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CPA: Certified Pastry Aficionado

Mint Cookie Ice Cream Cake

Mint Cookie Ice Cream Cake

cake· ice cream· National Ice Cream Month· Summertime Favorites
July 26, 2021

Mint Cookie Ice Cream Cake – This delicious ice cream cake is assembled with mint chocolate chip ice cream, buttery…
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Grapefruit Gin Slushie

Grapefruit Gin Slushie

drinks· National Ice Cream Month· Summertime Favorites
July 22, 2021

Grapefruit Gin Slushie – The refreshing combination of grapefruit and gin enters the frozen drink world with this slushie. Today’s…
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Amaretto Cherry Ice Cream

Amaretto Cherry Ice Cream

ice cream· National Ice Cream Month· Summertime Favorites· Valentine's Day
July 19, 2021

Amaretto Cherry Ice Cream – Creamy amaretto ice cream is layered with black cherries roasted in amaretto. Guys – today…
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Chocolate Peanut Butter Pudding Pops

Chocolate Peanut Butter Pudding Pops

ice cream· National Ice Cream Month· Summertime Favorites
July 15, 2021

Chocolate Peanut Butter Pudding Pops – Chocolate and peanut butter flavors of creamy pudding are layered into a frozen pop…
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Piña Colada Sundae

Piña Colada Sundae

ice cream· National Ice Cream Month· Summertime Favorites
July 12, 2021

Piña Colada Sundae – Vanilla ice cream topped with caramelized pineapple, toasted coconut, and a maraschino cherry With days as…
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Salted Caramel Brownie Milkshake

Salted Caramel Brownie Milkshake

drinks· ice cream· National Ice Cream Month· Summertime Favorites
July 8, 2021

Salted Caramel Brownie Milkshake – Homemade salted caramel sauce is blended with vanilla ice cream, milk, and chocolate brownies to…
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Strawberry Basil Frosé

Strawberry Basil Frosé

dessert· drinks· ice cream· National Ice Cream Month· Summertime Favorites· Valentine's Day
July 6, 2021

Strawberry Basil Frosé – Rosé wine is blended with strawberry and basil and then frozen into a sorbet. I hope…
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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

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

Brown Sugar Cinnamon Cookie Bars

close up of apple pie slide doughnut sitting on a tray with other doughnuts

Apple Pie Slider Doughnuts

styled shot of Cranberry Apple Crumble

Cranberry Apple Crumble

zoomed in shot of Sage & Browned Butter Hasselback Sweet Potatoes, shot from a side angle

Sage & Browned Butter Hasselback Sweet Potatoes

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

a baking sheet with banana bread granola and a whole banana on it, shot from a side angle

Banana Bread Granola

ORDER MY NEW COOKBOOK NOW!

photo of entertaining made easy cookbook available for preorder now

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holiday favorite

two chocolate cherry crepes on a plate with powdered sugar dusted on top

Chocolate Cherry Crepes

a slice of victoria sandwich cake with a bite remove and a few crumbs on the plate

Victoria Sandwich Cake

a short glass with a gold rim filled with cherry bourbon spritz and a garnish of rosemary twig

Cherry Bourbon Spritz

mallorca sweet buns on a wire rack over a sheet pan

Mallorca Sweet Bread

two powdered sugar doughnuts on a wood plate with more doughnuts in the background

Powdered Sugar Doughnuts

 

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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