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CPA: Certified Pastry Aficionado

Blueberry Muffin Tops

Blueberry Muffin Tops

breakfast· Easter· muffins· Summertime Favorites
April 3, 2017

Blueberry Muffin Tops – Everyone knows the best part of the blueberry muffin is the top. Why not make them…
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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

a slice of apple cinnamon stuffed french toast on a plate with powdered sugae

Apple Cinnamon Stuffed French Toast

Twice Baked Sweet Potatoes

two mugs of Cinnamon Maple Latte topped with whipped cream and sprinkled with pecans with dunkin donuts creamer and a stack of pumpkins on top of a cloth napkin, shot from a side angle

Cinnamon Maple Latte

close up of sliced loaf of chocolate cinnamon babka with the center exposed to see the beautiful swirl of chocolate

Chocolate Cinnamon Babka

caramel macchiato cupcakes some drizzled with caramel sauce, shot from the front

Caramel Macchiato Cupcakes

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

ORDER MY NEW COOKBOOK NOW!

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holiday favorite

close up of a mint chocolate fudge cookie surrounded by chocolate chips

Mint Chocolate Fudge Cookies

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

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

Victoria Sandwich Cake

a plate with an Almond Croissant on it with a baking sheet of more croissants on it with almonds sprinkled around the table, shot from a side angle

Almond Croissants

fingers holding a chocolate berry fritter with a wire rack with more fritters and mixed berries surrounding them, shot from a side angle

Chocolate Berry Fritters

 

There’s nothing quite like a loaf that whispers There’s nothing quite like a loaf that whispers cozy from the first slice.

This Pumpkin Banana Bread takes my go-to banana bread and gives it a fall upgrade: pumpkin puree, warm spice notes, and that same melt-in-your-mouth banana base. Ultra moist, perfectly spiced, and still feels like Sunday baking.

The first time I tried combining banana + pumpkin, I wasn’t sure if it would work, but it does. This loaf is proof that two favorites can make magic together.

https://www.certifiedpastryaficionado.com/pumpkin-banana-bread/
There’s something magical about a doughnut that There’s something magical about a doughnut that hides a creamy surprise, and then cracks crisp sugar on top.

These Crème Brûlée Doughnuts start with a brioche-like dough, are filled with silky vanilla bean custard, dipped in icing, and finished with a hardened caramelized sugar shell. 

I first got obsessed with this kind of treat when I discovered a local doughnut shop’s version (they called it the “Dollie”). 

After months of buying them, I decided to recreate the magic at home. The trick? Chilling the dough, minding the fry temp, and torching just the right sugar layer so it shatters on your bite. 

If you had to pick, would you go for a thicker custard center or a thinner, more balanced layer?

Comment “BRÛLÉE” and I’ll DM you the full recipe + my top tips for getting that crackly sugar top just perfect.
This Mixed Berry Almond Tart is my love letter to This Mixed Berry Almond Tart is my love letter to frangipane, buttery crusts, and summer berries. Imagine biting through a crisp tart shell into a creamy almond filling, then hitting juicy raspberries, blueberries, and strawberries all in one bite.

I only discovered frangipane inspiration when watching Great British Baking Show, and I knew I had to try it at home. 

The result: a dessert that looks like it took hours, but comes together with simple steps (blind bake the crust, mix the almond cream, top with berries, bake).

Want to know my best tip? Always chill your dough before rolling and blind bake the crust. It’s the secret to a crisp, non-soggy base.

If you baked this with me, would you sprinkle powdered sugar on top or leave it plain to let the berries shine?

Comment “TART” below and I’ll DM you the full recipe + my “frangipane secrets” for extra almond flavor.
You know that moment when you reach for chips and You know that moment when you reach for chips and want all the flavor but none of the guilt?

This healthy onion dip is exactly that: creamy Greek yogurt base, deeply caramelized onions, a dash of garlic + Worcestershire, and herbs to finish. It tastes like the classic French onion dip, but lighter, brighter, and made at home.

I remember trying the jarred stuff in college. It was so heavy, with a lot of sodium, and I wished I could create a version that felt just as rich. This dip is my answer to that.

Perfect for game nights, snack plates, or just when you want something savory without overload.

👉 Would you rather dip with crunchy chips or fresh veggies?

💬 Comment “ONION DIP” below and I’ll send you the recipe + my tip for caramelizing onions to perfection.
Some recipes surprise you with how simple they are Some recipes surprise you with how simple they are, yet taste like you ordered straight from a restaurant. For me, that’s Mongolian Beef.

The first time I made it at home, I couldn’t believe how quickly it came together. Tender strips of beef are stir-fried until just golden, then tossed in a glossy sauce made with soy, garlic, ginger, and brown sugar. 

The sauce clings to every bite, caramelizing perfectly when it hits the hot pan. It’s sweet, savory, a little sticky, everything you want in a weeknight dinner.

The best part? It’s ready in under 30 minutes. No need for takeout menus or delivery waits. Just a pot of steamed rice or crispy noodles on the side, and dinner feels like a treat without the fuss.

👉 Tell me, are you team rice or team noodles when it comes to serving Mongolian Beef?

💬 Comment BEEF below, and I’ll DM you the full recipe + my secret tip for getting that perfect caramelized sauce at home.

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