Wine: I am partial to a Kendall-Jackson Vitner’s Reserve Chardonnay. Handcrafted in small vineyard lots throughout the entire winemaking process, their grapes are from California’s cool, coastal growing regions. Vintner’s Reserve Chardonnay is fruit-forward, divinely complex, approachable and exceptionally food-friendly. Price Mid range
Fun Wine by Leelanau Cellars: Witches Brew a red wine with spices added. It is Leelanau Cellars secret wine blend enhanced with cinnamon, cloves, nutmeg and other natural spices. It is great if warmed, this wine will explode with intense flavor when served warm but can also be served chilled as an ingredient in sangria. Perfect for any gathering on a chilly fall evening. Price Inexpensive
Ways to serve Witches Brew Spiced Wine:
Heat it up! Use a crock pot on a low setting to heat the wine, Pour into your favorite mug and enjoy!
Add Cider: To serve cold, use a large punch bowl or beverage dispenser, add ice and combine one bottle of the Witches Brew with about 3/4 of a gallon of apple cider.
To serve warm, use a crock pot set on a low setting, combine one bottle of the Witches Brew with about 3/4 of a gallon of apple cider.Serve the Witches Brew in a goblet or mug with a cinnamon stick and a slice of fresh oranges as a garnish Enjoy this truly versatile wine at your fall celebrations.
Cakes you might like to try
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped pecans
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup white sugar
- 3/4 cup apple butter
- 1 teaspoon vanilla extract
- 1/2 cup whole bran cereal or wheat germ
- 1 cup sour cream
- 2 eggs, beaten
- Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9×13 inch pan.
- Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg and chopped pecans.
- Sift together the flour, baking powder, baking soda and salt.
- Blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.
- Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping.
- Bake for 40 minutes. Cool before serving.
Nonstick cooking spray
1 3/4 cups all-purpose flour
2 teaspoons Pumpkin Pie Spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/4 cups granulated sugar
1/2 cup unsalted butter, melted
1/2 cup buttermilk or sour milk
2 teaspoons vanilla
1 cup canned pumpkin
3 ounces dark chocolate, melted
2 tablespoons unsweetened cocoa powder
1 1/2 cups powdered sugar
1 teaspoon finely shredded orange peel
2 tablespoons milk or orange juice
Preheat oven to 350 degrees F. Coat a 9×5-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat the parchment paper with nonstick cooking spray; set aside.
In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
In a medium bowl whisk together eggs and sugar. Add melted butter, buttermilk, and vanilla. Whisk until combined. Fold in pumpkin.
Add the wet ingredients all at once to the dry ingredients and whisk just until no lumps remain.
Divide batter in half. Add the melted chocolate and cocoa powder to half of the batter; stir to combine.
Add the two batters to the loaf pan, alternating between pumpkin and chocolate. Using a table knife, swirl through the batter. Bake for 55 to 65 minutes until a toothpick inserted near the center comes out clean. Remove and cool in pan for 20 minutes. Remove and cool completely on a wire rack.
In a small bowl stir together the powdered sugar, half of the orange peel, and enough of the orange juice to make of drizzling consistency. Spoon over cooled loaf. Top with remaining orange peel.