Blue Pixie Dust is not something I typically find on my list of ingredients, when I begin a new recipe; but having raised four daughters and being blessed to spend lots of time with our beautiful granddaughters, I have enjoyed an abundance of fairy-imaginative play, stories, toys and movies. There was no doubt in my mind that something so magical could definitely inspire recipes, conversation and giggles. I was happy to accept this fun challenge from #ProtectPixieHollow and #CollectiveBias and share the news about the soon to be released DVD of Disney’s The Pirate Fairy. It’s release is a topic of excitement and great anticipation for our granddaughters. This sweet six-year-old, in particular, often regales us with her version of the tales of her favorite Tinkerbell movies, and is fairly bubbling over in her delight, imagining just what The Pirate Fairy must be about.
The Pirate Fairy will be released on April 1, in a special Blu-Ray/DVD/Digital HD set, at Walmart. This exclusive and limited edition package will include a free gift with purchase, the Pixie Hollow Bake Off DVD which includes 10 animated shorts. The Pixie Hollow Bake Off DVD follows Tinker Bell as she challenges Pixie Hollow’s culinary superstars when she refers to the art of baking as “just tinkering with flour.” Your children’s favorite fairies will use their talents to help Tinkerbell in a head-to-head bake-off with head baking fairy Gelata (voice of Giada de Laurentiis) and her Baking Fairies. The winning cake will be featured at Queen Clarion’s Arrival Day Party. I can’t wait to pick up our copy at Walmart and watch it with the girls! What could be better than fairies AND baking!!???!!! 🙂
Trailer – The Pirate Fairy on Disney Video
Well, you know how it goes when the imagination starts running. I couldn’t do just ONE Blue Pixie Dust recipe. After all, we DID have all this blue pixie dust. Waste not, want not. So, I also made some Blue Pixie Dust Tea Cakes. Now, you know as well as I do that presentation is a HUGE part of making any dish special. I could have told everyone that they were blue corn muffins with blueberries. They were. And the fact that they were much healthier than most desserts, didn’t keep them from being absolutely delicious, but had I presented them as blue corn muffins, there would have been substantially less fanfare. 🙂 Thus, I served Blue Pixie Dust Tea Cakes, baked in the shapes of the flowers that Tinkerbell and her friends love so much. I flipped the muffins upside down so the moist, colorful, berry-studded bottoms were facing up and no frosting or drizzle was necessary to convince anyone these were tea cakes. Now, that’s presentation! It makes the ordinary something special and imagination-inspiring.
I’m sure you’ve been concerned about where on earth I could find the ingredients for such magical treats. Well, no worries! Most of them were picked up right inside my local Walmart.
The only truly tricky one, was that magical Blue Pixie Dust. What creative ideas do you have for blue pixie dust? Well, you know my newest kitchen tool is my flour mill and I got the idea to use blue popcorn and grind my own blue pixie dust flour. It was perfect! And before you panic, you can easily do it, too! I milled my own, but if you don’t have a flour mill, you can buy blue corn meal and turn it into flour by grinding it in your heavy-duty blender. I tried it in mine, just to be sure and it worked like a charm. So, now you know the secret to obtaining blue pixie dust!
I had never made crepes, before, but they’re just thin pancakes. Right? lol So, there is a slight learning curve to making them, (translated as I threw away the first four, so don’t give up) but once you get onto it, they’re actually as simple as I had first suspected. Make sure your pan is preheated at medium to medium high. Only fill the center of the pan and then tilt and swirl the batter in a thin layer across the entire bottom of the skillet. Practice and you’ll be a pro in no time! Also, my original recipe used no sweetener of any kind in the crepe. I felt like the berries and honey in the filling would be sweet, enough, but it turns out they still needed a little something for us. After making them again, I added some honey to the batter. You could easily leave it out if your family prefers. Enjoy!
- 2 eggs
- 1 cup milk
- 1 teaspoon lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon high quality sea salt
- 1 cup blue corn flour
- 2 Tablespoons coconut oil, melted
- 2-3 Tablespoons honey, (raw, unfiltered and local if you can get it)
- 1 cup plain Greek yogurt
- ¼ cup honey, (raw, unfiltered and local if you can get it)
- 3 cups berries (I used fresh blackberries, raspberries and blueberries - fresh or frozen work)
- 1 teaspoon pure vanilla extract
- zest of 1 lemon
- Preheat a 6 or 8 inch skillet or crepe pan over medium heat. Lightly oil the bottom of the pan.
- Pour all liquid ingredients into your blender pitcher and blend until combined.
- Add the corn flour and salt and blend on high speed to remove all lumps and create a thin, smooth batter.
- Pour batter into the center of your pan, covering the inner half of the pan bottom. Then gently, but quickly, tilt and swirl the pan to spread the batter over the outer half, until the bottom of the pan is coated in a thin layer of batter.
- Place the pan back on the burner and cook until the crepe is golden brown on the bottom and the top is nearly dry and full of "popped" bubbles.
- Flip the crepe and cook for only a few seconds more. The second side will be much lighter in color than the first, (which made these perfect for our "pixie dust" dessert, since the blue side could be rolled to the outside of the filled crepe).
- Remove from pan and allow to cool on a plate while you finish cooking the rest of the crepes.
- Mix all ingredients in a medium bowl, until berries are thoroughly coated.
- Crepes can be rewarmed, quickly, in the microwave or served cold. If rewarming, heat for only a few seconds, 10 or less. Place a generous scoop of filling down the center of each crepe and fold one side in over filling.
- Fold the second side, over the first.
- I made a drizzle design on the plates with honey and placed the filled crepe in the center, then drizzled a little more honey over the crepe and garnished with a mint leaf.
As I mentioned, before, with my abundance of lovely blue pixie dust, I decided to make one more fun treat. I think you and your family will love these easy and gluten-free Blue Corn Muffins with Blueberries.
- 280 grams Gluten-free Blue Corn Flour Blend (MUST be weighed!)
- 122 grams (1/2 cup) sugar (I used [Zulka Morenahttp://zulka.com/our-sugars/] unrefined sugar.)
- 12 grams (1 Tablespoon) baking powder, aluminum-free
- 4 grams (1/2 teaspoon) Celtic Sea salt
- 1 teaspoon cinnamon
- ¼ cup coconut oil (could substitute butter, not margarine), melted
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 cup fresh or frozen blueberries
- Mix all dry ingredients in a large mixing bowl.
- Make a well in the center of the dry ingredients and add the oil, milk eggs and vanilla.
- Stir to combine.
- Add blueberries and mix thoroughly.
- Grease cups of a 12 cup muffin tin or line with muffin papers.
- Fill cups about ¾ full with batter.
- Bake at 400 degrees for 20 minutes or until golden brown.
- Leave in tins for about 10 minutes and then remove from tins and cool on a wire rack.
So, is there Blue Pixie Dust in your future? I hope so! What creative ideas do you have for healthy snacks your kids will love? Be sure to pick up a copy of The Fairy Pirate, at Walmart on April 1, to get all kinds of imaginative inspiration!