Yes, true if the lst recipe version is too rich/sweet, then I'll hunt down something else similar.

Or I just adjust the recipe, particularily on the sugar side. Usually if I reduce even 1/8-1/4 c. of sugar for cake crumb area etc., it doesn't affect the sweetness much...which meant the recipe was originally too sweet! It's abit horrifying (to me) to read recipes for frostings, icings. Hence, we don't use those recipes at all.

But then I rarely bake anything these days. He tends to make the special occasion desserts and he makes up 60% of it based on an original recipe. Usually it's now a chocolate mousse (he makes a nice soy-based version) with his homemade fruit compote --usually made from fresh/frozen raspberries, blueberries or blackberries, with wine, maple syrup..he's even use raspberry balsamic vinegar. It works!