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CPA: Certified Pastry Aficionado

Cinnamon Roll Doughnuts

Cinnamon Roll Doughnuts

breakfast· doughnuts and sweet rolls· Easter· Holiday Favorites
June 27, 2024

Cinnamon Roll Doughnuts – Homemade cinnamon rolls are fried to give them a golden brown outside but keeping that gooey,…
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Bakery-Style Chocolate Chip Muffins

Bakery-Style Chocolate Chip Muffins

breakfast· cake· dessert· Easter· muffins
March 29, 2024

Bakery-style Chocolate Chip Muffins – Sky-high muffins are loaded with mini chocolate chips, a perfect round dome on top, and…
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Mallorca Sweet Bread

Mallorca Sweet Bread

bread· breakfast· Easter· Holiday Favorites· pastries
February 2, 2024

Mallorca Sweet Bread – Fluffy, buttery sweet rolls covered in powder sugar. Perfect with a morning coffee! I first tried…
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Apple Cinnamon Stuffed French Toast

Apple Cinnamon Stuffed French Toast

breakfast· breakfast casseroles· doughnuts and sweet rolls· Fall Flavors
October 6, 2023

Apple Cinnamon Stuffed French Toast – Slices of Brioche bread are stuffed with cinnamon apples and then baked in a…
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Churro Waffles

Churro Waffles

breakfast· doughnuts and sweet rolls· Easter· Holiday Favorites
April 16, 2023

Churro Waffles – Homemade cinnamon waffles are finished off with a cinnamon sugar coating that reminds you of a theme…
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Jelly Roll French Toast

Jelly Roll French Toast

breakfast· doughnuts and sweet rolls· Easter
April 14, 2023

Jelly Roll French Toast – Pieces of white bread rolled with raspberry jam, dipped in an egg custard, grilled, and…
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Raspberry Toaster Strudel Copycat

Raspberry Toaster Strudel Copycat

breakfast· Easter· pastries· snacks· Summertime Favorites· Valentine's Day
March 20, 2023

Raspberry Toaster Strudel Copycat – Store bought puff pastry is filling with raspberry jam, baked, and then finished with a…
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Hi, my name is Sharon. I’m an accountant by day, risk-taking baker and food enthusiast by night. Come join me as I share my favorite recipes and test out new ones along the way!

fall flavors

zoomed in shot of Smashed Sweet Potatoes with cheese being shredded over them

Smashed Sweet Potatoes with Garlic Butter

styled shot of Cranberry Apple Crumble

Cranberry Apple Crumble

zoomed in shot of a bowl of sweet potato gnocchi, shot from a side angle

Sweet Potato Gnocchi with Sage Browned Butter

overhead shot of bright pumpkin fettuccine on a white plate with sundried tomatoes and wilted spinach throughout

Pumpkin Fettuccine with Sundried Tomatoes

a glass dish with pumpkin cinnamon rolls in it with some missing from the center and a spatula with a pumpkin the background, shot from a side angle

Pumpkin Cinnamon Rolls

overhead shot of Parmesan & Thyme Potatoes Au Gratin in a baking dish

Parmesan & Thyme Potatoes Au Gratin

ORDER MY NEW COOKBOOK NOW!

photo of entertaining made easy cookbook available for preorder now

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holiday favorite

styled shot of Monster Cookies

Monster Cookies

Red Velvet Macarons - A classic french cookie made with a red velvet cookie and cream cheese filling. A elegant little dessert perfect for bridal showers and tea parties!

Red Velvet Macarons

slice of pistachio loaf on a cutting board with the rest of the loaf in the background

Pistachio Loaf

zoomed in shot of Mint Brownie Truffles

Mint Brownie Truffles

close up of sliced loaf of chocolate cinnamon babka with the center exposed to see the beautiful swirl of chocolate

Chocolate Cinnamon Babka

 

Italian Herb Wings with Gorgonzola Dipping Sauce – crispy baked wings tossed in garlic, Parmesan, and Italian herbs, served with a creamy Gorgonzola dipping sauce! 🍗

I've been obsessed with wings ever since high school when we'd have 25-cent wing nights at our local pub, you guys! These are a little bit of a step up from those days! 

Instead of my usual teriyaki wings, these are dry wings (not tossed in sauce) coated in the trifecta of flavor – Italian herbs, garlic, and Parmesan! And the best part? They're BAKED, not fried! You can put away that gallon of vegetable oil!

Pro tip: Dry the wings extremely well before coating – excess moisture keeps them from browning! And don't flip them during baking – the longer they're untouched, the deeper the skin will brown!

Perfect for football Sundays, tailgating parties, game day snacks, or anytime you want incredible wings without the fuss! 

💬 Comment "ITALIANWINGS" for the recipe
💾 SAVE for game day
📤 SHARE with someone who loves wings!

https://www.certifiedpastryaficionado.com/italian-herb-wings-gorgonzola-dipping-sauce/
Peach Raspberry Cobbler – fresh peaches and rasp Peach Raspberry Cobbler – fresh peaches and raspberries topped with a cakey, cinnamon-sugar crust that's so incredible you won't even need ice cream!

Cobblers have stolen my heart, you guys! The first cobbler I ever loved was blackberry, but after tasting this peach raspberry version at a work potluck, it took the top spot! 

The secret? That cinnamon sugar crust! It's not just a topping – it's the STAR of the show! The combination of fresh peaches, tart raspberries, and that cakey, cinnamon-sugar-coated crust is pure summer magic!

Pro tip: Let the cobbler cool for at least 15 minutes before serving so the filling can thicken up and it'll be much easier to scoop!

Perfect for summer gatherings, July 4th parties, potlucks, or anytime you want a Southern dessert with a delicious twist! 

💬 Comment "COBBLER" for the recipe
💾 SAVE for summer entertaining
📤 SHARE with someone who loves fruit desserts!

https://www.certifiedpastryaficionado.com/peach-raspberry-cobbler/
Nutella Macarons – delicate French almond cookie Nutella Macarons – delicate French almond cookies filled with chocolate-hazelnut Nutella spread! Classic macarons made with the proper technique learned straight from a pastry chef! 

You guys remember when I made French macarons for the first time and they were a HOT MESS? The tops were cracked and bumpy and looked more like brownies! I was determined to get them right, so I took a macaron baking class in person – and it changed EVERYTHING! 

The trickiest part? Mixing the dry and wet ingredients together. Under mix = too dry and cracked. Over mix = dense and heavy. But now I know exactly what the batter should look like!

Pro tip: Age your egg whites for 24-48 hours before making the meringue – this helps them get to the perfect consistency!

Perfect for Valentine's Day, gift-giving, special occasions, or anytime you want elegant French macarons at home! 🇫🇷

💬 Comment "NUTELLAMACARON" for the recipe
💾 SAVE for French cookie inspiration
📤 SHARE with someone who loves macarons!

https://www.certifiedpastryaficionado.com/nutella-macarons/
Classic Pot Roast – chuck roast slowly cooked in Classic Pot Roast – chuck roast slowly cooked in a jus made of beef broth, carrots, celery, and onions! Balsamic vinegar, thyme, and mustard give that jus a kick of flavor! 

Cold weather is in full effect, you guys! So comfort food needs to be on the menu! My husband wanted to try a good pot roast, so I used a combination of recipes to come up with the perfect one! 

The secret? Traditional aromatics (carrots, celery, onions) PLUS balsamic vinegar and Dijon mustard set this roast apart with a tangy kick!

Pro tip: Sear the roast first to give it beautiful color on the outside – if you skip this step, the meat will look almost gray when cooked in the broth!

💬 Comment "POTROAST" for the recipe
💾 SAVE for comfort meals
📤 SHARE with someone who loves pot roast!

https://www.certifiedpastryaficionado.com/classic-pot-roast/
Sweet Potato Gnocchi with Sage Browned Butter – Sweet Potato Gnocchi with Sage Browned Butter – fluffy pillows of sweet potato dumplings tossed in a sage and browned butter sauce for a comforting pasta dish you didn't know you needed! 

This gnocchi was inspired by a dish I had at a local restaurant years ago, you guys! I was skeptical about sweet potato gnocchi with just butter and sage – no cream? no tomato? But MAN, was I wrong! 

The sweet potato gnocchi is even MORE flavorful than the original! It shines on its own with little help from a heavy sauce – that's why it pairs so perfectly with a light toss in sage and browned butter!

Pro tip: Use a potato ricer to break up the sweet potatoes – don't use a food processor or it will make the gnocchi gummy and pasty! The ricer makes it super fluffy!

Perfect for fall dinners, Thanksgiving, date nights, or anytime you want restaurant-quality comfort food at home! 

💬 Comment "GNOCCHI" for the recipe
💾 SAVE for fall cooking
📤 SHARE with someone who loves pasta!

https://www.certifiedpastryaficionado.com/sweet-potato-gnocchi-with-sage-browned-butter/

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