I had a sesame bagel with a little cheese on it.
the mint carob buttercream really was tasty! a couple things that i did/found. the 6-7 cups of powdered sugar: i found that it was best to add 6 cups, and then add more as needed. i used green food coloring, liquid kind, instead of coloring gel -- and had no problems. i did add the optional salt to the recipe, and was glad that i did. the buttercream was sweet, and sweet enough, but not too sweet. i used regular table salt. and i didn't have mini carob chips, so i ran some regular sized carob chips through the blender to chop them a bit. from doing that, i got smaller chip pieces as well as small 'crumbles' and fine-ish powder. i spooned out what i needed of the smaller chip pieces, for making the mint carob chip buttercream, and the crumbles and fine-ish powder are going to be used in making carob tapioca pudding.Homemade whoe-wheat pancakes with maple syrup, and I didn't have to make 'em - even better LOL
(I've gotta try making that mint carob buttercream...it just sounds SO yummy!)