Nothing's wrong with you except having the tastebuds of a salt water fish. I bet that pie is good with triple cinnamon tho. Both are meant to be pretty subtle in most baking, i.e. you're not supposed to taste it. Still you like it, I bet it's awesome if nobody gags and says too much keep doing it your way, right?

Lol. This is true and not true. I have certain spices that I have used for over 10 years. Yep. When people visit, they often request a favorite dish of mine that they have had. Some of the spices like certain brands of cardamom or nihari Masala are no longer available so I learned to keep my spices. I KNOW the rule is to throw them out, start over and for many, I do but for some I do not. Those who get their requested dish of mine always exclaim they cannot understand why my dish always taste so good..because there are many spices and dried herbs or concoctions that improve with age just like a fine wine, port, or vinegar. I have some spices that have been curing over 30 years. But if people knew some spices get better with age they would buy a lot less. Spices. Not herbs and I am referring to dishes requiring a dried blend not those that require the bright flavors of a fresh herb.

That's sort of true. The core ingredients (flour/oil/baking powder or soda/eggs) often need to be proportioned. However spices don't. They can be changed with the only risk is to the flavor.

This is true when it comes to the chemistry of baking but for seasoning, it should be OK to riff. Butter is not a seasoning. Cinnamon is, sugar can and other ingredients can affect the crumb or texture. I am not a baker but like most cooks do end up baking certain things. I find desserts can often be rifled on but breads cannot.

Nah, that's about the chemistry, not some flavour ingredients. And even the chemistry forgives a few changes here and there if you have at least a tiny bit of understanding what what does.

This is very true. You have to have been baking for quite a while to adjust a baking recipe. I made a cherry pie that called for 5 cups of frozen cherries. I only had 3. I knew I had to adjust the cornstarch or it would be too thick so I added half and later added a little more for texture. I was careful about the amount of sugar also. Although pie filling is still more forgiving than a dough or cake.

I mostly definitely have seen some that give 20 minutes to caramelize onions, and that's still nowhere near enough time for true caramelization.

The difference is the professional chef has a better oven and pots which makes the process 10x faster also depends on which onion type used

Yup, I've actually seen recipes that claim 5 minutes will caramelize onions. Crazy!!

There are ways to speed up the carmelization process. But they involve affecting the flavor profile too.

Depends on the corn and your tastes. The cultivar " candy corn" is sooo sweet that adding extra sugar to the batter is debatable.