Desserts with Benefits - Work With Me

Work With Me!


There are many ways we can work together, including:  Sponsored Blog Posts, Recipe Development, Food Photography, Social Media Collaborations, and Brand Ambassadorship


Let’s talk!


Interested in partnering?  Email Jessica (at) DessertsWithBenefits (dot) com to request a media kit and reserve a 2019 sponsorship spot today!


I am selective over which brands to work with and which networks to join.  To see if your brand aligns with the Desserts with Benefits® message, please read my Food Philosophy page and My Life Story too!  To see the brands and networks that I have worked with in the past, simply scroll down below.


Social statistics (for the most up to date numbers, click the social media icons in the sidebar)





Annie’s Homegrown







Black Box Wines


Spoke on a panel at the BlogHer’17 Conference about self-publishing vs. traditional publishing, and my experiences self-publishing cookbooks

Bob’s Red Mill

Bolthouse Farms - Desserts with Benefits


BudLight Lime via BlogHer






Dannon + Jif

Dannon - Desserts With Benefits  Jif - Desserts With Benefits


Dasani - Desserts With Benefits

Dessert Bullet by Magic Bullet
Monthly contributor to the Dessert Bullet Blog (Recipe Developer, Photographer, Writer).



Healthy Dessert Recipes at Desserts With Benefits



Driscoll’s Berries



Earth Balance - Desserts With Benefits


Erewhon [1] [2]



Took over TheFeedFeed SnapChat and made my Devil’s Food Cake with Red Velvet Frosting.
Check out my FeedFeed Profile.

Led a cooking demo at the Everything Food Conference 2018 in Salt Lake City with TheFeedFeed in partnership with Vitamix, making my Peach Melba Frosé on Instagram Live.


Developed 9 Recipes for FiberOne’s “Dessertify” Campaign.

Filippo Berio

Content creator for the FlapJacked website (Recipe Developer, Photographer).


Fox7 Austin Live TV Segment – French Macarons

Fox7 Austin Live TV Segment – Pumpkin Swirl Brownies

Fox7 Austin Live TV Segment – Chocolate Chip Cookie Dough Fudge




Goodness Knows [1] [2] [3] [4] [5] [6] [7] [8] [9] [10] [11] [12]




Halo Top
Content creator for the Halo Top website (Recipe Developer, Photographer).

HEB [1] [2]




Immaculate Baking Co. [1] [2] [3] [4] [5] [6] [7] [8] [9] [10] [11] [12] [13] [14] [15] [16] [17] [18] [19] [20] [21] [22] [23] [24] [25]

Immaculate Baking Co. - Desserts with Benefits


Immortal Food


In The Raw - Healthy Dessert Recipes at Desserts with Benefits



KitchenAid [1] [2]



Labrada Nutrition

Lipton - Desserts With Benefits


Low Sugar Living Magazine
Recipe/photograph contributions in multiple issues.

Louis Jadot



Mrs. Meyer’s



Naked Juice

Naked Nutrition

Naturally More + Desserts With Benefits


NutriBullet by Magic Bullet
Monthly contributor to the NutriLiving Blog (Recipe Developer, Photographer, Writer).

NutriBullet - Desserts with Benefits

. [1] [2] [3]



Ozery Bakery [1] [2] [3] [4] [5] [6]



PAM Cooking Spray via BlogHer



Protein Plus



Rigoni di Asiago



Healthy Dessert Recipes at Desserts With Benefits


Snap Kitchen

Sprouts Farmers Market

Starbucks [1] [2]



Time Inc.

TripAdvisor [1] [2]

Truvia [1] [2] [3] [4] [5] [6] [7] [8] [9] [10]




Villa Del Palmar Hotel Resort at the Islands of Loreto, Mexico


Vital Proteins - Desserts with Benefits


Vitamix [1] [2]



Wallaby Organics

WellBella Magazine & Almased

Wholesome Sweeteners


Wink - Desserts With Benefits





3 comments on “Work With Me!”

  1. Hi there,

    I just purchased your protein bar recipe book from Book Depository and they all look amazing, can’t wait to try them all. My first attempt at making a simple one, the chocolate chip cookie dough bar, hasn’t turned out so well and I am wondering what I may have done wrong so I can correct it before I make other different ones?. I am using all the same ingredients but the bars tasted quite chalky, not at all fudgy, and I had to throw them out unfortunately. I am using the Sun Warrior Vanilla Brown Rice Classic Protein Powder as suggested but even after the mixing etc when I tasted the mixture before putting it into the brownie pan it did taste chalky then too, despite it being all thoroughly mixed. I am so keen to make them work, is there anything I can do?. Should I be mixing the protein powder with a liquid first before putting in the mix to make it dissolve better?. Any ideas what may have gone wrong, or things I could try differently?. Your help and advice would be very much appreciated!.

    • Claudine-
      Thank you so much for getting a copy of the book! 😀
      Sorry that your first batch of protein bars didn’t end up like they were supposed to. Are you new to using rice protein powder? If you are, then the unique flavor and texture could be why. I’m actually not a huge fan of brown rice protein powder either (in drinks, it’s chalky and gritty so I don’t recommend that), but when it goes into a protein bar or fudge or frosting, it turns really smooth and fudgy. I’m not sure why or how, but it does and it’s awesome… that’s the only way I can eat rice protein.
      I would suggest increasing the natural butter flavor by 1 teaspoon, and add 1 teaspoon of pure vanilla extract. You can also reduce the protein powder by 21g (1 scoop) and increase the oat flour by ~3 tablespoons. And of course, you can always add some more chocolate chips — the cure to everything 😉
      If you’re not a fan of the properties of rice protein, I wouldn’t recommend the “Original Flavors” section in the book. I would recommend the more decadent options. My dad wasn’t a huge fan of the Original Flavors, but he absolutely LOVED the S’mores and Snickerz. He said he would eat those every day.
      Anyways, I hope this helps Claudine! Thanks again 😀

      • Thanks Jess – no I haven’t worked with rice protein before, only whey, but wanted a healthier alternative as whey sometimes is not good for my tummy. I wasn’t quite ready for the stand out chalky flavour/texture…it looked like a great bar but tasted really bad (my fault)!. Thanks for your advice, I will try again with the extra butter flavour and dialling back the protein a bit and adding extra oats. I will let you know how I get on, so keen to try some more of your great recipes!. It is a very clever book, well done :-)

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