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CPA: Certified Pastry Aficionado

Peanut Butter Explosion Milkshake

Peanut Butter Explosion Milkshake

dessert· drinks· ice cream· National Ice Cream Month
July 31, 2023

Peanut Butter Explosion Milkshake – A homemade milkshake loaded with peanut butter and decorated with Reese’s Pieces and Reese’s Peanut…
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Tiramisu Sundae

Tiramisu Sundae

ice cream· National Ice Cream Month
July 24, 2023

Tiramisu Sundae – Vanilla bean ice cream is placed on top of coffee-soaked lady fingers and finished with mascarpone whipped…
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Chili Mango Sorbet

Chili Mango Sorbet

ice cream· National Ice Cream Month
July 21, 2023

Chili Mango Sorbet – Fresh mango, lime juice, lime zest, and a little chili powder are blended together and then…
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Blackberry Vanilla Ice Cream

Blackberry Vanilla Ice Cream

ice cream· National Ice Cream Month
July 17, 2023

Blackberry Vanilla Ice Cream – Homemade vanilla ice cream is given a fruity addition of fresh blackberries. Happy belated National…
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Banana Split Parfait

Banana Split Parfait

dessert· ice cream· National Ice Cream Month
July 14, 2023

Banana Split Parfait – The classic banana split goes vertical! Strawberry, vanilla, and chocolate ice creams are topped with homemade…
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Strawberry Pound Cake Sundae

Strawberry Pound Cake Sundae

cake· dessert· ice cream· National Ice Cream Month· Summertime Favorites· Valentine's Day
July 6, 2023

Strawberry Pound Cake Sundae – A slice of buttery pound cake is grilled and then topped with vanilla bean ice…
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Bananas Foster Ice Cream

Bananas Foster Ice Cream

ice cream· National Ice Cream Month
July 3, 2023

Bananas Foster Ice Cream – Homemade vanilla ice cream is swirled with caramelized bananas with a hint of cinnamon July…
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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

two pints of high road ice cream stacked on top of each other with glass dishes of apple pie sundaes next to them and an apple slice and a apple cut in half in front, shot from the front

Apple Pie Sundae

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

Pumpkin Cinnamon Crunch Muffins

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

Chocolate Snickerdoodles

plate of Pumpkin Cheesecake Macarons with a gourd in the background, shot from the front

Pumpkin Cheesecake Macarons

shortcut apple strudel on a marble serving platter cut down the middle to expose the apple center with vanilla ice cream on top and a fork in the foreground

Shortcut Apple Strudel

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

close up of slice of roasted strawberry bundt cake taken from the side to show the inside of the slice

Roasted Strawberry Bundt Cake

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

Butter Pecan Macarons

Twice Baked Sweet Potatoes

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

Victoria Sandwich Cake

close up of caramel swirl meringue on a baking sheet

Caramel Swirl Meringues

 

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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