It’s been a while since I made a mug cake recipe. Don’t worry, I haven’t abandoned my mug cake series. I already previously made a pumpkin mug cake. A visit to Starbucks inspired this pumpkin spice latte mug cake.
If you’ve been to Napa Valley, you know that there is a plethora of wine tasting options with hundreds of wineries in the area and virtually every shop offering wine tasting as well. It’s definitely hard to pick out which ones are worth visiting.
However, I highly recommend you check out Jessup Cellars.
Jessup Cellars offers private tasting rooms for a very reasonable price ($20 per person for approximately 5 tastes, and if you buy a bottle, the tasting fee is waived). When we arrived, we were ushered to a nice air-conditioned dining area with wine glasses and an array of munchies set out including crackers, chocolates, nuts, cheese and dried fruit.
We had Bay as our host and he was friendly and knowledgeable. We were given a sheet of the wines we were tasting and pens to take notes if we wanted. I wasn’t quite sure what to do with my sheet, so I decided to express how much I liked a wine with smiley faces.
I’ve made Nutella filled chocolate cups, which is like peanut butter cups but filled with Nutella. I’ve also made Biscoff chocolate cups. And of course the original peanut butter cups. And for this Fall baking season, I decided to try pumpkin chocolate cups.
Pumpkin puree alone seemed too watery though. So to make a thicker texture, I mixed it with cream cheese, creating something like a no bake pumpkin cheesecake filling. These were easy to make and tasty. I love how they fit with the pumpkin baking theme.