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CPA: Certified Pastry Aficionado

Sloppy Joes

Sloppy Joes

beef entrees· sandwiches & wraps· Tailgating Recipes
September 3, 2021

Sloppy Joes – Ground beef is slathered in a mixture of onions, green pepper, ketchup, and mustard and served on…
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My Favorite Meatloaf

My Favorite Meatloaf

beef entrees· entrees
June 28, 2021

My Favorite Meatloaf – This recipe for meatloaf is lean yet flavorful and uses ingredients that you already have available!…
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Easy Ravioli Lasagna

Easy Ravioli Lasagna

beef entrees· pizza & pasta
October 5, 2020

Easy Ravioli Lasagna – Meat sauce, cheese ravioli, and mozzarella cheese are layered to make a yummy baked pasta dish…
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Sirloin with Creamy Onion Blue Cheese Sauce

Sirloin with Creamy Onion Blue Cheese Sauce

beef entrees
June 9, 2020

Sirloin with Creamy Onion Blue Cheese Sauce – Tender sirloin is covered with a creamy onion sauce with a touch…
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Mongolian Beef

Mongolian Beef

beef entrees· entrees
May 18, 2020

Mongolian Beef – Tender strips of beef and vegetables are cooked in a sweet and savory soy sauce and served…
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Irish Beef Stew

Irish Beef Stew

beef entrees· Popular Recipes· soup
March 12, 2020

Irish Beef Stew – Beef is slow cooked with veggies and beer to make it super tender and comforting. I…
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Italian Cheeseburger Sliders

Italian Cheeseburger Sliders

beef entrees· Summertime Favorites· Tailgating Recipes
September 5, 2019

Italian Cheeseburger Sliders – Ground beef is mixed with Italian seasonings, cooked through and then topped with shredded mozzarella cheese,…
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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

photo of two glasses of sangria with the pitcher in the background

Cranberry Apple Sangria

Candied Pecans

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

Pumpkin Fettuccine with Sundried Tomatoes

close up of two brown sugar cinnamon cookie bars stacked on top of each other

Brown Sugar Cinnamon Cookie Bars

side shot of banana bread doughnuts on a purple plate with more doughnuts in the background

Banana Bread Doughnuts

closeup of mini pumpkin doughnut muffins with one with a bite out of it

Mini Pumpkin Doughnut Muffins

ORDER MY NEW COOKBOOK NOW!

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holiday favorite

close up of slice of roasted strawberry bundt cake taken from the side to show the inside of the slice

Roasted Strawberry Bundt Cake

a whisking bowl with Garlic & Olive Oil Mashed Potatoes with a wooden spoon in it, shot from overhead

Garlic & Olive Oil Mashed Potatoes

close up of a slice of pumpkin crumb cake separated from the rest of the cake but not on a plate yet

Pumpkin Crumb Cake

a hand holding up a maple molasses cookie to show all the detailed cracks in the top of the cookie

Maple Molasses Cookies

photo of two glasses of sangria with the pitcher in the background

Cranberry Apple Sangria

 

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/
Sour Cream Doughnuts – dense and crispy on the o Sour Cream Doughnuts – dense and crispy on the outside, moist and cakey on the inside! Your favorite old-fashioned cake doughnuts ready in half the time as yeast doughnuts!

These are also known as old-fashioned doughnuts, you guys! They're bulky, firm on the outside, but oh-so-moist on the inside! The BEST combination of textures – crunchy yet chewy, dense yet moist! 

I fell in love with these at a local bakery, and now my husband surprises me with them from time to time! Do I have a great man or what?!

Pro tip: Don't roll the dough too thin or the doughnuts will turn to hockey pucks when you fry them! You're better off making the dough too thick than too thin!

Perfect for weekend breakfast, Easter morning, brunch, or anytime you want homemade doughnuts without the wait! 

💬 Comment "DOUGHNUTS" for the recipe
💾 SAVE for weekend baking
📤 SHARE with someone who loves doughnuts!

https://www.certifiedpastryaficionado.com/sour-cream-doughnuts

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