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CPA: Certified Pastry Aficionado

Tomato Pesto Focaccia

Tomato Pesto Focaccia

appetizer· bread· pizza & pasta· snacks
August 23, 2022

Tomato Pesto Focaccia – Homemade focaccia dough is topped with basil pesto and fresh tomatoes, then baked to perfection. Baking…
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Cherry Tomato Prosciutto Pizza

Cherry Tomato Prosciutto Pizza

pizza & pasta
June 27, 2022

Cherry Tomato Prosciutto Pizza – Homemade pizza baked with fresh mozzarella and cherry tomatoes, then finished with Italian prosciutto and…
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Spinach & Cheese Stuffed Shells with Vodka Sauce

Spinach & Cheese Stuffed Shells with Vodka Sauce

pizza & pasta
March 10, 2022

Spinach & Cheese Stuffed Shells with Vodka Sauce – Jumbo pasta shells are stuffed with ricotta, spinach, and mozzarella, covered…
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Pumpkin Fettuccine with Sundried Tomatoes

Pumpkin Fettuccine with Sundried Tomatoes

Fall Flavors· pizza & pasta
November 15, 2021

Pumpkin Fettuccine with Sundried Tomatoes – Homemade pumpkin pasta is cooked to al dente and then tossed in a creamy…
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Roasted Tomato Mac & Cheese

Roasted Tomato Mac & Cheese

pizza & pasta
September 13, 2021

Roasted Tomato Mac & Cheese – The Parmesan roasted tomatoes on top of this mac and cheese help balance out…
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Lemon Pecorino Pasta

Lemon Pecorino Pasta

pizza & pasta
April 22, 2021

Lemon Pecorino Pasta – Long pasta is combined with lemon zest, lemon juice and Percorino Romano cheese to make a…
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Easy Ravioli Lasagna

Easy Ravioli Lasagna

beef entrees· pizza & pasta
October 5, 2020

Easy Ravioli Lasagna – Meat sauce, cheese ravioli, and mozzarella cheese are layered to make a yummy baked pasta dish…
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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 Cranberry Apple Crumble

Cranberry Apple Crumble

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

Peach Upside-down Cake

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

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 glass dish with pumpkin cinnamon rolls in it with some missing from the center and a spatula with a pumpkin the background, shot from a side angle

Pumpkin Cinnamon Rolls

side shot of banana bread doughnuts on a purple plate with more doughnuts in the background

Banana Bread Doughnuts

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holiday favorite

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

Classic Fruit Tarts

Apple Pie Cake

a hand holding a cinnamon roll doughnut showing off the glazed topping

Cinnamon Roll Doughnuts

close up of banana fritter with a bite removed sitting on a plate with other banana fritters

Banana Fritters

overhead shot of slices of pear coffee cake

Pear Coffee Cake

 

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/
Sour Cream Doughnuts – dense and crispy on the o Sour Cream Doughnuts – dense and crispy on the outside, moist and cakey on the inside! Your favorite old-fashioned cake doughnuts ready in half the time as yeast doughnuts!

These are also known as old-fashioned doughnuts, you guys! They're bulky, firm on the outside, but oh-so-moist on the inside! The BEST combination of textures – crunchy yet chewy, dense yet moist! 

I fell in love with these at a local bakery, and now my husband surprises me with them from time to time! Do I have a great man or what?!

Pro tip: Don't roll the dough too thin or the doughnuts will turn to hockey pucks when you fry them! You're better off making the dough too thick than too thin!

Perfect for weekend breakfast, Easter morning, brunch, or anytime you want homemade doughnuts without the wait! 

💬 Comment "DOUGHNUTS" for the recipe
💾 SAVE for weekend baking
📤 SHARE with someone who loves doughnuts!

https://www.certifiedpastryaficionado.com/sour-cream-doughnuts
Creamy Poblano Enchiladas – tortillas stuffed wi Creamy Poblano Enchiladas – tortillas stuffed with shredded chicken, covered in a creamy poblano sauce and cheese, then baked until creamy perfection! 

I'm more of a green enchiladas fan than red, you guys! While this sauce isn't traditional green enchilada sauce, it's got similar flavor notes! Plus, with the added milk, it's super creamy and decadent! 

The secret? A roux makes the sauce ultra creamy without needing tons of heavy cream!

Pro tip: Don't skip the lime juice! It's KEY to balancing out the flavors – this is NOT an optional ingredient!

Perfect for Cinco de Mayo, dinner parties, family dinners, or anytime you want creamy enchiladas! 🎉

💬 Comment "POBLANO" for the recipe
💾 SAVE for Cinco de Mayo
📤 SHARE with someone who loves enchiladas!

https://www.certifiedpastryaficionado.com/creamy-poblano-enchiladas/

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