"I just made the Thai dressing and have not yet tried this recipe with the noodles, but ... I LOVE IT!!! I just finished it and tried it and it was amazing! I plan on serving it tossed with romaine lettuce with crispy wontons, bean-sprouts, rice sticks, julienne cucumbers and carrots, and a few edamame beans. I didn't have any fresh ginger, so I substituted 1/2 tbs. of dried ginger instead of 1 tbs. of fresh and it was still amazing! Also, at the very end, I added about 1/2 tbs. of butter... just because it gave it an extra creaminess :) But I will definitely continue to use this recipe! "

"This was definitely the best carrot cake I have ever had! The cake was moist and had a wonderful texture! Fabulous cake!

"I made the recipe as it says above but after cutting them into rolls, I let them rise a second time overnight. The frosting turned out to be very watery, so I had to had 1 to 1 1/2 cups more of powdered sugar. I also added cinnamon and nutmeg to the frosting. Instead of almond extract I used vanilla extract. The recipe made way more than 12 rolls. I baked them for 20-25 minutes, the recipe said to bake them for 15 minutes, the top was cooked but the bottom was raw! I only checked to see if they were cooked on the top and I found out, after I frosted them, that the entire bottom was raw. I didn't used the 2 cups of brown sugar because I knew that would be way to sweet. I just used about 1 cup and I didn't use the full 3 tablespoons of cinnamon either. I used about 2 tablespoons. The overall flavor of the rolls were very nice. I did make these rolls in high-alltitude so that may have affected the result of the cinnamon rolls.