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Hi There, I’m Katelyn.

I love food, and I am here to share this love with you. I am the recipe developer, content creator, and photographer behind Sugary Logic. I’m so glad you’re here. This blog is a compilation of approachable recipes, both sweet and savory.

Learn more about my story here.

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#blackouttuesday

#blackouttuesday

New Post: Cinnamon Sugar Breakfast Puffs🥰 • T

New Post: Chocolate Chip Cookie Bars 😋 • Thes

New Post: Chocolate Chip Cookie Bars 😋
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These bars are small batch and a breeze to make. All the goodness of chocolate chip cookies without all the dishes (and waiting time.) 👏 Maybe start your weekend off right by making a batch of these? 😉Recipe link is in the bio.
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Happy Fri-Yay! 😁✌🏻🙌

Coming soon...Check back in tomorrow🤫 • I hop

Coming soon...Check back in tomorrow🤫
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I hope your Thursday is going well. It’s almost the weekend friends! 👏

No-Churn Ice Cream is a combination of sweetened c

No-Churn Ice Cream is a combination of sweetened condensed milk, whipped cream, and flavorings. It is so incredibly easy and so satisfying! 😁 It’s going to be 105 degrees here today, so I know what’s on my afternoon agenda: eating some of this ice cream! 😉🍨 Recipe link is in my bio. Ice cream process can also be seen on my TikTok. Hope you’re having a good day! 🌞

New Post: No-Churn Vanilla Ice Cream with Raspberr

New Post:
No-Churn Vanilla Ice Cream with Raspberry Swirl and Toasted Almonds 🍨
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It’s over 100 degrees over here, which means I’m craving ice cream! 😅 This no-churn recipe requires little tools and little ingredients. No ice cream maker needed! It’s incredibly easy and satisfies ALL the ice cream cravings. 😋 Recipe link in the bio. ❤️

Hi Friends! Happy Memorial Day! ❤️ Thank you t

Hi Friends! Happy Memorial Day! ❤️
Thank you to all those who have and are currently serving for our country. 🇺🇸
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In true Memorial Day fashion, I’m sure many of you are still eating well this weekend at home. I’ve posted the recipe for these Oven Fries and “Aioli” - Two Ways to my blog. Recipe link is in my bio. These would make for a great addition to you barbecue! 😋

Oven Fries with “Aioli” -Two Ways • 7 red po

Oven Fries with “Aioli” -Two Ways
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7 red potatoes (or 4 russet), sliced 1/4-in thick
3 tbsp olive oil
1 tsp salt (approx)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground black pepper
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1 cup olive oil mayonnaise
3 cloves garlic, minced
3/4 tsp smoked paprika
1/4 tsp cumin
1/2 tsp hot sauce
Juice of half lemon
Salt and pepper, to taste
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1) Preheat oven to 450 F. Drizzle 1 tbsp olive oil onto sheet tray.
2) Place sliced potatoes into bowl of hot water (from tap, not boiling.) Soak for 10 minutes. Drain and dry with towel.
3) Toss potatoes in remaining olive oil, garlic powder, salt, pepper, and onion powder until coated. Spread onto prepared sheet tray. Bake for 15-20 minutes. Remove from oven, flip with spatula. Bake for 8 to 10 minutes more.
4) Combine mayo and garlic, mix until incorporated. Evenly separate into 2 bowls.
5) In one bowl, add lemon juice. Stir to combine. Season with s & p if desired.
6) In the other bowl, add cumin, paprika, and hot sauce. (I used Frank’s.) Stir to combine.
7) Place fries onto plate and serve with both aioli sauces for dipping.
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Printable version will be available on my website tomorrow. 😊

New IG Recipe for Savory Saturday😉 • 10-Minut

New IG Recipe for Savory Saturday😉
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10-Minute Cucumber Tomato Salad
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1 English cucumber, sliced & quartered
3 hot-house tomatoes, sliced & quartered
1/4 red onion, sliced
2 scallions, diced
3 tbsp olive oil
2 tbsp red wine vinegar
S & P, to taste
1/4 cup crumbled feta
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1) Combine cucumber, tomato, and red onion in a medium sized bowl.
2) Pour oil and vinegar over vegetables, carefully toss to combine.
3) Season salad with salt and pepper to taste. Garnish with scallions and crumbled feta.

New Post: Italian Pasta Salad😋 • I am sharing

New Post: Italian Pasta Salad😋
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I am sharing a favorite summer-inspired dish just in time for Memorial Day weekend for today’s food collaboration from @love.yourfellowfoodie and @thelittle_bigspoon! Check out the hashtag #memorialstayathome for more summer-inspired dishes and recipes!
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I hope you enjoy this pasta salad as much as we do. It would make for the perfect addition to your meal this weekend.
💙❤️🤍
Recipe link in the bio. #memorialstayathome #memorialdayweekend #memorialday

New Post: Strawberries and Cream Rice Krispie Trea

New Post: Strawberries and Cream Rice Krispie Treats🍓
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The strawberry flavor comes from freeze-dried strawberries. That paired with the addition of vanilla extract makes these treats tantalizing. They are perfect to make right now while we’re all home. Easy to make and packed with flavor. Recipe link in the bio. 😘

Coming Soon 😘🍓 Check back tomorrow... • Th

Coming Soon 😘🍓
Check back tomorrow...
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Thankful my headache is finally gone. My migraine headaches usually last 2 days, ugh. Do any of you experience this? Ick.
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Finally got back on the computer and in the kitchen this afternoon. I hope your Tuesday is going well ❤️🌻

Instagram post 17846008391111865

Instagram post 17846008391111865

Savory Saturday 😋 IG Recipe for you today: •

Savory Saturday 😋
IG Recipe for you today:
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Slow Cooker Salsa Verde Chicken
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1 1/2 lbs boneless skinless chicken thighs
1 jar salsa verde (I used @traderjoes)
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp black pepper
Pinch of salt (I used pink Himalayan salt)
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1) Place chicken thighs in the slow cooker pan. Evenly sprinkle with all seasonings and spices as stated above.
2) Pour entire jar of verde salsa over the chicken thighs.
3) Cook on high for 3 1/2 hours or low for approx. 7 hours. Shred chicken with two forks, stir into the sauce.
4) Serve over rice (I used brown) or as tacos. Suggested toppings (as seen in picture): sour cream, shredded cheese, roasted bell peppers, scallions, fresh cilantro, lime, and spicy avocado hummus.

New Post: Strawberry Shortcake for Two: “Quarant

New Post: Strawberry Shortcake for Two: “Quarantine Birthday” 🍓
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First things first, this one goes out to today’s birthday 👸- Happy Birthday Mom!
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And to one of my closest friends, @embot_sciggy tomorrow. 🎂
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This cake is designed for small batch eating since we are all quarantined. It’s also a simple, rustic design for all bakers, experienced or not. It’s a simple combo of strawberries, chantilly cream, and yellow cake (homemade or store bought.) Recipe link is in the bio. Happy Birthday to all the May babies! ❤️

New Post: Peanut Butter Swirl Brownies • These t

New Post: Peanut Butter Swirl Brownies
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These taste just like peanut butter cups, but in brownie form. Oh my gosh are they yummy! 😋 Thank you goes out to the first person who paired peanut butter and chocolate together, pure genius. Recipe link is in the bio.

Working on some Peanut Butter Swirled Brownies, st

Working on some Peanut Butter Swirled Brownies, stay tuned😉 I hope your Tuesday is treating you well❤️

IG Recipe: Spicy Black Bean Quesadilla • This qu

IG Recipe: Spicy Black Bean Quesadilla
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This quesadilla is 🔥 and perfect for a meatless Monday meal! I did not measure everything when I made these, so I approximated the measurements I used. Recipe is for one quesadilla.
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2 whole-wheat (or sprouted wheat) tortillas
1/3 cup spicy refried black beans
1/4 cup crumbled feta cheese
1/3 cup shredded white cheddar
4 scallions, chopped
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On a plate or cutting board, place one tortilla down. Spread refried black beans evenly over the top of the tortilla. Next, sprinkle with feta and and chopped scallions. Finally, evenly scatter shredded cheddar cheese atop. Place second tortilla over first, pressing down slightly.
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In a nonstick pan over medium heat, place a tsp of olive oil. Carefully transfer quesadilla to pan. Allow to cook, checking until golden color on cooked side, approx 5 min. Once cooked and golden, carefully flip over to allow other side to cook, approx 5 minutes.
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Transfer to a cutting board or plate. Allow to cool for a few minutes. Using kitchen scissors, cut the quesadilla into 6 wedges. Serve with avocado salsa, sour cream, and/or guac.
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Enjoy!

New Post: Gluten-Free Sticky Crumb Cake • It’s

It’s Fri-Yay! 👏 I have a delicious pie recipe

It’s Fri-Yay! 👏 I have a delicious pie recipe for you, sure to please anyone you share it with. 😘
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Funfetti Cream Cheese Pie
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1 prepared pie shell
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8 oz cream cheese, softened
3/4 cup granulated sugar
2 eggs, room temperature
8 oz heavy whipping cream
1 tsp pure vanilla extract
1/4 cup colorful sprinkles
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4 oz heavy whipping cream
3 tbsp confectioners sugar
Additional sprinkles for garnish
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1) Preheat oven to 350 F.
2) In a bowl, whip cream cheese until light and fluffy.
3) Add in sugar, whip until well combined.
4) Add eggs, one at a time, beating until combined.
5) Add in 8 oz heavy cream and vanilla, whip until combined and fluffy.
6) Fold in sprinkles.
7) Pour into prepared pie shell.
8) Bake for 30-35 minutes until set. (Be careful not to over bake.) 9) Allow to cool completely.
10) In a bowl, whip 4 oz heavy whipping cream until soft peaks, add in sugar. Whip until stiff peaks. (Be careful not to over whip, we don’t want butter. 😅)
11) Place prepared cream into piping bag and pipe desired design onto cooled pie. Scatter sprinkles evenly over top.
Enjoy!! ❤️

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