“It’s too sweet!”

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…   😉

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