Pumpkin Bread with Streusel — yes, please.

I have had this recipe saved for almost a month.

Finally, I made time to make it.

Delicious.

This recipe is from Butternut Bakery. I found this recipe via @Sarahkraffty on TikTok.

Love.

It takes an hour to bake and maybe twenty to thirty minutes to prep.

(Disclaimer: This recipe is NOT my own, and the credit for this recipe belongs to Jenna, the owner of the blog Butternut Bakery)!

Quick Tips | Pumpkin Bread with Streusel

You’ll want to make the streusel crumble first.

Refrigerate and don’t forget to add to the top of the loaf mixture before you bake it like I did.

I added it at the end and let it sit in the oven for a few more minutes.

This recipe is pretty seamless.

Let’s go.

What You’ll Need

• bread pan
• one can of pumpkin puree (15 oz)
• brown sugar
• granulated white sugar
• butter
• vanilla
• pumpkin pie spice
• salt
• milk
• two eggs
• vegetable oil
• white flour
• powdered sugar

Streusel Recipe

• 1/4 cup of butter
• 1/2 cup of flour
• 1/4th cup of brown sugar
• 2 tbsp of white sugar
• 1/2 tsp of pumpkin pie spice

Mash with a fork.

Afterward — cover the mixture and refrigerate until it’s time to bake the pumpkin loaf

Pumpkin Loaf Recipe

• 15 ounce can of pumpkin puree
• 1 cup of granulated sugar
• 1/2 cup of brown sugar
• 1/2 cup of vegetable oil
• two eggs
• 1/2 tsp of vanilla
• 1 tsp of baking soda
• 1 tsp of cinnamon
• 3/4 tsp pumpkin spice (I used all spice)
• 1/2 tsp of salt
• 1 & 3/4th cup of all purpose flour
• 1/2 cup of milk

Directions: Mix together until it forms a cake batter like consistency.

Directions for Baking

Spray the bread pan with non-stick baking spray.

Pour in the bread mixture.

Top with the streusel.

Bake at 325 degrees Fahrenheit for one hour.

Maple Glaze

Add the maple glaze after the bread is freshly out of the oven.

• 1/2 cup of powdered sugar
• 1/4 cup maple syrup

That’s it.

That is the recipe.

If you do try this — let me know in the comments.

You’ll Love This Pumpkin Bread with Streusel as seen on TikTok — Credit to Butternut Bakery!

Recipe by Bella Kate 22

Servings

12

servings

Prep time

25

minutes

Cooking time

1

hour 

Calories

247

kcal

All rights to this recipe belong to Butternut Bakery Blog!

Ingredients Streusel Topping

• 1/4 cup butter

• 1/2 cup flour

• 1/4 cup brown sugar

• 2 tbsp white sugar

• 1/2 tsp pumpkin pie spice

• Pumpkin Bread Ingredients

• 15 ounce can of pumpkin puree

• 1 cup of granulated sugar

• 1/2 cup brown sugar

• 1/2 cup vegetable oil

• 2 eggs

• 1/2 tsp of vanilla

• 1 tsp of baking soda

• 1 tsp of cinnamon

• 3/4 tsp pumpkin pie spice

• 1 and 3/4th cup of all-purpose flour
  
  1/2 tsp of salt

• 1/2 cup of milk
  

• Maple Glaze Topping

• 1/2 cup of powdered sugar

• 1/4th cup of maple syrup

Directions

• Mix all streusel topping ingredients into a bowl. Set aside and let refrigerate.
• Mix the pumpkin loaf ingredients together.
• Put the bread mixture into a greased bread pan and top with streusel topping.
• Bake at 325 degrees Fahrenheit for one hour.
• After loaf is out of the oven add the maple glaze.
• Let cool!
• Enjoy!

Takeaways

What I love about this recipe is how moist and delicious it is to make.

I have not made a pumpkin loaf in almost a decade, and it was so fun to make again.

This can be a messier recipe (like all baking).I suggest laying all ingredients out on the counter and putting them away as the loaf is baking.

Next, may I suggest using the large mixing bowl to create a large soapy soak and dropping all cooking utensils in before loading them into the dishwasher —

Leaving the soak in the sink is so satisfying before loading the dishes later. Idk. I love an easy clean-up. 

I hope you try this recipe and give Butternut Bakeries blog a gander. Super grateful to the creator on TikTok for sharing this recipe.

xx,

Nikita

This blog post was originally published October 22, 2024.

The post You’ll Love This Pumpkin Bread with Streusel Recipe from TikTok & Butternut Bakery! appeared first on Bella Kate 22.

Gather round, gather round for one spectacular pepperoncini spicy margarita.

For one, I have never tried a professionally made and dusted spicy margarita—usually, they call for jalapeños.

I do want to try that eventually, but this seemed like the perfect drink to try for that spicy margarita territory.

What I love about this version of the spicy margarita is that it’s basically a really easy, chilled-down, savory version of your typical margarita, without being overly sweet.

Cool.

Ingredients

• Tequila
• Lime or Lime Juice
• Canned pepperoncini’s
• Orange Juice
• Ice
• Club Soda

Spicy Margarita Recipe

A Pepperoncini Spicy Margarita Just in Time for Summer

Recipe by Bella Kate 22

Servings

1

servings

Prep time

5

minutes

Cooking timeminutes

Calories

148

kcal

Ingredients

• 1.5 oz tequila

• 1 oz lime juice

• 0.5 oz orange juice

• 0.5- 1 oz pepperoni juice
  
  
  

• Top off with Club Soda

Directions

• You can rim your glass with sugar, salt, and a spicy rub if you want. This step is optional.
• Combine ice and all wet ingredients into a shaker.
• Place ice in your glass if you want this over ice.
• Pour the mixed drink from the shaker into your chilled glass.
• Top with club soda.
• Enjoy!

Have you tried a Pepperoncini Spicy Margarita?

Let me know in the comments.

xx,

Nikita

The post A Pepperoncini Spicy Margarita Just in Time for Summer appeared first on Bella Kate 22.

Last night, I had a real hankering for this viral (probably on TikTok) raw carrot salad.

One thing about me? I love most veggies (except beets and olives – YUCK) and almost everything raw that can be pickled.

Baby dill’s are supreme in my book, but this raw carrot salad had to be investigated.

Growing up, my mom would put cucumbers and vinegar together with pepper, and we would eat that as a snack or a BBQ side.

Do you also do this?

Truly an amazing snack.

Raw Carrot Salad Recipe

Most of the video recipes I have seen online give a rough estimate of how to make it.

Anyways. I gave it a try, and I can safely say – you have to try this.

It is so good.

It’s so flavorful, filling, and strangely energizing.

You’ll be full and bouncing off the walls at the same time.

I was pleasantly surprised at how it balanced a tart and sweet note — a perfect side for spring and summer events.

Ingredients

• Rice Vinegar
• Maple Syrup
• Long Raw Carrots
• A vegetable peeler
• Lime Juice
• sesame seeds
• cucumbers (optional)
• Soy sauce

That is it. Those are the ingredients. Super simple.

Internet Famous Raw Carrot Salad Will Be the Side Dish of the Summer

Recipe by Bella Kate 22

Servings

4

servings

Prep time

20

minutes

Cooking timeminutes

Calories

150

kcal

Ingredients

• 2-3 Raw Carrots

• 1-2 tsp of Sesame Seeds

• 1/3rd tsp Lime Juice

• 2-3 tablespoons of of Rice Vinegar

• 1/2 tsp of Maple Syrup

• 1/4 cup of sliced cucumbers

• 1/2 tablespoon of Soy Sauce

Directions

• Start by washing your produce.
• Slice long stripes of the carrot into a bowl until you have enough for the salad (this is your salad base).
• Cut your cucumber slices into the bowl as well.
• Next, mix all your wet ingredients into a different bowl. This is your salad dressing.
• Add sesame seeds to the dressing mixture.
• Mix the dressing into the salad base.
• Garnish with sesame seeds.
• Let sit for ten minutes (place in the fridge) and serve.

Notes

• Adjust dressing ingredients as needed.

I hope you try this recipe out, and let me know in the comments what you think.

xx,

Nikita

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The post Internet Famous Raw Carrot Salad Will Be the Side Dish of the Summer appeared first on Bella Kate 22.

Chicken Paprikash – My favorite thing to do when the mood hits is to make traditional dishes that my family members of the past would have eaten.

My paternal great-grandmother’s parents came from Hungary with their two oldest children back in the late 1800s, and my great-grandmother and her twin brother were born in the States in the early 1900s.

Growing up, I asked my great-grandmother if she knew how to speak Hungarian, but only her parents and grandmother spoke it with one another.

When they arrived in the United States, it was important to them that they blend in and become totally American.

As a result of the limited Hungarian culture, the only Hungarian dishes I grew up with were cabbage rolls and walnut roll.

Both really good.

I cannot remember why I wanted to make Chicken Paprikash, but it was around the time of my late grandpa’s birthday, which is towards the end of January, so I think since his passing I just mentally noted that I missed him, and cooking this meal, was the subconscious way of connecting back to him in a weird way. He would have LOVED IT!

Not only that but just saying Paprikash makes my brain extremely happy. It is a very happy word.

Say it.

“PAPRIKASH.”

See, it’s a totally happy word.

You can’t say it without smiling. I dare you.

This recipe is also perfect for someone who grew up on a lot of family raised beef, and as an adult I prefer chicken, turkey and fish over beef most days. So a chicken heavy dish just made sense. You know?

What I Love About Chicken Paprikash

Chicken Paprikash is such a simple yet decadent dish. It boasts some complex flavors, and yet it feels like a hug in a bowl.

Truly a meal that costs next to nothing and fills everyone up.

Not to mention, this dish is perfect during the winter months and goes perfectly with a slice of sourdough bread.

This meal made everyone extremely happy, which, in turn, made me extremely happy.

You have to try this dish.

As an extra step to making this dish superb – you’ll want to try nokedli dumplings (Pronounced – Nok-ed-lee)

Chicken Paprikash – What You’ll Need

• Sour Cream
• Chicken broth
• 2-4 Chicken breasts (traditionally you can use a whole of a chicken – I just don’t like the other parts of the chicken)
• Salt
• Pepper
• 1 Onion
• Tomato paste – I used cubed tomatoes and sauce
• Hungarian pepper (I found a yellow Hungarian-looking pepper, but I don’t think it was truly Hungarian)
• Garlic
• PAPRIKA (They say to use Hungarian Paprika – I did not have any)
• Flour
• Egg

How to Make Hungarian Chicken Paprikash with Nokedli

Recipe by Bella Kate 22

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

317

kcal

Ingredients

• Sour Cream

• Chicken Broth

• Chicken Breasts

• Salt

• Black Pepper

• Onion

• Hungarian Pepper

• Garlic

• Flour
  Olive Oil

• Tomato Paste

• Paprika

• Heavy Cream

Directions

• Heat your pan with olive oil on medium high heat.
• Brown your chicken on both sides. Once browned, move to a dish and set aside.
• Take diced 1/4th of a large onion and let cook until translucent.
• Add in diced garlic clove.
• Add in 2 tablespoons of tomato paste.
• Add in a salt, pepper (measure with love), and about 1/3rd cup of paprika.
• Add in a tablespoon of flour to create a tomato roux.
• Add in about one to one and a half cups of chicken broth (measure at what level you want to have a soup texture or more of a sauce texture – I like a soup texture).
• Place the browned chicken back into the pan with the rest of the cooking ingredients – set stove on med/low.
• Place lid on the pan and let the dish cook for one hour (the chicken should be tender and fall apart easily).
  
• Add in a generous dollop of sour cream and about a 1/3rd to a 1/2 cup of heavy cream.
• Stir and let simmer.
• How to Make Nokedli
• Boil hot water while you prepare the nokedli.
• Take one egg into a bowl and whisk until blended.
  
• Add salt and pepper.
• Add in flour and mix little by little until it forms a mixture that looks like pancake batter ( but also looks like it could be as thick as dough).
• When the water is boiling, you are going to take a measuring spoon and drop the dumpling mixture into the hot water one by one. They will pop up when fully cooked.
• Strain the water and set aside your dumpling noodles.
• To skip this step, you can use egg noodles. It does taste much better with Hungarian noodles though.
• Place the noodles into serving bowls for everyone and dish up the Chicken Paprikash over top.

I hope you try this recipe, and let me know in the comments if you like it.

Note:I did have my own photo of Chicken Paprikash to share, but I think I will leave this one to the professionals so that you actually want to make this dish.

xx

-Nikita

The post How to Make Hungarian Chicken Paprikash with Nokedli appeared first on Bella Kate 22.

Best Canned Cocktails of Summer — Is it too much to hope for?

This summer, I made it my mission to try canned beverages to make my own vacation easier.

I really wanted to enjoy myself and lay poolside, while not having to worry about mixing any drinks.

This goes for any beach day as well.

There is something so incredibly taxing about taking a bunch of ingredients to the beach or pool for a drink or two.

Granted, my drink of choice is always a gin and soda with lime, but I couldn’t be bothered to play mixologist this time around.

Maybe next year?

So, I decided to really buy into the idea of taking canned beverages a bit more seriously.

Pro: You don’t have to worry about any extra baggage. It’s all in a can.

Con: It’s going to cost you for the convenience and will never match a properly mixed drink. It just won’t.

I did find one that I really loved. However, margaritas are too sugary for me and can leave my throat feeling raw. 

Besides that, it was a joy to try most of these.

Let’s go.

G&J Greenalls Wild Berry Gin & Tonic

This has to be my favorite canned beverage of the summer.

Please note my love of a good gin and soda.

But the flavors are great, and it’s surprisingly not too sweet, but just sweet enough.

Rating: 10/10

Craftwell Cocktail’s Hibiscus Lemonade – Best Canned Cocktails of the Summer

My friend had me try this (as it was one of hers) —

It’s so good that in my head it’s tied with the G&J’s G&T.

This is also a sweeter drink, and equally light and refreshing.

Rating: 10/10

Cutwater’s Mango Margarita

I was pleasantly surprised by this beverage.

It is super crisp, not so sweet that it burns your throat. 

Great flavor.

Rating: 10/10

Betty Booze – Sparkling Tequila

Great packaging.

Expensive.

Tastes moderately watered-down for $17 + tax – yet, has a great mezcal smokey quality to it.

If your personal trainer is drinking anything from a can this summer — it may be this sparkling tequila.

This will get you toasted fairly quickly, so drink responsibly.

Ratings online are raving about it.

I do wish it had more fizz.

Rating: 9/10 (due to cost and mild watered down taste).

Dry Fly’s Gin and Tonic

This was very weird win for me.

It tastes nothing like a gin and tonic (my tastebuds were confused).

Still drinkable, still smooth, and tastes great — but convincing yourself that you’re drinking gin may prove difficult.

Would I buy it again? For a quick beach trip — I would.

However, don’t let this review stop you from frequenting this amazing Spokane establishment.

One of the best venues to eat at in town.

Truly, don’t sleep on this place.

Rating: 9/10 (due to cost-effectiveness, smooth taste, yet a very confusing taste).

Luxardo Bianco Spritz

This drink is not for me.

I have never had a true Bianco Spritz before and I really did not enjoy this.

It has an odd taste to it.

A bit smokey, a bit bitter, and a lot watered down.

It tastes as if you let your ice run all the flavor out.

Probably wouldn’t buy again.

However, it does have rave reviews on Total Wine’s website.

Rating: 5/10

Conclusion

Everyone’s drink choice is different so my views are subjective.

If you have tried these, please let me know in the comments.

I do have to say — sticking to the top three, you won’t be disappointed.

If you like a bitter beverage like I do, you may be shocked that you don’t love the last three.

I really went into trying these with such high hopes and thought I had chosen the best.

Turns out — I learned that canned beverages will never be as great as a crafted cocktail made in a glass.

Hope this helps as you head out for the long weekend.

Fin.

xx,

Nikita

The post The Best Canned Cocktails of Summer & Some Misses appeared first on Bella Kate 22.

My breakfast obsession has to be these homemade egg bites that taste similar to the ones from Starbucks.

Have you tried them? They are delicious. 

I am trying to curb my Starbucks addiction like many people.

One can make their own egg bites at home.

The art of making homemade egg bits is a mix of being a tedious task, while also being a pretty darn easy one.

From the chopped veggies to the cheeses you decide on, it really is a journey.

I attempted this recipe back in 2023, and it was a disaster.

This time, the recipe went so much smoother.

In order to achieve the right amount of tang, I recommend using a quality cheddar cheese — I opted for Kerrygold Aged Cheddar. 

Kerrygold Aged Cheddar goes great with so many recipes, and always adds a rich and thick creamy tangy flavor that you can only get with Kerrygold Aged Cheddar.

As a PNW girlie, I cannot believe I am putting Kerrygold above Tillamook cheddar cheese. 

Even I am in shock.

Kerrygolds Aged Cheddar cheese absolutely added the sauce to this recipe. 

I kid you not. Anytime I take out this cheese, my dogs go crazy and expect a small morsel. 

They always get their very own cube of cheese that just so happens to fall to the floor anytime I take out their favorite cheese. 

It’s easily the cheese that is the house favorite. Who can blame anyone for siding with Kerrygold’s Aged cheddar? 

I’ll wait.

You have to try it and if you try it, let me know in the comments.

Let’s get into this homemade egg bite recipe, shall we?

What You’ll Need

• Four eggs
• Two egg whites (six eggs in total)
• Chives
• Spinach
• Sharp Cheddar cheese (I use Kerrygold)
• Mozzarella (shrredded)
• Monetary Jack cheese
• Cornstarch
• Roasted red peppers (optional)
• Cottage Cheese
• Sriracha
• Pepper
• Salt
• Avocado Spread or Guacamole
• Cutting board
• Cooking Spray
• Silicone muffin tray
• Oven mit
• Baking Utensils

Homemade Egg Bites Recipe

How to Make Egg Bites at Home

Recipe by Bella Kate 22

Servings

12

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

120

kcal

Ingredients

• ½ cup of chives

• 1/3^rd  cup of spinach 

• 1/4^th cup of Kerrygold cheddar

• ½ cup of monetary jack cheese

• ½ cup of mozzarella

• 4 eggs

• ½ cup of egg whites

• ½ cup of cottage cheese

• 2 tbsp of cornstarch 

• 1 tbsp of sriracha 

Directions

•   After washing the produce, pre-cut all needed veggies.
• Gather your cheese and if it is not pre-shredded (or cubed) please do so now. 
• Pre-heat your oven to 450° F
• Boil water in a pot or tea kettle. 
• Add the four eggs and egg whites into a blender as well as the veggies and sriracha cornstarch, shredded cheese, and cottage cheese. Blend until smooth.
• Gather your baking tray and your silicone muffin pan. 
• Grease your muffin pan.
• Fill your baking tray mid-way with the boiled water (this is to allow the egg bites to be bake as a sous vide egg). Top with pepper and salt.
• Fill muffin tin 3/4ths of the way full and top with chopped veggies. I just sprinkled a mixture throughout the 12 egg bites.
• Cook for 20-25 minutes.
• Let stand for a few minutes after removing egg bites from the oven, and enjoy! Please note: the hot water when putting the tray into the oven and taking the tray out of the oven.

Notes

• Egg bites recipe.

Happy baking.

Let me know how you like the recipe in the comments.

xx,

Nikita

The post How to Make Homemade Egg Bites Like Starbucks appeared first on Bella Kate 22.

A few weeks ago, we stayed in a beautiful lake house and were able to join in (as a family) the memorial of my late grandfather (God always provides).

My aunt’s best friend from college came to pay her respects, and I wanted a drink that would ring in warmer weather.

A drink that could rally the beauty in the spring despite the circumstances.

My grandfather wanted a good sending off and who was I to negate that? We must provide the hospitality we were brought up with.

A duty I respect.

I thought to myself — an Aperol Spritz would be the perfect drink.

During a dinner night at one of our family favorite restaurants, I asked if she was keen on the drink Aperol Spritz.

She was not (it was too bitter for her taste) — so I was on the hunt to find something I could share with her the next time we were all together.

This is a weird habit, but if you have ever worked in the service industry — it is a duty, and we guard it with our lives.

I started researching alternatives to the Aperol Spritz and found out that there are two.

Now, I should mention that this could be an appropriation post.

A Bit of a Backstory – The Hugo Spritz

To preface.

I have the utmost respect for Italian culture and tradition.

My late grandmother has a very best friend who is 100% Italian.

They both share similarities (let the annoying Americanisms commence)!

Both had mothers whose parents emigrated from (Ireland (my grandmother) and Italy (her BFF)) and both of their fathers were from (Ireland (my grandmother) and Italy (her best friend)) — They both grew up in Canada (met in middle school and became lifelong friends) — Both of them marrying men from the same small town in the U.S, becoming citizens together, and raising their kids side by side.

Like a truly kismet, amazing, and beautiful friendship.

Her best friend is one of the most amazing, and active people. I can always call her and she is always down for a chat. She’s the best.

When I tell you that you haven’t had real Italian food until a real Italian makes it for you — I would be lying.

I was ten.

My grandma’s best friend was in town for a conference. My grandma was in Reno (so not her style– but I am sure — super fun) — her BFF was staying with us and had made us spaghetti and meatballs, with a side of wine she had made with her son from their garden (her husband had made her the most magnificent garden I have ever seen).

HEAVEN!

I have never had a meal as perfect as that again (and I HATE spaghetti).

Truly, it was perfection.

The spices, the flavor, the care — You won’t find that often.

The Hugo Spritz

This drink reminds me of ‘The Hunchback of Notre Dame.’

St. Germain did not come to play.

A drink made of elderflower and a spritz of a Hugo (the name) “is just as sweet.”

How do you make it?

I will link the recipe below.

The Hugo Spritz

Recipe by Bella Kate 22

Servings

1

servings

Prep time

3

minutes

Cooking timeminutes

Calories

95

kcal

Ingredients

• Four ounces of Prosecco

• 1/2 ounce of St. Germain

• Half a wine glass full of ice

• 1 ounce soda water

• Muddled 2 mint leaves

• Garnish with a lime

Directions

• Add mint to wine glass and muddle.
• Next add your ice (about a half full).
• Add in your four ounces of Prosecco
• Add in q/2 ounce of St. Germain
• Add one ounce of club soda

The Aperol Spritz

To make this a truer tasting test, I had some help.

The Aperol came in second with myself and another person.

Here is the recipe for an Aperol Spritz.

(Trade out the St. Germain with Aperol).

3 ounces of Aperol (add for sweetness).

4 Ounces of Prosecco.

Half of a wine glass full of ice.

Top with club soda.

Garnish with lime.

Limoncello Spritz

Follow all the same instructions as before.

Only this time, add in 1/2 ounce to two ounces of Limencello.

Garnish with lemon.

For all spritz drinks, please drink responsibly.

xx

The post The Hugo Spritz is in, but Here are Some Alternatives appeared first on Bella Kate 22.

In honor of the month of April and those I hold dear….a Gin Cherry Tart is in order.

We do gin in my family.

Not everyone, but most.

When in Vegas (as a newly turned 21-year old), my aunt M introduced me to Tom Collins (the drink, the man, the legend).

Tom Collins is a fantastic drink to order while playing slot machines and cooling off from the sweltering heat.

Cherry Tart Inception

As I was preparing a cocktail to unwind with, I started to wonder if cherry and gin work well together.

I usually just mix cherry tart juice in with club soda and call it a night — so I didn’t know if adding gin was a good taste test of an idea or if I would regret mixing them together.

Testing new drinks is interesting at the best of times.

After mixing my concoction, and googling to see if it was already a drink that was in existence — I found out about the good ol’ Gin Ricky, which I had never heard of.

I tried my drink. Next, I tried a Gin Ricky.

To be fair, I actually preferred my drink to a classic Gin Ricky, even though they are very similar.

Here is the recipe for a Cherry Tart version of a Gin Ricky.

A Refreshing & Sparkling Gin Cherry Tart Just in Time for Spring — See Gin Ricky

Recipe by Bella Kate 22Course: CocktailsDifficulty: Intermediate

Prep time

3

minutes

Cooking time

4

minutes

135

135

kcal

Total time

7

minutes

A subtle – yet sweet and tart beverage that isn’t too overpowering and gives a bit of a gin-lover kick.

Ingredients

• 1/2 tsp lime

• 1 tsp lemon

• 1 tsp simple syrups

• 1.5 ounces cherry tart juice

• 1.5 ounces of gin

• Ice

• Club Soda

Directions

•  Fill your coupe glass halfway with ice.
• Add in your 1.5 ounces of gin.
• Next, add in your lemon juice, lime juice, and simple syrup.
• Add in your 1.5 ounces of tart cherry juice.
• Fill the rest of the glass with club soda.
• Stir.
• Garnish with Rosemary.
• Enjoy.
• To make simple syrup add equal parts water and granulated sugar. Bring to a boil and let cool. Store in a container or jar.

This drink is so simple, easy and refreshing.

A great drink for the warmer months.

Next, I think we’ll make a French 75.

xx

The post A Refreshing & Sparkling Gin Cherry Tart Just in Time for Spring — See Gin Ricky appeared first on Bella Kate 22.

A Joe and the Juice tunacado copycat recipe s’il vous plaît.

Yes.

The sandwich of my dreams.

I am extremely picky about tuna sandwiches, and only my grandma and my childhood best friend made them correctly — if we are speaking on the level of homemade.

The ratio of talent, love, and the understanding of a damn good sandwich.

Priceless.

This past Saturday, I saw Daphne Oz’s TikTok about this particular sandwich. She said she “dreamed of this Joe and the Juice tunacado sandwich,” and she had “a cheaters version.”

My ears perked right up because a tuna sandwich that everyone can’t get enough of. Sign me up.

Tuna sandwiches are probably the LEAST liked sandwich to eat amongst a crowd of people. I think Eugene from Grease probably loved a tuna sandwich — same, Eugene. Same.

After her TikTok, I looked up more videos because I wanted to learn more about this bread that is used. I fixated on it all weekend and made one for myself.

Heaven.

So Good.

Filling.

Soul Moving.

Delicious.

I cannot wait to try the original.

The Bread

Joe and the Juice has a unique bread that they use to make their tunacado sandwich (This was partly why I moved it out of my mind last summer).

Obviously — if you don’t know the bread — you cannot possibly make the sandwich.

Daphne Oz used Swedish crackers and I opted for a pita bread after seeing others use it.

Swedish crackers probably work well.

I Forgot the Spice

I love spice.

LOVE a hot take in the food department. Give me spice.

However, I didn’t end up using a hot mustard, and that makes me sad. Next time, perhaps.

This was a cute little glimpse into a real Joe and the Juice tunacado sandwich.

Not gonna lie. I don’t want this recipe to be better than the original (and I don’t think it can be) because I want to try the original and be like — what is happening to my life right now (in a good way).

Like, I want to be at a loss for words and have a ten-minute (yeah, right) pause between each bite as I lose my sh*t over how good this Joe & The Juice tunacado is.

I’ve hyped it up way too much in my mind now. I know.

But this sandwich is really good as a homemade attempt, so I must try one IRL now.

Also, I have jalapeños so I should have used those as well — Next time.

The Process

The tunacado is a process.

Food prep helps.

To make things easier, I would pre-cut most of the ingredients.

If you use a pita, be sure to cut off the top and bottom of the pita to make the bread more rectangular.

Ingredients

• 1/4 cup of tomato (about one small heirloom tomato)
• 1 pita
• 1/4th cup of onion
• 1 tin of canned tuna
• 1 tablespoon and a half of mayo
• 1 tablespoon of spicy mustard
• 1 pickle ( 1baby dill)
• 1 and a half tablespoons of avocado
• a dash of pepper
• a dash of salt
• 1 tablespoon of pesto sauce (I used store-bought but you can easily make your own at home)
• a teaspoon of lemon juice

Directions – Tunacado Copycat Recipe Assembly

Cut the onion, tomato, pickles and add them into a bowl.

Next, add your can of tuna fish after draining your can. I used the brand SkipJack. They run from $3-$7 depending on where you shop.

Break up the tuna into smaller bits and mix the onion and pickles into the bowl.

Add mayo, lemon juice, mustard, salt and pepper.

From there, you’ll want your tomato and avocado cut and ready to go (keep these items to the side until you assemble the sandwich).

Toast your pita. You can fry it in a pan (both sides), broil it or toast it.

A true Joe and the Juice uses a panini maker. I don’t have one, so I did a broil at two hundred degrees Fahrenheit for five minutes for a doughy, warm finish.

After you have the bread ready to go, toast one side of the panini with the pesto sauce.

Add the tuna mixture to the other pita half.

Garnish with your tomato and avocado with more salt and pepper to taste.

Join the two halves of the pita together and enjoy your Tunacado from home.

Note: This recipe makes one tunacado sandwich.

I hope you try and enjoy this tunacado copycat recipe.

xx

The post Have You Tried a Joe & the Juice Tunacado Copycat Recipe? I Love! appeared first on Bella Kate 22.

When I tell you that baked brie with red pepper jelly is a ticket to the hearts of guests and is the hottest appetizer in town (literally because it’s baked). I am not lying.

It is THE Appetizer to bake and to make.

I made this for the first time last year, and it is delicious and easy to make.

Truly. It feels so decadent, and this entire dish for a group setting is about $30 and is very much a group effort to demolish.

What I love about this dish (if you can even call it that) is the fact that many people gravitate towards it — making it the perfect icebreaker for any party.

With the holiday season coming up, I wanted to share just in case you weren’t aware that this party trick gets it right 100% of the time.

What You’ll Need

Brie.

I used President Brie and a jam. I love making this with a red pepper jelly. Any red pepper jelly will do.

Target has a great one by Good and Gather, but for this blog post I was able to get my hands on Tabasco’s red pepper jelly (Love).

If you love spicy — Tabasco delivers the kick.

Otherwise, any jam or berry topping will do.

You can add rosemary for an extra kick of flavor as well.

A Baking sheet. I love mine. Currently mine are in storage, but these are the ones I use.

Parchment paper.

Directions for Baked Brie with Red Pepper Jelly

Once you have your baking sheet lined with one sheet or parchment paper, unbox and unwrap your brie.

Set the oven to 400 degrees Fahrenheit.

Next, take your jam or pepper jelly and top the middle. I used three dollops.

You can dig a small hole in the top of the cheese so that the jam mixes into the cheese.

I prefer to let it bake on top so that people can decide how much jam they would like to have on their individual plate.

Bake for 7 minutes.

What Goes Great with Baked Bri and Red Pepper Jelly or Jam?

French bread, apples, nuts (I opted for spicy pecans) and other fruits and veggies work great.

Serve with a knife and spoon and individual plates for optimal cleanliness.

It is flu season after all.

Party responsibly.

xx

What’s New on Bella Kate 22?

The post Baked Brie with Red Pepper Jelly | A Great Appetizer for Winter appeared first on Bella Kate 22.