News

Summer Chef Series: Goo Goo Cluckster

Goo Goo Cluckster

Chef John Lasater of Hattie B’s Hot Chicken collaborated with us to create a Premium Goo Goo inspired by hot chicken and waffles.

Made with spicy chili ganache, maple syrup caramel, brown sugar maple syrup nougat, and Jeni’s waffle cone crunch, all covered in dark chocolate.

Available August 12th, 2016 – August 26th, 2016 at the Goo Goo Shop and in our online store!

Goo Goo Shop
116 3rd Ave S
Nashville, TN 37201

Summer Chef Series: Gmom’s Summer Sammie

Gmom’s Summer Sammie

Chris Carter and James Peisker of Porter Road Butcher collaborated with us to create a unique Premium for our Summer Chef Series. Inspired by a grandmother’s sandwich made for boyhood fishing trips, Gmom’s Summer Sammie has Peanut Butter and raisin filling, housemade strawberry jelly, strawberries, banana chips, and toasted walnuts, covered in milk chocolate.

Available July 29 through August 12, 2016 at the Goo Goo Shop, our online store and Porter Road Butcher locations.

Goo Goo Shop
116 3rd Ave S
Nashville, TN 37201

Summer Chef Series: The Margoo

 

The Margoo

Chef Margot McCormack of Nashville’s Margot Cafe & Bar and Marche Artisan Foods collaborated with us to create a Premium Goo Goo with unique flavors and ingredients for our 2016 Summer Chef Series. The Margoo is made with salted caramel, candied hazelnuts, hazelnut butter caramel ganache, and Willa’s Classic Shortbread, all coated in rich dark chocolate.

Available now until July 29, 2016 at the Goo Goo Shop and in our online store!

Goo Goo Shop
116 3rd Ave S
Nashville, TN 37201

Immediate Job Openings at the Goo Goo Shop, Downtown Nashville

Summer is here and we need more help!

The Goo Goo Shop and Dessert Bar currently has immediate openings for part-time Retail and Dessert Bar Associates. We’re looking for enthusiastic, hard working individuals who enjoy working with people and learning new things. You will be greeting guests, handling transactions, stocking product and sharing knowledge about our history, Goo Goo candy, desserts, and Nashville.

Must be:

Able to work evenings, weekends and holidays
Reliable
Punctual
Professional
Outgoing
Team-Oriented
Able to Lift up to 25 lbs.

Applicants may apply in person at the Goo Goo Shop, 116 3rd Ave S, Nashville, TN 37201.

Goo Goo Makes the Comics Again: Blondie 5/11/16

Peanut Butter Banana Pudding

Bananas and peanut butter are a classic combination, so adding peanut butter to classic banana pudding was a no-brainer. But as chocolate aficionados, we know that the real trifecta of flavor lies in the crossfires of bananas, peanut butter, and chocolate. So we added Peanut Butter Goo Goos to this recipe, too! Look out y’all; this recipe is bananas.

Peanut Butter Banana Pudding

made with peanut butter goo goos

Ingredients:

Pudding:

4 Peanut Butter Goo Goo Clusters

3-4 ripe bananas

2  3oz. packages Cook & Serve Banana Cream Pudding

5 cups milk (do not use Skim)

1 cup creamy peanut butter

1 12oz. package vanilla wafer cookies

 

Meringue:

4 egg whites

1 tsp. cream of tartar

1/3 cup sugar

Directions:

For the Pudding:

Chop Goo Goos into small, bite-size pieces. Peel and slice bananas.

Prepare dish by placing half the vanilla wafers in an even layer in the bottom of the dish. Arrange half of the banana slices on top of cookies. Scatter half of the Goo Goo pieces evenly on top of bananas.

In a medium saucepan combine 4 cups milk with pudding mix and, stirring consistently, bring to a boil over medium heat. Once pudding boils, remove from heat and stir in peanut butter until combines. Stir in remaining cup of milk. Continue to stir pudding until it has cooled slightly.

Gently spoon half of the pudding into the dish, covering the layers of wafers, bananas, and Goo Goos. Place the rest of the wafers, bananas, and Goo Goos in a layer on top and cover with the remaining pudding. Finally, chill dish in refrigerator to set, at least 2 hours.

For the Meringue:

In a mixer fitted with the whisk attachment, beat egg whites on high speed until they begin to turn opaque white. Add cream of tartar and sugar and continue to beat until soft peaks form. Spoon meringue on top of chilled pudding. To brown meringue, use a kitchen torch or place dish under a preheated broiler until lightly browned (Don’t look away! It will only take a second!). Meringue is also quite delicious not browned 🙂