Certified Pastry Aficionado

Certified Pastry Aficionado For those who love to bake, want to learn to bake, or just love a witty baker with no filter

I'm an analyst by day, risk-taking baker and food enthusiast by night. Come join me as I test out new recipes and blog about it each step of the way!

Fluffernutter Sandwich Three Ways – marshmallow creme and peanut butter come together to make the ultimate sweet sandwic...
06/16/2026

Fluffernutter Sandwich Three Ways – marshmallow creme and peanut butter come together to make the ultimate sweet sandwich using three unique peanut butter flavors: Mighty Maple, Cinnamon Raisin Swirl, and Dark Chocolate Dreams!

Peanut butter is probably my favorite dessert flavor, you guys! I mean, I have posted THREE different peanut butter cookie recipes in the past year, and that's not even including my PB&J Ice Cream Sandwiches! If this is what addiction looks like, please don't make me control it! 😍

It's my go-to dessert when I have the biggest sweet tooth but no cake or ice cream or candy around! I almost always have the ingredients on hand for a fluffernutter, so I never have to suffer "sweet pains" for too long!

Instead of making a plain fluffernutter, I decided to test three unique peanut butter flavors from Peanut Butter & Co! And I was shocked by the results! Dark Chocolate Dreams (my first love!) trumped the Cinnamon Raisin Swirl! There's something about how the Dark Chocolate Dreams melts into the marshmallow creme that makes me melt after each bite!

Pro tip: Cook on medium-low temp so the peanut butter has time to melt before the bread gets toasty! The melty peanut butter is the BEST part!

Perfect for when you need a quick dessert fix, a sweet treat, or anytime your sweet tooth takes over!

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https://www.certifiedpastryaficionado.com/fluffernutter-sandwich-three-ways/

Schnitzel Sub Sandwich – crispy fried chicken tenders topped with fresh baby arugula, a squeeze of lemon juice, and shav...
06/14/2026

Schnitzel Sub Sandwich – crispy fried chicken tenders topped with fresh baby arugula, a squeeze of lemon juice, and shaved Parmesan cheese in a soft hoagie bun!

I tried this sandwich at a restaurant and fell so deeply in love that I HAD to recreate it at home, you guys! It was so SIMPLE yet so INCREDIBLE! 😍

The best part? It tastes fresh and light despite being a fried piece of chicken! The secret is all in the fresh toppings – the baby arugula, bright lemon juice, and shaved Parmesan cut through the richness of the fried chicken perfectly!

The biggest step is pounding and frying the chicken tenders, but don't worry – I use a shallow pool of oil instead of deep frying, which makes it SO much simpler at home! Just flatten the chicken evenly so it cooks through and gets super crispy!

Pro tip: Make sure to use the lemon! Fried food can taste rich and heavy, and the lemon juice is exactly what the chicken needs to lighten it up and add freshness!
Perfect for lunch, dinner, weeknight meals, or anytime you want a gourmet sandwich at home! 🥪

💬 Comment "SCHNITZEL" for the recipe
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https://www.certifiedpastryaficionado.com/schnitzel-sub-sandwich/

Texas Sheet Cake – a thin, moist chocolate cake with a generous layer of fudgy chocolate icing on top! The ratio of cake...
06/12/2026

Texas Sheet Cake – a thin, moist chocolate cake with a generous layer of fudgy chocolate icing on top! The ratio of cake to icing is absolute PERFECTION!

Chocolate cake has been hit or miss for me my whole life, you guys! Either it's dry or bland or not chocolatey enough! But this Texas Sheet Cake? BY FAR my favorite chocolate cake of all time!

It's perfectly moist, FULL of chocolate flavor, and that icing on top just sets it into overdrive! After one bite, I simply cannot stop eating!

The secret to this incredible cake is the right ratio of icing to cake and placing the icing on the cake while it's HOT! This seals in all the moisture and makes it absolutely DIVINE!

Pro tip: Use Dutch-processed cocoa powder instead of classic unsweetened – the chocolate flavor is way more potent! Plus, this cake bakes in under 20 minutes, so it's perfect for last-minute cravings!

Perfect for potlucks, parties, crowd feeding, or anytime you need to satisfy those chocolate cravings!

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https://www.certifiedpastryaficionado.com/texas-sheet-cake/

Roasted Brussels Sprouts with Honey Mustard Vinaigrette – crispy roasted Brussels sprouts tossed in a tangy, sweet honey...
06/09/2026

Roasted Brussels Sprouts with Honey Mustard Vinaigrette – crispy roasted Brussels sprouts tossed in a tangy, sweet honey mustard vinaigrette!

If you had told me 5 years ago that I'd be posting a brussels sprouts recipe on this blog, I wouldn't have believed you, you guys! All I knew about them was that they were a stinky vegetable nobody liked!

Then all of a sudden, brussels sprouts were on EVERY menu at EVERY restaurant I visited! I was shocked! So when my girlfriends ordered a large side to share at dinner, I decided to try them – and I was CONVERTED! 😍

They were roasted until crispy, coated in a honey mustard vinaigrette that was tangy, crispy, and sweet! Now I'm sharing MY version so you can convert brussels sprout haters too!

Pro tip: Toss the brussels sprouts in the vinaigrette while they're still hot so they absorb all those amazing flavors!

Perfect for holiday dinners, dinner parties or anytime you need a delicious side dish!

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https://www.certifiedpastryaficionado.com/roasted-brussel-sprouts-with-honey-mustard-vinaigrette/

Cheeseburger Egg Rolls – ground beef seasoned with mustard and Worcestershire, stuffed with American cheese and pickles,...
06/07/2026

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! 🍟

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https://www.certifiedpastryaficionado.com/cheeseburger-egg-rolls/

Coconut Tres Leches – a tropical twist on the classic! Spongy cake soaked in three milks (including coconut cream instea...
06/04/2026

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
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https://www.certifiedpastryaficionado.com/coconut-tres-leches/

Italian Herb Wings with Gorgonzola Dipping Sauce – crispy baked wings tossed in garlic, Parmesan, and Italian herbs, ser...
05/31/2026

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
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https://www.certifiedpastryaficionado.com/italian-herb-wings-gorgonzola-dipping-sauce/

Peach Raspberry Cobbler – fresh peaches and raspberries topped with a cakey, cinnamon-sugar crust that's so incredible y...
05/29/2026

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
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https://www.certifiedpastryaficionado.com/peach-raspberry-cobbler/

Nutella Macarons – delicate French almond cookies filled with chocolate-hazelnut Nutella spread! Classic macarons made w...
05/27/2026

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
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https://www.certifiedpastryaficionado.com/nutella-macarons/

Classic Pot Roast – chuck roast slowly cooked in a jus made of beef broth, carrots, celery, and onions! Balsamic vinegar...
05/24/2026

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
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https://www.certifiedpastryaficionado.com/classic-pot-roast/

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