Cake

• Preheat oven to 350°.

  Grease, Flour and line with parchment paper, 2-9" cake pans
• Whisk together flour, baking powder, baking soda and salt.

  In a stand up mixer fitted with a paddle attachment, beat the butter until light and fluffy. Add sugar and beat on high until creamed together. Be sure to wipe down sides.

  Add in egg whites and combine well. Then add in sour cream and vanilla.

  Alternating with the milk, on a slow speed, add in dry ingredients in thirds. DO NOT OVERWORK your batter. Mix until just combined.
• Divde evenly into prepared pans. I like to use a large ice cream scoop (disher), to get it evenly distributed.

  Bake for 20-25 minutes. You want a tester to come out with just a very few wet crumbs. remember ti will keep cooking as it cools.

  Cool cakes, in pan on wire rack. See notes below for assembly.

Buttercream

• In the standup mixer, fitted with a paddle attachment, Beat the butter until light and fluffly. Add vanilla and salt, then start adding the confectioners sugar, slowly.

  Depending on the weather where you are, you may need to gradually add the milk as you go, or you can add it at the end. Continue beating until you get a thick but light consistency. Keep in mind you may need to add more confectioners sugar or more milk.

• Preheat oven to 400°

  Drizzle a little olive oil into a9x13 baking dish.

  Slice Polenta and lay in a single layer into baking dish. Season generously with Salt & pepper.

  Lay chicken breasts across the top of polenta and season again.

  Sprinkle with parmesan and italian seasoning.
• Scatter garlic cloves around the chicken and polenta. If you are adding veggies, now is the time.

  Don't go crazy with salt but you do want to continue to season. Then drizzle whole dish with olive oil.
• Bake until an internal temperature of 165°, about 30 minutes.

  Garnish with more olive oil and Parmesan. Serve immediately.

• Preheat oven to 350°.

  Line a baking sheet with parchment paper, set aside.
• In a large bowl, cream together butter and sugar, until smooth.

  Add in vanilla and salt.

  Gradually add flour and mix until just combined. it will seem dry. It's all good.

  Stir in chocolate chips, save a few for topping before baking.
• Turn the dough out onto lined baking sheet and cover with another piece of parchment.

  Start by using your fingers and hands to pat the dough flat.

  From here you can use a rolling pin or even a heavy can to roll the dough into a thin, flat, even layer (about 1/4" thick).

  Peel top kayer of parchment off and press remaining chips into flattened dough.
• Bake for 20-25 minutes, until crispy edges and golden brown all over.

  Cool COMPLETELY then break into uneven shards of cookie crack.

• Preheat oven to 350

  Mix flour, hot chocolate packets, baking soda, baking powder, and salt together. Set aside. 
• In the bowl of a stand-up mixer beat butter, sugar and brown sugar until creamed, about 2 minutes.

  Add eggs and vanilla and continue to mix.

  Add the dry mixture into the butter mixture in two additions, continuing to mix after each addition. Mix only until incorporated.
• Turn the mixer to the lowest setting and add in chocolate chips and marshmallow bits.

  Cover mixture tightly and refrigerate for 30 minutes..

  Remove the dough from the refrigerator and using a Tablespoon measure, form into 2 tbsp balls.

  Place on cookie sheet. Bake 10-12 minutes. Let cool completely, on rack.

  Enjoy!