As long as Chris & I have been together, he has loved salty things and I have loved sweet things. To a fault, in both of our cases. He loves french fries to the point of getting pancreatitis (!), and I love ice cream and cupcakes so much that I would happily eat that for all 3 meals each day were it even slightly rational.
And while I would happily also eat a french fry, Chris likes very few desserts. He and his family would often complain of things being “too sweet,” especially if it was a dessert I had made (ouch!). I never understood what those words meant- “too sweet.” At one point, we even had a real stupid fight about it, and I definitely recall saying something to the dramatic effect of, “Nothing in this world is too sweet! Sugar is a gift from God!!!” Truthfully, I think my feelings were probably just hurt about another cake/pie/dessert that didn’t go over well. Lol!!
Anyway, nothing was too sweet or too rich- I loved it all. Seriously! And now, in front of the good Lord and everyone else, I am admitting, there is such a thing as too sweet! Lol!! A couple of weeks back, I had a bite of an oatmeal raisin cookie and it was just way too sweet- it hit me like a ton of bricks. This was a totally new sensation– me, not like a dessert?!? I couldn’t even take another bite, my teeth hurt! Which sounds ridiculous!!! I guess after 3 months of a no refined sugar diet, some things do taste too sweet!
The Carrot Cake Muffins I had this morning, however, were not too sweet! They are sweeter after they’ve cooled, and I added a cream cheese glaze over the top:
The recipe comes from the New York Times, and really, it turned out fabulous! I can’t wait to make these in the fall; all the cinnamon and nutmeg just smells like fall! The glaze was really easy, too- Just a tablespoon of non-fat cream cheese, a teaspoon of honey, and a small splash of milk; it drizzled nicely right over those warm muffins! They were so good, I ate two! Here’s the recipe:
Carrot Cake Muffins
As a side note, we both agreed they weren’t “too sweet.” I guess if you like your muffins on the sweet side, you could double the raw sugar…but, for once, I didn’t think they needed it! I’ve converted! Maybe I won’t be a diabetic after all… 😉