While you may be familiar with adding a punch of heat to traditional savory favorites like tacos — both and on this morning’s all-new the co-hosts shared three new ways to feel the sweet burn in sweet treats. To key to ensuring that spicy ingredients don’t overpower a dessert is to balance those flavors with naturally sweet ones, which Sunny Anderson, Geoffrey Zakarian and Katie Lee demonstrate in their must-try recipes. Read on below to see how they do it.
It takes only three ingredients to make , boasting the smoky heat of Hungarian paprika. After just a few minutes of resting together, the warm cream will melt the spice-spiked semisweet chocolate and the mixture will be ready to stir until smooth.
Cinnamon sugar is a timeless doughnut topping, but in true Iron Chef fashion, GZ takes the original to the next level with his . Just after frying the doughnuts, he rolls them in sugar laced with a duo of chile powder and Hungarian paprika for over-the-top taste.
For a frozen treat that’s both cool and hot, look to Katie’s . Inspired by the beloved drink, these simple treats are easy to prep, thank to store-bought frozen mango, and they feature a hearty richness in the form of sweetened condensed milk, which pairs well with fresh ginger and a pinch of fragrant cardamom. Perhaps best of all, since Katie freezes these ice pops in everyday paper cups, there’s no special equipment needed to make the recipe.
Whether you’re looking for fuss-free treats to make with your kids or just need a go-to dessert for a last-minute get-together, no-bake recipes like Katie’s offer endless quick-fix options. Since you don’t need to account for baking time, most dishes can be fully prepared in mere minutes (although they may need to cool) and are simple to execute, even in a hurry. Cheesecakes and tarts become even easier if they’re started with a store-bought crust, while trifles, mousses and mix-and-drop cookies guarantee wows from the crowd despite being nearly effortless to put together.
Start with a store-bought Swiss roll cake, then decorate with the following trimmings:
Branch: Cut off the end of the Swiss roll cake at an angle. Place it perpendicular against the side of the rest of the cake to make a branch. Frost the entire roll.
Bark: Use a fork to texture the frosting to look like bark by dragging it along the outside of the cake.
Mushrooms: Use a melon baller to cut out pieces of apple. Slice the bottom of the apple pieces to make them flat. Use a toothpick to secure each piece to a marshmallow. You can also make mini mushrooms using a smaller melon baller and small marshmallows.
Pinecones: Yule logs often have marzipan-sculpted pinecones, but this is an easier version using cereal. Combine peanut butter, chocolate-hazelnut spread and confectioners’ sugar in a bowl and chill to set. Shape the peanut butter mixture around pretzel sticks forming a cone shape on each, then stick chocolate-cinnamon crunch cereal in rows all the way around.
Sugared Rosemary: Use sugar to give rosemary a frosted look! Lightly beat egg whites, then dip the rosemary in the whites, sprinkle with sugar and place on a rack to dry.
It’s so easy to make elegant and natural citrus ornaments out of citrus fruit. First, preheat the oven to 170 degrees F. You’ll need a couple of oranges and red grapefruits. You’ll also need a wire cooling rack fitted on a baking sheet. Cut the oranges and grapefruits into 1/4-inch slices and place them on the wire rack. Place the baking sheet in the oven and allow the slices to dry for 4 to 6 hours until they are not tacky. Now they’re ready to display. Use a flexible wire or ornament hook to pierce the slices and hang them on your tree or centerpiece. Now you’ve got a beautifully homey holiday tree!