If you鈥檙e all about cooking and baking for the 鈥榞ram, then you鈥檒l want to tune into Food Network鈥榮 newest show, Let鈥檚 Eat. Hosts Brandi Milloy (former POPSUGAR host of Eat the Trend), Jamika Pessoa (Food Network Star season five finalist), and Stuart O鈥橩eeffe (former chef in Food Network鈥榮 Private Chefs of Beverly Hills) show viewers how to make all those trendy foods you see on Pinterest and Instagram, including candy-filled pi帽ata cakes and cupcake-filled ice cream cones with chocolate mermaid tails.

鈥淲e focus on trends and viral food mashups [as seen] on social media. All the recipes are ours [and are] inspired by food we love or childhood memories,鈥 Milloy tells Brit + Co. 鈥淛amika and Stuart learned a lot about sprinkles when they hung out with me.鈥 The mouthwatering 14-episode season premieres Sunday, August 12, at 11am, but because we鈥檙e too hungry to wait, we had to know Milloy鈥檚 top recipes from the season.

Of the 30 brand-new recipes she developed for the show, Milloy gushed about her fig and rosemary Moscow mules. 鈥淧eople equate them with summer and alfresco dining, but you can enjoy them during colder months [by] add[ing] some warmer flavors. The rosemary gives it coziness,鈥 she notes. And though fresh figs begin to disappear during the autumn, simply sub in fig jam to keep those copper mugs filled with the good stuff.

It鈥檚 not all just booze and party food; the trio also serves up holiday-focused recipes. Take the turkey roll that Milloy created. It includes all the traditional Thanksgiving dinner fixings like stuffing and cranberry glaze rolled up and baked to perfection. She says, 鈥淚t鈥檚 easier than cooking an entire bird, and you don鈥檛 have to fuss over anything.鈥

But the sweets are really where the show shines. Milloy gave us a sneak peek with the recipe for her pull-apart confetti birthday cake bread. 鈥淚t brings back so many memories of being a little kid,鈥 she reminisces. 鈥淩efrigerated biscuit dough makes it simple, and there鈥檚 a secret ingredient in there to give it the nostalgic cake flavor.鈥 And then, it gets topped with cream cheese buttercream frosting and plenty of sprinkles. 鈥淢y tip for serving is don鈥檛 provide paper plates,鈥 she says. 鈥淢ake everyone pull it apart piece by piece.鈥

Pull-Apart Confetti Birthday Cake Bread

(Serves 12)

Active Time: 25 minutes

Total Time: 1 hour 35 minutes (includes cooling time)


Pull-Apart Bread:

  • Nonstick cooking spray, for the pan
  • 2聽(16.3-ounce) tubes refrigerated large flaky biscuits
  • 3 tablespoons rainbow sprinkles
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 1/2 teaspoons almond extract


  • 1 cup confectioners鈥 sugar
  • 4 ounces (1/2 block) cream cheese, at room temperature
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 1/8 teaspoon kosher salt
  • 1 1/2 teaspoons vanilla extract
  • 2 to 3 tablespoons whole milk
  • 4 1/2 teaspoons rainbow sprinkles, for garnish


1. For the Pull-Apart Bread: Preheat the oven to 350F. Grease a 10-inch bundt pan with nonstick cooking spray.

2. Separate the biscuits and cut into quarters.

3. Put the rainbow sprinkles in a large, resealable plastic bag, add the biscuit pieces, and shake until coated.

4. Add the brown sugar, cinnamon and 1/2 cup of the granulated sugar. Seal the bag and shake until everything is mixed.

5. Pour the pieces into the prepared pan and set aside.

6. Heat the butter with the remaining 1/2 cup granulated sugar in a saucepan over medium-low heat, stirring, until the butter is melted and the sugar is dissolved. Mix in the almond extract.

7. Pour the mixture over the biscuit pieces.

8. Bake until the top of the bread is golden, about 30 minutes.

9. Cover with foil and continue to bake until cooked through, an additional 5 to 10 minutes. Let cool.

10. For the Frosting: Mix the confectioners鈥 sugar, cream cheese, butter, and salt in a medium bowl. Add the vanilla and 2 tablespoons of the milk, and mix until smooth. Add another tablespoon of the milk if the frosting鈥檚 too thick.

11. Spread the frosting on top of the cake and garnish with the rainbow sprinkles.

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Interview has been condensed and edited for clarity.

(Photos via Food Network; recipe via Brandi Milloy / Food Network)