Skip to main content

Millennium Falcon Peanut Butter Cups #FoodieExtravaganza

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Huge Star Wars fans that we are, I asked the bloggers to share Star Wars-inspired recipes for May the Fourth! Here's the Foodie Extravanganza's Star Wars-filled line-up... 

May the Fourth

May the Fourth is a day of celebration for all Star Wars fans...and we are die-hard Star Wars fans. Die. Hard. Case in point: Whenever a new movie comes out, we go to opening night and wait in line for hours, taking turns running to the restaurant near the theatre for cocktails. 

When The Force Awakens came out, not only did Jake and his dad-pals create these costumes with the kids for Halloween 2015; but they had to go out for a photo shoot on the sand dunes. Here's R and one of his best friends (since kindergarten). He's BB-8 and she's Rey.

If you are asking: How does someone go about making a BB-8 costume?! The short answer: weeks of work and a heck of a lot more vision than I have! I was going to paper mache a yoga ball; they laughed at me. No, really. This build involved hot foam cutters, a custom lathe, and tons more patience than I have.

This was D's AT-AT costume. It took slightly less time to make, but was still quite involved.

Thankfully, the boys were able to use the costumes more than once. Obviously they wore them for Halloween at school during the day and for trick-or-treating that night. Then they were asked to take part in a video for the Monterey Bay Aquarium.

You can watch the finished video... with their briefest cameo. LOL.

And, the following Spring, when friends gave us tickets to the 2016 Silicon Valley Comic-Con, they wore them again. They entered the costume contest and both walked away with a trophy. Woo hoo!

R received a trophy for 'Best Youth'...

while D took home 'Audience Favorite.'

So, we have lots and lots of Star Wars-inspired foods on the blog. Most recently - for another event - I have made Chewie Ginger CookiesLeia Buns, Danish-Style; Yoda's Boozy Dagoba Swamp Brew; and Dark Like Vadar: Garlicky Mussels Over Squid Ink Pasta.

Millennium Falcon Peanut Butter Cups 

But for this Foodie Extravaganza event, I wanted to use the Millennium Falcon molds I have in my cabinet. This isn't really a recipe as you only need chocolate, peanut butter, and the molds. I used whatever chocolate I could find in my house and had (1) Disco chips (yes, really) and (2) unsweetened chocolate chips. I used both of those and an Italian peanut butter.

Temper chocolate in the top of a double boiler and spoon a layer into your molds.

Add a dollop of peanut butter and spoon more chocolate on top of that. Place the molds in the freezer to set. Once set, unmold the cups and serve.

That's a wrap for the May the Fourth Foodie Extravaganza event. Hope you are inspired to get a little Star Wars-y tomorrow. And next month Wendy of A Day in the Life on the Farm will be hosting the group as we share salads for National Fresh Fruits and Vegetables Month. Stay tuned.


  1. What a fun post filled with so many great memories and a cameo on an ad to boot.

  2. Such a fun post! I am pretty sure I have these Millennium Falcon silicone molds somewhere. My kids would love these peanut butter cups so much.

  3. Loved reading your post and the details, the peanut butter cups look so delicious!

  4. You are my kind of people. Also these are the best peanut butter cups ever made.

  5. Those molds are amazing! As are the costumes! I'm not surprised that they won prizes and were invited to be in the ad. Such fun!


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas