If you haven’t sent in your holiday dessert recipe yet, there are only 24 hours left! Have your cake and eat it too at Voices.com this holiday season 🙂

Christmas dessertsThat’s right, it’s almost time for me to put on my publishers hat and get these delectable recipes for the holiday season packaged with a ribbon on top for clients who will download their free gift from Voices.com. So far, we’ve had a good response, but it could be even greater with your help!
Why participate?

Each voice talent who submits their favorite holiday recipe for this promotion will receive:
• A link to their Voices.com website
• A 15 word or less description of their voice included with their recipe
• Acknowledgment via a news release
• Be mentioned in a special blog post
• Free publicity and a unique ‘in’ with clients worldwide

This sounds too good to pass up, doesn’t it?
All this publicity just for sharing a recipe and some holiday cheer with the world. Not bad 🙂 Ladies and gents, you can go about submitting your recipe one of two ways:

1. You can leave a comment on the blog
2. You can email me with your recipe for inclusion (stephanie@voices.com)
The recipes will be available online until January 6th, 2007.
Looking forward to hearing from you,
P.S. I’ll be editing this weekend – hope to see you in the eBook!

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Stephanie Ciccarelli is the Co-Founder and Chief Brand Officer of Voices.com. Classically trained in voice, piano, violin and musical theatre, as well as a respected mentor and industry speaker, Stephanie graduated with a Bachelor of Musical Arts from the Don Wright Faculty of Music at the University of Western Ontario. Possessing a great love for imparting knowledge and empowering others, her podcast Sound Stories serves an audience that wants to achieve excellence in storytelling. Stephanie is found on the PROFIT Magazine W100 list three times (2013, 2015 and 2016), a ranking of Canada's top female entrepreneurs, and is the author of Voice Acting for Dummies®.


  1. Traditional Chanukah Latkes
    2 cups peeled and grated potatoes
    1 peeled and grated onion
    2 eggs, beaten (or 1/2 cup Egg Beaters)
    2 tablespoons matzo meal
    Olive oil (about a half cup)
    1. Place the potatoes in a sieve and press out as much moisture as possible.
    2. In a medium bowl stir together all ingredients EXCEPT the oil.
    3. Heat olive oil in your favorite skillet. Place large spoonfuls of the potato mixture into the hot oil, flattening them with a spatula to form 1/4 to 1/2 inch thick patties.
    Brown on both sides. Drain on paper towels. Serve hot with apple sauce and sour cream!

  2. The World’s Best (and lightest!) Chocolate Cake!!
    Note: For Buttermilk, I use slightly less than 1/2 cup regular milk and add 1 – 2 Tablespoons vinegar. Let it sit while you mix the other ingredients.
    By the time you add it, it will be buttermilk. No use to buy a whole carton of real buttermilk for 1/2 cup.
    Mix together in large bowl:
    2 Cups flour
    2 Cups Sugar
    Bring to boil in saucepan and pour over flour & sugar mixture:
    1 stick margarine
    1/2 cup Crisco oil (any cooking oil will do)
    4 Tablespoons unsweetened cocoa
    1 Cup water
    After pouring this mixture over flour mixture add:
    2 eggs eaten (before you pour the eggs, add a spoonful of the boiling mixture to the eggs and beat. This will warm the eggs and keep them from
    1 tsp. cinnamon
    1 tsp. baking soda
    1/2 Cup buttermilk
    Mix well, bake in greased & floured pan at 400 degrees for about 35 minutes (if using bunt pan). Use the toothpick test. Don’t cook too long, or it will be dry.
    Start icing about 4 minutes before cake is done
    In sauce pan bring to a boil:
    1/2 stick margarine
    2 Tablespoons cocoa
    3 Tablespoons milk
    Pour over 1/2 box of powdered sugar and mix well.
    Add 1 teaspoon vanilla and mix well. Mixture should be pretty thick, but if it’s too thick, add a bit more milk. Ice the cake while it is hot.
    You could also add chopped pecans or coconut to icing.


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