Snickerdoodle Muffins

When I first saw these Snickerdoodle Muffins, I thought they were named after my favorite cookie only because they are covered in cinnamon-sugar. I had to find out for myself if they really stood up to the Snickerdoodle name.

First of all these muffins, just like the cookie, are very hands-on in that you take balls of batter and roll it in cinnamon-sugar before baking. Once they are baked, they have a nice fluffy center that is much lighter than traditional muffins, and the crackled tops have a slight crunch to them that really resembles a snickerdoodle cookie. Best of all, these muffins really do taste just like a snickerdoodle! I'm not sure which one I like better now, the cookie or the muffin??

While these muffins make a yummy breakfast the next day, I think eating them fresh and warm out of the oven was the best. I found that the crunch on the top that I loved was lost after a few hours.


Carrot Cake Cheesecake

Continuing my Easter carrot cake tradition with Carrot Cake Cheesecake

This year I wanted to bake something other than the traditional carrot cake. Since carrot cake is normally paired with cream cheese, I got a great idea to incorporate the flavor of carrot cake into a cheesecake. I did an online search, which brought me to this gorgeous carrot cake cheesecake at Pennies On A Platter.

A moist and spicy carrot cake combined with creamy cheesecake.

This actually isn't what I originally had in mind, but it looked too damn good to pass up!

If you look at the original recipe, and compare it with mine, you'll notice a big difference. I'm not too sure how it happened, but during baking the cake portion was pushed to the bottom/edges/top creating a sort of soft, cakey crust. Didn't come out half cake and half cheesecake like it should have, but there was no way in hell that was going to stop me from digging in!

The cheesecake was light and creamy, and really went perfect with the moist carrot cake.
Uh, Carrot cake crust.

This was a 10-inch cake, and was completely devoured at our family's Easter dinner. Success!

Kitty Approved

I didn't notice 'til I was editing photos that a bite appears to have been taken from this slice. I swear I didn't do it! I had taken a short break in the middle of photos to change camera batteries, unintentionally leaving our cat in the room alone with the slice of cake. I'm pretty sure Sugar felt this was the perfect time to sneak in a taste. I found it appropriate to finish what she had started before going to dinner. Yum :)


Naturally Dyed Easter Eggs

I always loved dying eggs for Easter as a kid. I'm 22 now, and I still love it! I even manage to get the Man to join me in egg coloring every year, it gives us a chance to be creative together, gives us time to talk, and we both get some level of joy from seeing our creations. I don't think a person should ever feel 'too old' to do anything, especially dying Easter eggs.

This year I decided to try something different than standard dyes, joining in on a trend I've been seeing growing on food blogs - Natural egg dying. Meaning instead of using chemical colors, you use natural ingredients (veggies, fruits, spices) to get gorgeous eggs.
This is a little more time consuming than the artificial way, but I'm really happy with the way my eggs turned out.


Asparagus & Gruyere Tarts

Spring is finally starting to show itself. One sure sign of the season is the abundance of fresh fruits and vegetables. One of my favorite spring veggies is Asparagus. With Easter right around the corner, I thought this Asparagus Tart was perfect for a Spring/Easter dish.

I found this recipe on Closet Cooking, I LOVE Kevin's blog - he always makes the most delicious foods. What first caught my eye about this recipe wasn't the asparagus, it was the Gruyere cheese. Gruyere is by far my most favorite cheese, I would kill for it. Despite how expensive it is, I try to buy a small block any chance I can get. It's definitely not a cheap habit, but to me it's worth every penny.

This recipe also adds a spread of honey dijon mustard, I used honey mustard instead 'cause it was what I had on hand. I was pretty skeptical about the addition of mustard, seemed kind of odd to me, so I made a few tarts without mustard. Boy, was I wrong -I should have known better than to question Kevin's recipe. Shame on me. :/ The mustard tasted fantastic! The tarts without mustard weren't nearly as flavorful as the ones with mustard. Do NOT shy away from the mustard. Trust me :)


Chicken Salad Croissants

These cold chicken salad croissant sandwiches are the perfect snack for warm weather get-togethers and parties. The salad is healthy and creamy with a slightly sweet flavor, and goes great with bread and crackers. The best thing about this recipe is how versatile it is, you can use a variety of grapes, cranberries, or nuts (walnuts, pecans, almonds..). You can also choose to use mayo instead of Miracle Whip, just be aware that the flavor will be slightly altered. Serve it with bread as a sandwich, as a topping for crackers, wrapped in lettuce, or keep it just the way it is for a side dish.


Happy First Birthday To...

Sugar High!
Yep, it's Sugar High's 1st birthday. Can you believe it? I can't! A year ago, I had hoped Sugar High would still be here today, but I have to admit I didn't think it actually would be. Even though I took a hiatus for a little while (which I'm still trying to climb out of), I'm still here and going strong! Starting this blog is one of the best things I've ever done, and I'm really looking forward to sharing another tasty year with you!

I decided to celebrate 1 year with a treat that I've had my eyes on for a long, LONG time- Raspberry Lemonade Bars. I love citrusy foods - especially lemonade, and once I saw the gorgeous pink color of these bars, I just couldn't resist!

These bars are a lot easier to whip up than I thought they would be, they take very little effort for great flavor. They're very creamy and VERY tangy, the crust and powdered sugar topping give them the perfect balance of sweetness. Once the three bars pictured were done modeling for me, I happily gobbled them up without a care.
Delicious! :)


Orange Chicken

Why order out when you can make delicious Chinese food at home? It's cheaper, and tastes WAY better than take out. It does take some effort to prepare, but it's worth it. This Orange Chicken recipe, from Annie's Eats, is slightly sweet with a great citrus kick. Even with just two people to feed in my house, this chicken was gone in no time!

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