It's winter nights and holiday breakfasts in this episode, when the four bakers are first tasked to use the classic holiday flavors of peppermint and hot chocolate in a dessert and then create a blown-out holiday breakfast complete with three sweet dishes.
Molly Yeh plans on hosting a costume bonfire for her cousins, so she makes Summer Sausage en Croute, a Pot of Beans with Runny Eggs, steamy Kinako White Hot Chocolates and Red Velvet S'mores with Black Sesame Marshmallows to toast around the fire.
Jeff's kicking off his dessert mashup menu with Strawberry Waffles and Fresh Berry Gelato. Plus, Chunnel Cakes With Dulce de Leche Gelato. And then, Lorenzo and his friends help make some Mexican Hot Chocolate, and of course a little something for the adults!
Ree Drummond shares simple and stunning takes on comfort classics. First, she spices up Tex-Mex Chicken Fried Steak with delicious peppers and gravy before putting a one-pan speedy spin on stunning Pesto Chicken Lasagna Skillet with great time saving shortcuts. Then, Ree's quick Cream of Celery Soup has a comforting retro vibe, while her feel-good White Chocolate Hot Chocolate is luxurious and decadent.
Join Sandra in this vacation hot spot as she samples the best the Hamptons has to offer. First it's dessert at Tate's Chocolate Chip Company. Next it's a local favorite at Hampton Chutney Co. And it wouldn't be the Hamptons without some Clam Pie.