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

10/13/2026

🍫 Double Chocolate Oatmeal Muffin Cups

Ingredients

- 2 ripe bananas, mashed
- 1/3 cup almond butter or peanut butter
- 1/3 cup maple syrup
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 2/3 cups rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup unsweetened cocoa powder
- 1 cup chocolate chips

Instructions

1. Preheat the oven to 350°F and lightly grease a muffin pan.
2. In a bowl, combine the mashed bananas, nut butter, maple syrup, eggs, milk, and vanilla extract. Mix until smooth.
3. Add the rolled oats, baking powder, salt, and cocoa powder. Stir gently until combined.
4. Fold in the chocolate chips.
5. Divide the mixture evenly among the muffin cups.
6. Sprinkle a few extra chocolate chips on top, if desired.
7. Bake for 16–20 minutes, until the cups are set and lightly golden.
8. Let cool for a few minutes before removing from the pan and serving.

Prep Time: 10 minutes\
Cook Time: 18 minutes\
Total Time: 28 minutes\
Servings: 12

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10/13/2026

🌮 Mexican Shredded Beef Tacos

Ingredients

- 1 1⁄2 tablespoons chipotle powder, adjusted to taste
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 teaspoon ground allspice
- 1 teaspoon ground coriander
- 2 teaspoons onion powder, or 1 teaspoon garlic powder and 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 to 2 tablespoons olive oil
- 3 lbs beef chuck or brisket, cut into large pieces
- 5 garlic cloves, minced
- 1 large onion, diced
- 3⁄4 cup orange juice
- 2 tablespoons lime juice
- 1 can, 14 oz, crushed tomatoes
- 2 cups beef or chicken broth
- 1⁄2 cup water
- Small tortillas, for serving

Optional Taco Toppings

- Sliced avocado
- Pico de gallo
- Shredded cheese
- Sour cream
- Lime wedges
- Fresh cilantro

Instructions

1. In a bowl, combine the chipotle powder, paprika, oregano, allspice, coriander, onion powder, salt, and black pepper.
2. Sprinkle about 4 teaspoons of the spice mixture over the beef and press it onto the meat.
3. Heat the olive oil in a heavy-bottomed pot over high heat. Brown the beef on all sides, then transfer it to a plate.
4. Reduce the heat to medium. Add the garlic and onion and cook until softened.
5. Pour in the orange juice and lime juice, scraping the browned bits from the bottom of the pot.
6. Stir in the crushed tomatoes, broth, water, and remaining spice mixture. Return the beef to the pot.
7. Cover, bring to a simmer, then reduce the heat and cook gently for about 2 hours.
8. Remove the lid and simmer for another 30 minutes, until the beef is very tender.
9. Transfer the beef to a plate and shred it using two forks. Simmer the sauce uncovered for 10 to 15 minutes to thicken.
10. Return the shredded beef to the sauce and stir until heated through.
11. Serve in small tortillas with your favorite toppings.

Prep Time: 20 minutes
Cook Time: About 3 hours
Total Time: About 3 hours 20 minutes
Servings: About 20 tacos

10/13/2026

Four classic American desserts… but one has to go! 😋

👍 Apple Pie — Warm cinnamon-spiced apples tucked into a flaky golden crust, with buttery pastry and cozy homemade flavor in every bite.

❤️ Chocolate Brownies — Rich, fudgy brownies topped with vanilla ice cream, chocolate drizzle, and crunchy pecans for an irresistible dessert.

🥰 New York Cheesecake — Smooth, creamy cheesecake with a buttery crust and sweet cherry topping for a timeless, indulgent treat.

😮 Pecan Pie — Gooey brown sugar filling packed with toasted pecans, finished with whipped cream for a rich, nutty Southern favorite.

React with the emoji next to the one you’d kick out! 👇

Which classic American dessert would be the hardest for you to give up?

10/13/2026

🍆 Chinese Eggplant with Ground Pork

Ingredients

- 1 large eggplant, cut into batons
- 3.5 oz ground pork
- 1 tablespoon fresh ginger, finely minced
- 1 1⁄2 tablespoons garlic, finely minced
- 1 green onion, white and green parts separated
- 1 teaspoon pickled red chili or chopped hot peppers, optional
- 1 tablespoon doubanjiang, or Chinese broad bean chili paste

For the Sauce

- 1 1⁄2 teaspoons cornstarch
- 1 tablespoon light soy sauce
- 1⁄2 teaspoon dark soy sauce
- 1 1⁄2 tablespoons sugar
- 1 teaspoon honey
- 3 1⁄2 teaspoons Chinese black vinegar
- 1⁄2 cup water

For Serving

- Steamed rice

Instructions

1. In a small bowl, mix the cornstarch with the light soy sauce until smooth. Add the dark soy sauce, sugar, honey, black vinegar, and water. Stir to combine.
2. Heat oil in a wok or large skillet. Fry the eggplant until tender and lightly golden, then transfer to a plate.
3. Remove the excess oil from the pan, leaving about 2 tablespoons.
4. Add the ground pork and cook over high heat, breaking it into small pieces until no longer pink.
5. Stir in the garlic, ginger, and white part of the green onion. Cook for about 30 seconds.
6. Add the pickled chili, if using, and the doubanjiang. Stir-fry for 1 minute.
7. Return the cooked eggplant to the pan.
8. Pour in half the prepared sauce and stir gently until it begins to thicken. Add the remaining sauce and cook until glossy and thick.
9. Sprinkle with the green part of the green onion and serve with steamed rice.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 to 5

10/13/2026

🍑 Blueberry Peach Crisp with Coconut Almond Topping

Ingredients

For the Filling

- 4 large peaches, peeled and chopped
- 3 cups fresh blueberries
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons granulated sugar
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon vanilla extract

For the Topping

- 2⁄3 cup old-fashioned oats
- 2⁄3 cup all-purpose flour
- 1⁄3 cup granulated sugar
- 1⁄4 cup light brown sugar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄2 cup unsalted butter, melted
- Sliced almonds and shredded coconut, optional

Instructions

1. Preheat the oven to 350°F.
2. In a large bowl, gently toss the peaches, blueberries, lemon juice, lemon zest, sugar, flour, and vanilla extract until combined.
3. Transfer the fruit mixture to a baking dish and spread it evenly.
4. In a separate bowl, combine the oats, flour, granulated sugar, brown sugar, salt, and cinnamon.
5. Pour in the melted butter and stir until the mixture forms coarse crumbs. Mix in sliced almonds and shredded coconut if desired.
6. Sprinkle the topping evenly over the fruit.
7. Bake for 30 to 40 minutes, until the fruit is bubbling and the topping is golden brown.
8. Let the crisp cool slightly before serving so the fruit juices can thicken.

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 8

10/13/2026

🍫 No-Bake Chocolate Eclair Cake

Ingredients

- 1⁄2 cup sugar
- 1⁄4 cup cornstarch
- 1 pinch salt
- 2 1⁄2 cups milk
- 2 egg yolks
- 1 tablespoon butter
- 1 1⁄2 teaspoons vanilla extract
- 1 1⁄4 cups heavy cream, divided
- 2 tablespoons powdered sugar
- 5.3 oz chocolate chips
- 1 package graham crackers

Instructions

1. In a saucepan, whisk together the sugar, cornstarch, salt, milk, and egg yolks. Cook over medium-low heat, stirring constantly, until the mixture thickens.
2. Remove the saucepan from the heat and stir in the butter and vanilla extract. Allow the custard to cool.
3. Pour 1 cup of the heavy cream into a bowl. Add the powdered sugar and whip until fluffy with firm peaks.
4. Gently fold the whipped cream into the cooled custard until smooth.
5. Arrange a layer of graham crackers in a 9-by-13-inch baking dish. Spread some of the custard over the crackers. Repeat the layers, finishing with custard.
6. Place the chocolate chips and the remaining 1⁄4 cup heavy cream in a microwave-safe bowl. Heat in short intervals, stirring between each, until melted and smooth.
7. Pour the chocolate topping over the cake and spread it evenly.
8. Cover and refrigerate for about 8 hours, or until completely set.

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: About 8 hours, including chilling
Servings: 10 to 12

10/13/2026

🍋 Lemon Cream Pie with Graham Cracker Crust

Ingredients

For the Graham Cracker Crust

- 1 1⁄2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar

For the Lemon Filling

- 1 1⁄3 cups granulated sugar
- 1⁄3 cup cornstarch
- 1 1⁄2 cups whole milk or 2% milk
- 2⁄3 cup freshly squeezed lemon juice
- 4 large egg yolks
- 1⁄4 cup unsalted butter, cubed
- 1 1⁄2 tablespoons finely grated lemon zest
- 1 cup full-fat sour cream

For the Whipped Topping

- 1 cup cold heavy cream
- 3 tablespoons powdered sugar
- 1⁄2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F. Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom and sides of a 9-inch pie plate.
2. Bake the crust for 10 to 12 minutes, until lightly golden. Let it cool completely.
3. In a saucepan, whisk together the granulated sugar and cornstarch. Gradually whisk in the milk and lemon juice until smooth.
4. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
5. Slowly whisk a small amount of the hot mixture into the egg yolks to temper them. Pour the egg mixture back into the saucepan and cook for 1 to 2 minutes, stirring continuously.
6. Remove the saucepan from the heat. Stir in the cubed butter and lemon zest until smooth. Let the filling cool to room temperature.
7. Fold in the sour cream until fully combined. Pour the filling into the cooled crust and refrigerate for at least 6 hours, or until set.
8. Before serving, whip the cold heavy cream with the powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the pie.

Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes, plus chilling
Servings: 10

10/13/2026

🍋 Greek Yogurt Cheesecake with Blueberry Sauce

Ingredients

For the Crust

- 2 cups graham cracker crumbs
- 1⁄4 cup granulated sugar
- 1⁄2 cup unsalted butter, melted
- A pinch of salt

For the Cheesecake Filling

- 1 2⁄3 cups plain Greek yogurt
- 16 oz cream cheese, softened to room temperature
- 3 large eggs
- 1 cup granulated sugar
- 1⁄4 cup all-purpose flour
- 1 1⁄2 teaspoons vanilla extract
- Finely grated zest of 1 small lemon

For the Blueberry Sauce

- 3 cups fresh blueberries
- 1⁄4 cup granulated sugar
- 1⁄4 cup water
- 1 tablespoon lemon juice
- 1 to 2 teaspoons cornstarch, optional

Instructions

1. Preheat the oven to 325°F. Wrap the bottom of a 9-inch springform pan with aluminum foil.
2. Combine the graham cracker crumbs, sugar, melted butter, and salt. Press the mixture firmly across the bottom and up the sides of the pan. Place the crust in the freezer while preparing the filling.
3. Add the Greek yogurt, cream cheese, eggs, sugar, flour, vanilla extract, and lemon zest to a food processor. Process until smooth.
4. Pour the filling into the prepared crust and smooth the surface. Bake for 45 to 55 minutes, until mostly set with a slight jiggle in the center.
5. Allow the cheesecake to cool to room temperature, then refrigerate until thoroughly chilled.
6. To prepare the blueberry sauce, combine the blueberries, sugar, water, and lemon juice in a saucepan. Simmer until the berries release their juices and the sauce thickens.
7. If a thicker sauce is desired, stir in the cornstarch and cook until thickened. Let the sauce cool slightly.
8. Spoon the blueberry sauce over the chilled cheesecake before serving.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes, plus chilling
Servings: 12

10/13/2026

🍇 Raspberry Crumble Bars

Ingredients

- 1 1⁄3 cups all-purpose flour
- 1 1⁄2 cups old-fashioned oats
- 1 cup lightly packed light brown sugar
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1 tablespoon freshly squeezed lemon juice
- 2 cups fresh raspberries, rinsed and thoroughly dried
- 3⁄4 cup raspberry jam or preserves

Instructions

1. Preheat the oven to 350°F. Line a 9-by-9-inch square baking pan with foil or parchment paper and lightly grease it.
2. In a large bowl, combine the flour, oats, brown sugar, baking soda, and salt. Stir in the melted butter and vanilla extract until the mixture is evenly combined.
3. Press slightly more than half of the mixture firmly into the bottom of the prepared pan to form the crust.
4. Bake the crust for about 8 minutes while preparing the filling.
5. In a bowl, mix the cornstarch with the lemon juice. Mash a few raspberries into the mixture, then gently fold in the remaining raspberries.
6. Spread the raspberry jam over the warm crust, followed by the raspberry mixture.
7. Sprinkle the reserved oat mixture evenly over the raspberry filling.
8. Bake for 22–26 minutes, until the topping is golden brown. Allow the bars to cool completely before cutting.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12

10/13/2026

This one is TOUGH! 😍

Four easy family favorites, but only three can stay. Which one are you kicking out?

👍 Teriyaki Chicken with Rice — Juicy chicken glazed with a sweet and savory teriyaki sauce, served over fluffy rice with crisp broccoli for an easy, satisfying dinner.

❤️ Chicken Pot Pie — Tender chicken and vegetables tucked into a creamy, comforting filling beneath a golden, flaky crust that tastes wonderfully homemade.

🥰 Spaghetti and Meatballs — Hearty meatballs simmered in rich tomato sauce and served over tender spaghetti, finished with Parmesan for classic family comfort.

😮 Sheet Pan Chicken and Vegetables — Juicy roasted chicken surrounded by golden potatoes and colorful vegetables, all seasoned and baked together for an effortless family meal.

Vote with the reaction next to your favorite! 👇

Which one would you happily make for dinner tonight? 😋

Bella's Bakes

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