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CPA: Certified Pastry Aficionado

Cherry Tomato Prosciutto Pizza

Cherry Tomato Prosciutto Pizza

pizza & pasta
June 27, 2022

Cherry Tomato Prosciutto Pizza – Homemade pizza baked with fresh mozzarella and cherry tomatoes, then finished with Italian prosciutto and…
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Cup of Dirt Pudding

Cup of Dirt Pudding

dessert· Fall Flavors
June 23, 2022

Cup of Dirt Pudding – Homemade milk chocolate pudding is topped with gummy worms and crushed Oreos to simulate a…
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Chocolate Peanut Butter Pie

Chocolate Peanut Butter Pie

dessert· pie
June 20, 2022

Chocolate Peanut Butter Pie – A no-bake pie made of fluffy peanut butter cream cheese filling topped with milk chocolate…
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Crispy Peanut Butter Bars

Crispy Peanut Butter Bars

bars and brownies· snacks
June 14, 2022

Crispy Peanut Butter Bars – Marshmallow crispy rice bars with peanut butter and a chocolate layer on top Now that…
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Oatmeal Brookie Bars

Oatmeal Brookie Bars

bars and brownies· Cookies· dessert· Valentine's Day
June 6, 2022

Oatmeal Brookie Bars – Chewy brownies are topped with cinnamon oatmeal cookie dough and baked together to form a brookie!…
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Cookie Monster Cookies

Cookie Monster Cookies

Cookies
May 24, 2022

Cookie Monster Cookies – Chewy brown sugar cookies are colored blue, stuffed with a whole Oreo, and loaded with white…
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Chopped Strawberry Spinach Salad

Chopped Strawberry Spinach Salad

appetizer· salad· Summertime Favorites
May 19, 2022

Chopped Strawberry Spinach Salad – Baby spinach is chopped and tossed with chopped cucumbers, toasted walnuts, strawberries, chives, and 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

oatmeal rolls sitting on a baking sheet

Oatmeal Dinner Rolls

zoomed in shot of a plate of stacked chocolate gingerbread truffles with one with a bite out of it, shot from a side angle

Chocolate Gingerbread Truffles

three Sweet Potato Cupcakes with Cinnamon Cream Cheese Frosting on a platter with two cupcakes on a pedestal on top of cotton napkin with whole pecans sprinkled around, shot from a side angle

Sweet Potato Cupcakes with Cinnamon Cream Cheese Frosting

two copper mugs filled with holiday mule drinks and a pitcher in the background

Holiday Mule

warm banana bread with a couple bites removed sitting on a plate with two scoops on butter pecan ice cream stacked on top and caramelized bananas over the top and a spoon on the side

Banana Bread Sundae

close up of potato dinner rolls on a wooden round serving platter

Potato Dinner Rolls

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holiday favorite

plate of Cinnamon Chocolate Chip Snowballs with one on top with a bite out of it and cinnamon sticks next to them, shot from the front

Cinnamon Chocolate Chip Snowballs

styled shot of Sweet Yeast Rolls on a plate with a bowl of Whipped Pumpkin Butter and a basket of rolls and a pumpkin in the background, shot from a side angle

Sweet Yeast Rolls with Whipped Pumpkin Butter

zoomed in shot of portuguese egg tarts sitting on a plate

Portuguese Egg Tarts

close up of a mint chocolate fudge cookie surrounded by chocolate chips

Mint Chocolate Fudge Cookies

Turkey Cranberry Pinwheels on a plate with sprigs of herbs in between the pinwheels, shot from overhead

Turkey Cranberry Pinwheels

 

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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