Good frosting, although I had to reduce the sugar to 2 cups instead of four. I also didn't add the other tablespoon of milk as it was already thin enough and I didn't want it much thinner. I'm putting it on the Beer Spice Cake recipe on this site and topping it off with walnuts... mmm, I can't wait until the cake's finished cooling!!

Reviewed On: Nov. 22, 2009

I wasn't going to give this recipe 5 stars at first until I took the cake to work. Everyone absolutely raved about it! I definitely made a lot of changes though (almost too many to mention!) I started with a 13x9 pan and added one more banana than called for. I also didn't have any nuts in the house so I sansed those. I added allspice and nutmeg to the cake and sprinkled brown sugar on top before baking. Since I used the 13x9 it took me ten minutes less than the suggested time. The frosting was where I strayed a little. I added one cup of powdered sugar + half cup of brown sugar to my butter. I also added a pack of cream cheese and more allspice and nutmeg. Once everything was done cooking I admit I was skeptical and it was terribly sweet, but after taking it to work and hearing my boss rave about it being one of the best cakes he's ever had... I think that deserves 5 stars =)

Reviewed On: Oct. 27, 2009

My mom is from Germany and every holiday we get some of these cookies. Not bad. The taste is in the right place but the texture wasn't quite like the original cookies. But I did do a few things differently so I can't really blame the recipe. First, I halved the recipe, added allspice instead of the cloves, lessened the black pepper, and I made them rather quickly. I also seem to make my cookies big which may have had an effect on the over-all texture. But for the amount of ingredients and simplicity of the recipe I definitely give it a thumbs up. Everyone at my workplace thought they were delicious!

Reviewed On: Oct. 14, 2009