It’s May the 4th, and that means we are celebrating the unofficial Star Wars Day, which has become a fan-favorite occasion. If you aren’t sure what all the fuss is about, don’t miss our summary of the occasion in A Brief History of Disney: May the 4th. By now, if you are a Star Wars fan, you’ve probably seen all of the excitement that will be available in the Disney Parks today. From exciting food to merch and photo ops, the Disney theme parks on both coasts are set to be bustling today. However, that doesn’t mean that those of us at home need to miss out on all the fun. Here are four Star Wars recipes that you can enjoy as part of your own May the Fourth celebration!
Ahsoka Pumpkin Muffins
From StarWars.com (Makes 14 muffins)
Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3/4 cup canned pumpkin
- 2 large eggs
- 1/4 vegetable oil
- 1/4 cup whole milk
What you’ll need:
- White candy melts
- Black icing
- White icing
- Heart sprinkles
- Food brush
- Blue food gel dye
- Brown food gel dye
Directions:
- Step 1: Preheat the oven to 375 degrees. Prep muffin pans with liners.
- Step 2: In a large bowl whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Step 3: Make a well and add the pumpkin, eggs, oil, and milk into the dry ingredients, stirring until just combined.
- Step 4: Fill muffin cups 2/3 full with batter and bake for approximately 14 minutes, depending on your oven. Let cool on a wire rack.
- Step 5: Melt candy melts according to package directions, then pour into a piping bag. Place a piece of parchment over an Ahsoka template and pipe the white chocolate into the montrals shape. Place into the freezer to set, approximately 10-15 minutes.
- Step 6: Once set, take them out of the freezer and use icing to stick to the top of a cooled muffin.
- Step 7: With a #2 tip and black icing, add eyes and place the heart sprinkle for the mouth.
- Step 8: Using the white icing and a #2 tip, pipe on Ahsoka’s facial markings.
- Step 9: With a clean food brush, use blue food gel dye to paint markings on the montrals and brown food gel dye to paint on the head jewelry.
- Step 10: Once the icing is dry, the muffins are ready to serve.
Bantha Blue Butter Sandwich Cookies
Active time: 45 MIN, Total time: 1 HR 25 MIN – Yield: Makes about 20 sandwich cookies – From StarWars.com
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon blue food coloring gel
- Rainbow sprinkles
- 1 quart vanilla or birthday cake–flavored ice cream
- Preheat oven to 375°F. In a medium bowl stir together flour, baking soda, and baking powder. In a large mixing bowl beat butter with a hand mixer until softened. Gradually beat in sugar until light and fluffy. Beat in egg, vanilla, and food coloring. Gradually add flour mixture and beat until combined.
- Line two large rimmed baking sheets with parchment paper. Place rounded tablespoonfuls of dough 2 inches apart on prepared baking sheets. Bake for 8 to 10 minutes or just until done in center and edges are barely browned. Let cool on baking sheets for 5 minutes. Transfer cookies to a cooling rack to cool completely. When cooled, chill cookies in the freezer for about 30 minutes before filling.
- Place sprinkles in a shallow bowl and put in freezer to chill. Allow ice cream to soften at room temperature for 10 minutes before filling cookies.
- To fill cookies, place a small scoop of ice cream on bottom side of a chilled cookie. Top with another cookie. Press together until ice cream is squished to edges of cookies. Quickly roll edges in chilled sprinkles and place cookie sandwich in a container in the freezer. Repeat with remaining cookies, ice cream, and sprinkles.
Blue Milk Pudding
Ingredients:
- 2 cups whole milk
- ½ cup powdered sugar
- 3 tablespoons cornstarch
- ⅛ teaspoon cinnamon
- Pinch of salt
- 1-½ teaspoons vanilla
- Blue food dye gel
- Whipped cream
- Shredded coconut
- Step 1: In a saucepan, stir together the milk, powdered sugar, cornstarch, cinnamon, and salt.
- Step 2: Turn heat to medium-low, stir in vanilla and one drop of blue food dye gel.
- Step 3: Simmer for 3-4 minutes, whisking until thickened.
- Step 4: Spoon into cups, place a layer of plastic wrap directly onto the surface, and chill in the refrigerator.
- Step 5: Top with whipped cream, coconut, and a dash of cinnamon to serve.
StarWars.com Recipe.
Ewok Sushi
For this one, we suggest checking out the picture tutorial on StarWars.com to make sure you get the perfect shape. We have made these before, and sometimes, we like to turn the rice mixture into a fried rice special with all our favorite ingredients. Don’t be afraid to modify and add ham, egg, shallots, carrots, or anything else you like to your rice.
You’ll need:
- 1 package aburaage tofu pouches
- 1 sheet seaweed
- 1 slice salami
For the rice:
- 2 cups brown rice
- 3 cups water
- 1/4 cup rice vinegar
- 3 Tablespoons sugar
- 1/2 teaspoon salt
- Step 1: Rinse the brown rice until water runs clear. Soak in cold water for 30 minutes, then drain.
- Step 2: In a large saucepan add the rice and 3 cups of water. Bring to a boil.
- Step 3: Cover and reduce heat, then simmer for 25 – 30 minutes until the water is absorbed. Remove from heat, let sit for 10 minutes, covered.
- Step 4: Transfer the rice into a medium bowl and fold in the rice vinegar, sugar, and salt. Let cool slightly.
- Step 5: Prepare tofu pouches according to the package.
- Step 6: Pull apart each pouch and stuff with the rice mixture.
- Step 7: Cut the corners off both sides of the pouch and push the rice through to form the fluffy ears.
- Step 8: Use kitchen shears to cut away the middle part of the pouch to reveal a face area.
- Step 9: Cut or punch out seaweed to create eyes and a nose, and cut a small piece of salami for the mouth.
- Step 10: Place onto the rice balls to serve.
If you are looking for more options, don’t miss our recipes from May the 4th last year when we made Ewok Gingerbread Cookies, Pog Soup, Chandrilan Squigs, and Fruit TIE Fighters!
Zoë Wood is a travel writer from Sydney, Australia. Since her first visit to Disneyland at the age of 6, she has spent her years frequently visiting Disney Parks and traveling around the world.
Join Zoë as she lets you in on all the tips, tricks, anecdotes, and embarrassments that arise from her family adventures.