Variations wanted for a Belgian Dubbel

My wife and father-in-law have taken an interest in my brewing or they just like to drink more. Anyway, they gave a Belgian Dubbel extract kit from Williams Brewing for XMAS. I'm still feeling my way through extract brews and started getting away from kits. I just finished brewing a Belgian Dubbel just before Thanksgiving and after 2 months just cracked it open; I wasn't that impressed. I'm not anxious to do another one so soon, but then I started thinking about variations I could do using the Belgian Dubbel kit as the base. Anyone have any thoughts or experience on variations on a Dubbel recipe?

Number 1 question: what kind of yeast did yo use before?

Number 2 question: what was the recipe?

I used Wyeast #1214 Belgian Ale Yeast fermented at relatively consistent 69 degrees; 2 weeks primary, 2 1/2 weeks secondary, 4 1/2 weeks bottle cond. - it definately came out a little over-carbonated.

0.25 lbs. Dingemans Caramunich
0.25 lbs. Dingemans Special B
6.5 lbs. Gold Malt Syrup
1 lbs. Golden Light Dry Malt Extract
1 lbs. Dark Belgian Candi Sugar

1 oz. Spalt (60 min)
1 oz. Saaz (1 min)