics.comTwitter: @ FanaticsAffs

Wade Tonkin is an Affiliate Manager at Fanatics.com - affiliate marketer since 1999 - lives in Jacksonville, FL


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.”

Yields 42 cookies

Cookies and B

ars

2 ripe bananas1 cup packed brown sugar3 tablespoons unsalted margarine, softened2 teaspoons vanilla1/4 teaspoon salt (optional)2 cups whole wheat flour1 teaspoon baking soda1/4 cup chopped walnuts

Ingredients

Instructions

92

Brad Waller’sChocolate Chip Cookie Bars

Website: uBuildApp.comTwitter: BradWaller

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

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.

“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.”

Yields 54 cookies

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11/3 cup margarine or 2/3 cup Canola oil2 eggs1 cup brown sugar1 cup white sugar1 tablespoon water1 tablespoon vanilla3 cups flour1 teaspoon baking soda1/2 teaspoon salt11/2 packages (18 ounces or about 3 cups) chocolate chips1 cup chopped nuts

Ingredients

Instructions

93

Missy Ward’sMagnificent Mocha Meringue Kisses

Website: missyward.comTwitter: @missyward

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

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 twenty-four 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.”

Yields 2 dozen kisses that only have 35 calories each and 1 gram of fat!

Cookies and B

ars

1/3 cup powdered sugar2 tablespoons unsweetened cocoa powder1 tablespoon cornstarch1 teaspoon instant coffee or espresso3 egg whites1/2 tablespoon vanilla extract1/4 cup granulated sugar1/3 cup semisweet chocolate morsels1 teaspoon shortening

Ingredients

Instructions

94

Tom Wozniak’sSnickerdoodles

Website: affiliate.com/blogTwitter: tomwozniak

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


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 1/2 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.

“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.”

Yields 35-40 cookies

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Cookie Dough:31/2 cups all purpose flour1 tablespoon baking powder2 teaspoons baking soda1/4 teaspoon salt1 teaspoon cinnamon1 cup butter2 cups granulated sugar2 eggs1 tablespoon light corn syrup21/2 teaspoons vanilla extract

Topping:4 tablespoons granulated sugar

2 teaspoons cinnamon

Ingredients

Instructions

95

Shannon Weidemann’sGingerbread Cookies

Website: marketingelf.comTwitter: @marketingelf

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

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.”

Yields 24 cookies

Cookies and B

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1/2 cup butter1/2 cup sugar1/2 cup molasses1 egg yolk2 cups flour1 teaspoon ground cloves1/2 teaspoon nutmeg1/2 teaspoon salt1 teaspoon baking powder1/2 teaspoon baking soda11/2 teaspoon cinnamon1 teaspoon ginger

Ingredients

Instructions

97

Warren Corpus’sFilipino Leche Flan

Website: vayan.comTwitter: @WarrenCorpus

Warren is a lover of ethical e-mail marketing, Gator sports & women. Filipino-American, hence my Filipino recipe.

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 caramel-coated 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.”

Yields 1 to 6 (depending on gluttonousness)

Puddings, Custards, Ice C

reams, Jams & Sauces

Custard:12 egg yolks1 can condensed milk1 pint vitamin D milk1 tablespoon vanillaCaramel:1 cup sugar1 cup water

Ingredients

Instructions

98

Todd Crawford’s Sawdust Salad

Website: impactradius.comTwitter: toddcrawford

Todd Crawford is the Co-founder of Impact Radius.

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.

“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.”


Pudd

ings,

Cus

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s, Ice

Cre

ams,

Jams

& S

auce

s

1 (4 oz.) box lemon Jello1 (4 oz.) box orange Jello21/2 cup hot water11/4 cup cold water1 (#2) can crushed pineapple, drained4 bananas, diced1 package miniature marshmallows

TOPPING:1 cup pineapple juice

1/2 cup sugar1 egg, beaten2 tbsp. flour

Ingredients

Instructions

99

Karen Garcia’sCitrus Surprise Ice Cream

Website: gtomanagement.com

Twitter: @karengarcia

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

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.

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

Yields 5 Quarts Puddings, Custards, Ice C


6 grapefruit6 oranges6 lemons6 limes6 cups sugar6 cups cream

Ingredients

Instructions

100

Jim Kukral’sMochi Ice Cream Balls

Website: jimkukral.comTwitter: jimkukral

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

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 medium-low 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.

“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!”

The yield will vary depending on the size you make.

Pudd

ings,

Cus

tard

s, Ice

Cre

ams,

Jams

& S

auce

s

2 pints ice cream or sherbet, any flavor2 cups mochiko flour2 cups water1 cup sugar1 cup potato starch or cornstarchcupcake liners

Ingredients

101

Jon Nunez’sVanilla Flan

Website: affiliatemanager.com

Twitter: @Jon_Nunez

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

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.

“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.”

Yields 6 Servings



Required Utensils/Equipment: 1 long-handled wooden spoon

6 ramekins or one large baking dish 1 large 9 x 13 baking dish

(for water bath) 2 medium size mixing bowls

1 heavy saucepan 1 heavy skillet or saucepan

1/2 c. sugar2 c. whipping cream1 tsp. vanilla extract3 eggs1/4 c. sugar1/2 c. blanched almonds for garnish (optional)sprig of mint for garnish(optional)

Instructions

Ingredients

Instructions

102

Geno Prussakov’sMascarpone with Raspberries

Website: amnavigator.comTwitter: eprussakov

Geno is an author, international speaker, award-winning blogger, founder of AM Navigator and Affilinomics.com.

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.

“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!”

Yields 5-6 Servings

Pudd

ings,

Cus

tard

s, Ice

Cre

ams,

Jams

& S

auce

s

3 egg yolks3/4 cup sugar powder16 ounces mascarpone cheese2 cups raspberries

Ingredients

103

Jeremy Schoemaker’sCreme Brulee

Website: shoemoney.comTwitter: @Shoemoney

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

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.

“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.”

Yields 5 Quarts Puddings, Custards, Ice C


4 cups heavy cream, chilled2/3 cup granulated sugarpinch of table salt1 vanilla bean, halved lengthwise, or 2 tsp of vanilla extract (then you can skip straining)12 large egg yolks8-12 tsp turbinado sugar

Instructions

Ingredients

Instructions

104

Jill Swartwout’sChocolate Stuff Trifle

Website: carouselchecks.com

Twitter: Jilly_Beans

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

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.

“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.”


Pudd

ings,

Cus

tard

s, Ice

Cre

ams,

Jams

& S

auce

s

1 package of Ghirardelli double chocolate brownie mix1 small package of Jell-O instant chocolate pudding mix2 - 8 ounce containers of Cool Whip frozen whipped topping, thawed3 chocolate candy bars, more or less to taste (Candy bars can be differ-ent or all the same. Works best with Skor bars or Butterfinger bars)

Ingredients

Instructions

105

Angel Djambazov’sGalaktoboureko

Website: revenews.comTwitter: @djambazov

Owner of ReveNews.com, Angel Djambazov spends his free time researching his wife’s obscure scientific references.

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.”

Yields 12 Servings



11/4 cups honey11/4 cups water11/4 cups sugar

1 cinnamon stick1 (2-inch) piece fresh orange peel

6 eggs8 cups of whole milk2 cups of sugar2 cup of fine semolina flour1/2 teaspoon vanilla extract1 pound commercial phyllo dough (defrosted)2 sticks of melted butter (for brushing)14” X 11” baking dish1/2 teaspoonful grated cinnamon

106

~ A ~

Allen, MikeRachel’s Coffeeshop Chocolate Chip Cookies.................................... 54

Avery, GeorgeSuccess Snickerdoodles....................................................................... 55

~ B ~

Ballard, CindyGooey Pineapple Upside Down Cake................................................. 26

Bennett, AndrewBen Spark’s Choco-Nutty-Bacontastic Cookie................................... 56

Berg-Arnold, ConnieSour Cream Raisin Bars...................................................................... 57

Brogan, ChrisNo Bake Peanut Butter Cookies.......................................................... 58

Buechele, MikeLow-Carb Pumpkin Muffins.................................................................10

~ C ~

Carney, DeborahBanana Blueberry Oat Bread.................................................................11

Chow, JohnEnglish Cookies.................................................................................. 59

Cigich, ErinWorld Famous White Chocolate Pumpkin Drops.............................. 60

Clark, BrianCopyblogger’s Don’t Trifle with Me.................................................... 27

Clark, DanielThe Ultimate Whole Wheat Chocolate Chip Extravaganza............... 61

Coley, MichaelSnickers Cookies................................................................................. 62

Collins, ShawnEP Cheese Squares.............................................................................. 63

Corpus, WarrenFilipino Leche Flan...........................................................................101

Crawford, ToddSawdust Salad.................................................................................. 102

~ D ~

Djambazov, Angel Galaktoboreko.....................................................................................109

Dunn, DeclanDouble Trouble Pumpkin Chocolate Cheesecake............................... 28

~ E ~

Ely, AmyCreme de Menthe Bliss....................................................................... 29

~ F ~

Farmer, TheresaT-Bone’s Pistachio Cupcakes with Almond Buttercream................... 12

Fawver, Trisha LynNana’s Gooey Brownies....................................................................... 64

Fernando, IanBanana Bread Goodness...................................................................... 13

Fognano, AnneGinger Bread Men.............................................................................. 65

Frederick, JennyThe Softest & Moistest Chocolate Chip Cookies You’ll Ever Eat!..... 66

~ G ~

Garcia, KarenCitrus Surprise Ice Cream............................................................... 103

Gardner, RosalindCampsite Chocolate Fondue............................................................... 50

Gazer, LizNutritious Oatmeal Chocolate Almond Butter Cookies..................... 67

Geddes, MegButternut Snowballs............................................................................ 68

Goode, JenMagic Cookie Bars.............................................................................. 69

Grace, KristenRum Balls............................................................................................ 70

Grady, PatrickDutch St. Nikolaas Koekjes (Dutch Saint Nick Spice Cookies)......... 71

Index of Contributors

107

~ H ~

Halpern, DerekKelly’s Ginger Snaps........................................................................... 14

Hazard, Scott‘On a Roll’ Rolled Cake....................................................................... 30

Hoffman-Dolan, RaeFlag Cake............................................................................................ 31

Hoxmeier, KarenChocolate Chip Cookie Bars............................................................... 72

Hustler, AdDeath By Chocolate............................................................................ 32

~ I ~

in BC, HeatherBlack Russian Cake............................................................................. 33

~ K ~

Kirsch, BethSinful Creamcheese Brownies............................................................. 73

Klein, EvaMolasses Crinkles................................................................................ 74

Kmet, CarolynCaramel Pretzel Turtles....................................................................... 51

Krongel, DanielleYummy Tummy Chocolate Cupcakes................................................. 15

Kukral, JimMochi Ice Cream Balls.................................................................... 104

~ L ~

Levine, JonWorld Famous Pistachio Bundt Cake................................................. 34

Lewis, DavidPrefab Cookies.................................................................................... 75

Lichtenstein, StephanieTres Leches Cake (Nicaraguan Recipe)............................................... 35

Littleton, BrianFruity Pebble Treats............................................................................. 16

~ M ~

Madigan, RebeccaHello Dolly Bars................................................................................. 76

Magennis, JoeNever Fails Banana Bread.................................................................... 17

Mancini, RexanneEasy Cherry Cheesecake..................................................................... 36

Martell, ArleneButterscotch Chip Orange Muffins..................................................... 18

Martell, JamesLand of Nod Cinnamon Buns............................................................. 19

Meyer, TriciaCelebration Cake................................................................................. 37

Moore, JudiIrresistible GUI Cake.......................................................................... 77

~ N ~

Nagel, EricClark Balls........................................................................................... 78

Naik, PriyankaRose Infused Red Velvet Cake Pops.................................................... 38

Nazarian, SharonVegan Chocolate Chick Blondies........................................................ 79

Nemechek, GretchenRing in the New Year with Minty Fresh Breath Cheesecake.............. 39

Nunez, JonVanilla Flan...................................................................................... 105

Nunez, PriscillaPistachio Lime Cake........................................................................... 40

~ P ~

Park, ChristopherDrunken Chocolate Chip Cookies...................................................... 80

Patton, ChantalTante Gilberte’s Oatmeal Cookies....................................................... 81

Picarille, LisaBad Ass Blueberry Coffee Cake.......................................................... 20

Poiley, MaryChocolate Oatmeal Cookies................................................................ 82

Polanosky, CharNutella No Bake Cookies.................................................................... 83

Portillo, EleahGuinness Chocolate Cake with Baileys Icing...................................... 41

Prussakov, GenoMascarpone with Raspberries.......................................................... 106

~ R ~

Ramachandran, DushFamous Oatmeal and Raisin Cookies.................................................. 84

108

Richter, ScottCarrot Cake Cookie Sandwiches........................................................ 85

Riemer, AdamChocolate Covered Bacon & Oranges................................................ 42

Rowley, KimSwedish Sugar Cookies....................................................................... 86

Rubacky, Jason#GetSome Strawberry Pie................................................................... 43

~ S ~

Salas, MelissaBrownie Scones................................................................................... 87

Salvino, KimPumpkin Pie Crunch........................................................................... 21

Schaaf, ForrestPaleo Coco Cocoa Cookies.................................................................. 88

Schoemaker, JeremyCreme Brulee................................................................................... 107

Seligman, JamesMississippi Mud.................................................................................. 44

Sousa, JoeInsane Chocolate Brownies................................................................. 89

Sprouse, MikeFrosted Sugar Cookies (Warning: Highly Addictive)......................... 90

Steiner, MissyChocolate Kahlua Cake....................................................................... 45

Summers, ChuckThe Southwest’s Famous Biscochitos................................................... 91

Swartwout, BillHot Milk Cake.................................................................................... 22

Swartwout, JillChocolate Stuff Trifle....................................................................... 108

~ T ~

Thomas, MorganHeavy T’s Awesome Cookies............................................................... 92

Thompson, LoganBacon S’mores..................................................................................... 23

Tonkin, WadeBanana Nut Cookies............................................................................ 93

~ V ~

Viener, AdamSara V’s Key Lime Pie......................................................................... 46

~ W ~

Waller, BradChocolate Chip Cookie Bars............................................................... 94

Ward, MissyMagnificent Mocha Meringue Kisses.................................................. 95

Weidemann, ShannonGingerbread Cookies........................................................................... 97

Wozniak, TomSnickerdoodles.................................................................................... 96

it's all about the cookies...and brownies and pies and cakes.... by missy ward

Documents

ben sparks

tres leches

affiliate

bones pistachio

pumpkin pie

ungreased

ungreased

add food coloring