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By day, you’re in the office, cooking up content. By night, you’re in the kitchen,
preparing a satisfying meal. But what if we combined the two?
Developing a content marketing strategy is like creating a dinner menu. You start with
the basic ingredients and build upon them. You perfect your technique, exercising
balance while adding a dash of flavor. And don’t forget, presentation is key. You must
distribute and plate your meal beautifully.
So, what are people making and how are they making it? We asked the Content
Marketing Institute team to share their favorite content-inspired dishes. Whether you
are a first-time cook or a seasoned chef, these recipes will give you new perspective on
processes, measurement and ROI, technology, and more. They are definitely ones you
want in your repertoire.
We’ve put together the ultimate cookbook for content marketers, filled with tasty
(and mildly entertaining) recipes. We hope you enjoy it. Bon appétit!
Breakfast
ContentTECH Stack of
Peanut Butter Pancakes
INGREDIENTS
	 3/4 cup buttermilk
	 1 cup all-purpose flour
	 2 tablespoon sugar
	 1 teaspoons baking powder
	 1/2 teaspoon baking soda
	 1/2 teaspoon salt
	 1 egg
	 2 tablespoons peanut butter, melted
	 Butter
	 Chocolate chips and extra peanut 		
	 butter to serve
INSTRUCTIONS
1) 	 Combine flour, sugar, salt, baking 		
	 powder, and baking soda into a mixing 	
	 bowl. Slowly whisk in the egg, peanut 	
	 butter, and milk.
2) 	 Add the flour mixture into the wet 		
	 ingredients and stir to combine.
	 (Tip: Some lumps are ok! Lumpy
	 batter = fluffy pancakes.)
3)	 Heat a pan over medium heat and
	 apply butter to grease. Pour batter in
	 1/4 cupfulls to create the pancakes.
4) 	 Flip after the tops of the pancakes are
	 covered in bubbles, and cook until
	 golden brown.
5) 	 Pile them high on a plate and
	 generously decorate with additional
	 peanut butter and chocolate chips.
4 SERVINGS
STEPHANIE’S NOTE:
Maple syrup -- oh yes, you can cover them
in maple syrup!
B R E A K FA S T
Cooked by
STEPHANIE
STAHL
Sound-Bite Sized Banana Muffins
INGREDIENTS
	 1-1/2 cups whole wheat pastry flour
	 (or white whole wheat flour)
	 1 teaspoon baking soda
	 1/4 teaspoon salt
	 3 bananas
	 1/4 cup honey
	 1 tablespoon vanilla
	 1 tablespoon olive or melted coconut oil
	 1 egg
	 1/2 cup nonfat plain greek yogurt
	 1 tablespoon unsweetened almond milk
	 1/2 cup chocolate chips
INSTRUCTIONS
1)	 Preheat oven to 350 degrees F.
2)	 Spray 12 cup muffin tin with nonstick
	 cooking spray.
3)	 In a medium bowl, whisk together flour,
	 baking soda and salt.
4)	 Add bananas, honey, vanilla, oil, egg,
	 milk and yogurt to a blender. Blend on
	 high for 1 minute or until well
	 combined, smooth and creamy. Add
	 wet ingredients to dry ingredients and
	 mix until just combined. Gently fold in
	 chocolate chips.
5) 	 Divide batter evenly into muffin tin,
	 sprinkle each muffin with a few more
	 chocolate chips and bake for 20-25
	 minutes or until toothpick comes out
	 clean or with just a few crumbs attached.
6) 	 Cool muffins for 5 minutes then remove
	 and transfer to a wire rack to finish
	 cooling. Muffins are best served warm
	 and even better the next day.
SERVES 12
B R E A K FA S T
Cooked by
AMANDA
SUBLER
Appetizers
APPetizer Obsession:
Cranberry Brie Pull Apart Bread
INGREDIENTS
	 1 round loaf sourdough bread
	 4 tablespoons butter
	 2/3 cup raw chopped pecans
	 3 tablespoons brown sugar
	 1 (16 ounce) wheel of brie, cubed
	 1 cup dried cranberries
INSTRUCTIONS
1)	 Preheat the oven to 350 degrees F.
2)	 Slice the bread horizontally and
	 vertically to create 1 inch cubes,
	 being careful not to actually slice
	 all the way through the bread.
3) 	In a small bowl, combine 2 			
	 tablespoons butter, pecans and
	 brown sugar. Use your hands to 		
	 mix the butter into the pecans to 	
	 create a crumble.
4) 	Take remaining 2 tablespoons
	 butter and insert thin slices into
	 the loaf of bread.
5) 	Place the loaf on a baking sheet
	 and stuff the brie inside the bread,
	 filling in all the spaces in between
	 the cuts. Add cranberries and pecans.
6) 	Transfer to the oven and bake
	 for 15-20 minutes or until the
	 brie is melted and gooey.
	 Serve immediately.
A P P E T I Z E R S
Cooked by
LISA
DOUGHERTY
Taco B-ROLLups
INGREDIENTS
	 1/2 pound ground beef
	 1 can Pillsbury refrigerated classic 		
	 pizza crust
	2 tablespoons taco seasoning mix
	3 tablespoons water
	1 cup shredded Mexican blend cheese
	Optional toppings: lettuce, tomato, 		
	 sour cream, onion, and guacamole
INSTRUCTIONS
1) 	 Preheat oven to 400 degrees F and
	 lightly spray a baking sheet with
	 cooking spray.
2) 	 In a medium skillet, cook and brown
	 beef until no longer pink. Drain. Add
	 taco seasoning and water and cook
	 for 2-3 minutes. Set aside and cool
	 slightly before using.
3)	 Take pizza dough out of its package and
	 unroll it onto a flat surface. Slightly
	 roll or press the pizza dough out into a
	 rectangle.
4) 	 Add the taco meat evenly on top of the
	 pizza dough. Sprinkle the cheese evenly
	 on top.
5) 	 Starting with the long edge of the pizza
	 dough, roll dough tightly up into a roll.
	 Using a serrated knife, make about
	 1-inch slices along the roll, making
	 about 18 rolls.
6)	 Place rolls on prepared baking sheet.
	 Bake for 10-12 minutes or until tops are
	 golden brown.
7) 	 Serve immediately and top with desired
	 toppings.
A P P E T I Z E R S
Cooked by
AMANDA
SUBLER
INGREDIENTS
	1 (11 ounce) can white 			
	 shoepeg corn, drained
	1 (15 ounce) can large black 		
	 eyed peas, drained
	1 (6 ounce) can chopped 			
	 black olives, drained (if needed)
	1 (10 ounce) can Original RO-TEL 	
	 Tomatoes with Chilis
	1 bunch green onions, chopped
	2 tablespoons chopped fresh 		
	 cilantro
	8 ounces Kraft Zesty Italian 		
	 dressing
INSTRUCTIONS
1) 	In a large bowl, mix ingredients 	
	 together.
2) 	Cover and chill.
	
ANGELA’S TIP:
Serve with lime chips!
Cooked by
ANGELA
VANNUCCI
TEXT-as Caviar
A P P E T I Z E R S
Soups
Chicken Gno-Key Performance
Indicator Soup
INGREDIENTS
	 1/3 cup butter
	 2 cloves of minced garlic
	 1 pound chicken, cubed or large chunks
	 1/3 cup flour
	 1-2 carrots, shredded
	 2 sticks celery, chopped finely
	 1/8 cup of onion shredded
	 1to1-1/2cupfreshspinach,tornintopieces
	 2-1/2 cup of 1% or skim milk
	 2 cup of fat free half and half
	 3 chicken bouillon cubes
	 Pepper to taste
	 1 package of gnocchi, served whole
	 or cut in half
INSTRUCTIONS
1) 	 On medium heat, melt butter in a soup 	
	 pot. Add in garlic and sauté.
2) 	 Add chicken and cook until just before 	
	 all pink is gone. Add flour and stir until
	 the flour is cooked into the chicken,
	 about 5 minutes.
3) 	 Add milk and half and half. Allow the 	
	 milk to start to warm and then slowly
	 add the vegetables (carrots, celery,
	 onion, spinach).
4) 	 Add three bouillon cubes.
5) 	 Mix ingredients well until soup
	 thickens, stirring occasionally.
	 Cover and simmer for 10 minutes.
6) 	 Add your gnocchi last. It takes 3-4 		
	 minutes to cook throughout.
KIM’S NOTE: This recipe can be prepped on the
weekend to make during the week. Prep all veggies
and place in a container. Put the chicken in a slow
cooker (you can even use bone in breast/thigh
chicken). I remove the skin before putting in the slow
cooker and remove/debone and add the chicken in
when I add the veggies including any juices from the
chicken in the slow cooker.
S O U P S
Cooked by
KIM
BORDEN
In Cleveland, we say wait five minutes and the weather will change - and then it does - to a very cold lake effect
snowstorm! This soup is the soup you eat when you are cold and want to be warmed from the inside out. We started
cooking this when the kids were little. Everyone could help from shredding carrots, to chopping celery, and cutting
gnocchi in half. Because you need room on your spoon for chicken and gnocchi!
Know Your Audience Noodle Soup
INGREDIENTS
	 2 pounds Chuck roast or stew meat (You can 		
	 use a bone-in roast or just get some neck
	 bones to cook with the stew meat)
	 1 large onion, peeled and quartered
	 4 or so stalks of celery, cut into 3-inch pieces, 		
	 include some leaves for extra flavor
	 4 or so carrots, cut into 3-inch pieces
	 1 can crushed tomatoes
	 1 box elbow macaroni
INSTRUCTIONS
1)	 Salt and pepper the meat on all sides. Heat
	 some oil in a big soup pot. Brown the meat
	 on every side.
2) 	 Cover the meat (keeping all the yummy 		
	 brown bits) with water. (Remember, there
	 aren’t any real measurements here. I just
	 filled up my pot a little more than half way.)
3) 	 Bring it to a boil, then turn down to a simmer 	
	 and let it cook (partly covered) for an hour or
	 more. Skim the foam from the top a few times
	 while it’s cooking. I keep a lid partly on the
	 pot at this stage.
4) 	 After about an hour or so add the onion,
	 celery, carrots, and crushed tomatoes. 		
	 Salt and pepper to taste.
5)	 Cook until the veggies are soft, about
	 30 minutes.
6) 	 Take the meat and veggies out of the pot and
	 set them aside. You can either pour
	 everything through a strainer into another
	 pot or simply remove them from the pot.
7) 	 Return the broth to a boil cook, then add the
	 elbow macaroni.
8)	 While the noodles are cooking, slice the
	 meat and veggies. I typically serve these on 	
	 the side, so everyone can add back to their 		
	 soup whatever they want. You can ladle some
	 of the hot broth overthemeat/veggiesjust
	 beforeserving.
9) 	 Serve with parmesan cheese and red pepper
	 flakes.
KIM’S NOTE:
I know the noodles get really fat when leftover. I
thought about cooking the pasta separately and
just adding it to the soup. But I didn’t, and I’m
glad I didn’t. The starch thickens the broth and
makes it kind of silky. Plus, the pasta tastes so
much better. You can always fish the macaroni
out and store them separately from the broth if
you have leftovers.
S O U P S
Cooked by
KIM
MOUTSOS
The soup’s original name got lost in translation from my Greek grandmother to my American mother, but it was probably simply
beef vegetable noodle soup. A clever rebrand let my mother deftly sidestep the objections of picky eaters who might reject beef
or vegetables or noodles (or all three) on any given day. She called it “Yankee Doodle Soup.” And we all dove in, humming the
famous tune as we hunted for the macaroni that inspired the name.
I hope you enjoy this simple, delicious, and (heart) warming soup.
Side Dishes
INGREDIENTS
	6 eggs
	1/2 cup margarine or butter,
	 melted
	4 tablespoons flour
	2 cans (20-ounces each) crushed 	
	 pineapple, drained
	1 cup sugar
	Graham cracker crumbs
INSTRUCTIONS
1)	 Grease 9 x 13 pan.
2)	 Beat eggs well. Add flour and
	 sugar. Mix well. Stir in pineapple.
3) 	Pour mixture into pan. Drizzle
	 with butter. Sprinkle with
	 graham cracker crumbs.
4) 	Bake at 350 degrees F for 45 to
	 60 minutes.
Serves 10 to 12
Cooked by
ANN
GYNN
Baked PineAPPle
S I D E D I S H E S
As a kid, I loved when my mom discovered a recipe for baked
pineapple and considered it a side dish. (It followed her theme of
knowing what a dessert truly is -- Jell-O is a salad.) I loved it even
more when as an adult I offered to make it for a family holiday and
discovered how easy it is.
Cauliflower
Bread-Crumb Pudding
INGREDIENTS
	1 loaf of Italian bread
	 1 head of cauliflower
	 Olive oil
	 Salt
	 Pepper
SAUCE INGREDIENTS
	 1 stick of butter
	 3 cloves garlic
	 2 tablespoons flour
	 2 pints heavy cream
	 1 pint 2% milk
	 1 teaspoon salt
	 1/2 block of Velveeta cheese
	 2 cup shredded mac & cheese blend cheese
	 1 cup Panko bread crumbs
INSTRUCTIONS
To make the base
1)	 Preheat oven to 400 degrees F.
2) 	 Break up cauliflower into florets and cover
	 in olive oil, salt and pepper on baking
	 sheet. Roast in oven until golden brown, 	
	 about 25-35 minutes.
3) 	 Cut the bread into 1 inch squares while 		
	 cauliflower is roasting.
Make the sauce while the cauliflower is roasting
1) 	 Melt butter on low heat in a pot.
2) 	 Add 3 cloves of chopped garlic to the
	 butter. Let sit for 2-3 minutes.
3) 	 Add flour and stir to create a rue. Stir for
	 about 1 minute. Add milk and cream and
	 increase heat to medium.
4) 	 Add salt and continue stirring until
	 ingredients are the same heat.
5) 	 Add Velveeta slowly in cubes and stir
	 constantly until it is melted. Repeat until
	 all the cheese is added and the sauce is
	 thick and creamy.
Assemble and finish
1) 	 Mix the bread and cauliflower in a
	 casserole pan.
2) 	 Spoon the cheese sauce over the bread
	 and cauliflower mixture until it is covered
	 completely (about half the sauce).
3) 	 Let the bread pudding cool in the
	 refrigerator before baking - up to 5 hours.
4) 	 Once completely cool and the liquid is
	 absorbed by the bread, add the rest of the
	 cheese sauce.
5) 	 Bake for 35 minutes at 375 degrees F.
6) 	 Add Panko bread crumbs for the last 5 		
	 minutes of baking time.
S I D E D I S H E S
Cooked by
ANGELINA
KAMINSKI
Word-of-MOUTHwatering
Mashed Taters
INGREDIENTS
	 1 bag Idaho potatoes (unpeeled)
	 2 sticks cream cheese
	 4 sticks of butter
	 1/2 quart of cream
	 1/2 cup chives
	 1 package of bacon
INSTRUCTIONS
1)	 Wash potatoes and keep unpeeled. Cut
	 into medium sized cubes.
2) 	 Dice 1/2 cup of chives. Set aside.
3) 	 Cook a full pack of your favorite bacon. 	
	 Once cooked, layer bacon on a plate
	 with paper towels in-between to
	 remove excess grease. Once dry, chop
	 up bacon and set aside.
4)	 Bring two pots of water to boil
	 (covered). Once water is boiling, evenly
	 distribute your potatoes in both pots
	 and keep uncovered. Cook potatoes
	 until you can easily pierce with fork
	 then drain.
5) 	 Add two sticks of butter to each pot
	 then add drained potatoes back in.
6) 	 Use a blender to mix potatoes. Once
	 potatoes are mixed well, add a stick of
	 cream cheese to each pot. Continue to
	 mix. Add salt as needed.
7) 	 Once butter and cream cheese are
	 thoroughly blended with the potatoes,
	 add cream, chives, and bacon and
	 continue to mix until all ingredients are
	 evenly distributed.
8) 	 Add both pots to a crock pot and take 	
	 to your family.
S I D E D I S H E S
Cooked by
JOHN
HANSON
Garlic Amplifries
INGREDIENTS
	 3 large potatoes (about 10 oz each)
	 3 minced cloves of garlic
	 2 tablespoons olive oil
	 1/2 teaspoon salt
	 Parmesan cheese, to amplify even more
INSTRUCTIONS
1)	 Preheat oven to 450 degrees.
2)	 Heat the minced garlic and olive oil in a
	 saucepan for about two minutes, strain
	 the garlic from the olive oil, and set
	 aside. (This step can be skipped if you
	 already own a garlic-infused oil.)
3) 	 Chop the potatoes into matchsticks,
	 about 1/4 inch wide.
4) 	 Coat the potatoes in the garlic-oil, and
	 place on a baking sheet. Bake for about 	
	 40 minutes, or until you have reached
	 desired crispness.
5) 	 Remove the fries from the oven and
	 toss in Parmesan cheese (optional, 		
	 but highly recommended).
S I D E D I S H E S
Cooked by
STEPHANIE
STAHL
Entrees
Drew's DAM Good Smoked Ribs
INGREDIENTS
	 2 or more racks of baby back ribs, 				
	 membrane removed
	 Real maple syrup, approximately 1 cup for every 2
	 racks of ribs
	 BBQ Rub, store bought (or make-your-own with
	 the recipe below), approximately 4-6 tablespoons
	 for every 2 racks of ribs
RUB INGREDIENTS
	 1/2 cup brown sugar
	 1/2 cup paprika
	 1 tablespoon ground black pepper
	 1 tablespoon salt
	 1 tablespoon chili powder
	 1 tablespoon garlic powder
	 1 tablespoon onion powder
	 1 teaspoon cayenne pepper
MAPLE BBQ GLAZE INGREDIENTS
	 4 ounces of maple syrup
	 2 tablespoons of rub
INSTRUCTIONS
To make the rub
1) 	 Combine dry ingredients in bowl and store in 		
	 ziplock bag. Can double or triple recipe, this will 		
	 keep.
To prepare
1) 	 Coat ribs with maple syrup on all sides. Use silicon 	
	 brush.
2) 	 Coat ribs generously with rub on all sides. Let ribs
	 sit a few minutes before flipping and re-applying
	 rub, allowing moisture to be absorbed.
To make maple BBQ glaze
1) 	 Combine ingredients in a Pyrex measuring cup. 		
	 Set aside.
To cook
1) 	 Set up charcoal grill or smoker and get
	 temperature to 275 degrees F. You will want the
	 ribs to cook on INDIRECT heat (so not directly
	 over the coals). You may need to add a few coals
	 to maintain 275 degrees F throughout the cook.
	 Your target temperature for the ribs is 160 degrees F.
2) 	 Place racks of ribs in the rib rack on the grill,
	 INDIRECT heat and cover for approximately 2–3 		
	 hours. The meat should begin to pull away from
	 the bone 1/4 -1/2 inch.
3) 	 Take ribs off heat and brush maple BBQ glaze on
	 all sides.
4) 	 Place back in the rib racks on heat for another 30
	 minutes, allowing glaze to caramelize.
5) 	 Remove from heat, lay ribs bone side up, and
	 slice between the bones using a very sharp knife
	 and serve.
DREW’S TIP #1:
Once you’ve spread the seasoning rub, let the ribs sit
overnight in the refrigerator in a lidded container.
DREW’S TIP #2:
He uses a ThermoWorks Thermometer to check
internal grill temperature and a Thermapen to check
temperature of the meat.
DREW’S TIP #3:
If you really get into BBQ, get a Pit Barrel Cooker.
He swears by it and a Weber Kettle for all his grilling
adventures!
E N T R E E S
Cooked by
DREW
JAMES
Pod-Cast Iron Skillet
Mac and Cheese
INGREDIENTS
	 3-1/2 cups water, plus extra as needed
	 1 (12 ounce) can evaporated milk
	 12 ounces (3 cups) elbow macaroni
	 Salt and pepper
	 1 teaspoon cornstarch
	 1/2 teaspoon dry mustard
	 1/4 teaspoon hot sauce
	 1-1/2cupsmildcheddarcheese,shredded
	 1-1/2cupsMontereyJackcheese,shredded
	 3 tablespoons unsalted butter
INSTRUCTIONS
1) 	 Bring water, 1 cup evaporated milk,
	 macaroni, and 1/2 teaspoon salt to
	 vigorous simmer in 12-inch cast-iron
	 skillet over medium-high heat.
	 Cook, stirring often, until macaroni is
	 tender and liquid has almost
	 completely evaporated, 8 to 10
	 minutes.
2) 	 Whisk remaining 1/2 cup evaporated
	 milk, cornstarch, mustard, and
	 hot sauce together in bowl, then stir
	 into skillet. Cook until sauce is slightly
	 thickened, about 1 minute.
3) 	 Off heat, stir in cheddar and Monterey
	 Jack, 1 handful at a time, until melted.
	 Stir in extra hot water as needed to
	 adjust consistency. Stir in butter and
	 season with salt and pepper to taste.
	 Serve.
E N T R E E S
Cooked by
MONINA
WAGNER
Demand GENoa Salami
Grilled Cheese
INGREDIENTS
	 4 slices of hearty bread
	 4 slices of Gruyere cheese
	 (can substitute any cheese)
	 4 slices of Genoa Salami
	 Butter
INSTRUCTIONS
1)	 Preheat skillet on medium heat 		
	 and add butter.
2)	 Spread butter on each piece of 		
	 bread (about 1 tablespoon each)
3)	 Flip two pieces of the bread to the 	
	 non-buttered side, and layer with
	 two slices of Gruyere (shingled to 	
	 attain maximum coverage), and 		
	 two pieces of Genoa salami.
4) 	Place the non-buttered side of
	 the only other two slices of bread
	 on top of the ingredients to form
	 two sandwiches.
5) 	 Place both sandwiches into the pan, 	
	 and cover with the skillet lid to 	
	 allow the cheese to melt. After
	 about two minutes, lift the lid and
	 flip the two sandwiches. Press down
	 on the top of the bread to ensure
	 gooey cheese. Allow the other slice
	 of the bread to toast (about two
	 minutes) and remove both sandwiches 	
	 from the pan.
6)	 Slice the sandwiches and enjoy
	 while reading a CMWorld blog post.
Serves 2
S I D E D I S H E S
Cooked by
STEPHANIE
STAHL
Desserts
Chocolate CracKPIe
INGREDIENTS
	 4 ounces semisweet baking chocolate
	 1/2 cup butter
	 1 cup granulated sugar
	 2 large eggs
	 1 pie crust (For bottom-crust-only pie.	
	 If using a store-bought frozen crust that
	 comes already in a foil pan, use
	 ‘regular’ not ‘deep dish.’)
	 Whipped cream
INSTRUCTIONS
1) 	 Lightly spray an 8-inch pie plate with
	 non-stick cooking spray. Fit pie crust
	 into the bottom and up sides of pie
	 plate; set aside.
2) 	 Melt butter and chocolate together 		
	 in a small saucepan over very low heat,
	 stirring frequently. Remove from heat
	 and immediately add sugar; stir until
	 well combined. Allow to stand about 	
	 3 minutes to cool slightly.
3) 	 Place eggs in a mixing bowl; beat lightly 	
	 with a fork or whisk. Add chocolate 		
	 mixture and whisk until well combined.
4) 	 Bake at 350 degrees F on the bottom 	
	 oven rack for 30 minutes. Move to top 	
	 oven rack and bake for 10 minutes 		
	 more. Cool to room temperature.
5) 	 Serve with a dollop of whipped cream, 	
	 if desired.
D E S S E R TS
Cooked by
DAVE
ANTHONY
Out of this#CMWorld
Vanilla Glazed Donuts
DONUT INGREDIENTS
	 2 cups all-purpose flour
 	1/2 teaspoon baking soda
 	1/2 teaspoon salt
 	3/4 cup milk
 	2 tablespoons vinegar
 	1 teaspoon vanilla
 	1/2 cup sugar
 	2 tablespoons softened butter
 	Vegetable oil
GLAZE INGREDIENTS
 	1/2 cup powdered sugar
 	1/2 teaspoon vanilla
 	1 to 2 tablespoons milk
 	Orange, blue, and yellow sprinkles
INSTRUCTIONS
To make the donuts
1)	 Add vinegar to milk and let sit while 			
	 preparing remaining ingredients.
2) 	 Combine flour, baking soda, and salt in 			
	 another bowl and set aside.
3) 	 Whisk butter and sugar until fluffy. Slowly 		
	 add in flour, alternating with milk. The 			
	 mixture will be similar to biscuit dough.
4)	 Roll dough on a floured surface to about 		
	 1/2 inch thick. Use donut cutter or two round 		
	 cookie cutters (one larger than the other) 		
	 to 	cut out the donut shapes. Let stand for
	 about 10 minutes; heat the oil in a large
	 deep skillet.
5) 	 When oil is hot, gently pan fry three donuts
	 at a time, flipping once until golden brown.
	 Transfer to paper towels to drain. Prepare
	 the glaze while donuts are cooling.
To make the glaze
1) 	 Whisk powdered sugar and vanilla. Add
	 1 tablespoon milk and continue to whisk.
	 Keep adding small drops of milk until
	 desired consistency.
While donuts are still warm, dip each one face
down into glaze. Gently shake off any excess dip
as you transfer each donut to a wire cooling rack.
Immediately after dipping, sprinkle with orange,
blue, and yellow sprinkles.
Makes 6 donuts
E N T R E E S
Cooked by
LISA
MURTON
BEETS
SEOreo Cheesecake
INGREDIENTS
	 36 OREO Cookies, divided
	 3 packages (8 oz. each) cream cheese, 	
	 softened
	 1 teaspoon vanilla
	 1/3 cup butter or margarine, melted
	 3/4 cup sugar
	 1 cup sour cream
	 4 eggs
INSTRUCTIONS
1)	 Heat oven to 350 degrees F.
2) 	 Crush 26 cookies to form fine crumbs;
	 coarsely chop remaining cookies. Mix 	
	 crushed cookies with butter; press 	
	 onto bottom and 2 inches up side of
	 9-inch springform pan.
3)	 Beat cream cheese and sugar in large
	 bowl with mixer until blended. Add
	 sour cream and vanilla; mix well. Add
	 eggs, 1 at a time, mixing on low speed
	 after each just until blended. Stir in
	 chopped cookies. Pour into crust.
4) 	 Bake 55 minutes to 1 hour or until
	 center is almost set. Run knife around
	 rim of pan to loosen cake; cool before
	 removing rim.
5) 	 Refrigerate 4 hours.
D E S S E R TS
Cooked by
MONINA
WAGNER
Insta-Graham
Cracker Cookies
INGREDIENTS
	 3/4 cup butter, softened
	 1/2 cup white sugar
	 1/2 cup packed brown sugar
	 1 egg
	 1 teaspoon vanilla extract
	 1-1/4 cup all-purpose flour
	 1 cup graham cracker crumbs
	 1/2 teaspoon salt
	 1/2 teaspoon baking soda
	 3/4 cup M&Ms
	 2 cups semisweet chocolate chips
	 1/2 cup chopped pecans
INSTRUCTIONS
1)	 Preheat oven to 375 degrees F.
2) 	 Beat together butter and sugars until
	 light and fluffy. Blend in egg and vanilla.
3)	 Add combined flour, graham cracker
	 crumbs, baking soda and salt. Mix well.
4) 	 Stir in chocolate chips, M&M’s, and nuts.
5) 	 Drop dough by heaping tablespoonfuls 	
	 onto greased cookie sheets about 3
	 inches apart. Press 2 or 3 additional
	 M&M candies on top of cookies if
	 desired.
6)	 Bake for 8-10 minutes or until lightly
	 browned.
7) 	 Cool on sheet about 3 minutes and
	 remove to wire racks.
		
D E S S E R TS
Cooked by
MONINA
WAGNER
Cocktails
ROIced Hibiscus
Cocktail
INGREDIENTS
	1 cup fresh mint leaves, plus 		
	 more for garnish
	1/4 cup freshly squeezed
	 lime juice
	1/4 cup Hibiscus Tea (or simply 	
	 use a little bit of Hibiscus extract)
	8 ounces silver tequila
	Splashes of cold water (just a 	
	 little bit to soften)
	1 lime, sliced into thin wheels
CO C K TA I L S
Cooked by
ROBERT
ROSE
This is a wonderful warm weather cocktail that makes a long week of
focusing on ROI worth it. Refreshing, cooling – and just enough tequila to
make you forget about those conversion rates for a while.
High Engagement Rate		
	 Highball
INGREDIENTS
	1 part Tennessee Whiskey
	3 parts Club Soda
	1 Dash Bitters
	Lemon wedge garnish
	For a sweeter cocktail,
	 you can substitute the
	 Club Soda with Ginger Ale
CO C K TA I L S
Cooked by
JK
KALINOWSKI
Plain, simple & historic: The Highball is one of the simplest and traditional
whiskey drinks. This is one of my favorite cocktails not just because of the
flavor, but the ease of preparation. This cocktail is perfect for all types, from
those who normally don’t drink whiskey to those who prefer whiskey
as their spirit of choice.
Searching for the right ingredients to serve audiences content they’ll crave?
Hungry for insights? Here’s a menu of CMI resources you may like.
	 Read about our blog’s daily specials when you subscribe to our newsletter.
	 Mix creative ideas and meaningful conversations during the #CMWorld Twitter chats.
	 Roll out a solid content marketing strategy that’s supported by our annual research.
	 Cook up inspiration from Content Marketing Awards winners. Then whip up an entry of 		
	 your own.
About Content Marketing Institute
Content Marketing Institute is the leading global content marketing education and training organization, teaching
enterprise brands how to attract and retain customers through compelling, multichannel storytelling. CMI’s Content
Marketing World event, the largest content marketing-focused event, is held every September in Cleveland, Ohio, USA,
and ContentTECH Summit event is held every spring. CMI publishes the quarterly magazine Chief Content Officer, and
provides strategic consulting and content marketing research for some of the best-known brands in the world. Watch
this video to learn more about CMI. Content Marketing Institute is organized by UBM, which in June 2018 combined with
Informa PLC to become a leading B2B information services group and the largest B2B Events organizer in the world. To
learn more and for the latest news and information, visit www.ubm.com and www.informa.com.

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Cooking Up Content with the Content Marketing Institute

  • 1.
  • 2. By day, you’re in the office, cooking up content. By night, you’re in the kitchen, preparing a satisfying meal. But what if we combined the two? Developing a content marketing strategy is like creating a dinner menu. You start with the basic ingredients and build upon them. You perfect your technique, exercising balance while adding a dash of flavor. And don’t forget, presentation is key. You must distribute and plate your meal beautifully. So, what are people making and how are they making it? We asked the Content Marketing Institute team to share their favorite content-inspired dishes. Whether you are a first-time cook or a seasoned chef, these recipes will give you new perspective on processes, measurement and ROI, technology, and more. They are definitely ones you want in your repertoire. We’ve put together the ultimate cookbook for content marketers, filled with tasty (and mildly entertaining) recipes. We hope you enjoy it. Bon appétit!
  • 4. ContentTECH Stack of Peanut Butter Pancakes INGREDIENTS  3/4 cup buttermilk  1 cup all-purpose flour  2 tablespoon sugar  1 teaspoons baking powder  1/2 teaspoon baking soda  1/2 teaspoon salt  1 egg  2 tablespoons peanut butter, melted  Butter  Chocolate chips and extra peanut butter to serve INSTRUCTIONS 1) Combine flour, sugar, salt, baking powder, and baking soda into a mixing bowl. Slowly whisk in the egg, peanut butter, and milk. 2) Add the flour mixture into the wet ingredients and stir to combine. (Tip: Some lumps are ok! Lumpy batter = fluffy pancakes.) 3) Heat a pan over medium heat and apply butter to grease. Pour batter in 1/4 cupfulls to create the pancakes. 4) Flip after the tops of the pancakes are covered in bubbles, and cook until golden brown. 5) Pile them high on a plate and generously decorate with additional peanut butter and chocolate chips. 4 SERVINGS STEPHANIE’S NOTE: Maple syrup -- oh yes, you can cover them in maple syrup! B R E A K FA S T Cooked by STEPHANIE STAHL
  • 5. Sound-Bite Sized Banana Muffins INGREDIENTS  1-1/2 cups whole wheat pastry flour (or white whole wheat flour)  1 teaspoon baking soda  1/4 teaspoon salt  3 bananas  1/4 cup honey  1 tablespoon vanilla  1 tablespoon olive or melted coconut oil  1 egg  1/2 cup nonfat plain greek yogurt  1 tablespoon unsweetened almond milk  1/2 cup chocolate chips INSTRUCTIONS 1) Preheat oven to 350 degrees F. 2) Spray 12 cup muffin tin with nonstick cooking spray. 3) In a medium bowl, whisk together flour, baking soda and salt. 4) Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender. Blend on high for 1 minute or until well combined, smooth and creamy. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips. 5) Divide batter evenly into muffin tin, sprinkle each muffin with a few more chocolate chips and bake for 20-25 minutes or until toothpick comes out clean or with just a few crumbs attached. 6) Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm and even better the next day. SERVES 12 B R E A K FA S T Cooked by AMANDA SUBLER
  • 7. APPetizer Obsession: Cranberry Brie Pull Apart Bread INGREDIENTS  1 round loaf sourdough bread  4 tablespoons butter  2/3 cup raw chopped pecans  3 tablespoons brown sugar  1 (16 ounce) wheel of brie, cubed  1 cup dried cranberries INSTRUCTIONS 1) Preheat the oven to 350 degrees F. 2) Slice the bread horizontally and vertically to create 1 inch cubes, being careful not to actually slice all the way through the bread. 3) In a small bowl, combine 2 tablespoons butter, pecans and brown sugar. Use your hands to mix the butter into the pecans to create a crumble. 4) Take remaining 2 tablespoons butter and insert thin slices into the loaf of bread. 5) Place the loaf on a baking sheet and stuff the brie inside the bread, filling in all the spaces in between the cuts. Add cranberries and pecans. 6) Transfer to the oven and bake for 15-20 minutes or until the brie is melted and gooey. Serve immediately. A P P E T I Z E R S Cooked by LISA DOUGHERTY
  • 8. Taco B-ROLLups INGREDIENTS  1/2 pound ground beef  1 can Pillsbury refrigerated classic pizza crust  2 tablespoons taco seasoning mix  3 tablespoons water  1 cup shredded Mexican blend cheese  Optional toppings: lettuce, tomato, sour cream, onion, and guacamole INSTRUCTIONS 1) Preheat oven to 400 degrees F and lightly spray a baking sheet with cooking spray. 2) In a medium skillet, cook and brown beef until no longer pink. Drain. Add taco seasoning and water and cook for 2-3 minutes. Set aside and cool slightly before using. 3) Take pizza dough out of its package and unroll it onto a flat surface. Slightly roll or press the pizza dough out into a rectangle. 4) Add the taco meat evenly on top of the pizza dough. Sprinkle the cheese evenly on top. 5) Starting with the long edge of the pizza dough, roll dough tightly up into a roll. Using a serrated knife, make about 1-inch slices along the roll, making about 18 rolls. 6) Place rolls on prepared baking sheet. Bake for 10-12 minutes or until tops are golden brown. 7) Serve immediately and top with desired toppings. A P P E T I Z E R S Cooked by AMANDA SUBLER
  • 9. INGREDIENTS  1 (11 ounce) can white shoepeg corn, drained  1 (15 ounce) can large black eyed peas, drained  1 (6 ounce) can chopped black olives, drained (if needed)  1 (10 ounce) can Original RO-TEL Tomatoes with Chilis  1 bunch green onions, chopped  2 tablespoons chopped fresh cilantro  8 ounces Kraft Zesty Italian dressing INSTRUCTIONS 1) In a large bowl, mix ingredients together. 2) Cover and chill. ANGELA’S TIP: Serve with lime chips! Cooked by ANGELA VANNUCCI TEXT-as Caviar A P P E T I Z E R S
  • 10. Soups
  • 11. Chicken Gno-Key Performance Indicator Soup INGREDIENTS  1/3 cup butter  2 cloves of minced garlic  1 pound chicken, cubed or large chunks  1/3 cup flour  1-2 carrots, shredded  2 sticks celery, chopped finely  1/8 cup of onion shredded  1to1-1/2cupfreshspinach,tornintopieces  2-1/2 cup of 1% or skim milk  2 cup of fat free half and half  3 chicken bouillon cubes  Pepper to taste  1 package of gnocchi, served whole or cut in half INSTRUCTIONS 1) On medium heat, melt butter in a soup pot. Add in garlic and sauté. 2) Add chicken and cook until just before all pink is gone. Add flour and stir until the flour is cooked into the chicken, about 5 minutes. 3) Add milk and half and half. Allow the milk to start to warm and then slowly add the vegetables (carrots, celery, onion, spinach). 4) Add three bouillon cubes. 5) Mix ingredients well until soup thickens, stirring occasionally. Cover and simmer for 10 minutes. 6) Add your gnocchi last. It takes 3-4 minutes to cook throughout. KIM’S NOTE: This recipe can be prepped on the weekend to make during the week. Prep all veggies and place in a container. Put the chicken in a slow cooker (you can even use bone in breast/thigh chicken). I remove the skin before putting in the slow cooker and remove/debone and add the chicken in when I add the veggies including any juices from the chicken in the slow cooker. S O U P S Cooked by KIM BORDEN In Cleveland, we say wait five minutes and the weather will change - and then it does - to a very cold lake effect snowstorm! This soup is the soup you eat when you are cold and want to be warmed from the inside out. We started cooking this when the kids were little. Everyone could help from shredding carrots, to chopping celery, and cutting gnocchi in half. Because you need room on your spoon for chicken and gnocchi!
  • 12. Know Your Audience Noodle Soup INGREDIENTS  2 pounds Chuck roast or stew meat (You can use a bone-in roast or just get some neck bones to cook with the stew meat)  1 large onion, peeled and quartered  4 or so stalks of celery, cut into 3-inch pieces, include some leaves for extra flavor  4 or so carrots, cut into 3-inch pieces  1 can crushed tomatoes  1 box elbow macaroni INSTRUCTIONS 1) Salt and pepper the meat on all sides. Heat some oil in a big soup pot. Brown the meat on every side. 2) Cover the meat (keeping all the yummy brown bits) with water. (Remember, there aren’t any real measurements here. I just filled up my pot a little more than half way.) 3) Bring it to a boil, then turn down to a simmer and let it cook (partly covered) for an hour or more. Skim the foam from the top a few times while it’s cooking. I keep a lid partly on the pot at this stage. 4) After about an hour or so add the onion, celery, carrots, and crushed tomatoes. Salt and pepper to taste. 5) Cook until the veggies are soft, about 30 minutes. 6) Take the meat and veggies out of the pot and set them aside. You can either pour everything through a strainer into another pot or simply remove them from the pot. 7) Return the broth to a boil cook, then add the elbow macaroni. 8) While the noodles are cooking, slice the meat and veggies. I typically serve these on the side, so everyone can add back to their soup whatever they want. You can ladle some of the hot broth overthemeat/veggiesjust beforeserving. 9) Serve with parmesan cheese and red pepper flakes. KIM’S NOTE: I know the noodles get really fat when leftover. I thought about cooking the pasta separately and just adding it to the soup. But I didn’t, and I’m glad I didn’t. The starch thickens the broth and makes it kind of silky. Plus, the pasta tastes so much better. You can always fish the macaroni out and store them separately from the broth if you have leftovers. S O U P S Cooked by KIM MOUTSOS The soup’s original name got lost in translation from my Greek grandmother to my American mother, but it was probably simply beef vegetable noodle soup. A clever rebrand let my mother deftly sidestep the objections of picky eaters who might reject beef or vegetables or noodles (or all three) on any given day. She called it “Yankee Doodle Soup.” And we all dove in, humming the famous tune as we hunted for the macaroni that inspired the name. I hope you enjoy this simple, delicious, and (heart) warming soup.
  • 14. INGREDIENTS  6 eggs  1/2 cup margarine or butter, melted  4 tablespoons flour  2 cans (20-ounces each) crushed pineapple, drained  1 cup sugar  Graham cracker crumbs INSTRUCTIONS 1) Grease 9 x 13 pan. 2) Beat eggs well. Add flour and sugar. Mix well. Stir in pineapple. 3) Pour mixture into pan. Drizzle with butter. Sprinkle with graham cracker crumbs. 4) Bake at 350 degrees F for 45 to 60 minutes. Serves 10 to 12 Cooked by ANN GYNN Baked PineAPPle S I D E D I S H E S As a kid, I loved when my mom discovered a recipe for baked pineapple and considered it a side dish. (It followed her theme of knowing what a dessert truly is -- Jell-O is a salad.) I loved it even more when as an adult I offered to make it for a family holiday and discovered how easy it is.
  • 15. Cauliflower Bread-Crumb Pudding INGREDIENTS  1 loaf of Italian bread  1 head of cauliflower  Olive oil  Salt  Pepper SAUCE INGREDIENTS  1 stick of butter  3 cloves garlic  2 tablespoons flour  2 pints heavy cream  1 pint 2% milk  1 teaspoon salt  1/2 block of Velveeta cheese  2 cup shredded mac & cheese blend cheese  1 cup Panko bread crumbs INSTRUCTIONS To make the base 1) Preheat oven to 400 degrees F. 2) Break up cauliflower into florets and cover in olive oil, salt and pepper on baking sheet. Roast in oven until golden brown, about 25-35 minutes. 3) Cut the bread into 1 inch squares while cauliflower is roasting. Make the sauce while the cauliflower is roasting 1) Melt butter on low heat in a pot. 2) Add 3 cloves of chopped garlic to the butter. Let sit for 2-3 minutes. 3) Add flour and stir to create a rue. Stir for about 1 minute. Add milk and cream and increase heat to medium. 4) Add salt and continue stirring until ingredients are the same heat. 5) Add Velveeta slowly in cubes and stir constantly until it is melted. Repeat until all the cheese is added and the sauce is thick and creamy. Assemble and finish 1) Mix the bread and cauliflower in a casserole pan. 2) Spoon the cheese sauce over the bread and cauliflower mixture until it is covered completely (about half the sauce). 3) Let the bread pudding cool in the refrigerator before baking - up to 5 hours. 4) Once completely cool and the liquid is absorbed by the bread, add the rest of the cheese sauce. 5) Bake for 35 minutes at 375 degrees F. 6) Add Panko bread crumbs for the last 5 minutes of baking time. S I D E D I S H E S Cooked by ANGELINA KAMINSKI
  • 16. Word-of-MOUTHwatering Mashed Taters INGREDIENTS  1 bag Idaho potatoes (unpeeled)  2 sticks cream cheese  4 sticks of butter  1/2 quart of cream  1/2 cup chives  1 package of bacon INSTRUCTIONS 1) Wash potatoes and keep unpeeled. Cut into medium sized cubes. 2) Dice 1/2 cup of chives. Set aside. 3) Cook a full pack of your favorite bacon. Once cooked, layer bacon on a plate with paper towels in-between to remove excess grease. Once dry, chop up bacon and set aside. 4) Bring two pots of water to boil (covered). Once water is boiling, evenly distribute your potatoes in both pots and keep uncovered. Cook potatoes until you can easily pierce with fork then drain. 5) Add two sticks of butter to each pot then add drained potatoes back in. 6) Use a blender to mix potatoes. Once potatoes are mixed well, add a stick of cream cheese to each pot. Continue to mix. Add salt as needed. 7) Once butter and cream cheese are thoroughly blended with the potatoes, add cream, chives, and bacon and continue to mix until all ingredients are evenly distributed. 8) Add both pots to a crock pot and take to your family. S I D E D I S H E S Cooked by JOHN HANSON
  • 17. Garlic Amplifries INGREDIENTS  3 large potatoes (about 10 oz each)  3 minced cloves of garlic  2 tablespoons olive oil  1/2 teaspoon salt  Parmesan cheese, to amplify even more INSTRUCTIONS 1) Preheat oven to 450 degrees. 2) Heat the minced garlic and olive oil in a saucepan for about two minutes, strain the garlic from the olive oil, and set aside. (This step can be skipped if you already own a garlic-infused oil.) 3) Chop the potatoes into matchsticks, about 1/4 inch wide. 4) Coat the potatoes in the garlic-oil, and place on a baking sheet. Bake for about 40 minutes, or until you have reached desired crispness. 5) Remove the fries from the oven and toss in Parmesan cheese (optional, but highly recommended). S I D E D I S H E S Cooked by STEPHANIE STAHL
  • 19. Drew's DAM Good Smoked Ribs INGREDIENTS  2 or more racks of baby back ribs, membrane removed  Real maple syrup, approximately 1 cup for every 2 racks of ribs  BBQ Rub, store bought (or make-your-own with the recipe below), approximately 4-6 tablespoons for every 2 racks of ribs RUB INGREDIENTS  1/2 cup brown sugar  1/2 cup paprika  1 tablespoon ground black pepper  1 tablespoon salt  1 tablespoon chili powder  1 tablespoon garlic powder  1 tablespoon onion powder  1 teaspoon cayenne pepper MAPLE BBQ GLAZE INGREDIENTS  4 ounces of maple syrup  2 tablespoons of rub INSTRUCTIONS To make the rub 1) Combine dry ingredients in bowl and store in ziplock bag. Can double or triple recipe, this will keep. To prepare 1) Coat ribs with maple syrup on all sides. Use silicon brush. 2) Coat ribs generously with rub on all sides. Let ribs sit a few minutes before flipping and re-applying rub, allowing moisture to be absorbed. To make maple BBQ glaze 1) Combine ingredients in a Pyrex measuring cup. Set aside. To cook 1) Set up charcoal grill or smoker and get temperature to 275 degrees F. You will want the ribs to cook on INDIRECT heat (so not directly over the coals). You may need to add a few coals to maintain 275 degrees F throughout the cook. Your target temperature for the ribs is 160 degrees F. 2) Place racks of ribs in the rib rack on the grill, INDIRECT heat and cover for approximately 2–3 hours. The meat should begin to pull away from the bone 1/4 -1/2 inch. 3) Take ribs off heat and brush maple BBQ glaze on all sides. 4) Place back in the rib racks on heat for another 30 minutes, allowing glaze to caramelize. 5) Remove from heat, lay ribs bone side up, and slice between the bones using a very sharp knife and serve. DREW’S TIP #1: Once you’ve spread the seasoning rub, let the ribs sit overnight in the refrigerator in a lidded container. DREW’S TIP #2: He uses a ThermoWorks Thermometer to check internal grill temperature and a Thermapen to check temperature of the meat. DREW’S TIP #3: If you really get into BBQ, get a Pit Barrel Cooker. He swears by it and a Weber Kettle for all his grilling adventures! E N T R E E S Cooked by DREW JAMES
  • 20. Pod-Cast Iron Skillet Mac and Cheese INGREDIENTS  3-1/2 cups water, plus extra as needed  1 (12 ounce) can evaporated milk  12 ounces (3 cups) elbow macaroni  Salt and pepper  1 teaspoon cornstarch  1/2 teaspoon dry mustard  1/4 teaspoon hot sauce  1-1/2cupsmildcheddarcheese,shredded  1-1/2cupsMontereyJackcheese,shredded  3 tablespoons unsalted butter INSTRUCTIONS 1) Bring water, 1 cup evaporated milk, macaroni, and 1/2 teaspoon salt to vigorous simmer in 12-inch cast-iron skillet over medium-high heat. Cook, stirring often, until macaroni is tender and liquid has almost completely evaporated, 8 to 10 minutes. 2) Whisk remaining 1/2 cup evaporated milk, cornstarch, mustard, and hot sauce together in bowl, then stir into skillet. Cook until sauce is slightly thickened, about 1 minute. 3) Off heat, stir in cheddar and Monterey Jack, 1 handful at a time, until melted. Stir in extra hot water as needed to adjust consistency. Stir in butter and season with salt and pepper to taste. Serve. E N T R E E S Cooked by MONINA WAGNER
  • 21. Demand GENoa Salami Grilled Cheese INGREDIENTS  4 slices of hearty bread  4 slices of Gruyere cheese (can substitute any cheese)  4 slices of Genoa Salami  Butter INSTRUCTIONS 1) Preheat skillet on medium heat and add butter. 2) Spread butter on each piece of bread (about 1 tablespoon each) 3) Flip two pieces of the bread to the non-buttered side, and layer with two slices of Gruyere (shingled to attain maximum coverage), and two pieces of Genoa salami. 4) Place the non-buttered side of the only other two slices of bread on top of the ingredients to form two sandwiches. 5) Place both sandwiches into the pan, and cover with the skillet lid to allow the cheese to melt. After about two minutes, lift the lid and flip the two sandwiches. Press down on the top of the bread to ensure gooey cheese. Allow the other slice of the bread to toast (about two minutes) and remove both sandwiches from the pan. 6) Slice the sandwiches and enjoy while reading a CMWorld blog post. Serves 2 S I D E D I S H E S Cooked by STEPHANIE STAHL
  • 23. Chocolate CracKPIe INGREDIENTS  4 ounces semisweet baking chocolate  1/2 cup butter  1 cup granulated sugar  2 large eggs  1 pie crust (For bottom-crust-only pie. If using a store-bought frozen crust that comes already in a foil pan, use ‘regular’ not ‘deep dish.’)  Whipped cream INSTRUCTIONS 1) Lightly spray an 8-inch pie plate with non-stick cooking spray. Fit pie crust into the bottom and up sides of pie plate; set aside. 2) Melt butter and chocolate together in a small saucepan over very low heat, stirring frequently. Remove from heat and immediately add sugar; stir until well combined. Allow to stand about 3 minutes to cool slightly. 3) Place eggs in a mixing bowl; beat lightly with a fork or whisk. Add chocolate mixture and whisk until well combined. 4) Bake at 350 degrees F on the bottom oven rack for 30 minutes. Move to top oven rack and bake for 10 minutes more. Cool to room temperature. 5) Serve with a dollop of whipped cream, if desired. D E S S E R TS Cooked by DAVE ANTHONY
  • 24. Out of this#CMWorld Vanilla Glazed Donuts DONUT INGREDIENTS  2 cups all-purpose flour  1/2 teaspoon baking soda  1/2 teaspoon salt  3/4 cup milk  2 tablespoons vinegar  1 teaspoon vanilla  1/2 cup sugar  2 tablespoons softened butter  Vegetable oil GLAZE INGREDIENTS  1/2 cup powdered sugar  1/2 teaspoon vanilla  1 to 2 tablespoons milk  Orange, blue, and yellow sprinkles INSTRUCTIONS To make the donuts 1) Add vinegar to milk and let sit while preparing remaining ingredients. 2) Combine flour, baking soda, and salt in another bowl and set aside. 3) Whisk butter and sugar until fluffy. Slowly add in flour, alternating with milk. The mixture will be similar to biscuit dough. 4) Roll dough on a floured surface to about 1/2 inch thick. Use donut cutter or two round cookie cutters (one larger than the other) to cut out the donut shapes. Let stand for about 10 minutes; heat the oil in a large deep skillet. 5) When oil is hot, gently pan fry three donuts at a time, flipping once until golden brown. Transfer to paper towels to drain. Prepare the glaze while donuts are cooling. To make the glaze 1) Whisk powdered sugar and vanilla. Add 1 tablespoon milk and continue to whisk. Keep adding small drops of milk until desired consistency. While donuts are still warm, dip each one face down into glaze. Gently shake off any excess dip as you transfer each donut to a wire cooling rack. Immediately after dipping, sprinkle with orange, blue, and yellow sprinkles. Makes 6 donuts E N T R E E S Cooked by LISA MURTON BEETS
  • 25. SEOreo Cheesecake INGREDIENTS  36 OREO Cookies, divided  3 packages (8 oz. each) cream cheese, softened  1 teaspoon vanilla  1/3 cup butter or margarine, melted  3/4 cup sugar  1 cup sour cream  4 eggs INSTRUCTIONS 1) Heat oven to 350 degrees F. 2) Crush 26 cookies to form fine crumbs; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan. 3) Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust. 4) Bake 55 minutes to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. 5) Refrigerate 4 hours. D E S S E R TS Cooked by MONINA WAGNER
  • 26. Insta-Graham Cracker Cookies INGREDIENTS  3/4 cup butter, softened  1/2 cup white sugar  1/2 cup packed brown sugar  1 egg  1 teaspoon vanilla extract  1-1/4 cup all-purpose flour  1 cup graham cracker crumbs  1/2 teaspoon salt  1/2 teaspoon baking soda  3/4 cup M&Ms  2 cups semisweet chocolate chips  1/2 cup chopped pecans INSTRUCTIONS 1) Preheat oven to 375 degrees F. 2) Beat together butter and sugars until light and fluffy. Blend in egg and vanilla. 3) Add combined flour, graham cracker crumbs, baking soda and salt. Mix well. 4) Stir in chocolate chips, M&M’s, and nuts. 5) Drop dough by heaping tablespoonfuls onto greased cookie sheets about 3 inches apart. Press 2 or 3 additional M&M candies on top of cookies if desired. 6) Bake for 8-10 minutes or until lightly browned. 7) Cool on sheet about 3 minutes and remove to wire racks. D E S S E R TS Cooked by MONINA WAGNER
  • 28. ROIced Hibiscus Cocktail INGREDIENTS  1 cup fresh mint leaves, plus more for garnish  1/4 cup freshly squeezed lime juice  1/4 cup Hibiscus Tea (or simply use a little bit of Hibiscus extract)  8 ounces silver tequila  Splashes of cold water (just a little bit to soften)  1 lime, sliced into thin wheels CO C K TA I L S Cooked by ROBERT ROSE This is a wonderful warm weather cocktail that makes a long week of focusing on ROI worth it. Refreshing, cooling – and just enough tequila to make you forget about those conversion rates for a while.
  • 29. High Engagement Rate Highball INGREDIENTS  1 part Tennessee Whiskey  3 parts Club Soda  1 Dash Bitters  Lemon wedge garnish  For a sweeter cocktail, you can substitute the Club Soda with Ginger Ale CO C K TA I L S Cooked by JK KALINOWSKI Plain, simple & historic: The Highball is one of the simplest and traditional whiskey drinks. This is one of my favorite cocktails not just because of the flavor, but the ease of preparation. This cocktail is perfect for all types, from those who normally don’t drink whiskey to those who prefer whiskey as their spirit of choice.
  • 30. Searching for the right ingredients to serve audiences content they’ll crave? Hungry for insights? Here’s a menu of CMI resources you may like.  Read about our blog’s daily specials when you subscribe to our newsletter.  Mix creative ideas and meaningful conversations during the #CMWorld Twitter chats.  Roll out a solid content marketing strategy that’s supported by our annual research.  Cook up inspiration from Content Marketing Awards winners. Then whip up an entry of your own. About Content Marketing Institute Content Marketing Institute is the leading global content marketing education and training organization, teaching enterprise brands how to attract and retain customers through compelling, multichannel storytelling. CMI’s Content Marketing World event, the largest content marketing-focused event, is held every September in Cleveland, Ohio, USA, and ContentTECH Summit event is held every spring. CMI publishes the quarterly magazine Chief Content Officer, and provides strategic consulting and content marketing research for some of the best-known brands in the world. Watch this video to learn more about CMI. Content Marketing Institute is organized by UBM, which in June 2018 combined with Informa PLC to become a leading B2B information services group and the largest B2B Events organizer in the world. To learn more and for the latest news and information, visit www.ubm.com and www.informa.com.