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AdNews: Google admits AdWords was too complex for small businesses

AdNews: Google admits AdWords was too complex for small businesses. “Google has admitted its AdWords product became too complex for everyday small business owners to leverage, which led the digital giant to overhaul the offering and the launch of a regional roadshow.”

Around The Search & Social Media World

'Cassie Sainsbury Was A Sex Worker'

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In an explosive TV interview, Channel Nine claims Cassie Sainsbury worked as a prostitute before her ill-fated Colombia trip.“,”link”:”http:\/\/cdn.newsapi.com.au\/link\/2cab0081a21582e9290854ab569b99da”,”canonicalOverride”:””,”paidStatus”:”NON_PREMIUM”,”originalSource”:”whimn.com.au”,”creditedSource”:”whimn.com.au”,”version”:”PUBLISHED”,”dateUpdated”:”2017-05-21T14:52:36.000Z”,”dateLive”:”2017-05-21T13:43:43.000Z”,”customDate”:”2017-05-21T13:43:43.000Z”,”dateCreated”:”2017-05-21T14:18:37.000Z”,”status”:”ACTIVE”,”thumbnailImage”:{“contentType”:”IMAGE”,”id”:{“value”:”825f009e75eca1d32fc5dcf469e9737b”,”link”:”http:\/\/api.newsapi.com.au\/image\/v1\/825f009e75eca1d32fc5dcf469e9737b”},”originId”:”Whimn-36892-spp_thumbnail”,”origin”:”WORDPRESS”,”title”:”Seven’s Sunday Night have released a new pic of Scott Broadbridge with his drug accused fiance, Cassie Sainsbury. 1,769 more words

News

What is search engine marketing ?

Search Engine Marketing (SEM) is a form of internet marketing that involves the promotion of websites by increasing their visibility in Search Engine Results Pages (SERPs) primarily through paid advertising.  26 more words

7 Google Adwords Mistakes Screwing Up Your PPC Campaigns

Red Website Design is fast becoming a great resource for infographics! Here’s another of theirs, this time on common Google AdWords mistakes:

Marketing

Chocolate & Raspberry Cheesecake

This cheesecake is an absolute winner! It looks beautiful and it is unbelievably easy to make, but most importantly, it’s delicious, creamy and fluffy almost like a mousse! 423 more words

General

Mr. Militant Negro reblogged this on The Militant Negro™ and commented:

Chocolate & Raspberry Cheesecake

IMG_4027 This cheesecake is an absolute winner! It looks beautiful and it is unbelievably easy to make, but most importantly, it’s delicious, creamy and fluffy almost like a mousse! When I first made it and wrote down all the ingredients I used I was sure I had missed something because it was just so good. So I had to make it again and it was still just as delicious!   IMG_4030 I know that vegan cheesecakes might be a bit daunting; all the soaking, blending, freezing, waiting, etc. But I promise you that this one is so easy you will not believe it! All you really have to do is put everything together and blend it and you will be amazed will the result! I’m offering you two options for the base; you can either make one out of digestive biscuits (dairy free if vegan) or make it a bit healthier using oat flour (you can simply blend oat flakes to make oat flour). I like the one with digestives because it just has this irreplacable flavour of the biscuits but it’s entirely up to you which one you choose. They’re both just as easy. IMG_4028 Ingredients:   For the base: OR (gluten & sugar free option)
  • 150g gluten free oat flour
  • 2 tbsp almond butter
  • 1 tbsp coconut oil
  • 2 tbsp maple syrup
  • a pinch of salt
  For the ‘cheese’:
  • 350g cashews, soaked for 2h in hot water or 5h in cold water
  • 3 tbsp coconut oil, melted
  • 2 tbsp lime juice
  • 150ml almond milk
  • 7 tbsp maple syrup
  • 2 tbsp cocoa/cacao powder
  For the topping:   IMG_4031   Method:
  1. To make the base, both gluten free and regular, put all the ingredients in a food processor/high speed blender and blend until dough forms.
  2. Lay the bottom of 20cm round cake tin with parchment and mold the dough to the bottom using a spatula or your hands. Set aside (no need to chill).
  3. To make the ‘cheese’, put all the ingredients into a food processor/high speed blender and blend until smooth (it will take a few minutes).
  4. Put the ‘cheese’ on top of the dough and put in the freezer for at least 4 hours. Then take the cake out and decorate with raspberries on top. Put in the fridge while making the chocolate.
  5. To make the chocolate, put coconut oil and chocolate in a saucepan over low heat and stir until melted and smooth. Using a spoon, pour the chocolate on top of the raspberries. Put back in the fridge and wait 30 min to defrost. Store in the fridge.
Enjoy!   IMG_4032

The AdWords Illusion: Forget the sales funnel

I’ve written before about the problem with using “last-click attribution” as a key metric for deciding where and how to place your advertising.

Who gets credit for driving customers? 571 more words

Digital

Vegan Chocolate Muffins

‘I use linseed as an egg replacement for these very chocolaty and moist muffins.  If you are looking for a diabetic friendly alternative use stevia instead of sugar.

377 more words

Mr. Militant Negro reblogged this on The Militant Negro™ and commented:

Vegan Chocolate Muffins

vegan chocolate muffins
‘I use linseed as an egg replacement for these very chocolaty and moist muffins.  If you are looking for a diabetic friendly alternative use stevia instead of sugar. What I like about these muffins is that they really rise’
For the muffins you will need: 250g self raising flour [for a gluten free recipe use gluten free self raising flour] 1 teaspoon bicarbonate of soda 75g cocoa powder a pinch of coffee powder a pinch of cinnamon a pinch of salt 250g soft brown sugar 300ml hot water [not boiling] 3 tablespoons linseed 1 tablespoon vinegar 50g coconut oil 30g coconut pulp Preheat oven to 160C. Prepare a muffin tin by lining it with muffin cases. [Optional: On tv, I sprayed the muffin cases with Butter Flavour Fry Light Cooking Spray which is vegan for those who miss a buttery taste!] Sieve twice the self raising flour, bicarbonate, cinnamon. Add the salt and mix. Place the water, linseed, coconut pulp, coconut oil, vinegar, brown sugar and coffee in a liquidizer and turn on until the linseeds are broken up and the mixture appears consistent. Use a large metal spoon to fold in the liquid ingredients into the dry ingredients. Use a spoon to fill the muffin cases and place in the oven to bake for 20 to 25 minutes. Allow to cool and top with the icing or serve as they are. vegan chocolate muffins 3.jpg