Preheat oven to 350˚F. Spray a 10x15 inch sheet pan (or two 10-inch spring form pans) with baking spray or line 4 12-cup muffin tins with paper liners.

Place chopped pecans in a small pan and bake until golden and toasted, about 5-7 minutes. Stir about half way through. Watch the pecans carefully as they can go from golden to burned very quickly. Remove from oven and set aside to cool.

Combine butter and water in a microwave-safe bowl and cook on high for 3 minutes. Remove from microwave and add Biscoff. Stir and return to microwave for another 30 seconds. Stir well (I like to use a whisk) until mixture is smooth.

Add sugar and flour and stir until smooth. Add eggs, Greek yogurt, baking soda and vanilla, stir until well incorporated.

Pour into prepared pan(s) or muffins tins. If making cupcakes, only fill the cups HALF full, no more; you want to save room for the wonderful icing.

Bake sheet cake for 20-25 minutes or until a toothpick inserted in the center comes out clean. For cakes baked in spring form pans, bake 20-25 minutes or until toothpick inserted in the center comes out clean. For cupcakes, bake for 15-20 minutes or until toothpick inserted in the center of one of the cupcakes comes out clean. Allow to cool for 15 minutes before icing. Don't let it cool all the way down.

Combine butter, milk and brown sugar in a large microwave-safe bowl. Cook on high for 3 minutes or until all butter is melted and mixture is bubbling. Remove from microwave and stir until smooth. Add Biscoff and vanilla. stir again until smooth.

Add powdered sugar, a cup at a time, stirring after each addition until smooth. If icing is too thick to pour, add a bit more milk. If it seems a bit thin add a little more powdered sugar. Pour (or spoon, for cupcakes) icing over cake immediately while both icing and cake are warm. Sprinkle with toasted pecans. Allow to cool completely (if you can stand it) before serving.