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CPA: Certified Pastry Aficionado

Milk & Cookies Ice Cream

Milk & Cookies Ice Cream

dessert· ice cream· National Ice Cream Month· Summertime Favorites
July 6, 2020

Milk & Cookies Ice Cream – Cookie-soaked vanilla ice cream is loaded with chunks of Oreos and chocolate chip cookies….
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Cinnamon Swirl Chocolate Ice Cream

Cinnamon Swirl Chocolate Ice Cream

dessert· ice cream· National Ice Cream Month· Summertime Favorites· Valentine's Day
July 2, 2020

Cinnamon Swirl Chocolate Ice Cream – Homemade chocolate ice cream is swirled with a homemade cinnamon syrup and loaded with…
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Dublin Mudslide Ice Cream

Dublin Mudslide Ice Cream

dessert· ice cream· National Ice Cream Month· Summertime Favorites
March 9, 2020

Dublin Mudslide Ice Cream – Rich Irish cream coffee ice cream is swirled with espresso fudge and Oreo chunks to…
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Chocolate Covered Strawberry Sundae

Chocolate Covered Strawberry Sundae

dessert· ice cream· National Ice Cream Month
July 29, 2019

Chocolate Covered Strawberry Sundae – Strawberry ice cream is covered with roasted strawberries and a homemade chocolate shell and garnished…
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Lemon Blueberry Frozen Yogurt

Lemon Blueberry Frozen Yogurt

ice cream· National Ice Cream Month· Summertime Favorites
July 22, 2019

Lemon Blueberry Frozen Yogurt – Homemade frozen yogurt with a hint of lemon and swirls of blueberry sauce Rarely has…
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S’mores Sundae

S’mores Sundae

ice cream· National Ice Cream Month· Summertime Favorites
July 15, 2019

S’mores Sundae – Vanilla ice cream is topped with all the making of classic s’mores – graham cracker pieces, hot…
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Fudge Brownie Ice Cream

Fudge Brownie Ice Cream

dessert· ice cream· National Ice Cream Month· Summertime Favorites
July 8, 2019

Fudge Brownie Ice Cream – Creamy dark chocolate ice cream is loaded with chewy fudge brownies and drizzles of hot…
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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

zoomed in shot of chocolate snickerdoodles on parchment paper with a spoon in front, shot from a side angle

Chocolate Snickerdoodles

zoomed in shot of a bowl of sweet potato gnocchi, shot from a side angle

Sweet Potato Gnocchi with Sage Browned Butter

Maple Pecan Scones

plate of stack of pistachio pancakes with a bite of them on a fork with pistachios sprinkled around on a cloth napkin, shot from overhead

Pistachio Pancakes

a stack of three Apple Cider Crumb Doughnuts on a cloth napkin with more doughnuts around them, shot from the front

Apple Cider Crumb Doughnuts

Roasted Brussel Sprouts in a baking dish with melted butter and a spoon in it, shot from a side angle

Roasted Brussels Sprouts with Honey Mustard Vinaigrette

ORDER MY NEW COOKBOOK NOW!

photo of entertaining made easy cookbook available for preorder now

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holiday favorite

zoomed in shot of portuguese egg tarts sitting on a plate

Portuguese Egg Tarts

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

Cherry Bourbon Spritz

sweet potato biscuits on parchment paper with butter to the side and a cast iron pan of more biscuits in it, shot from a side angle

Sweet Potato Biscuits

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

Butter Pecan Macarons

 

Cheeseburger Egg Rolls – ground beef seasoned wi Cheeseburger Egg Rolls – ground beef seasoned with mustard and Worcestershire, stuffed with American cheese and pickles, all wrapped in a crispy wonton wrapper! Served with a tangy burger sauce for dipping! 

Frying foods is not always my favorite thing to do, you guys! But when I decide to, it's gotta be worth it! And these cheeseburger egg rolls are TOTALLY worth it! You just can't get the same crisp on the wonton wrapper in the oven or air fryer!

The filling is just like a classic cheeseburger – ground beef, American cheese, a pickle, and just a hint of mustard! And the burger sauce with ketchup, mustard, and relish rounds out those classic burger flavors!

Pro tip: Drain the beef extremely well! Any excess oil will put holes in the wonton wrapper while it's frying!

Perfect for appetizers, game day, parties, tailgating, or anytime you want cheeseburger flavor in a crispy, fun package! 🍟

💬 Comment "EGGROLLS" for the recipe
💾 SAVE for party planning
📤 SHARE with someone who loves burgers!

https://www.certifiedpastryaficionado.com/cheeseburger-egg-rolls/
Coconut Tres Leches – a tropical twist on the cl Coconut Tres Leches – a tropical twist on the classic! Spongy cake soaked in three milks (including coconut cream instead of heavy cream!) and topped with whipped cream and toasted coconut! 

Despite my Hispanic heritage, tres leches is something I only started loving in my 20s, you guys! And when I did? I was almost ANGRY I had waited so long to try it!

I love taking classic recipes and giving them unique twists! For this one, I replaced the heavy cream with coconut cream and topped it with toasted coconut – because I LOVE coconut cream cake! The result? The best of both worlds – all the tres leches flavor with all the coconut goodness!

Pro tip: Make this cake a day in advance and let it sit overnight! Tres leches gets BETTER over time, and it makes a world of difference!

One of the best desserts I've made in a while – seriously, your mind will be blown with every bite! 

💬 Comment "TRESLECHES" for the recipe
💾 SAVE for dessert inspiration
📤 SHARE with someone who loves coconut!

https://www.certifiedpastryaficionado.com/coconut-tres-leches/
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/

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