Baking is what I do as a stress release. I enjoy experimenting with flavors so I concocted these grown up little cakes. I used raspberry puree and Beringer's white Zinfandel in the batter as well as a secret ingredent. The frosting is also Raspberry flavored and they are topped with wedges of Ghiradelli Raspberry dark chocolate.
They were great!!!
ReplyDeleteMy sister in law loves white zinfandel and I'd love to make them for her birthday next week. Are you going to post the recipe?
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