Gimme some sugar

Here's a cake I made for a friend using her requested recipe.  It is basically three layers of brownies with a cookie dough flavored buttercream filling and then topped with chocolate ganache.  I hope it was good!

Cookie Dough Brownie Cake

Adapted from: Lemon-Sugar

3 boxes of brownie mix
wax paper
cooking spray
3 - 8 inch round cake pans

Filling/frosting:
3 sticks of butter at room temperature
3/4 cup brown sugar
3 1/2 cups powdered sugar
1 cup flour
3/4 tsp salt
3 Tbs milk
2 tsp vanilla
1/2 cup mini chocolate chips

Ganache:
2/3 cup chocolate chips
1/2 cup heavy whipping cream

Prepare three 8 inch cake pans - it is important to line the pans with wax paper or parchment paper because brownies will stick if pans are not lined.  Spray bottom of pan with cooking spray, place wax paper in bottom and spray lightly.
Mix each brownie mix according to package directions for cake-like brownies.  Bake according to directions for 8" pan - this is usually the longest cooking time listed.  Remove brownies from oven and cool for 10 minutes and then turn out onto baking rack, remove wax paper, and continue to cool.

Prepare buttercream filling/frosting:
Combine butter and brown sugar and mix until well creamed.  In a separate bowl, sift powdered sugar, flour, and salt.  Add 1/3 of dry ingredients alternately with milk and vanilla until all ingredients are incorporated.  Divide filling into two bowls, add 1/2 cup mini chocolate chips in one bowl.  This bowl will be used for filling the cake.  The other will be used for decorating.

Prepare ganache:
Heat whipping cream in microwave for 30-45 seconds.  Remove from microwave and pour chocolate chips into hot cream.  Let sit 30 seconds for chocolate to melt.  Stir to combine.  Let ganache cool about 10 minutes or until it is the consistency you desire, it will thicken as it cools.

Assemble cake:
Place one brownie cake on serving plate, place small pieces of wax paper just under edges of cake so you can catch drips and slide the wax paper out from under the cake when you are done - this helps you keep serving plate clean.  Spread 1/2 filling over cake (filling has mini chips in it).  Place next brownie on top and spread remaining filling.  Place final cake on top and coat with ganache.  Gently push ganache to edges of cake and allow it to spill over.  Place frosting in a decorating bag with star tip and pipe borders on top and around bottom of cake, if desired. (Note: I put chocolate chips in all my filling so the chips got stuck in my piping bag star tip - that is why the cake pictured is not so nicely decorated - lesson learned!)

Ethnic Cuisine

Here's a recipe I make about twice per month - I love it!  I think I found it in my newspaper.  I would probably make it weekly but I'm trying to avoid noodles.  It turns out that these rice noodles are gluten free, so maybe that is a thing... but apparently enriched regular pasta has more vitamins and minerals.  Oh well, it is DELICIOUS so that is why I make it.

Pad Thai

(2 servings, double recipe to feed 3 or more people)

4 oz pad Thai rice noodles (I use half the 8oz package of Annie Chun's - because that is my only choice)
6 oz boneless chicken breast, sliced into thin strips (I used 12 oz)
¼ tsp salt
1 tsp cornstarch
1 tsp sesame oil
2 Tbs lime juice
2 Tbs fish sauce
1 Tbs brown sugar
1 Tbs Thai chili sauce (I use Sriracha)
1/4 Cup peanut oil
1 egg, lightly beaten
3 green onions, white and green, thinly sliced
1 Cup sugar snap peas, sliced on diagonal
1/4 Cup diced red bell pepper
3 Tbs chopped roasted peanuts
2 Tbs cilantro, chopped
2 Tbs basil, chopped

Directions:
1. Soak noodles in hot tap water 30 min.  Drain; rinse under cold water.  Set aside.
2. Marinate chicken with salt, cornstarch and sesame oil.  Set aside.
3. Mix lime juice, fish sauce, brown sugar, and chili sauce.  Set aside.
4. Heat peanut oil in wok over medium high heat.  Add chicken, stir.  When chicken turns white, about 1-2 min., spoon chicken into a bowl.
5. Reserve 2 Tbs oil in wok and heat.  When hot, pour in egg, stirring briefly to scramble; push egg up the side of pan.  Tumble in green onions, stirring to coat with oil.  Tumble in snap peas and bell pepper, stir to coat with oil.  Stir in noodles.  Add chicken; toss all together.
6. When noodles are hot, turn off wok and pour in lime juice mixture, toss to coat.  Stir in peanuts, cilantro and basil.

Note:
Here's what your prep should look like.  Don't start cooking until everything is completely prepared because stir-frying happens fast and you won't have time to chop something in the middle.