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CPA: Certified Pastry Aficionado

Tomato Panzanella Salad

Tomato Panzanella Salad

appetizer· Easter· salad· snacks· Summertime Favorites· Tailgating Recipes
June 29, 2020

Tomato Panzanella Salad – Crispy bread is tossed with a homemade vinaigrette, tomatoes, red onion, basil, and cucumber to make…
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Hawaiian BBQ Chicken Skewers

Hawaiian BBQ Chicken Skewers

appetizer· chicken entrees· pork entrees· Summertime Favorites· Tailgating Recipes
June 25, 2020

Hawaiian BBQ Chicken Skewers – Skewers are loaded with BBQ chicken, pineapple chunks, ham, and red onion and grilled to…
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Summer Fruit Bellini

Summer Fruit Bellini

drinks· Easter· Summertime Favorites· Valentine's Day
June 22, 2020

Summer Fruit Bellini – Peaches, black cherries, and blackberries come together to make a yummy puree that’s added to a…
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Bourbon Brown Sugar Bacon

Bourbon Brown Sugar Bacon

appetizer· breakfast· pork entrees· sides
June 18, 2020

Bourbon Brown Sugar Bacon – Oven-baked bacon is topped with bourbon and brown sugar to give you a yummy sweet…
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Pistachio Pancakes

Pistachio Pancakes

breakfast· Easter· Fall Flavors· Holiday Favorites
June 15, 2020

Pistachio Pancakes – Buttermilk pancakes are made with ground pistachios and a hint of almond extract to make for a…
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Fruit Salsa with Cinnamon Chips

Fruit Salsa with Cinnamon Chips

dips· Summertime Favorites· Tailgating Recipes
June 11, 2020

Fruit Salsa with Cinnamon Chips – Diced strawberry, kiwi, and mango are tossed with a honey & lemon dressing to…
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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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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

styled shot of of Salted Caramel Ice Cream in a glass dish with an ice cream scooper with sugar cones and a full ice cream cone next to it and a jar and spoon of caramel sauce

Salted Caramel Ice Cream

a bowl of Pumpkin Snickerdoodle Bread Pudding topped with ice cream with a casserole dish with bread pudding and two pumpkins stacked on top of each other in the background, shot from a side angle

Pumpkin Snickerdoodle Bread Pudding

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

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

Maple Molasses Cookies

two stacked Cinnamon Chocolate Muffins and one muffin cut in half next to it and a pan of cinnamon chocolate muffins, shot from a side angle

Cinnamon Chocolate Muffins

front shot of sweet potato cornbread in a cast iron skillet

Sweet Potato Cornbread

ORDER MY NEW COOKBOOK NOW!

photo of entertaining made easy cookbook available for preorder now

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holiday favorite

apple cinnamon monkey bread with a chunk out of it and sliced apples in front, shot from a side angle

Apple Cinnamon Monkey Bread

a slice of texas sheet cake sitting on a white plate

Texas Sheet Cake

stacked and spread out butter pecan macarons with crushed pecans spread around them, shot from a side angle

Butter Pecan Macarons

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

Cherry Bourbon Spritz

a slice of blackberry doughnut cake is shown slightly removed from the whole cake on a plate

Blackberry Doughnut Cake

 

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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