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.

• Fry bacon, until crisp.

  With a slotted spoon transfer bacon to paper towels. Pour off all but 1 Tablepsoon, grease from skillet.
• Stir in onion and cook until soft and translucent, about 5 minutes.

  Add in tomatoes and juice and stir frequently until it starts to bubble and thicken. About another 5 minutes.
• Remove from heat and stir in thyme. Season with salt and pepper.

  Serve over biscuits, meatloaf or veggies and top with crispy bacon.

• Preheat oven to 325°F.

  Spray an 8X8 baking dish with cooking spray and set aside.

  Melt butter in a large skillet over medium heat.

  Add ½ cup sugar and stir until combined.

  Add pear slices in an even layer.

  Cook, without stirring for 8 minutes until the fruit begins to caramelize. Flip slices and cook for 5-8 minutes longer until both the fruit and the caramel are golden brown
• Meanwhile, prepare the custard by whisking together remaining ¼ cup sugar, half and half, milk, eggs, vanilla, cinnamon and salt.  

  Spread the bread cubes into the prepared pan. Sprinkle chocolate chips in. Reserve some for the top.

  Pour custard mixture over the bread. Press down to make sure all cubes are soaked.  
• Layer pear slices evenly over the top of the bread mixture.

  Top with remaining caramel from the skillet.  Sprinkle with remaining chocolate chips.

  Bake for 55-65 minutes until fully set. Serve dusted with powdered sugar or whipped cream.