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CPA: Certified Pastry Aficionado

Bakery-Style Chocolate Chip Muffins

Bakery-Style Chocolate Chip Muffins

breakfast· cake· dessert· Easter· muffins
March 29, 2024

Bakery-style Chocolate Chip Muffins – Sky-high muffins are loaded with mini chocolate chips, a perfect round dome on top, and…
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Raspberry Almond Muffins

Raspberry Almond Muffins

breakfast· Easter· muffins· pastries· Valentine's Day
January 29, 2023

Raspberry Almond Muffins – Yummy breakfast muffins made with all-purpose flour and almond flour and loaded with fresh raspberries. Who…
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Bakery-Style Blueberry Muffins

Bakery-Style Blueberry Muffins

breakfast· muffins
August 1, 2022

Bakery-Style Blueberry Muffins – Tall blueberry muffins with a crisp sugar coating on top. Happy back to school week! If…
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Cherry Bran Muffins

Cherry Bran Muffins

Easter· muffins· snacks
April 7, 2022

Cherry Bran Muffins – Hearty bran muffins are loaded with dried cherries to make for a yummy (and healthy!) breakfast….
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Carrot Raisin Muffins

Carrot Raisin Muffins

dessert· Easter· Fall Flavors· muffins
April 1, 2021

Carrot Raisin Muffins – Tall, fluffy carrot muffins are studded with golden raisins and chopped walnuts to make a hearty,…
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Pumpkin Cinnamon Crunch Muffins

Pumpkin Cinnamon Crunch Muffins

Fall Flavors· Holiday Favorites· muffins
September 30, 2019

Pumpkin Cinnamon Crunch Muffins – Fluffy pumpkin muffins are topped with a cinnamon sugar pecan topping that crisps while baking…
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Nutella Pull-Apart Muffins

Nutella Pull-Apart Muffins

breakfast· dessert· muffins· pastries· Valentine's Day
September 23, 2019

Nutella Pull-Apart Muffins – Homemade dough is layered with Nutella hazelnut spread and baked in a muffin tin and finished…
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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

photo of cinnamon apple kolaches with granny smith apples in the background

Cinnamon Apple Kolaches

staged shot of pumpkin cinnamon crunch muffins with sprinkled pecans and pumpkins in the background, shot from a side angle

Pumpkin Cinnamon Crunch Muffins

Butterscotch Pear Turnovers on a baking sheet with parchment paper, shot from overhead

Butterscotch Pear Turnovers

overhead shot of bright pumpkin fettuccine on a white plate with sundried tomatoes and wilted spinach throughout

Pumpkin Fettuccine with Sundried Tomatoes

a slice of peach upside down cake on a white plate with the rest of the cake in the background

Peach Upside-down Cake

ORDER MY NEW COOKBOOK NOW!

photo of entertaining made easy cookbook available for preorder now

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holiday favorite

a trio of gingerbread souffles on a serving platter

Gingerbread Soufflé

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

Cherry Bourbon Spritz

raspberry chocolate molten cake on a plate with bites removed to reveal the center

Raspberry Chocolate Molten Cakes

a whisking bowl with Garlic & Olive Oil Mashed Potatoes with a wooden spoon in it, shot from overhead

Garlic & Olive Oil Mashed Potatoes

styled shot of Chocolate Chip Cookies Bites with Fudge Frosting

Chocolate Chip Cookie Bites with Fudge Frosting

 

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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