I think we need a bigger cake... This cake is quite nummy, but a horrible MESS! The cake itself is very thin and dense, and the icing is on absolute overload. I had to switch the plate I was icing on three times because it kept pooling over! In then end, I even had some left over in my hair. Haha. Anyway, the cake's flavor is definitely different (the unique spice blend was what lured me to this recipe), it almost reminded me of French Toast, but the lemon extract gives it a pinch of zest that separates it from any breakfast specialty or other cake. The icing topping it all off, though, was definitely THE icing. It's the only chocolate flavored icing I've ever thoroughly enjoyed, perhaps too much. =)

They're okay. Just not what I was expecting. The dough was very cake-y and gave the cookies an almost brownie-like taste. Also, I think the recipe really needs some salt, both in the cookie and the filling...

I tampered with this recipe a great deal (mainly due to poor math skills and an excess of unwanted food provisions), but the finished product was wonderful! Instead of rolled oats, I used ground bran flakes, which, in combination with the syrup, made this delightfully gooey center surrounded by a crispy, butter crust. As for the "golden syrup" I decided to mix 1/2 honey and 1/2 maple syrup. Of course, in doing so, I accidently doubled the amount of the "golden syrup" in the recipe. =/ I subsituted Splenda for the sugar, and other than that, it was the same. Haha. =) The cookie/biscuits were so good they were gone nearly as soon as my family discovered the pan!

I modified this recipe a considerable bit (mainly due to a lack of necessary ingredients). First of all, I only used used Splenda No Calorie Sweetener (as opposed to sugar)and for the first two eggs I used eggbeaters. Additionally, I had no heavy whipping cream in the house for icing so I used a box of instant pudding mix (I only had cheesecake flavor =/), 1/2 cup brewed green tea, 1/2 cup skim milk, a few drops of both lemon and lime juice for a little bit of a tart bite. I didn't have powdered green tea either, but grated matcha leaves which I mixed in the batter. It gave the dough a distinct green tea aroma and an appearance similar to Pan De Los Muertos (with the anise seeds). I also put a few drops of green food coloring in the frosting and batter for an adorable finish. Even with many substitutions, this recipe proved wonderful! Very sweet, so the matcha connossieur may be a little disappointed, but the lovely aroma while they bake is quite appetizing. =]

These were delicious! I made the recipe quite haphazardly, but it still came out fabulous! I accidently doubled the baking powder which gave the spinach brownies more of a quiche-like consistency, but the taste was wonderful. I also used eggbeaters instead of eggs and garlic salt as opposed to just the regular.