Fuel Your Force With These Tasty Star Wars Recipes
Fuel Your Force With These Tasty Star Wars Recipes
Food and drink pop up in the Star Wars franchise a lot more than you think. Luke has been a big fan of Bantha milk since the originals, with him and Uncle Lars drinking the blue beverage for a balanced breakfast. As a scavenger on Jakku, Rey searched through crashed Star Destroyers for spare parts that she could trade for bread portions. Anakin and his beloved Padme were known to share a pear or two, using the Force to slice the deliciously sweet fruit.
We’ve searched the galaxy far, far away and tracked down 7 tasty Star Wars inspired recipes - try them out and don’t forget, One4all Gift Cards are accepted in great food retailers where you can stock up on all the ingredients.
Add in your oats, nuts, and chia seeds, and maple syrup folding it in with the bananas to combine.
Spread on a large piece of parchment paper flat with a rubber spatula and place it on a cookie sheet. Bake for 3 minutes.
Remove the parchment paper from the pan, and using a circular cookie cutter, cut cookies into circles.
While your cookies are cooling, cut mini marshmallows into fourths to make Chewbacca’s belt.
Melt 1/4 cup of semi-sweet dark chocolate chips by combining them in a bowl with 1 tsp of coconut oil.
Place them in the microwave for 30 seconds and stir to melt, or stir and heat on low and on stovetop until melted.
Pour melted chocolate in a piping bag.
Using the piping bag, squeeze 3 chocolate drops to create the eyes and nose. Squeeze a curved line across the cookie to create Chewbacca’s mouth. Connect the mouth to the nose with a vertical line of chocolate.
With slightly strong pressure, squeeze a stream of chocolate from the piping bag diagonally to create the belt.
Place four mini marshmallow pieces onto belt. Serve and enjoy!
For the Blue Milk
1 cup low-fat milk
½ cup blueberries (fresh or frozen)
Natural plant-based blue food colouring
2 teaspoons unrefined sugar
3-4 ice cubes (optional) for thickness
Place all ingredients in a blender, process until smooth
To remove the blueberry skins, strain through a mesh colander (optional)
Pour into two glasses and drink immediately while cold
In a bowl, whisk together evaporated milk, butter, dry mustard, and salt. Set aside.
In a large pot, boil water and cook the macaroni according to directions. Drain but do not rinse.
Add the hot pasta back into the pot along with the milk mixture and the cheese. Stir to coat until the cheese melts.
Spoon into a serving bowl.
To make Maz’s goggles, use a 2-3/4-inch round biscuit cutter to cut the salami and a 2-1/2-inch round biscuit cutter to cut the Provolone cheese. Cut more small pieces of cheese for the sides of the goggles.
Add half slices of olives for the eyes and small pieces for her nose. Once all the pieces are in place it’s ready to serve.
Preheat the oven to 400 degrees. Prep a baking sheet with a silpat or parchment.
In a large bowl, combine flour, sugar, and baking powder. Using a pastry cutter, cut in the butter until the mixture is crumbly.
Add the egg, milk and lemon juice until combined, then mix in the zest.
This mixture is sticky, flour your hands then form balls of the dough and pat into 3-inch flat ovals. Place on the prepped sheets and bake for 15 minutes depending on your oven, and let cool on a wire rack.
In a small bowl mix together the powdered sugar, lemon juice and yellow food gel dye. Add more lemon juice if needed to get a piping consistency. Pour the icing into a piping bag and with a #4 tip pipe C-3PO’s facial details onto the scones. Once the icing is dry the scones are ready to serve.
In a small bowl, stir together the milk and yeast. Set aside.
In the bowl of an electric mixer with the dough hook attachment, stir together the flour, cocoa powder, sugar, cinnamon, and salt. Add in the milk yeast mixture until combined, kneading until smooth. Cover with a cloth and let rest for 15 minutes.
Prep a baking dish by greasing it with buttered parchment and preheat the oven to 350 degrees.
On a floured surface roll out the dough to a large rectangular shape. Spread the Nutella evenly over the surface, leaving a border on all sides.
Tightly roll up the dough, cut off the end pieces and slice the rest into 2-inch rolls.
Place the rolls into the prepped pan and bake for 18-20 minutes. Let cool slightly.
In a small bowl, stir together the powdered sugar, cocoa powder, and milk. Drizzle over the buns to serve.
Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
Prepare and bake the cake mix according to the directions of the package for a 9x13 cake. Once baked, allow the cake to cool completely.
Crumble the cake into a large bowl and work it with your hands until it is in small pieces.
Spoon three-quarters of the frosting into the bowl and stir with a rubber spatula (or your clean hands!) until the mixture is well-combined. It should be very moist and hold together if you squeeze a ball of cake between your fingers, but not too wet or greasy. If the cake mixture is still a bit dry, add more frosting to get it to the desired consistency—the exact amount you need will depend on the texture of the cake you started with.
Lay out 20 discs of candy coating onto the baking sheet. Use a teaspoon to scoop a small ball of cake onto the top of each one and press it down so it forms a half-sphere. This will be the head of the robot. (Using the candy disc as a base is optional, but it makes it easier to dip these half-spheres later.)
Scoop the remaining cake into 20 larger balls, about 1 1/2-inches wide. Roll them between your palms until they're round and refrigerate them until they're firm, at least one to two hours.
When the cake balls are firm enough to dip, place the white candy coating in a medium microwave-safe bowl and microwave it until melted, stirring after every 45 seconds to prevent overheating.
Using dipping tools or a fork, take one of the heads and submerge it into the melted candy coating. Remove it from the coating and drag the bottom across the lip of the bowl to remove excess coating. Replace the dipped candy on the baking sheet and repeat until all of the heads have been dipped. Refrigerate the tray until the coating on the heads is set, for about 15 minutes.
Re-warm the coating if necessary and dip one of the larger cake truffles (the body). Place it back on the baking sheet and, while the coating is still wet, put one of the heads on top. Repeat until all of the bodies are dipped and have heads affixed. Refrigerate the tray again to set the coating.
Now all that's left to do is decorate! Melt the orange, black, and red candy coatings separately. In a separate bowl, mix some of the black with some leftover white coating to make grey. Transfer the black, grey, orange, and red coatings to paper cones or plastic bags with holes snipped in the corner. (The plastic bag method will work, but you'll get much more precision—and have an easier time—if you use a cone or a piping bag fitted with a small round tip.)
Pipe the decorations on the BB-8s: black circles on the head, a red accent, and orange and grey designs. Use reference photos to help you come up with a decoration scheme. If the coating starts to harden in the paper cones before you're done, re-warm it in 10-second intervals in the microwave just until it's workable.
Once decorated, refrigerate the tray to set the cake truffles completely. BB-8 Cake Balls can be stored in an airtight container in the refrigerator for up to a week.