Video is only out 4 hours as of now and I've already made the cheese crackers. Now onto the fruit roll ups. I flipping love this video! Thanks MikeyG 😊
@@tylermitchell6191 they turned out great! I ended up using a bag of frozen fruit and some beets and kale I had frozen from my garden. From what I read, simmering will make them translucent and a little more flexible. I've also read that cornstarch will help stop cracking. But mine were totally fine without those additions. I'll be making these often, especially during the season.
I'm 73yo and have been baking since age 13 with my mother. It took 60 years to learn how to get rid of rough edges! Thx. I love homemade crackers and can't wait to try this.
@ Allison, thanks for the recommendation! I've been making my own flavored tortilla chips by putting fiesta chili powder, adobe spice, and smoked paprika directly into the bag of really good brand of plain salted corn tortilla chips to make my own Doritos type of chip.
A tip for popcorn. You can heat the oil with 3-4 popcorns until they pop, remove from heat and then cover the bottom of the pan with popcorn, replace on heat after 30secs. This way you are gonna have 100% success on the popcorn popping!
That's how I make it. Popcorn is my favorite homemade snack. It's so quick & I can flavor it with whatever I feel like...I've actually thought of opening a popcorn shop because people rave a out my odd but yummy flavors!
Quick note, if you turn your oven up after the initial 350 for 10 min, to around 425-450 on convection, you’ll get a more cheese-it like consistency and crunch, just don’t burn them
Can I just say that as a recent culinary graduate, I LOVE this? Like, for example, the cheez-its are almost a synthetic pastry with cheese substituted for the butter. That yields the flakiness he talks about, and his methodology even closely mimics that for a large batch of Pate Brisee. Pro Home Cooks is right, that’s all I have to say.
I watch a ton of TH-cam cooks, but this dude is my favorite. I think he knows his stuff the best and is really good at keeping recipes easy and dynamic.
I think it would be really fun to have a prep day with the whole family helping make everything for the week. Great bonding activity! Then you get to enjoy more time together before and after meals instead of one person sequestered cooking before and another cleaning after! Just throw some music on, maybe a favorite movie sound track for the kids and have a blast! I used to love it when I got to help my Grandma cook!
Re- Watched was going to guess on the amount of flour.. decided to watch Homesteading with the Zimmerman's Ruthann has an easy to follow plus printable free recipe just trying to help 🤠
I think when I make my own snacks it makes me appreciate serving sizes more because I put work into it all. Definitely different than grabbing a box and just going at it.
@@kevinturnr It just makes your disappointment more immeasurable when you eat them all at once. And then you refuse to make them again for a while because you know you'll go crazy on them. So actually, regardless to whether you eat them in small portions or all at once it still works out for you xD
I make home made crackers occasionally. I haven't made this recipe before, but I may since I love Cheese Its. The only problem I have with homemade crackers is they are so delicious that I eat them almost at fast as I make them.
To keep the kernels from burning, start with just a few kernels; once those few pop, add in the rest, as the oil is now at the proper temp, and they'll all start popping quickly, keeping them from burning.
Thats the instructions that came with our whirly pop. I use it all the time now and no more burned kernels. I raced the microwave when we got it. The whirly pop took 3 minutes and 27 seconds. Our crappy microwave 4minutes 50 seconds to pop corn. And the whirlypop tastes better lol.
Ahhh, that popcorn method. I cry. ;) Place the oil in the saucepan with three to five kernels of corn, put the lid on and add to heat. Once the kernels have started popping, remove the lid and add the rest of the popcorn and put the lid back on. Place the pot away from the flame for thirty seconds, and then add back to the heat and cook while agitating the pan until only a few kernels are popping per second. What this does is heat the oil to the perfect temperature for popping (tested by the 3-5 kernels). When you then place the rest of the kernels in and give them 30 seconds in the oil away from heat, you are heating them with oil at the exact right temperature while also preventing burning. Placing them back on the heat source finishes the cooking process (and replaces heat lost in that 30 seconds away from flame). This produces perfect popcorn and very few burned kernels or leftover uncooked kernels.
Thanks - I do not want to buy a machine and not even the special twirly popcorn pan so recommended by some. So with the help of your detailled instructions (and explanation) I will get out one of the heavy duty pans and make a healthy snack.
Great ideas, I especially love the cheese crackers. To avoid the popcorn burning, put 4 kernels in while the oil heats and once those pop, remove and put in the rest of the popcorn, cap the pan with a lid, and slide the pan back and forth a few times to coat all the kernels in oil. Then let them pop as you normally do.
The kids and I made the cheeze-its with almond flour, the popcorn with seasoning, and fruit roll-ups todat and they were all great! Thanks for the video and recipes!
Those fruit roll ups got me feeling nostalgic! Mango fruit leather (aka Aam shotto) is a traditional snack back home in Bangladesh. They get the layers super thin, sun dry over days, and stack the thin layers to make an insanely tasty dried fruit snack. That dragon fruit roll up looks legit delicious!
@@bluebloodedsumo in the grocery store you can probably just knock on the windows behind the refrigerated meat bins & ask them for some fat & render your own..thats what i do. i Also use it raw to maKE seed balls for the birds in winter cos i am deathly allergic to peanut butter
I like making strawberry or pineapple whip using frozen fruit and milk. Refreshing during hot summer months and easy to make batch whenever I'm in the mood.
I made the banana "ice cream" snack, preparing to add chocolate chips because I did not think banana + milk would be enough. It tasted amazing with just the two ingredients, it was mind blowing! I skipped the chocolate and added some pecans. I let my husband try and he said "so why do we need to buy ice cream?" 😂 That's his seal of approval. Thank you so much for sharing this!
When I had the time, I used to meal prep energy bars like that quite frequently. Other things that added variety into them: shaved coconut, dried fruit (cranberries and strawberries), agave syrup, small amounts of chocolate bark. One of my favorites we did had pumpkin seeds, cinnamon, white chocolate, and oats - amazing fall snack
I've been watching your videos for years and you've always been one of my favorite cooking personalities on TH-cam, but I'm really happy to see you've found your footing with the quick meal/snack setting of videos. Really happy to see you racking up millions of views on videos, you deserve it! Side note, do you still have your studio?
thanks! I do still have the studio but it's now the pro home cooks test kitchen so other people will be working out of there. most of the new content will be coming from the new studio in this video.
@@LifebyMikeG So where do we subscribe to watch the other folks in the test kitchen? Kinda seems like you're just not being very transparent with your subscribers considering how much time, effort, and passion you put into that space.
Holy crap he has done it again! This video is amazing Mike. You killed it. These snacks are the exact things my kids crave. Your contributions to the home cooking community are incredible. I know that personally this will help me continue to move away from premade processed foods that are often the source of dietary issues. In short, you rock dude
You rock, dude. Thanks for the continuous positive energy, enthusiasm, and encouragement that you give out every video. Crazy to me that this level of knowledge from a high class dude is free. Keep it up, and thanks again.
The energy ball recipe reminds me of a medieval sugar plum recipe. It was amazing. It satisfied my sweet tooth without me wanting to overeat, like modern candies and snacks can do. I wish I hadn't lost the recipe, because I haven't been able to duplicate it since.
Your "energy" balls absolutely pulled me through 30 days of no added sugars, as seen on my channel. Thank you for such a delicious and easy to make snack! :)
Omg everything looks so balanced!!! No wheat overdose or dairy. I still have those but if there is a recipe that doesn't include them my body definitely prefers it and these look delicious, can't wait to experiment! Thank you for the inspiration 😭❤️
The reason you are never getting 100% poppage and some of your kernels are burning is that you are heating the oil with the kernels in it. You can get a much more consistent pop and make it much easier to avoid burning if you heat the oil to popping temperature first. Add 3 kernels to your oil, put it on the heat, when all 3 kernels have popped add the rest. The sudden heat rapidly expands the moisture in the kernel and makes it pop, where as if you heat the oil while the kernels are in it you'll get a lot more of those kernels that either half pop (because the pressure built too slowly and just tore the casing rather than pop it) or they just dry out and don't pop at all. This is what makes people burn their oil, because they see a bunch of unpopped kernels, think the popcorn needs longer and the oil starts to reach it's smoke point. I consistently get 100% poppage with no burning with this method. Also, you shouldn't use olive oil (don't know if that's what was used in the video, but it looks like it and it's worth mentioning). It has a much lower smoke point than vegetable so the window between good popcorn and horrible bitter smoked popcorn is narrower. And even if you don't burn the olive oil, your popcorn is going to taste like olive oil, which is not usually that desirable for savoury popcorn, and just worse for sweet. Also, I haven't tried your spice mix so maybe it doesn't need this, but adding knob of butter with your pan just as it finishes popping will give your mix something to stick to and give you a lot more flavour. It's usually less necessary for savoury (because you've probably got some kind of cheese in there), but is basically essential for sweet if you don't want your sugar to just sift to the bottom of the bowl.
The ice cream, popcorn and craving-satisfactors, I am definitely gonna make. Thank you for sharing your precious recipes. Please make more snack videos.
In summer I make fruit rollups with sun power. Until you put it in the oven I do everything the same, then I set the pan on my deck in direct sun. I cover it with a screen to keep the birds and bugs out. Depending on humidity and temperature it needs 1.5 - 2 days to dry into leather. I bring the pan inside overnight and put it back out in the morning.
@@debmon4128 Since my above post I made a solar powered dehydrator. It makes fruit leather in about 6 hours. I've used that dehydrator to make banana and apple chips, raisins, sun dried tomatoes and dried vegetables for homemade soup mixes.
@@richarddenison5997 It's too complex to describe here. A Google search for "downdraft solar dehydrator" will get dozens of results. If you want to go extra simple you can park your car in the sun and place your drying tray on the dashboard. Crack the windows an inch for airflow.
Try keeping out a bowl of fresh fruit in plain sight or plant fruits trees, berry bushes etc. so your kids don't even have to come inside to snack. They will thank you as adults for giving them the healthiest option and teaching them where real food comes from :)
@@TheRealHonestInquiry true but don’t deny them a poptart or some doritos here and there or they will grow up with horrible food addictions….aka personal experience 😅
Ok your daughter stole the show! What a love. I am eager to make all of these, but at 5am I’ll wake up the house. So gotta plan a day for snack making.
Popcorn tip that prevents burning! First, heat up the pan and oil to a medium/medium-high heat. (Coconut oil, canola oil, bacon grease, etc.) When you think it's hot enough, check by throwing a single kernel into the pot. When that single kernel pops, you can throw in the rest. Cover with a lid as the steam will help keep the popcorn from drying out to much, and to prevent projectile popcorn from murdering your family. When the popping becomes minimal, it's time to take out your popcorn. Top with whatever you want, and enjoy!
Pro tip. It is not necessary to shake the pan when making popcorn, as once the popcorn starts popping, it automatically pushes the already popped popcorn higher in the pan. Once you hear the popcorn pops slow down to about 2-3 seconds between pops, turn the heat off. I have been doing this for 40 years and have almost never had a problem with burnt popcorn.
We just had our kid and we want to start cut out processed sugar as much as possible for our childs sake and our own! These tips where fantastic, been following you for about a year or two and you have great content, but this is the top. Quick, simple, essential. Love that! Take care man and keep making the videos!! (Also Loved the collab with Ethan)
The energy balls are amazing. Since they have no added sugar, they are Whole30. My husband and I love these to give us a little sweetness when we are following Whole30.
I am lactose intolerant and have a limited diet due to recovering from a bad case of ulcerative colitis. I really appreciate this video because I can make most of these with a couple changes (like using goat cheese over other cheese, replace cashews because cashews contribute to digestive issues, corn is a no) but everything looks pretty good and easy to make! TIn general, your videos are very helpful in eating healthy. Thank you!
I absolutely love the almond and cheese crackers, the popcorn and the energy balls , great snack ideas ! It helps me as I am pregnant and looking for safe snacks that I can have
This is gold! I had a bag of mixed nuts just sitting on my cupboard for days because nobody wants to eat them. I tried to make the energy balls and the result is delicious and it takes less than 5 minutes. I am looking forward to try and make the other snacks. Awesome video! Thank you!
you're literally saving my life i just moved out of my parent's and with a full time job don't have much time to cook but this is just great! not just this video, I love your channel! thankful for your work!
Mike, you have changed my life with this video. The cheese crackers & fruit roll-ups are going to be a game-changer in my homemade snack repertoire. THANK YOU!
A couple of years ago I suddenly became allergic to all chili peppers and haven't been able to have cheez-its among several other foods because they have paprika. I'm excited to try this version with custom flavoring! I've made the banana "nice" cream a few times in the past and can vouch that its pretty good stuff. Thanks for the recipes!
I became allergic to nightshades( potatoes tomatoes and peppers) as well as bananas, walnuts, cucumbers and melons. So challenging to work around allergy ingredients.
I have been making those date balls since the 1970's (No chia seeds thank you!) Stocking the break room (Green Room) For the hard working event staff. I always called them *"Staff Kibble"* and they have been popular for the last *50 Years!*
With popcorn I usually let the oil get bit hot first. Then I don't put the lid on till the first one pops. Also I put a dry tea towel under the lid to stop condensation/steam coming on the inside lid & back on the popcorn has having the lid on can cause this issue.
I want to make allll of these. I've been intimidated by the idea of making crackers but actually watching you do it makes me feel better. I'm especially excited to do it with the almond meal I get leftover from my homemade almond milk!
I would literally eat all the food he made just now in one sitting. If I buy bulk ingredients and spend one whole month converting them into snacks I would have snacks for one whole month at the cost of maybe less than regular price for the value/store brand I buy but it cost me all my free time. It's not a battle you can win lol.
Do you mind sharing any other snacks you make at home? I used to be super into store-bought snacks like chips, sugary cookies, and other fried/processed foods but now I'm trying to cut back and eat good food.
@@jenniferskweter try pot stickers. You can make them yourself or get a bag of frozen ones from the grocery store. I like to make them in the air fryer and they’re a great snack or light meal
@@christy6640 dumplings. Either fried, pan fried, steamed, etc. With either meat and veg or all veg filling and a thin outer skin made of simple flour dough. Delicious, and very filling. Just make sure not to add too much salt so you can dip them in something.
Popcorn tips: Try using a splatter shield instead of a lid for popping the corn (they're like metal mesh sieves that you put over a wok or frying pan to stop oil from causing carnage over the kitchen... sometimes they're plastic or silicone... basically a vented shield to stop kernels from escaping but also allow steam to escape). That was a really long bracket thing! Basically, moisture content in the popcorn can cause it to turn chewy, venting it like this greatly helps to reduce that. Somewhat linked to the previous tip: If you want buttered or 'buttery' popcorn, using a non-dairy alternative, but you find that when you pour over melted 'butter', the popcorn dissolves and ends up mushy and depressingly disappointing, try heating up your 'butter' first. Butters and spreads like this contain a lot of water, this water, as mentioned previously, soaks into the starchy white crunchy stuff that makes popcorn so glorious, and it makes it glum. When you heat up your 'butter', whether you do it in a saucepan over a low to medium heat, or in a mug in a microwave, as I do (because I'm usually drunk when I have a popcorn craving, and it's usually ~3AM, as it is for me right now, as I type this), you'll notice an oily 'slick' on the top of the liquid. THIS IS WHAT YOU WANT!!! Take this very carefully with a teaspoon and discard the rest, then use this oily stuff to season your popcorn for that cinema 'buttered' experience! You might be alarmed at how little of this you get from a decent amount of 'butter' but for me, when I'm doing this, I've lost most of my cares for the evening. Another one: When using nooch, if it comes to you in flakes, as mine does, try grinding it with a mortar and pestle to form a powder, much better that way... and add a little coarse salt to help it grind, as well as a pinch of onion granules. Finally, have a look through your local store; many will stock 'instant' sauce mixes, such as casserole sauces, garlic sauces, shepherd's pie sauces and other such spice and sauce mixes which make life easier... try adding these to popcorn for another dimension in popcornery!!! If the mix contains chunky herb pieces, just grind them up with a mortar and pestle prior to adding them to the popcorn. I've had many pleasant surprises from store-bought powder sachets like this, it's well worth a go! Mustard powder (in great moderation) is a lovely addition, as is wasabi powder. Basically anything you can get as a powder, give it a try! But please... please don't put a lid on your popcorn as it pops... when I saw that, it was like taking a zester to my eyeballs, lol!
Looks delicious! We had a huge orchard growing up and we made fruit leather with Apricot pulp and sugar added to taste and just spread it outside on a table covered in plastic and left in sun for the day or until dry and cut and strips in roll them up and store in airtight containers. Love the tanginess of Apricots. I will most definitely make the cheezy biscuits
Thanks for this video! I recently made my own ice cream by freezing in intervals and using a hand mixer in between. I’m a glutton for dairy so I used heavy cream and h&h. I drizzled some peanut butter and threw in some chocolate chips and it was worth the time put in! I gotta try your ice cream recipe once I get a food processor. (They’re so expensive wtf) thanks again!
The banana ice-cream is my favourite! I used to make that all the time when I went sugar free for a month! I actually love it with some frozen berries, it tastes just like black forest sorbet😍
Man I love your videos like this! Addicted to the 15 min videos and now this one. Please I would absolutely LOVE one pot recipes, don’t even have to be 15 mins but a one pot video would be so good.
I love it: "As for the recipe, I dunno, just eyeball it. Roll it out, I dunno how thick... Bake it for I dunno, 10-20-30 minutes." Just as I give instructions to my girls in the kitchen :)
It’s hard to say with the fruit roll up though. You will just have to try it out and see what works best for you. It was a trial and error when made my own version awhile back. If it’s too thin and uneven it gets too crunchy, if it’s too thick it doesn’t get that leathery texture. But all still good and edible! I’ve made green apple fruit roll ups, It’s great once you figured it all out. Best
Hey Mike, I just started watching a few videos of how you were able to make quick and easy dishes, and I wanna say thank you for doing it. I feel much better with getting more ideas of what to cook in less than an hour. I wanted to know so you happen to know how to make Doritos homemade? Whether it’s 15 minutes or more, I wanna learn and make it my own soon. Thank you again for doing this series.✨❤️
Hi Mike, your content is game changer for me as I try to feed my family and my self less processed food. Please do some toddler related snacks . Thank you
Him: "I hope you're inspired to make at least one of these." Me: "I'M GONNA MAKE ALL OF THEM!" I'm already big on the fruit leather game. If you open your oven, the moisture can get out and you won't have those moist bits. But also I use my dehydrator for that. Gonna try the cheesy crackers today for sure! Maybe even the popcorn!
Same question, I think you sat refrigerate in the video and website and that just turns it into smoothie of sorts. It would be great if this were able to be frozen. I might experiment with my next batch!
Hi Mike, It will be great if you can do a video on snacks from other parts of the world. Indian cuisine has lots of snacks because it's tradition for us to have tea and some homemade snacks mid-day before dinner. One of my favorites are puffs (can come with veg, egg, or meat). I love the way its cooked in south india, especially Kerala (my favorite cuisine for most recipes and I have had so many other cuisines)
My grandkids are coming to stay for a week. I am going to make all of these snacks with them for some memorable time in the kitchen. Thanks for the great ideas!
All of those look so satisfying, but I’m most excited to make the energy balls, cheese crackers, cheesy popcorn, non-dairy banana ice cream, and fruit leather. Shoot, I’m excited to make them all I guess 😂 Thank you so much for the awesome video!
I use a chicken seasoning on my popcorn (don’t know what they put in there, but it is amazing… It’s from a somewhat small Swiss brand tho, so unsure if it is available anywhere else in the world). I’m not sure anything can top it, but I might just try the spice mix from this video for a change. 😊
Wow I was just looking for healthy snacks this week when I found you: I have been watching your fermentation videos. I used to make matzos; I no longer eat gluten. but these cheese crackers look fantastic, and I have all the ingredients. I have made banana ice cream too, great. I used to make fruit roll-ups for my kids to take to school. I didn't cook the fruit I just dehydrated them. I like how you did it right on the parchment paper, nice touch. I love dates but I can't have nuts. Your daughter is just adorable......I make popcorn all the time in my microwave. I like what you use on it. I have a movie theater spray that makes anything I sprinkle on it adhere. I am so glad I watched this. I don't know what to make first. Thanks so much.
Amazed as always with the ideas you come up with. I have tried (and love) your guilt-free ice cream recipe, but my partner on the other hand HATES bananas. I would be excited to see a video of you trying new variations of your guilt-free ice cream!! Especially if your team could workshop a base that I can substitute for banana!! Been watching your stuff since Midnight Munchies, thank you for all of the hard work you put into these videos! Your channel is a gem!
𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐥𝐨𝐯𝐞 𝐜𝐨𝐧𝐭𝐞𝐧𝐭 𝐨𝐯𝐞𝐫 ❶❽ 𝐲𝐞𝐚𝐫𝐬 𝐨𝐥𝐝 *SEXY-NUDEGIRLS.HOST* tricks I do not know Megan: "Hotter" Hopi: "Sweeter" Joonie: "Cooler" Yoongi: "Butter So with toy and his tricks, do not read it to him that he writes well mamon there are only to laugh for a while and not be sad and stressed because of the hard life that is lived today. Köz karaş: '' Taŋ kaldım '' Erinder: '' Sezimdüü '' Jılmayuu: '' Tattuuraak '' Dene: '' Muzdak '' Jizn, kak krasivaya melodiya, tolko pesni pereputalis. Aç köz arstan Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon. Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu wins taba algan. Al bir az oylonboy koyondu karmadı. '' Bul koyon menin kursagımdı toyguza albayt '' dep oylodu arstan. Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu. # 垃圾 They are one of the best concerts, you can not go but just seeing them from the screen, I know it was surprising 💗❤️💌💘
Thanks for your recipes. I find every time I make homemade popcorn the salt just does not attach to the corn no matter how much I mix it up. I sprayed my popped corn with coconut oil lightly and then sprinkled the salt and found that worked but I am hesitant to use aerosol oil cans (even though it is coconut oil). Do you have any other tips on how to get the salt to stick to your corn? I guess I don’t pop mine on the stove I have this air popper machine where the kernels just spin around in hot air and then pop out of it so maybe that’s why because there is no actual oil being used to pop it? I’d love to hear your thoughts. Cheers!
A way that you could get all the kernels to pop in the popcorn: Pour the popcorn + kernels into a funnel and catch the kernels that fall through the funnel as you shake it, then you can cook the kernels that you've separated from the popped popcorn so that it doesn't burn. :D Happy cooking!
I can't wait to try these out and as soon as I find a vegan cheese I like I'll make the homemade cheese its too. I already use nutritional yeast on my popcorn but I store them loosely so I can shake them up to redistribute the seasoning. I'm going to try the ice cream first since I already have bananas in the freezer since I freeze them as soon as they aren't so fresh anymore. Thank you for sharing!
I love that a lot of these happen to be dairy-free/plant-based - just goes to show you don’t need to compromise flavour or decadence when cutting out meat and dairy!
𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐥𝐨𝐯𝐞 𝐜𝐨𝐧𝐭𝐞𝐧𝐭 𝐨𝐯𝐞𝐫 ❶❽ 𝐲𝐞𝐚𝐫𝐬 𝐨𝐥𝐝 *SEXY-NUDEGIRLS.HOST* tricks I do not know Megan: "Hotter" Hopi: "Sweeter" Joonie: "Cooler" Yoongi: "Butter So with toy and his tricks, do not read it to him that he writes well mamon there are only to laugh for a while and not be sad and stressed because of the hard life that is lived today. Köz karaş: '' Taŋ kaldım '' Erinder: '' Sezimdüü '' Jılmayuu: '' Tattuuraak '' Dene: '' Muzdak '' Jizn, kak krasivaya melodiya, tolko pesni pereputalis. Aç köz arstan Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon. Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu wins taba algan. Al bir az oylonboy koyondu karmadı. '' Bul koyon menin kursagımdı toyguza albayt '' dep oylodu arstan. Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu. # 垃圾 They are one of the best concerts, you can not go but just seeing them from the screen, I know it was surprising 💗❤️💌💘
These are fantastic. I have made the energy bars before, and I like them much better than any mass produced product out there. I never even thought about making my own cheez its but I am sure as hell going to do that now! And I think my personal best for unpopped kernels is 4. Still waiting for that perfect pop :)
I made 3 types of crackers for Christmas. I made herb crackers and then 2 types of cheese, extra sharp cheddar and one with smoked gouda. The favorite cracker was gouda. So much fun and the guests were amazed.
Video is only out 4 hours as of now and I've already made the cheese crackers. Now onto the fruit roll ups. I flipping love this video! Thanks MikeyG 😊
How did the crackers taste? I love Cheez-its so I really want to try that recipe.
How’d the fruit rolls turn out? I’ve seen online people say to simmer the fruits instead but this doesn’t do that.
@@kbcakes6918 They were excellent. I made a second batch this week. Best on the first day, popped them in the toaster oven 2nd and 3rd day. So good!
@@tylermitchell6191 they turned out great! I ended up using a bag of frozen fruit and some beets and kale I had frozen from my garden. From what I read, simmering will make them translucent and a little more flexible. I've also read that cornstarch will help stop cracking. But mine were totally fine without those additions. I'll be making these often, especially during the season.
UPDATE: I made the "ice cream" - there are no words to describe my love, especially with a little homemade kahlua drizzled on top.
The problem with that cheese cracker recipe is that historically, I've treated the family size box as a single serving...
THIS!!
Make a triple batch!
@@Rachel-eh3oc That would then be a single BIG serving.
But these also will have a lot more nutritional value to it.
@@bigkirbyhj666 Keep telling me that. :)
I'm 73yo and have been baking since age 13 with my mother. It took 60 years to learn how to get rid of rough edges! Thx. I love homemade crackers and can't wait to try this.
Highly recommend a homemade "Dorito" popcorn spice mix!
For 1/4 cup unpopped popcorn:
2 tbsp nutritional yeast
.5 tsp garlic powder
.5 tsp onion powder
.5 tsp paprika
.25 tsp salt
.25 tsp chili powder
.25 tsp cumin (or less, the cumin can really overpower)
Best COMMENT i need to be reminded of this, hence my reply
You may also enjoy Mary's Nest nutrient dense all purpose seasoning. It also features nutritional yeast and kelp power🤫
Just commenting so I can find this comment for myself later!
Thank you for sharing.
@ Allison, thanks for the recommendation! I've been making my own flavored tortilla chips by putting fiesta chili powder, adobe spice, and smoked paprika directly into the bag of really good brand of plain salted corn tortilla chips to make my own Doritos type of chip.
A tip for popcorn. You can heat the oil with 3-4 popcorns until they pop, remove from heat and then cover the bottom of the pan with popcorn, replace on heat after 30secs. This way you are gonna have 100% success on the popcorn popping!
That's how I make it. Popcorn is my favorite homemade snack. It's so quick & I can flavor it with whatever I feel like...I've actually thought of opening a popcorn shop because people rave a out my odd but yummy flavors!
Thank you for the tip to remove the popcorn for 30 seconds. I'm going to try that next time I pop popcorn 🍿 😊
I just put it all in, bring to medium high, and listen.
@@bananascoaster1243 While shaking. And I used Orville Rendenbacker (sp?) which I think has a high pop rate. And I don't have 100% success.
@@Erica-en2qzhow did it come out?
Quick note, if you turn your oven up after the initial 350 for 10 min, to around 425-450 on convection, you’ll get a more cheese-it like consistency and crunch, just don’t burn them
Thank you. Making these today and I wanted to tweak the temp🎉
Can I just say that as a recent culinary graduate, I LOVE this? Like, for example, the cheez-its are almost a synthetic pastry with cheese substituted for the butter. That yields the flakiness he talks about, and his methodology even closely mimics that for a large batch of Pate Brisee. Pro Home Cooks is right, that’s all I have to say.
I watch a ton of TH-cam cooks, but this dude is my favorite. I think he knows his stuff the best and is really good at keeping recipes easy and dynamic.
Can u use normal milk instead of coconut milk for the ice cream?
@@propuggamer9755 I'd use cream rather than milk - you want the fat content and consistency if opting for dairy :)
@@HannahRainbow88 thanks for the recommendation!
@@propuggamer9755 yes, but it needs to have fat, full fat milk or you can use a mixture of milk a yoghurt and you will get frozen yoghurt.
I think it would be really fun to have a prep day with the whole family helping make everything for the week. Great bonding activity! Then you get to enjoy more time together before and after meals instead of one person sequestered cooking before and another cleaning after! Just throw some music on, maybe a favorite movie sound track for the kids and have a blast! I used to love it when I got to help my Grandma cook!
That’s Awesome!
That’s a great idea!
OMG the tip about folding in the ragged edges of your dough!!! How many times I could have done this, thank you thank you
Same! My jaw dropped and I said "WHAT" aloud as to how simple but helpful that was!
I've been making crackers for a few years and the most frustrating part was the ragged edges, recombining them, etc. Mind blown.
Haha, it's kind of obvious to do something like that though?!
Me too. I feel so dumb..hahahaha
My ice cream is frozen banana, dates, cinnamon, flax and hemp seeds
For liquid coconut water or milk
I wish you'd just put the recipe in the description instead of referring people to a site where the recipe doesn't exist.
Right! that' s what I thought.
I tried looking for the recipe too and cannot find it.
Re- Watched was going to guess on the amount of flour.. decided to watch
Homesteading with the Zimmerman's
Ruthann has an easy to follow plus printable free recipe just trying to help 🤠
@cuminme-c1t He has printable free recipes, just look.
@@CharleneWoods-e4dDolt.
I feel like while those Cheese Its would be soo much better for you, I could easily devour all of what Mike made in one sitting.
I think when I make my own snacks it makes me appreciate serving sizes more because I put work into it all. Definitely different than grabbing a box and just going at it.
Triple batch it!
@@kevinturnr It just makes your disappointment more immeasurable when you eat them all at once. And then you refuse to make them again for a while because you know you'll go crazy on them. So actually, regardless to whether you eat them in small portions or all at once it still works out for you xD
I concur. Food is sooooo expensive where I live, and I can see my teenage boys devouring the whole lot in seconds. But they look amazing
I make home made crackers occasionally. I haven't made this recipe before, but I may since I love Cheese Its. The only problem I have with homemade crackers is they are so delicious that I eat them almost at fast as I make them.
To keep the kernels from burning, start with just a few kernels; once those few pop, add in the rest, as the oil is now at the proper temp, and they'll all start popping quickly, keeping them from burning.
Thats the instructions that came with our whirly pop. I use it all the time now and no more burned kernels.
I raced the microwave when we got it. The whirly pop took 3 minutes and 27 seconds. Our crappy microwave 4minutes 50 seconds to pop corn.
And the whirlypop tastes better lol.
Thank you!!
@@Emeraldwitch30 only lazy people use a microwave oven 😱
That's a great tip, thanks.
Or just ensure the oil is hot enough to start with. Also, try occasionally dining out olive oil for coconut oil- mmmm
Ahhh, that popcorn method. I cry. ;)
Place the oil in the saucepan with three to five kernels of corn, put the lid on and add to heat.
Once the kernels have started popping, remove the lid and add the rest of the popcorn and put the lid back on.
Place the pot away from the flame for thirty seconds, and then add back to the heat and cook while agitating the pan until only a few kernels are popping per second.
What this does is heat the oil to the perfect temperature for popping (tested by the 3-5 kernels). When you then place the rest of the kernels in and give them 30 seconds in the oil away from heat, you are heating them with oil at the exact right temperature while also preventing burning. Placing them back on the heat source finishes the cooking process (and replaces heat lost in that 30 seconds away from flame). This produces perfect popcorn and very few burned kernels or leftover uncooked kernels.
I'll keep that in mind the next time I make popcorn. Thank you.
Thanks - I do not want to buy a machine and not even the special twirly popcorn pan so recommended by some. So with the help of your detailled instructions (and explanation) I will get out one of the heavy duty pans and make a healthy snack.
Thank you
Great ideas, I especially love the cheese crackers. To avoid the popcorn burning, put 4 kernels in while the oil heats and once those pop, remove and put in the rest of the popcorn, cap the pan with a lid, and slide the pan back and forth a few times to coat all the kernels in oil. Then let them pop as you normally do.
The kids and I made the cheeze-its with almond flour, the popcorn with seasoning, and fruit roll-ups todat and they were all great! Thanks for the video and recipes!
Those fruit roll ups got me feeling nostalgic! Mango fruit leather (aka Aam shotto) is a traditional snack back home in Bangladesh. They get the layers super thin, sun dry over days, and stack the thin layers to make an insanely tasty dried fruit snack. That dragon fruit roll up looks legit delicious!
I remember my Mom dehydrating applesauce and that worked well
For nice flavor in popcorn, try popping it in just a bit of clarified butter or ghee. Adds a nice buttery undertone to the plain popcorn.
I pop mine in lard or bacon drippings
My “go to” for popcorn seasoning is grated Parmesan, rosemary, salt & cracked black pepper :-)
I pop my popcorn in lard and then put a bit of salt an butter on mine
@@HosCreates where are you buying Lard 🤣
@@HosCreates try ghee!
@@bluebloodedsumo you can buy lard in the grocery store on the baking shelves with the oil.
@@bluebloodedsumo in the grocery store you can probably just knock on the windows behind the refrigerated meat bins & ask them for some fat & render your own..thats what i do. i Also use it raw to maKE seed balls for the birds in winter cos i am deathly allergic to peanut butter
I like making strawberry or pineapple whip using frozen fruit and milk. Refreshing during hot summer months and easy to make batch whenever I'm in the mood.
Thanks!
I had no idea you have so much "added sugar" free recipes! I am LOVING these. Tried atleast 5 of yours so far and they are great
Best tip ever.. Fold the Dough back on your Cracker for a precise edge!!
I made the banana "ice cream" snack, preparing to add chocolate chips because I did not think banana + milk would be enough. It tasted amazing with just the two ingredients, it was mind blowing! I skipped the chocolate and added some pecans. I let my husband try and he said "so why do we need to buy ice cream?" 😂 That's his seal of approval. Thank you so much for sharing this!
When I had the time, I used to meal prep energy bars like that quite frequently. Other things that added variety into them: shaved coconut, dried fruit (cranberries and strawberries), agave syrup, small amounts of chocolate bark.
One of my favorites we did had pumpkin seeds, cinnamon, white chocolate, and oats - amazing fall snack
I absolutely love a cooking video where its relaxed and mom is bringing/leaving cheese that is being used in the video
I've been watching your videos for years and you've always been one of my favorite cooking personalities on TH-cam, but I'm really happy to see you've found your footing with the quick meal/snack setting of videos. Really happy to see you racking up millions of views on videos, you deserve it!
Side note, do you still have your studio?
thanks! I do still have the studio but it's now the pro home cooks test kitchen so other people will be working out of there. most of the new content will be coming from the new studio in this video.
@@LifebyMikeG So where do we subscribe to watch the other folks in the test kitchen? Kinda seems like you're just not being very transparent with your subscribers considering how much time, effort, and passion you put into that space.
Holy crap he has done it again!
This video is amazing Mike. You killed it. These snacks are the exact things my kids crave. Your contributions to the home cooking community are incredible. I know that personally this will help me continue to move away from premade processed foods that are often the source of dietary issues.
In short, you rock dude
You rock, dude. Thanks for the continuous positive energy, enthusiasm, and encouragement that you give out every video. Crazy to me that this level of knowledge from a high class dude is free. Keep it up, and thanks again.
The energy ball recipe reminds me of a medieval sugar plum recipe. It was amazing. It satisfied my sweet tooth without me wanting to overeat, like modern candies and snacks can do. I wish I hadn't lost the recipe, because I haven't been able to duplicate it since.
I am looking for cracker ideas and going to give this a try - thanks for sharing your fun snack ideas! I love your kitchen!
Your "energy" balls absolutely pulled me through 30 days of no added sugars, as seen on my channel. Thank you for such a delicious and easy to make snack! :)
I can’t tell if this is a self promotion or a nice comment
@@tffbwd1 why not both?
@@Conklin03 yes
@@tffbwd1 well, I am not interested in watching him.
So his promotion does not work on me...
Thought the same like you.
you did 30 days of no added sugars, regretted it, and went back? :( anyways glad u gave no sugar a chance
Omg everything looks so balanced!!! No wheat overdose or dairy. I still have those but if there is a recipe that doesn't include them my body definitely prefers it and these look delicious, can't wait to experiment! Thank you for the inspiration 😭❤️
The reason you are never getting 100% poppage and some of your kernels are burning is that you are heating the oil with the kernels in it.
You can get a much more consistent pop and make it much easier to avoid burning if you heat the oil to popping temperature first. Add 3 kernels to your oil, put it on the heat, when all 3 kernels have popped add the rest. The sudden heat rapidly expands the moisture in the kernel and makes it pop, where as if you heat the oil while the kernels are in it you'll get a lot more of those kernels that either half pop (because the pressure built too slowly and just tore the casing rather than pop it) or they just dry out and don't pop at all. This is what makes people burn their oil, because they see a bunch of unpopped kernels, think the popcorn needs longer and the oil starts to reach it's smoke point. I consistently get 100% poppage with no burning with this method.
Also, you shouldn't use olive oil (don't know if that's what was used in the video, but it looks like it and it's worth mentioning). It has a much lower smoke point than vegetable so the window between good popcorn and horrible bitter smoked popcorn is narrower. And even if you don't burn the olive oil, your popcorn is going to taste like olive oil, which is not usually that desirable for savoury popcorn, and just worse for sweet.
Also, I haven't tried your spice mix so maybe it doesn't need this, but adding knob of butter with your pan just as it finishes popping will give your mix something to stick to and give you a lot more flavour. It's usually less necessary for savoury (because you've probably got some kind of cheese in there), but is basically essential for sweet if you don't want your sugar to just sift to the bottom of the bowl.
Who are you the popcorn man?
@@georgemartinez9987 Yes.
I bow down to your wisdom, popcorn man, and I pray to be blessed with your poppage
Eh idk I’ve had olive oil popcorn before and it was delicious BUT I do love olive oil and put it on EVERYTHING
ahh genius, I've tried so many methods over the years but the tossing a few kernels in trick is great! will be trying that tonight, thanks the tips!
The ice cream, popcorn and craving-satisfactors, I am definitely gonna make.
Thank you for sharing your precious recipes. Please make more snack videos.
In summer I make fruit rollups with sun power. Until you put it in the oven I do everything the same, then I set the pan on my deck in direct sun. I cover it with a screen to keep the birds and bugs out. Depending on humidity and temperature it needs 1.5 - 2 days to dry into leather. I bring the pan inside overnight and put it back out in the morning.
Great idea! I remember my Grandmother doing that method but with grapes. She would make the best raisins you could ever have!
@@debmon4128 Since my above post I made a solar powered dehydrator. It makes fruit leather in about 6 hours. I've used that dehydrator to make banana and apple chips, raisins, sun dried tomatoes and dried vegetables for homemade soup mixes.
@@zone4garlicfarmplease: how did you make it?
@@richarddenison5997 It's too complex to describe here. A Google search for "downdraft solar dehydrator" will get dozens of results. If you want to go extra simple you can park your car in the sun and place your drying tray on the dashboard. Crack the windows an inch for airflow.
Oh my gosh, more “snacks” type recipes. 2 kids in this household, and I just need more of this kind of inspiration.
I have to try the crackers! Would you have a recipe for saltines? Two large grocery stores have been completely out of saltines here!
Yess this is exciting I love the inspiration 😍
Try keeping out a bowl of fresh fruit in plain sight or plant fruits trees, berry bushes etc. so your kids don't even have to come inside to snack. They will thank you as adults for giving them the healthiest option and teaching them where real food comes from :)
@@TheRealHonestInquiry true but don’t deny them a poptart or some doritos here and there or they will grow up with horrible food addictions….aka personal experience 😅
Ok your daughter stole the show! What a love. I am eager to make all of these, but at 5am I’ll wake up the house. So gotta plan a day for snack making.
That's a good way to wake up though.
Popcorn tip that prevents burning!
First, heat up the pan and oil to a medium/medium-high heat. (Coconut oil, canola oil, bacon grease, etc.) When you think it's hot enough, check by throwing a single kernel into the pot. When that single kernel pops, you can throw in the rest. Cover with a lid as the steam will help keep the popcorn from drying out to much, and to prevent projectile popcorn from murdering your family. When the popping becomes minimal, it's time to take out your popcorn.
Top with whatever you want, and enjoy!
Pro tip. It is not necessary to shake the pan when making popcorn, as once the popcorn starts popping, it automatically pushes the already popped popcorn higher in the pan. Once you hear the popcorn pops slow down to about 2-3 seconds between pops, turn the heat off. I have been doing this for 40 years and have almost never had a problem with burnt popcorn.
Love burnt popcorn bits
We just had our kid and we want to start cut out processed sugar as much as possible for our childs sake and our own! These tips where fantastic, been following you for about a year or two and you have great content, but this is the top. Quick, simple, essential. Love that! Take care man and keep making the videos!! (Also Loved the collab with Ethan)
The energy balls are amazing. Since they have no added sugar, they are Whole30. My husband and I love these to give us a little sweetness when we are following Whole30.
I am lactose intolerant and have a limited diet due to recovering from a bad case of ulcerative colitis. I really appreciate this video because I can make most of these with a couple changes (like using goat cheese over other cheese, replace cashews because cashews contribute to digestive issues, corn is a no) but everything looks pretty good and easy to make! TIn general, your videos are very helpful in eating healthy. Thank you!
how are you doing now? i hope you have recovered well :)
@@christy6640 Hello! Yes, it was 17 months of pure hell, frustrations, determination, and discipline... but managed to fully heal from UC.
I absolutely love the almond and cheese crackers, the popcorn and the energy balls , great snack ideas ! It helps me as I am pregnant and looking for safe snacks that I can have
This is gold! I had a bag of mixed nuts just sitting on my cupboard for days because nobody wants to eat them. I tried to make the energy balls and the result is delicious and it takes less than 5 minutes. I am looking forward to try and make the other snacks. Awesome video! Thank you!
you're literally saving my life i just moved out of my parent's and with a full time job don't have much time to cook but this is just great! not just this video, I love your channel! thankful for your work!
Mike, you have changed my life with this video. The cheese crackers & fruit roll-ups are going to be a game-changer in my homemade snack repertoire. THANK YOU!
I’ve enjoyed watching your growth from the Brothers green tiny apartment kitchen to now. Really inspiring!
To get the spice to stick to the popcorn, mix a little coconut oil into the popcorn first. Tastes amazing!
I love the improvisation of the bottle rolling pin lol. I also love the options and simplicity. Thanks
Living solo for a few weeks, you just added some recipes to my cook book.
Appreciate the popcorn idea. Trader Joe's Everything But The Elote seasoning is also great with popcorn.
A couple of years ago I suddenly became allergic to all chili peppers and haven't been able to have cheez-its among several other foods because they have paprika. I'm excited to try this version with custom flavoring! I've made the banana "nice" cream a few times in the past and can vouch that its pretty good stuff. Thanks for the recipes!
Try Joe Dispenza meditations, many people with allergies have completely recovered.
I became allergic to nightshades( potatoes tomatoes and peppers) as well as bananas, walnuts, cucumbers and melons. So challenging to work around allergy ingredients.
I have been making those date balls since the 1970's
(No chia seeds thank you!) Stocking the break room (Green Room) For the hard working event staff. I always called them *"Staff Kibble"* and they have been popular for the last *50 Years!*
With popcorn I usually let the oil get bit hot first. Then I don't put the lid on till the first one pops. Also I put a dry tea towel under the lid to stop condensation/steam coming on the inside lid & back on the popcorn has having the lid on can cause this issue.
I want to make allll of these. I've been intimidated by the idea of making crackers but actually watching you do it makes me feel better. I'm especially excited to do it with the almond meal I get leftover from my homemade almond milk!
I would literally eat all the food he made just now in one sitting. If I buy bulk ingredients and spend one whole month converting them into snacks I would have snacks for one whole month at the cost of maybe less than regular price for the value/store brand I buy but it cost me all my free time. It's not a battle you can win lol.
Do you mind sharing any other snacks you make at home? I used to be super into store-bought snacks like chips, sugary cookies, and other fried/processed foods but now I'm trying to cut back and eat good food.
@@jenniferskweter try pot stickers. You can make them yourself or get a bag of frozen ones from the grocery store. I like to make them in the air fryer and they’re a great snack or light meal
@@FritzMeowstro ooo what are those
Exactly
@@christy6640 dumplings. Either fried, pan fried, steamed, etc. With either meat and veg or all veg filling and a thin outer skin made of simple flour dough. Delicious, and very filling. Just make sure not to add too much salt so you can dip them in something.
Popcorn tips: Try using a splatter shield instead of a lid for popping the corn (they're like metal mesh sieves that you put over a wok or frying pan to stop oil from causing carnage over the kitchen... sometimes they're plastic or silicone... basically a vented shield to stop kernels from escaping but also allow steam to escape). That was a really long bracket thing! Basically, moisture content in the popcorn can cause it to turn chewy, venting it like this greatly helps to reduce that.
Somewhat linked to the previous tip: If you want buttered or 'buttery' popcorn, using a non-dairy alternative, but you find that when you pour over melted 'butter', the popcorn dissolves and ends up mushy and depressingly disappointing, try heating up your 'butter' first. Butters and spreads like this contain a lot of water, this water, as mentioned previously, soaks into the starchy white crunchy stuff that makes popcorn so glorious, and it makes it glum. When you heat up your 'butter', whether you do it in a saucepan over a low to medium heat, or in a mug in a microwave, as I do (because I'm usually drunk when I have a popcorn craving, and it's usually ~3AM, as it is for me right now, as I type this), you'll notice an oily 'slick' on the top of the liquid. THIS IS WHAT YOU WANT!!! Take this very carefully with a teaspoon and discard the rest, then use this oily stuff to season your popcorn for that cinema 'buttered' experience! You might be alarmed at how little of this you get from a decent amount of 'butter' but for me, when I'm doing this, I've lost most of my cares for the evening.
Another one: When using nooch, if it comes to you in flakes, as mine does, try grinding it with a mortar and pestle to form a powder, much better that way... and add a little coarse salt to help it grind, as well as a pinch of onion granules.
Finally, have a look through your local store; many will stock 'instant' sauce mixes, such as casserole sauces, garlic sauces, shepherd's pie sauces and other such spice and sauce mixes which make life easier... try adding these to popcorn for another dimension in popcornery!!! If the mix contains chunky herb pieces, just grind them up with a mortar and pestle prior to adding them to the popcorn. I've had many pleasant surprises from store-bought powder sachets like this, it's well worth a go! Mustard powder (in great moderation) is a lovely addition, as is wasabi powder. Basically anything you can get as a powder, give it a try!
But please... please don't put a lid on your popcorn as it pops... when I saw that, it was like taking a zester to my eyeballs, lol!
Thanks for the tips.
Try ghee instead of the butter
I've been using a spatter shield and a steel sauce pan for years. Much better than a lid. And no oil in the pot.
That rough edges trick was awesome! Thank you
Looks delicious! We had a huge orchard growing up and we made fruit leather with Apricot pulp and sugar added to taste and just spread it outside on a table covered in plastic and left in sun for the day or until dry and cut and strips in roll them up and store in airtight containers. Love the tanginess of Apricots. I will most definitely make the cheezy biscuits
Thanks for this video! I recently made my own ice cream by freezing in intervals and using a hand mixer in between. I’m a glutton for dairy so I used heavy cream and h&h. I drizzled some peanut butter and threw in some chocolate chips and it was worth the time put in! I gotta try your ice cream recipe once I get a food processor. (They’re so expensive wtf) thanks again!
The banana ice-cream is my favourite! I used to make that all the time when I went sugar free for a month! I actually love it with some frozen berries, it tastes just like black forest sorbet😍
can you get it somehow less banana tasting?
How do you best get it back to ice cream texture once you freeze it?
@@jps8678 maybe not using bananas?
@@courtneyknight2407 wait like 10-15 mins for it to thaw
Man I love your videos like this! Addicted to the 15 min videos and now this one. Please I would absolutely LOVE one pot recipes, don’t even have to be 15 mins but a one pot video would be so good.
Dates are incredible. Simply dipped in natural peanut butter is *chefs kiss*
You have an amazing talent for tearing your parchment paper to what seems to be the exact size that you need. Is there a trick to this?
I love it: "As for the recipe, I dunno, just eyeball it. Roll it out, I dunno how thick... Bake it for I dunno, 10-20-30 minutes." Just as I give instructions to my girls in the kitchen :)
it's what separates "at home cooks" from "at home PRO cooks"
@@jerrydingus1593 No offense taken, I don't consider myself as any PRO cook. :)
Same!😅
@@andreapreku3652 Actually, I think he was calling you a Pro, cause you mimic what the Pro does in the video
It’s hard to say with the fruit roll up though. You will just have to try it out and see what works best for you. It was a trial and error when made my own version awhile back. If it’s too thin and uneven it gets too crunchy, if it’s too thick it doesn’t get that leathery texture. But all still good and edible! I’ve made green apple fruit roll ups, It’s great once you figured it all out. Best
I bet these crackers would be delicious using a sourdough discard! Maybe a good idea for an upcoming video? Love these recipes!
Hey Mike, I just started watching a few videos of how you were able to make quick and easy dishes, and I wanna say thank you for doing it. I feel much better with getting more ideas of what to cook in less than an hour.
I wanted to know so you happen to know how to make Doritos homemade? Whether it’s 15 minutes or more, I wanna learn and make it my own soon.
Thank you again for doing this series.✨❤️
Good spice mix for popcorn that everyone I have made this for goes crazy for it: truffle salt/oil, (freshly grated) aged cheddar, garlic salt, pepper.
Hi Mike, your content is game changer for me as I try to feed my family and my self less processed food. Please do some toddler related snacks . Thank you
Him: "I hope you're inspired to make at least one of these."
Me: "I'M GONNA MAKE ALL OF THEM!"
I'm already big on the fruit leather game. If you open your oven, the moisture can get out and you won't have those moist bits. But also I use my dehydrator for that.
Gonna try the cheesy crackers today for sure! Maybe even the popcorn!
I've been looking for a good, healthy substitute for store-bought cheese crackers. Very eager to try this simple recipe. Thanks!
dude, I tried your snacks and they totally ROCK!!! I am pretty sure you didn't expect me to confirm that, you already know. Thanks a bunch😍😍😍
Thanks so much. My last frontier on homecooking and healthy food for my brand new family is snacks. Definitely subscribing.
Nice. Going to try all of these. I do a mix for my popcorn of dried oregano, chilli powder, Turmeric, black pepper and salt. Nom.
link doesnt show the recipes anymore
Thank you!! Question- do you put the “ice cream” in the ball jars and freeze in the jars? Does it get freezer burnt?
Same question, I think you sat refrigerate in the video and website and that just turns it into smoothie of sorts. It would be great if this were able to be frozen. I might experiment with my next batch!
Hi Mike, It will be great if you can do a video on snacks from other parts of the world. Indian cuisine has lots of snacks because it's tradition for us to have tea and some homemade snacks mid-day before dinner. One of my favorites are puffs (can come with veg, egg, or meat). I love the way its cooked in south india, especially Kerala (my favorite cuisine for most recipes and I have had so many other cuisines)
My grandkids are coming to stay for a week. I am going to make all of these snacks with them for some memorable time in the kitchen. Thanks for the great ideas!
You're the answer to my prayers thank you for the nutritional snacks😊❤ I'm motivated to try them all sharing is caring keep sharing
I've made similar "energy balls" using dried black figs, or a combo of date and fig, and if you like fig bars they're a really fun alternate flavour!
I have 3 fig trees and now I know how I can use the figs.
All of those look so satisfying, but I’m most excited to make the energy balls, cheese crackers, cheesy popcorn, non-dairy banana ice cream, and fruit leather. Shoot, I’m excited to make them all I guess 😂 Thank you so much for the awesome video!
I use a chicken seasoning on my popcorn (don’t know what they put in there, but it is amazing… It’s from a somewhat small Swiss brand tho, so unsure if it is available anywhere else in the world). I’m not sure anything can top it, but I might just try the spice mix from this video for a change. 😊
Post the ingredients that should be printed on container.
I love sweet popcorn. Butter, honey, salt and cinnamon. Yum
Wow I was just looking for healthy snacks this week when I found you: I have been watching your fermentation videos. I used to make matzos; I no longer eat gluten. but these cheese crackers look fantastic, and I have all the ingredients. I have made banana ice cream too, great. I used to make fruit roll-ups for my kids to take to school. I didn't cook the fruit I just dehydrated them. I like how you did it right on the parchment paper, nice touch. I love dates but I can't have nuts. Your daughter is just adorable......I make popcorn all the time in my microwave. I like what you use on it. I have a movie theater spray that makes anything I sprinkle on it adhere. I am so glad I watched this. I don't know what to make first. Thanks so much.
Amazed as always with the ideas you come up with. I have tried (and love) your guilt-free ice cream recipe, but my partner on the other hand HATES bananas. I would be excited to see a video of you trying new variations of your guilt-free ice cream!! Especially if your team could workshop a base that I can substitute for banana!!
Been watching your stuff since Midnight Munchies, thank you for all of the hard work you put into these videos! Your channel is a gem!
Yes. I too despise bananas.
@@sunflowerbaby1853 I agree. Bananas cannot be trusted
Same, I also hate bananas. I wonder if it could be made a mint choc chip with an avocado base
@@Lisa44837 oo I might have to try that it's not a bad shout.
I love bananas, but my daughter is allergic. Would like an alternative as well
Really love the energy in this video! Definitely gonna try the ice cream one and experiment with the fruit rolls!
𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐥𝐨𝐯𝐞 𝐜𝐨𝐧𝐭𝐞𝐧𝐭 𝐨𝐯𝐞𝐫 ❶❽ 𝐲𝐞𝐚𝐫𝐬 𝐨𝐥𝐝
*SEXY-NUDEGIRLS.HOST*
tricks I do not know
Megan: "Hotter"
Hopi: "Sweeter"
Joonie: "Cooler"
Yoongi: "Butter
So with toy and his tricks, do not read it to him that he writes well mamon there are only to laugh for a while and not be sad and stressed because of the hard life that is lived today.
Köz karaş: '' Taŋ kaldım ''
Erinder: '' Sezimdüü ''
Jılmayuu: '' Tattuuraak ''
Dene: '' Muzdak ''
Jizn, kak krasivaya melodiya, tolko pesni pereputalis.
Aç köz arstan
Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon.
Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu wins taba algan. Al bir az oylonboy koyondu karmadı. '' Bul koyon menin kursagımdı toyguza albayt '' dep oylodu arstan.
Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu. # 垃圾
They are one of the best concerts, you can not go but just seeing them from the screen, I know it was surprising
💗❤️💌💘
Super easy, and makes a really nice substitute.
Add some cocoa powder, and have some chocolate ice cream.
No way to access THESE recipes anywhere on the blog. Do you have to buy something first? Not fair!
Love that the ice cream is vegan ❤ looks so good, I have to try it!
Thanks for your recipes. I find every time I make homemade popcorn the salt just does not attach to the corn no matter how much I mix it up. I sprayed my popped corn with coconut oil lightly and then sprinkled the salt and found that worked but I am hesitant to use aerosol oil cans (even though it is coconut oil). Do you have any other tips on how to get the salt to stick to your corn? I guess I don’t pop mine on the stove I have this air popper machine where the kernels just spin around in hot air and then pop out of it so maybe that’s why because there is no actual oil being used to pop it? I’d love to hear your thoughts. Cheers!
A way that you could get all the kernels to pop in the popcorn: Pour the popcorn + kernels into a funnel and catch the kernels that fall through the funnel as you shake it, then you can cook the kernels that you've separated from the popped popcorn so that it doesn't burn. :D Happy cooking!
I use a deep fryer basket, larger holes than sieve yet popped kernels too big.
I can't wait to try these out and as soon as I find a vegan cheese I like I'll make the homemade cheese its too. I already use nutritional yeast on my popcorn but I store them loosely so I can shake them up to redistribute the seasoning. I'm going to try the ice cream first since I already have bananas in the freezer since I freeze them as soon as they aren't so fresh anymore. Thank you for sharing!
I love that a lot of these happen to be dairy-free/plant-based - just goes to show you don’t need to compromise flavour or decadence when cutting out meat and dairy!
I’m making these tomorrow, I’m preg so i def need these healthy homemade snacks
I made the ice cream in my blender. So yummy, so quick! Thanks.
Homemade cheese it's, now that's a great idea! Congrats on getting to 3 million, well deserved 🍻
𝐒𝐩𝐞𝐜𝐢𝐚𝐥 𝐥𝐨𝐯𝐞 𝐜𝐨𝐧𝐭𝐞𝐧𝐭 𝐨𝐯𝐞𝐫 ❶❽ 𝐲𝐞𝐚𝐫𝐬 𝐨𝐥𝐝
*SEXY-NUDEGIRLS.HOST*
tricks I do not know
Megan: "Hotter"
Hopi: "Sweeter"
Joonie: "Cooler"
Yoongi: "Butter
So with toy and his tricks, do not read it to him that he writes well mamon there are only to laugh for a while and not be sad and stressed because of the hard life that is lived today.
Köz karaş: '' Taŋ kaldım ''
Erinder: '' Sezimdüü ''
Jılmayuu: '' Tattuuraak ''
Dene: '' Muzdak ''
Jizn, kak krasivaya melodiya, tolko pesni pereputalis.
Aç köz arstan
Bul ukmuştuuday ısık kün bolçu, jana arstan abdan açka bolgon.
Uyunan çıgıp, tigi jer-jerdi izdedi. Al kiçinekey koyondu wins taba algan. Al bir az oylonboy koyondu karmadı. '' Bul koyon menin kursagımdı toyguza albayt '' dep oylodu arstan.
Arstan koyondu öltüröyün dep jatkanda, bir kiyik tigi tarapka çurkadı. Arstan aç köz bolup kaldı. Kiçine koyondu emes, çoŋ kiyikti jegen jakşı dep oylodu. # 垃圾
They are one of the best concerts, you can not go but just seeing them from the screen, I know it was surprising
💗❤️💌💘
These are fantastic. I have made the energy bars before, and I like them much better than any mass produced product out there. I never even thought about making my own cheez its but I am sure as hell going to do that now! And I think my personal best for unpopped kernels is 4. Still waiting for that perfect pop :)
I made 3 types of crackers for Christmas. I made herb crackers and then 2 types of cheese, extra sharp cheddar and one with smoked gouda. The favorite cracker was gouda. So much fun and the guests were amazed.
LOVE the tip on folding in the ragged edges using the parchment.
I NEED more snack videos, this was awesome I definitely wanna make all of these, only downfall is I need to buy a food processor
quit snacks its unhealthy.
@@sirspongadoodle why are you watching then