Wednesday, February 29, 2012

Mocha Double Chocolate Chip Muffins

I was in the mood to make muffins today! I decided on this recipe because the picture looked delicious! The picture was right of course. The texture is nice and fluffy, not dense at all. And they're super easy too! I got 18 smaller muffins, but you could fill the cups more and get 12 bigger ones if you wanted to.

12-18 muffins

1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsweetened cocoa powder
3/4 cup sugar
1/3 cup semisweet chocolate chips
1/3 cup white chocolate chips
1/4 cup strong coffee, room temperature
3/4 2%cup milk
1/3 cup canola oil
1 egg
1 teaspoon vanilla
more chocolate chips for the top

Preheat the oven to 400F and line your muffin tin with paper liners.

In a large bowl, sift together all the dry ingredients. Stir in the both chocolate chips.

In a measuring cup, measure the coffee to the 1/4 cup line. Add milk until it reaches the 1 cup line. Add canola oil until it reaches the 1 1/3 cup mark. Then, with a fork, beat in the egg and vanilla until well combined.

Pour the wet ingredients into the dry ingredients and mix with a rubber spatula just until moistened.

Divide between however many muffin cups you want to make and sprinkle some more chocolate chips on top. Bake for 13-18 minutes depending on the size of your muffins. Until your toothpick comes out clean. If you smell something burning, you've left them in too long.

Adapted from Foodaphilia.

Tuesday, February 28, 2012

Banana Cream Pie with Meringue

I got tired of making banana bread all the time so I decided it was time to try something different. Banana cream pie came to mind! The bananas I used had brown spots on them. Not quite as ripe as you'd want for banana bread, but getting there. You could also use whipped cream instead of meringue, but I didn't want to waste the whites and I had no other recipes planned to use them.

They custard and the meringue didn't stick together very well but it still tasted great.

The making of the custard.

Here are the cornstarch mixture and the custard, cooling.

Mmm, yummy bananas.

Pour the warm (not hot) custard over the bananas.

Top with meringue (and make little points if your mom requests it) then bake.

It wasn't completely cool when I cut it (which is probably why it looks like this), but as usual, I couldn't wait to eat it!

Makes 8 slices

3 cups 2% milk
3/4 cup white sugar
1⁄3 cup all-purpose flour
1/4 teaspoon salt
3 large egg yolks, lightly beaten
2 tablespoons unsalted butter
1 teaspoon vanilla
1/2 teaspoon banana extract
2 - 3 medium bananas
1 9" graham crust
1 tablespoon cornstarch
2 teaspoons cold water
1/2 cup boiling water
3 egg whites
1 dash salt
6 tablespoons sugar

For the custard; in a small pot over medium heat, scald the milk. This means heating it up until you get little frothy bubbles. You don't want to boil it. Stir it so it doesn't burn on the bottom.

In a larger pot, mix together the sugar, flour and salt. Place the pot over medium heat and gradually stir in the hot milk. Cook it for 2-3 minutes stirring constantly until it thickens. Cover the pot and cook for 2 more minutes, stirring occasionally.

With the egg yolks in a small bowl, add 1/3 cup or so of the hot milk mixture and stir it until well combined. Now add the egg yolk mixture into the hot milk mixture and again, stir until well combined. Cook over medium heat for another minute stirring constantly.

Remove the pot from the heat and stir in the butter and extracts. Allow to cool to lukewarm.

While that's cooling, mix the cornstarch and cold water together to start your meringue. Boil 1/2 cup water in a small pot then add the cornstarch mixture. Cook over low heat for a minute or two until it's thick. Set aside to cool.

You're almost ready to assemble.

Preheat the oven to 350F.

Slice the bananas and arrange them in your shell. I bought a ready made shell from the store. Pour the custard evenly over the bannas.

With a mixer, whip the egg whites (which should now be room temperature) with salt and sugar for 3 minutes or so, until it's stiff. Stir in the cooled cornstarch mixture.

Put the meringue on top of your pie. My mom insisted on some peaks because that's how she used to do it. I made them nice and small so we'd both be happy.

Bake for about 20 minutes or until golden.

You should cool the pie before serving but as usual, I couldn't wait. This might explain why it got a bit messy when I cut it. Oh well, it was delicious!

Adapted from

Sunday, February 26, 2012

Getting Ready for Easter

Okay so there's still Nowruz to prepare for but they've got Easter stuff out so I couldn't resist. I got some Wilton mini cookie cutters and a larger egg shaped one. Just thought I'd share today's find!

Saturday, February 25, 2012

Chicken Meatloaf Squares

My kids like meatballs but I was too lazy to roll them so I found another recipe to try for chicken meatloaf. I adapted the recipe to use what I had. Instead of a red pepper I used yellow, I only had 6 mushrooms left so that's what I used. I also used a mini food processor to chop the vegetables. It's just faster than using a knife and gets the veggies really small.

I saw a post on Pinterest about putting ground meat into a large bag and dividing it into squares. So I placed my meat mixture onto the baking sheet and used a wooden spatula to divide it into squares before cooking. The squares came apart really easily once they were cooked. And this recipe is delicious by the way!

I was taking pictures with my phone again. Not bad, but could be better.
Here they are all cooked.

Makes 4 servings

1 egg
1/2 cup Panko
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
2 teaspoons Worcestershire sauce
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup shredded cheese (I used Tex Mex blend)
1 tablespoon of tomato paste
1/2 medium onion, minced
1 clove of garlic, minced
1/2 yellow bell pepper, minced
6 medium sized button mushrooms, minced
1 teaspoon olive oil
1 teaspoon chili powder
1 teaspoon paprika
1lb extra lean ground chicken

Preheat the oven to 425F.

Mix all ingredients in a large bowl, except for the chicken. Once combined, you can mix in the chicken.

Press the mixture onto a foil lined baking sheet. I flattened mine to about 1/2". Try to get it even.

Use a flat object to make indents into the mixture, creating little squares (or big ones if you want).

Bake for 20 minutes or until golden and cooked through.

Adapted from Our Kitchen Island.

Baked Zucchini Sticks

This is a great recipe. I think I may have added too much Italian seasoning. 1 teaspoon should be enough, I added 2. My kids were getting under my feet and eating too many nuts while I was trying to cook so I didn't let the zucchini sit in the salt as long as I should have. I'm sure they would have been even crispier if I let them sit longer. Towards the end, I decided I might try the Shake n' Bake technique, so I put a whole bunch of sticks in the container, put the lid on and shook it. BAD idea. The coating gets all wet and doesn't stick properly. Take the time to do it right. Into the egg first, then roll them by hand into the breadcrumb mixture. Okay?

2 zucchinis, cut into sticks
1 tablespoon salt
1 large egg, lightly beaten
1 cup Panko
1/3 cup grated Parmesan
1 teaspoon Italian seasoning

Sprinkle the cut zucchini with salt and let it sit in a strainer over a bowl to drain. This should take about an hour. I left mine for only half an hour and it wasn't enough.

Rinse the zucchini with cold water then set onto paper towel to dry up a little. Blot the top with more paper towel.

Preheat the oven to 425F and line a large baking sheet with parchment.

Mix the Panko, Parmesan and Italian seasoning together.

Dip the zucchini sticks into the egg (a few at a time), then coat with the breadcrumb mixture. Place onto the cookie sheet and repeat the dipping process until all the sticks are coated. Sprinkle any remaining breadcrumb mixture on top.

Bake for 12 minutes, flip the zucchini, then bake for another 12 minutes until golden and crispy.

Adapted from Moms Crazy Cooking.

Thursday, February 23, 2012

Honey Cupcakes with Honey Cream Cheese Frosting

These are yummy little cupcakes! I still have honey from the farm. Lots and lots of honey. So I went on the hunt once again to find a nice recipe that used honey. Plus, they're the perfect look for spring!

I've been taking pictures with my iPhone lately. Not bad!

Makes 48 mini cupcakes

1/2 cup unsalted butter, softened
3/4 cup sugar
2 eggs
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup liquid honey
1 teaspoon vanilla
3/4 cup unsalted butter, softened
4oz cream cheese, softened
3 cups confectioners sugar
3 tablespoons liquid honey
10 drops yellow food colouring
coloured sugar

Preheat the oven to 350F and line muffin tins with paper liners.

In a large bowl, mix butter and sugar with an electric mixer for a minute until creamy. Add eggs one at a time. Beat well between each addition.

Combine flour, baking powder and salt and set aside. Combine buttermilk, honey and vanilla.

Blend in 1/3 of the flour mixture just until combined, add 1/2 the milk mixture and blend until combined. Keep alternating ending with flour until everything is well combined.

I used a small cookie scoop to divide the batter between the 48 muffin cups.

Bake for 8-10 minutes or until a toothpick comes out clean.

To make the frosting, beat the butter and cream cheese for a minute until they're well combined. Beat in the sugar 1 cup at a time then add the honey and food colouring. Whip it for a minute or two until it's fluffy.

You get a lot of frosting out of this recipe so don't be stingy when frosting your cupcakes. Sprinkle on a little coloured sugar or other sprinkles if you like.

Adapted from Half Baked.

Tuesday, February 21, 2012

Apple Kuchen for Lunch!

Yesterday was Family Day in Ontario (and other places) and I volunteered to work (hey, it's time and a half or lieu time and a half!). My mom must have seen me posting about her apple kuchen last week because she had a slice packed up for me when I went to drop the kids off to her for the day. What a treat! She also packed me up some roast beef with potatoes and carrots. But I didn't take a picture of that.

You can get the recipe here.

Shaped Calzones

These were the cutest thing ever! I actually made them before Valentine's Day but haven't had time to post. Actually, I went into the store with a plan to buy ready made pizza dough. They were all out of the fresh one and didn't even carry the Pillsbury kind. I didn't want to run all over the city looking for pizza dough so I looked up a recipe for pizza dough with no yeast. Well, it was okay but I wouldn't make it again and can't be bothered sharing the recipe either. It was dense. I will make these again but I'll be using a different dough.

You can use any cookie cutter you like to make shapes out of your favourite pizza dough.

So I didn't do a good job sealing the edges. But I love crispy cheese anyway!

Turkey pepperoni and olives. Ham and pineapple.

Using the fork here to pinch the edges.

And if you get tired of making little ones, just make a regular pizza.

All done!

pizza dough
pizza sauce (I used the one in the squeeze bottle)
pizza toppings (I found some great turkey pepperoni!)
canola oil

Preheat the oven to 450F and line a baking sheet with parchment.

Roll out your dough to about 1/4" thick and cut shapes with a large cookie cutter.

Place sauce, cheese and a few toppings onto one of the shapes. Run a line of water with your finger around the edge of the dough, then place a second shape on top. Use a fork to push the edges of dough together. Brush with a bit of oil and sprinkle on some cheese if you like.

Place the calzones on the prepared pan and bake for about 15 minutes or until dough is cooked through and the cheese is melted inside.

Cool slightly before serving. The inside will be hot!

Wednesday, February 15, 2012

My Mom's Apple Kuchen

My mom isn't a big baker, but this Apple Kuchen is one of the things she used to make most often and she made it well. Now, I rarely see her bake anything. I don't know where I got my sweet tooth from! It obviously wasn't from her. Her favourite thing to eat is steak.

We usually use McIntosh apples for this recipe.

Makes 12-15 squares

3/4 cup butter, softened
3/4 cup sugar
2 tsp vanilla
3 large eggs
1 squeeze of lemon juice
1 1/4 cups all purpose flour
2 tablespoons ground cinnamon
6 baking apples, peeled and sliced
1 1/2 cups all purpose flour
1 cup sugar
1 tablespoon vanilla
1 cup butter

Preheat the oven to 350F and prepare a baking sheet (9x13 should be okay) by greasing and flouring it. You cold also line it with parchment but my mom doesn't.

Mix all the cake ingredients (except cinnamon and apples) together with a wooden spoon until well combined.

Spread the mixture onto the prepared baking sheet. Evenly place apples over the batter then sprinkle the apples with cinnamon. The apples can be touching or overlapping slightly.

By hand, mix the topping ingredients until crumbly then sprinkle over the apples.

Bake for 45-55 minutes. The edges will be golden but the bottom won't be so don't be tempted to take it out early. Cover it with a clean tea towel. I like it completely cool but you could serve it warm. It's even better the next day. We don't even bother to take it out of the pan. Just keep it covered with the towel until you've eaten it all.

Linking To Gooseberry Patch : Old Fashioned Recipes

Sunday, February 12, 2012

Heart Food (Bento Style)

Here are a few meals I put together for my girls. Benoto style but on these cute plates I found. I also picked up the bottom plate with 4 sections at Michael's. I got a tiny heart cutter (also at Michael's) in a fondant cutter set. Very cute!

Heart strawberries and kiwi.
Heart cucumbers and cheddar.
Heart carrots! And finally, a heart Nutella and PB sandwich.

Corn on the cob.
Heart shaped cantaloupe, blueberries and a cream filled strawberry.
Chicken tender pieces with heart peppers and tzatziki.

Linking To
Bento Lunch

Saturday, February 11, 2012

Rum Hot Chocolate

Good stuff! You could probably use Baileys or whatever else you like to flavour this. Start with the tablespoon of rum and see how it goes. You can add more if you NEED to.

1 serving

1 cup storebought chocolate milk
1 tablespoon unsweetened cocoa
1 teaspoon brown sugar
1 tablespoon (or more!) white rum

In a small pot, heat up the chocolate milk over medium heat until it's steaming. Whisk in the other ingredients. Serve hot with whipped cream or marshmallows.

Blueberry Muffins with Streusel Topping

I found this one on Pinterest which led me to a nice little blog called A Cook's Quest (which I was already following). This is a nice cake-like muffin and not very sweet. If you like sweeter muffins, you could probably add another cup of sugar. I actually cut back slightly on the recommended amount. I used frozen blueberries because my mom had some in her freezer. I think they made the muffins more blue than fresh berries would have.

The recipe said to cook the blueberries with a tablespoon of water and a teaspoon of sugar but since mine were frozen I skipped the water. If you're using fresh berries, maybe you should add it.

Makes 12 muffins

2 cups frozen blueberries (or fresh)

1 teaspoon white sugar
1 cup white sugar
2 1/2 cups all purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1/4 cup unsalted butter, melted and cooled slightly
¼ cup canola oil
1 cup 2% milk (or buttermilk)

1 tablespoon lemon juice
2 teaspoons vanilla

Streusel Topping
3 tablespoons white sugar
3 tablespoons brown sugar
1/3 cup all purpose flour
5 tablespoons melted butter

Bring 1 cup of blueberries, 1 teaspoon sugar and water to simmer in small pot over medium heat. Cook for about 6 minutes until the mixture has reduced by about half. Be sure to mash the berries and stir regularly during cooking. Transfer to a bowl and allow it to come to room temperature.

While that's cooling, preheat the oven to 425F. Place 12 paper liners in your muffin tin. Mix the milk with the lemon juice and set aside for 10 minutes.

In a large bowl, Whisk together flour, baking powder, and salt. Combine sugar and eggs together in another bowl until well mixed. Add the butter and oil followed by the milk and vanilla. Switch to a wooden spoon or spatula and fold the wet ingredients and remaining blueberries into flour mixture just until combined. Ignore the lumps!

Divide the batter among prepared muffin cups. Place a teaspoon of the cooked berries you made earlier, into center of each muffin. Gently swirl berry filling into batter with a toothpick or skewer. Divide and sprinkle the streusel topping evenly over the muffins.

Bake for about 15 minutes or until the muffins are golden and a toothpick comes out clean. Let them cool in the pan for a few minutes then transfer to a wire rack to cool completely. Or eat them warm.

Adapted from A Cook's Quest.

Homemade Noodles

Who knew it was so easy to make your own noodles? Well, you probably did but I didn't. My mom was boiling some chicken for the dogs so we decided to make a soup but she didn't have any noodles. I told her to hold on a second, then I did a quick search and came across a simple recipe which turned out to be pretty great! We loved these noodles and so did the kids.

You could probably use this recipe to make ravioli or whatever other shape of noodle you want. Since Valentine's Day is coming up, I just used a cookie cutter to cut out small hearts. We brought the broth up to a boil and cooked the noodles just for about 5 minutes. I re-rolled the dough scraps and cut them into squares, which are currently in the freezer on a cookie sheet. Once frozen, we'll store them in a baggie in the freezer till next time.

The original recipe did not call for enough water. I used 1/2 a cup.

1 large egg
1/2 cup room temperature water
1/2 teaspoon baking powder
2 cups all purpose flour

In a large bowl, beat the egg, water and baking powder until you see a few bubbles on top. Stir in the flour. You will need to switch to your hands. Just keep mixing it until it forms a ball.

Roll the dough on the counter with a little extra flour to prevent sticking. About 1/4" thickness is good. Cut it into whatever shape you like.

Use the noodles right away or freeze them in a single layer then transfer to a Ziploc bag to store.

Adapted from Penzeys Spices.

Friday, February 10, 2012

Dehydrated Bananas

In the past I've made apple chips, carrot chips and of course, potato chips. But what about banana chips? Normally their fried but I didn't want to go there so I thought I might be able to bake some.

Well, they turned out chewy instead of crispy but my kids absolutely LOVED them. I used about 5 small bananas which in the end, was probably just a little over a cup of dehydrated bananas. I tried half tossed in lemon juice and half without but it didn't make a difference in the colour. You may as well skip that step. Maybe if the bananas were less ripe they would have turned out less brown, who knows.

I ended up using the thinnest setting on my mandolin. It would take much longer to slice the bananas but whatever works for you. And look, only 1 ingredient!


Preheat the oven to 225F and line some baking sheets with parchment.

Place the banana slices in a single layer. They can be touching but not overlapping. Bake them for about 1 1/2 hours or until no longer sticky. Let them cool on the parchment before you peel them off.

Store in an airtight container. I'm not sure how long they'll keep since mine were gobbled up by the munchkins immediately.

Pink Hot Chocolate

This was tasty and very pretty! I didn't have any big marshmallows to cut hearts out of, but I did have a box of Lucky Charms! I picked out the hearts. I also came across some recipes online that called for maraschino cherry juice which is very clever! I didn't have any but next time I would rather use that than food colouring. It would also add a nice cherry flavour to your drink.

1 serving

1 cup 2% milk
1/2 teaspoon vanilla
1 oz white chocolate, chopped
1 teaspoon sugar
a few drops red food colouring
marshmallows or whipped cream

In a small pot, heat the milk over medium heat until it's steaming hot, but don't boil it. Whisk in the chocolate until melted.

Serve hot with marshmallows or whipped cream.

I was pretty sure I pinned the recipe for this but now I can't find it so I can't link back to where I found it.

Chocolate Honey Cake with Honey Glaze

I LOVE THIS CAKE! The bees would be proud to know that their honey was used to make this. It almost reminds me of a brownie. And who doesn’t LOVE brownies?

I just purchased a large amount of honey from a farm. 3lbs to be exact. I decided that I needed to make a cake with some of it and came across a recipe for a Honey Bee cake by Nigella Lawson.

The recipe made too much glaze. I would say you could probably glaze 4 cakes with it! Well, I glazed my one cake and put the rest in the fridge. I haven’t checked on it yet but I’m hoping it’ll firm up so we can use it as a dip for fruit. When I made the glaze it seemed a bit thin so I added more confectioners sugar than was called for in the recipe. I didn’t let it cool completely (the cake or the glaze) before we ate it because we just couldn’t wait any longer. We were desperate for cake! I suppose if I’d let everything cool like I was supposed to, the layer of glaze on top would have been a bit thicker. Even if that’s the case, there was still too much glaze. I’m giving you the full recipe, but I would recommend only making half a batch of glaze.

Since Valentine ’s Day is coming up, I decided to sprinkle it with little hearts instead of bees. I’m also planning to make this cake next week for Valentine ’s Day since we’re putting together a sweet table at work.

4 ounces semisweet chocolate, chopped
1 1/3 cups brown sugar, not packed
1 cup butter, softened
1/2 cup liquid honey
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon unsweetened cocoa
1 cup boiling water
Honey Glaze
1/4 cup water
1/2 cup liquid honey
6 ounces semisweet chocolate, chopped
1 cup confectioners sugar

Preheat the oven to 350F. Grease and flour a spring form pan.

Take the first 4oz of chocolate and melt it in the microwave. Mine took about 60 seconds. Let it cool for a few minutes.

Beat the sugar and butter for about 2 minutes then add the honey and beat again until well combined. Mine didn't get fluffy. I probably didn't beat it long enough. I had no patience.

Beat in the eggs just for a few seconds until combined, then the chocolate and vanilla. The recipe said to combine each egg with a spoon of flour then beat it in. I've never heard of such a thing. I just put the eggs in as they were.

Sift in the flour, baking soda and cocoa. I started using a spatula at this point. Mix until well combined. It will be thick. Add the boiling water. I switched to a whisk for this. You could do both of these steps with your electric mixer, but I didn't feel like having flour and water go flying everywhere. Stir it until everything is smooth and combined. Now the batter will be thin.

Pour the mixture into your prepared pan and bake for 40 minutes or until a tester comes out clean.

You're supposed to cool the cake completely before glazing. I didn't.

For the glaze, combine the water and honey in a small pot and bring up to a simmer. Turn off the heat and stir in the remaining chocolate until melted. Whisk in the sugar. Again, you're supposed to let the glaze cool before putting it on the cake. I just let it sit for a few minutes and poured it on. We let it sit for a few minutes after glazing too. I put it outside in the cold thinking it might cool faster. It was still warm inside when we ate it. Yum yum!

Adapted from Nigella Lawson.

Linking To Recipe of the Week : Cakes/Pies/Cupcakes

Linking To Gooseberry Patch Valentine's Recipe Round-up

Linking To Recipe Lion Favorite Dessert Recipes and Giveaway

Lemon Roasted Cauliflower with Fresh Dill

I've had this giant head of cauliflower sitting in the fridge for awhile now. It was begging to be cooked so tonight, I decided to roast it! I loved it!

1 large head cauliflower, cut up
2 teaspoons Dijon mustard
4 cloves of garlic, minced
juice and zest of 1 lemon
1 teaspoon salt
1 teaspoon cumin seed
1 tablespoon olive oil
2 tablespoons fresh dill, chopped
fresh ground black pepper

Preheat oven to 400 F.

Combine all ingredients in a gigantic bowl (it needs to have plenty of extra space for tossing the cauliflower without having it fly out of the bowl), except for cauliflower and whisk until combined. Add the cauliflower and toss until coated.

Place the cauliflower onto a baking sheet in a single layer if possible, and drizzle over any remaining marinade. Bake for 30-45 minutes (tossing once halfway through cooking) or until tender and golden.

Adapted from Gluten-Free Bay.

Tuesday, February 7, 2012

White Chocolate Bundt Cake - Crazy Cooking Challenge

Chocolate cake is this month's Crazy Cooking Challenge. I didn't want to do a regular chocolate cake. I came across a lot of different and very interesting recipes such as chocolate beer cake, and chocolate pomegranate cake. I decided on a white chocolate bundt cake in the end, which I adapted from fiftytwocakes(cookies). There are other fabulous cake recipes on that blog as well. If I wasn't trying to lose weight I would  have tried others but I can't right now because with me, there's no stopping at one piece.

I've always been a fan of white chocolate. The thing I like about this recipe is that the cake itself is not overly sweet. Of course when you add the melted chocolate on top that changes. You could probably do a milk or dark chocolate on top if you wanted to.

4 ounces white chocolate, chopped
1/4 cup hot milk
1/2 cup butter, softened
1/2 cup sugar
2 large eggs, separated
1/2 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 cup vanilla yogurt
extra chocolate for the top

Preheat the oven to 350 degrees. Grease and flour a bundt pan.

Sift together the flour and baking soda and set aside.

Place the chocolate in a small bowl and pour the hot milk over it. Stir until the chocolate is melted and the mixture is smooth. Set aside to cool.

In the meantime, cream together butter and sugar for about 3 minutes on medium speed or until fluffy.

Add egg yolks one at a time on low speed, then add the chocolate and vanilla.

Switch to a spoon. Alternate the flour mixture and yogurt, beginning and end with flour. Don't over mix. Just stir each addition until combined.

Clean your mixer well and in a clean bowl, beat the egg whites until stiff peaks form. About 4 minutes or so.
Fold the egg whites into the white chocolate mixture about 1/3 at a time.

Pour the batter into your prepared bundt pan, and bake for 25 minutes or until a toothpick comes out clean.
Let the cake cool in the pan for about 15 minutes, then use a knife to loosen the edges before tipping it out on a wire rack to cool completely.

Melt some chocolate and drizzle it over the top. You can use sprinkles or whatever else you like to decorate.