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CPA: Certified Pastry Aficionado

Fried Chicken Breakfast Burritos

Fried Chicken Breakfast Burritos

breakfast· Easter
June 21, 2019

Fried Chicken Breakfast Burritos – Crispy fried chicken is wrapped in a breakfast burrito loaded with eggs, cheese, sauteed onions…
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Mini Peanut Butter Explosion Cheesecakes

Mini Peanut Butter Explosion Cheesecakes

cake· dessert
June 17, 2019

Mini Peanut Butter Explosion Cheesecakes – Peanut butter cheesecake is speckled with crushed Butterfingers and stuffed with a peanut butter…
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Cucumber Pineapple Gin Refresher

Cucumber Pineapple Gin Refresher

drinks· Summertime Favorites
June 13, 2019

Cucumber Pineapple Gin Refresher – Cucumber, pineapple, and mint are muddled together and added to homemade cucumber syrup, fresh lime…
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Strawberry & Goat Cheese Chicken

Strawberry & Goat Cheese Chicken

chicken entrees· Summertime Favorites
June 10, 2019

Strawberry & Goat Cheese Chicken – Cooked chicken breasts are layered with creamy goat cheese, sliced strawberries, and freshly sliced…
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Wasabi Soy Wings

Wasabi Soy Wings

appetizer· chicken entrees· snacks· Summertime Favorites· Tailgating Recipes
June 6, 2019

Wasabi Soy Wings – Chicken wings are marinated in a wasabi soy sauce, grilled, and lathered in a sticky wasabi…
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Cannoli Cones

Cannoli Cones

dessert
June 3, 2019

Cannoli Cones – An easy way to make a homemade cannoli without the hassle of frying cannoli shells. Made with…
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Avocado Cucumber Salad

Avocado Cucumber Salad

appetizer· Easter· salad· Summertime Favorites
May 30, 2019

Avocado Cucumber Salad – Fresh avocado and mini cucumber slices are tossed with red onion, cilantro, and homemade avocado lime…
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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

Twice Baked Sweet Potatoes

a hand holding up a cinnamon bun soft pretzel

Cinnamon Bun Soft Pretzels

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

Mini Pumpkin Doughnut Muffins

a plate with a slice of stone fruit tart and slices of fruit in the background, shot from the front

Stone Fruit Tart

Apple Pie Cake

pumpkin cinnamon pull apart loaf with a center slice visable

Pumpkin Cinnamon Pull Apart Loaf

ORDER MY NEW COOKBOOK NOW!

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holiday favorite

close up of a piece of chocolate hzelnut toffee with chopped hazelnuts sitting beside it

Chocolate Hazelnut Toffee

close up of cinnamon raisin rugelach to shot the spiral side and yummy filling

Cinnamon Raisin Rugelach

overhead shot of Cinnamon Roll Wreath

Cinnamon Roll Wreath

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

zoomed in shot of min fruit tarts, shot from a side angle

Classic Fruit Tarts

 

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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