holiday favorite

Maple Pecan Scones

plate of bananas foster french toast casserole on a plate with a bottle of syrup and a baking dish with casserole in the background, shot from the front

Bananas Foster French Toast Casserole

front shot of sweet potato cornbread in a cast iron skillet

Sweet Potato Cornbread

close up of pretzel bread pudding slice on a plate in a pool of whiskey sauce

Pretzel Bread Pudding

The Best Waffles

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CPA: Certified Pastry Aficionado

two Peanut Butter Chocolate Ice Cream Whoopie Pies stacked together with a bowl of ice cream and two pints of ice cream behind it, shot from the front

Peanut Butter Chocolate Ice Cream Whoopie Pies

Cookies· dessert· ice cream· National Ice Cream Month· Summertime Favorites
July 2, 2018

This post has been sponsored by High Road Ice Cream. All thoughts and opinions are my own. Peanut Butter Chocolate Ice Cream Whoopie Pies – The classic whoopie pie is stuffed with incredible High Road Peanut Butter Chocolate ice cream to make for a delicious ice cream sandwich. Happy July, everyone! 4th of July is only 2 short days away….
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Caesar Pasta Salad in a glass bowl with a wooden spoon next to it, shot from overhead

Caesar Pasta Salad

appetizer· Easter· pizza & pasta· salad· sides· Summertime Favorites
June 28, 2018

Caesar Pasta Salad – Penne pasta is tossed with your favorite Caesar salad ingredients to make for an incredible side dish for any occasion Summer is the season for pasta salads. Why is that? Maybe because we all love to get our pasta fix but also want something cool and refreshing?? Yeah, that sounds about right! I’ve never been a…
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a platter of Red, White, and Blue Pie Bars with slices of pie bars next to it on parchment paper, shot from overhead

Red, White, and Blue Pie Bars

bars and brownies· pie· Summertime Favorites
June 25, 2018

Red, White, and Blue Pie Bars – Cherry and blueberry pie filling are loaded into a soft, cakey bar that is finished with a gorgeous white glaze. The next holiday is upon us, folks – 4th of July is almost a week away! I am, of course, ready to bring you a patriotic treat to serve all your guests during…
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Mango Coconut Sticky Rice in a dish on top of a cloth napkin with shredded coconut sprinkled around with a rice cooker in the background, shot from a side angle

Mango Coconut Sticky Rice (+giveaway!)

sides
June 21, 2018

I received the Rice and Hot Cereal Cooker used in this recipe from Hamilton Beach but, as always, all opinions are my own.  Mango Coconut Sticky Rice – Short-grain rice is cooked with coconut milk and fresh mango to give this side dish a tropical feel! Produce season is in full swing and I’m showing no signs of stopping when…
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zoomed in shot of sour cream doughnuts and donut holes on a cloth napkin, shot from a side angle

Sour Cream Doughnuts

breakfast· doughnuts and sweet rolls· Easter· Holiday Favorites· pastries
June 18, 2018

Sour Cream Doughnuts – Dense and crispy on the outside, moist and cakey on the inside, these sour cream doughnuts are your favorite cake doughnuts that are ready in half the time as yeast doughnuts! Doughnuts have always been a weakness of mine. Some of my happiest memories are when my dad would surprise us with a dozen doughnuts on…
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three Chicken Ranch Wraps stacked on top of each other on a plate and sprinkled with cilantro with a jar of ranch in the background, shot from the front

Chicken Ranch Wraps

appetizer· chicken entrees· snacks
June 14, 2018

Chicken Ranch Wraps – Flour tortillas are stuffed with grilled chicken, Monterrey jack cheese, ranch dressing, and chopped cilantro and then grilled to heat through and seal. Perfect for snacks, dinner, or parties! Easy dinners never get old. And with a baby on the way, I’m gonna need a whole lot more of these to get me through those hectic…
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a bowl of Blueberry Crème Brûlée with a spoon in it and three blueberries and mint on top of a cloth napkin with more blueberries surrounding the bowl, shot from a side angle

Blueberry Crème Brûlée

dessert· Easter· Summertime Favorites· Valentine's Day
June 11, 2018

Blueberry Crème Brûlée  – This classic French dessert takes a refreshing, summer turn with the addition of plump blueberries. It’s the perfect way to enjoy this rich dessert in the summer! Before we get into the recipe for today, let me welcome you to the new and improved Certified Pastry Aficionado blog. I am so in love with this new design…
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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

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

Pumpkin Fettuccine with Sundried Tomatoes

styled shot of a stack of chocolate pecan pie cheesecake bars

Chocolate Pecan Pie Cheesecake Bars

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

photo of two glasses of sangria with the pitcher in the background

Cranberry Apple Sangria

warm banana bread with a couple bites removed sitting on a plate with two scoops on butter pecan ice cream stacked on top and caramelized bananas over the top and a spoon on the side

Banana Bread Sundae

three Sweet Potato Cupcakes with Cinnamon Cream Cheese Frosting on a platter with two cupcakes on a pedestal on top of cotton napkin with whole pecans sprinkled around, shot from a side angle

Sweet Potato Cupcakes with Cinnamon Cream Cheese Frosting

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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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