Molly Yeh goes globetrotting with dinner while fixing up some of her favorite Korean-inspired foods! She makes her sweet and spicy Gochujang Meatloaf Sandwiches with tangy pickled cucumbers, oh-so-satisfyingly cheesy Korean Corn Dogs and their perfectly baked best friend: Spicy Blizzard Fries. To cap off the meal right, she finishes up with tangy Orange Bars with Sesame Crust that are to live for!
Molly Yeh is sharing some of her favorite round recipes so that everybody gets to be a little bit baller! She makes crispy Asian Scotch Eggs and two tasty versions of meatball -- ground turkey Meatballs with Chimichurri and meatless Meatball Sliders with a Twist. Deep-fried Broccoli FrankenTots are a great appetizer, and, for dessert, her chocolatey Mozart Birthday Balls are sweet and chewy.
Twelve bakers enter the Spring Baking Barn to create delicious desserts featuring the freshest fruit and flowers the farm has to offer! In the first round, host Molly Yeh challenges the bakers to make fruit tarts that showcase their distinct personalities. Then, the bakers must fight to remain in the game with a floral bonanza cake that wows judges Kardea Brown, Nancy Fuller and Duff Goldman.
Molly Yeh makes quick and easy recipes that let her spend more time enjoying her life as a new mom. She starts off with savory Green Pancakes for lunch, and then she's in dinner mode with a hearty Funeral Hotdish and a crunchy Romaine Salad with Breadcrumbs and Simple Dressing. For dessert, she mixes up peanut-buttery Monster Cookie Dough … with sprinkles, of course!
Molly Yeh reinvents traditional tiramisu by replacing the coffee and cocoa with a spice blend of cinnamon, ginger, allspice, nutmeg, cardamom and turmeric.