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Bella's Bakes, 8125 Elmwood Avenue Charleston, Charleston, SC (2026)

09/07/2026

🧀 Baked Camembert with Cranberry & Hot Honey

Ingredients

* 1 wheel camembert cheese
* ½ cup whole-berry cranberry sauce (or preserves)
* 1–2 tbsp hot honey, for drizzling
* A few sprigs fresh rosemary
* Crostini, crackers, or sliced baguette, for serving

Preparation

1. Preheat the oven to 375°F (190°C).
2. Place the camembert in a small baking dish or ovenproof skillet.
3. Lightly score the top of the cheese with a knife to encourage an even melt.
4. Spread the cranberry sauce over the surface of the camembert.
5. Add the fresh rosemary sprigs and drizzle the hot honey over the top.
6. Bake for 10–15 minutes, until the cheese is soft and wonderfully gooey.
7. Take the camembert out of the oven and drizzle with a little more hot honey if desired.
8. Serve immediately with crostini, crackers, or slices of baguette for dipping.

Prep Time: 6 minutes
Cook Time: 15 minutes
Total Time: 21 minutes
Servings: 4–6

09/07/2026

🥐 Pistachio Pear Puff Pastry

Ingredients

* 1 sheet puff pastry, thawed if frozen
* 1 cup freshly grated Gruyère cheese
* 2 pears, thinly sliced
* Kosher salt and black pepper
* ¼ cup chopped roasted pistachios
* 1 egg + 1 tsp water, for egg wash
* Hot honey, for drizzling

Preparation

1. Preheat the oven to 425°F (220°C).
2. Lay the puff pastry on a parchment-lined baking sheet and prick the surface all over with a fork.
3. Spread the grated Gruyère evenly across the pastry.
4. Arrange the pear slices over the cheese in a single, even layer.
5. Season lightly with kosher salt and black pepper, then scatter the chopped pistachios over the pears.
6. Brush the exposed pastry edges with the egg wash.
7. Bake for 20–25 minutes, until the pastry is puffed and beautifully golden.
8. Remove from the oven and drizzle the hot honey over the top.
9. Allow the pastry to cool for a few minutes, then slice and serve.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4–6

09/07/2026

🍗 Parmesan-Crusted Chicken Cutlets

Ingredients

* 6 chicken cutlets
* 1 tsp kosher salt, plus more to taste
* ¾ tsp ground black pepper, plus more to taste
* 2 large eggs, beaten
* 1 tbsp water
* 1 cup finely shredded Parmesan cheese
* ½ cup seasoned breadcrumbs
* 2 tbsp olive oil, plus more as needed

Preparation

1. Season the chicken cutlets on both sides with kosher salt and ground black pepper.
2. Whisk the eggs with the water in a shallow dish. In another dish, stir together the finely shredded Parmesan and seasoned breadcrumbs.
3. Dip each chicken cutlet into the egg mixture, allowing the excess to drain away. Press the chicken into the Parmesan-breadcrumb mixture, coating both sides thoroughly.
4. Heat the olive oil in a skillet or griddle over medium-high heat. Cook the cutlets in batches if necessary, leaving them undisturbed for 2–3 minutes until the coating becomes golden and crisp.
5. Turn the chicken over and cook for about 2 minutes more, until the crust is browned and the chicken is cooked through. Serve immediately.

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 4

09/06/2026

🌮 Baja-Style Fish Tacos

Ingredients

* 600 g firm white fish fillets (cod, tilapia, snapper, or similar)
* 3 tbsp lime juice
* Zest of 1 lime
* 1 tbsp chipotle powder (or smoked paprika mix)
* 2 garlic cloves, minced
* ¼ cup chopped cilantro/coriander
* Salt and black pepper, as needed
* 4 cups shredded red cabbage
* 3 green onions, sliced
* 2 tbsp vinegar (red wine or cider)
* ¾ cup sour cream or plain yogurt
* 2–3 tbsp hot sauce or sriracha
* 12 small tortillas (corn or flour)
* Lime wedges, for serving

Preparation

1. Combine the lime juice, lime zest, chipotle powder, garlic, cilantro, salt, and black pepper in a bowl. Add the fish and coat it thoroughly with the marinade. Let it sit for 15–20 minutes.
2. For the quick slaw, toss the shredded cabbage with the green onions, vinegar, and a small pinch of salt. Set aside.
3. Stir the sour cream or yogurt with the hot sauce until smooth and creamy. Set the sauce aside.
4. Heat a little oil in a skillet over medium-high heat. Cook the marinated fish for about 2–3 minutes on each side, until fully cooked and lightly charred.
5. Warm the tortillas in a dry pan or microwave until soft and flexible.
6. Use a fork to gently break the cooked fish into bite-sized pieces.
7. Fill each tortilla with some cabbage slaw, then add the fish. Drizzle with the creamy sauce and finish with a squeeze of fresh lime.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4

09/06/2026

🍫 Creamy Brownie Dip

Ingredients

* 1 box brownie mix
* 8 oz cream cheese, softened
* 8 oz whipped topping
* ¼ cup milk, or as needed
* Mini chocolate chips, for topping
* Strawberries, pretzels, graham cracker sticks, and/or cookies, for serving

Preparation

1. Preheat the oven to 325°F. Spread the dry brownie mix evenly across a rimmed baking sheet.
2. Bake for 10 minutes, stirring halfway through. Remove from the oven and let the mixture cool for about 10 minutes.
3. Beat the softened cream cheese in a mixing bowl. Gradually add the cooled brownie mix, continuing to beat until the mixture is smooth.
4. Gently fold in the whipped topping. Add the milk gradually until the dip reaches a creamy consistency that is easy to scoop and dip.
5. Transfer the brownie dip to a serving bowl and scatter mini chocolate chips over the top. Serve with strawberries, cookies, graham crackers, or pretzels.

Prep Time: 10 minutes
Cook Time: 10 minutes
Cool Time: 10 minutes
Total Time: 30 minutes
Servings: 16

09/06/2026

🍲 Classic French Chicken Fricassee

Ingredients

* 4 chicken drumsticks (about 150 g each)
* 4 chicken thighs, skin-on and bone-in
* 1 tsp salt
* ½ tsp black pepper
* 4 tbsp unsalted butter
* 300 g white mushrooms, halved or quartered
* 2 medium brown onions, sliced
* 2 garlic cloves, minced
* 1 bay leaf
* 3 thyme sprigs (or ½ tsp dried thyme)
* 3 tbsp all-purpose flour
* ½ cup dry white wine (optional)
* 3 cups chicken stock
* 2 tbsp chopped parsley
* ⅔ cup heavy cream

Preparation

1. Pat the chicken pieces dry with paper towels, then season them with salt and black pepper.
2. Melt the butter in a large pot over medium-high heat. Place the chicken thighs skin side down and cook for 4–5 minutes until browned. Turn them over and cook for 1 minute, then transfer them to a plate.
3. Add the drumsticks to the same pot and brown them on most sides. Remove and set aside with the thighs.
4. Add the mushrooms, sliced onions, bay leaf, and thyme to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables are lightly golden.
5. Stir in the minced garlic and cook briefly. Sprinkle the flour over the vegetables and cook for 1 minute, stirring continuously.
6. Pour in the dry white wine, if using, followed by the chicken stock. Scrape the bottom of the pot to loosen the browned bits and incorporate them into the sauce.
7. Place the chicken pieces back into the pot with the skin facing upward. Cover and let everything simmer for 10 minutes.
8. Remove the lid and continue simmering for 20 minutes, or until the chicken is fully cooked and the sauce has thickened and reduced.
9. Stir in the heavy cream, then finish with the chopped parsley before serving.

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4–6

09/06/2026

🍷 Coq au Vin

Ingredients

* 8 bone-in, skin-on chicken pieces (thighs and drumsticks)
* 150 g bacon or pancetta, chopped
* 1 large onion, diced
* 2–3 carrots, sliced
* 3 garlic cloves, minced
* 400 g mushrooms, trimmed and halved
* 750 ml dry red wine
* 2–3 cups chicken or beef stock
* 2 tbsp tomato paste
* 2–3 tbsp all-purpose flour
* 2 tbsp butter
* 2 bay leaves
* 2–4 sprigs fresh thyme (or 1 tsp dried thyme)
* Salt and black pepper, as needed
* Optional: pearl onions, chopped parsley

Preparation

1. Dry the chicken pieces thoroughly with paper towels, then season them with salt and black pepper.
2. Place the bacon in a heavy-bottomed pot and cook until crisp. Transfer it to a plate, leaving the rendered fat in the pot.
3. Arrange the chicken pieces skin side down in the hot bacon fat and brown them well. Remove the chicken and set aside.
4. Add the onion, carrots, and garlic to the pot. Cook until the vegetables begin to soften.
5. Mix in the tomato paste and let it cook briefly with the vegetables.
6. Sprinkle the flour over everything and stir well to coat. Continue cooking for 1–2 minutes.
7. Pour in the red wine and stock, scraping the bottom of the pot to release the flavorful browned pieces.
8. Return the chicken and cooked bacon to the pot. Add the bay leaves and thyme.
9. Add the mushrooms and pearl onions, if using. Cover and simmer for about 1 hour, until the chicken is tender.
10. Taste the sauce and adjust the seasoning as needed. Sprinkle with chopped parsley before serving, if desired.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 4–6

09/06/2026

🌶️ Vietnamese Shaking Beef (Bò Lúc Lắc)

Ingredients

* 450–500 g beef steak (tenderloin, ribeye, or sirloin), cut into 1-inch (2–3 cm) cubes
* 2 tbsp soy sauce
* 2 tbsp oyster sauce
* 1 tbsp fish sauce
* 1–2 tsp brown sugar
* 2 tbsp neutral oil (vegetable or canola)
* 2 garlic cloves, minced
* ¼ tsp black pepper
* 1 small red onion, sliced
* 3 scallions (green onions), cut into 1–2-inch pieces
* Lettuce or watercress, for serving
* Tomato and cucumber slices (optional)
* Lime wedges (optional)

Preparation

1. Place the beef cubes in a bowl and combine with the soy sauce, oyster sauce, fish sauce, brown sugar, garlic, and black pepper. Let the beef marinate for 10–20 minutes.
2. Heat 1 tbsp of the oil in a large skillet or wok over high heat.
3. Spread the beef across the hot pan in a single layer, making sure not to overcrowd it. Sear for 1–2 minutes until nicely browned.
4. Turn the beef pieces and cook for another 1–2 minutes, or until they reach your preferred doneness.
5. Transfer the cooked beef to a plate and set aside.
6. Pour the remaining oil into the pan and add the sliced red onion. Stir-fry for 1–2 minutes, just until slightly tender.
7. Return the beef to the pan and add the scallions. Toss everything together briefly until heated through and well combined.
8. Serve the shaking beef over lettuce or watercress, accompanied by tomato and cucumber slices and lime wedges if desired.

Prep Time: 15 minutes
Cook Time: 6–8 minutes
Total Time: 25 minutes
Servings: 2–4

09/06/2026

🧀 Lemon Garlic Burrata

Ingredients

* 8 oz burrata cheese
* 5–6 fresh basil leaves, chopped
* ¼ cup fresh lemon juice
* 2 tbsp lemon zest
* 1 garlic clove, chopped
* ½ cup olive oil

Preparation

1. Combine the chopped basil, lemon juice, lemon zest, garlic, and olive oil in a bowl. Stir thoroughly until well blended.
2. Carefully cut a small slit into the outer layer of the burrata. Transfer it to a serving plate and gently press the sides to help loosen the cheese.
3. Spoon some of the lemon-garlic basil mixture over the burrata, then drizzle the rest around the cheese.
4. Serve immediately with toasted crostini or fresh vegetables.

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2

09/06/2026

🐟 Crispy Skin Pan-Seared Fish

Ingredients

* 180 g fish fillets with skin on (such as cod, snapper, sea bass, or barramundi)
* 2 tbsp olive oil or neutral oil
* ¾ tsp salt
* ¼ tsp black pepper

Preparation

1. Thoroughly pat the fish skin dry with paper towels to remove as much moisture as possible.
2. Season both sides of the fillets with salt and black pepper immediately before cooking.
3. Heat the oil in a non-stick skillet over medium-high heat until shimmering.
4. Carefully place the fillets skin side down in the hot skillet. Gently press them with a spatula for about 10 seconds to help keep the skin flat against the pan.
5. Cook for 2–3 minutes, until the skin is golden brown and crisp.
6. Turn the fillets over and cook the flesh side for 1–3 minutes, until the fish is cooked through.
7. Transfer the fish to a plate with the skin facing upward and let it rest for a few minutes before serving to help preserve its crisp texture.

Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 2

Bella's Bakes

09/07/2026

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