Let's Try It

Let's Try It Official FaceBook page for "Let's Try It!" from Morris Road Productions and Jay Ward. New shows every Sunday!

Keep an eye on the page for recipe updates,show times, and behind the scenes pictures.

03/12/2020

Gonna job on a live at 7:45 PM Eastern! Let’s make some caramel!

11/08/2019

Homemade Oatmeal Raisin Cookies!

11/06/2019

Our first video! Guest Starring Christina Ward!

Let’s make some chocolate bark! 2 orange peels, plinth removed, sliced into 1/4 inch slices 3 & 1/2 cups sugar1/4 cup li...
11/05/2019

Let’s make some chocolate bark!

2 orange peels, plinth removed, sliced into 1/4 inch slices

3 & 1/2 cups sugar

1/4 cup light corn syrup

1 pound semisweet chocolate (I’m using chips)

2 cups water

1/2 cup nuts (almonds, walnuts, or pistachios, if you’re fancy)

2 sheet pans

2 medium or small pots

Rubber spatula

Glass or plastic bowls

Peeler

Sharp knife

Watch the show at 6:00 eastern to see how it’s done!

Time to make...I dunno! Hey everyone. Apologies for no episodes for a while. Time to get back on track! I’m looking up i...
11/05/2019

Time to make...I dunno!

Hey everyone. Apologies for no episodes for a while. Time to get back on track! I’m looking up ideas for recipes using chocolate and orange. I think I’ll make a chocolate bark with candied orange peel and roasted nuts, and mayyyyybe a white cake with chocolate ganache icing and orange marmalade filling.

I’ll post recipes soon!

10/06/2019

Today’s Let’s Try It is:

Shrimp & Grits!

Some of you will remember that Jay said earlier this week that we’d be trying Curry Chicken. Well, Jay forgot he was trying out for a cooking show in a couple of weeks, and he really needs to practice his signature dish.

So, Shrimp & Grits it is!

You’ll need:

Heavy Cream
Chicken base or stock
Stone Ground grits
1 pound large shrimp, peeled and deveined
Thick cut smoked (preferably applewood) bacon
Garlic
Shallots
Green onion
Vidalia onion
Shredded sharp cheddar cheese
Shredded Parmesan cheese
Regular Tabasco sauce

We’ll get rocking on this at 5:00 Eastern today. See you then!

Our first attempt at making homemade Crunchie Bars. Such an easy recipe. Sugar, honey, baking soda. Probably could have ...
10/02/2019

Our first attempt at making homemade Crunchie Bars. Such an easy recipe. Sugar, honey, baking soda. Probably could have done a bit better, timing was a second or two off, but not a bad first try at all. Will definitely make more.

Honeycomb Bars

Ingredients
* ½ cup (100g) sugar
* 4 tablespoons golden syrup or honey
* 1 ½ teaspoons baking soda (AKA bicarb of soda) NOT BAKING POWDER

Instructions
1. First, prepare your tray. Line a baking tray with parchment paper, or grease a marble surface with flavorless oil (like I did in the video)
Read these instructions completely before cooking your caramel:
1. Place the pot on the heat with the sugar and golden syrup(or honey) and let the mixture first melt, then turn to goo. Turn up the heat to medium and let the it simmer until the color of maple syrup -THIS TAKES 3 MINUTES, SET A TIMER!!! Take care not to overcook.�
2. Turn off the heat, and get prepared with your whisk and spatula because the next step happens really fast. Whisk in the bicarbonate of soda fast and stand back and watch the syrup turn into a whooshing cloud of aerated pale gold. Quickly stop whisking and use your spatula to pour this immediately onto a piece of baking parchment, greased surface or a silpat .�
3. Leave until set cold and then bash at it, so that it splinters into many glinting pieces. To wash your pot fill it with hot water and let it sit and it will melt away.
4. To make a Crunchie Bar: Melt good quality chocolate (I used chocolate with 72% cocoa solids). Dip your broken honeycomb in the chocolate using a fork. Take out and let excess chocolate drip off. Place on a wire wrack to set.�
Tip: If you live in a humid climate, the honeycomb might get sticky and melt slightly. It likes dry air. If this happens, store them in the freezer and they will come out great!

09/30/2019

Let’s try some cookies, y’all! Time for a cookie making Facebook Live!

Chocolate chip cookies:
*
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 cup (2 sticks) butter, softened
* 3/4 cup granulated sugar
* 3/4 cup packed brown sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 2 cups Semi-Sweet Chocolate Chips

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

Here’s our recipe for Cinnamon Rolls! We’ll be making these tomorrow at 2:00! Looking forward to trying it with you all....
09/28/2019

Here’s our recipe for Cinnamon Rolls! We’ll be making these tomorrow at 2:00! Looking forward to trying it with you all.

I actually made this earlier this week (so there’s not another scone debacle, a sentence I never thought I’d type) and they came out great.

Here’s a pic with the recipe too! See you then!

Cinnamon rolls

Ingredients
For the Dough:
* 1 cup warm milk (about 115 degrees F)**
* 2 1/2 teaspoons instant dry yeast (I like Red Star Platinum Baking Yeast)
* 2 large eggs at room temperature
* 1/3 cup butter melted
* 4 1/2 cups all-purpose flour
* 1 teaspoon salt
* 1/2 cup granulated sugar
*

For the Filling:
* 1/2 cup butter almost melted
* 1 cup packed brown sugar
* 2 tablespoons cinnamon
* 1/2 cup heavy cream (for pouring over the risen rolls)
For the Frosting:
* 6 ounces cream cheese (softened)
* 1/3 cup butter (softened)
* 2 cups powdered sugar
* 1/2 tablespoon maple extract (or vanilla)

Instructions
* Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
* Add the eggs, butter, salt and sugar.
* Add the flour and mix using the be**er blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
* Scrape the dough off the be**er blade and remove it. Attach the dough hook.
* Beat the dough on medium speed for 5-7 minutes or until the dough is elastic and smooth. **The dough will be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add more flour at this point.
* Spray a large bowl with cooking spray.
* Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
* Cover the bowl with a towel or wax paper.
* Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
* While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
* Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
* Flour a rolling pin and roll the dough to about a 12x15" rectangle.
* Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
* Starting on the long end, roll the dough up tightly jelly roll style.
* Cut into 12 slices and place in a greased 9x13 baking pan.*
* Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
* Preheat the oven to 375 degrees.
* Warm the heavy cream until the chill is off. Don't make it hot...you just don't want it cold. It should be warm to the touch.
* Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
* Bake at 375 degrees for 17-19 minutes, until the rolls are lightly golden brown and the center rolls are cooked through.
* While the rolls are cooling, prepare the cream cheese frosting.
* In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
* Add in your favorite extract and the powdered sugar. Beat until combined.
* Spread the frosting over the cooled rolls.
* Store in an airtight container.

Hey everyone! Our first contest! If you can guess what Jay is making tonight, you’ll receive 10% off your first order.He...
09/25/2019

Hey everyone! Our first contest! If you can guess what Jay is making tonight, you’ll receive 10% off your first order.

Here’s your hint: it’s something we’ve posted pictures of this week!

This is the recipe we’ll be doing on the show Sunday. As always, we’ll post the official recipe on our Facebook, Twitter, and Instagram pages, then go live with the show Sunday at 6:00 Eastern!

Now time to make some...

09/24/2019

Welcome to our page! This will be where I post all videos, pictures, recipes and more for the cooking show. Every week, Jay will try out a new recipe.From desserts to savory dinners, we're gonna try it all. Come along for the ride!

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