Recipes

Coffee & Goo Goo Ice Cream

There are few treats as perfect for the summertime as homemade ice cream. This easy no-cook ice cream uses just a few simple ingredients – including our own Goo Goo Brew – to make a deliciously sweet, nutty and chocolaty warm weather treat!

Coffee & Goo Goo Ice Cream

Ingredients:

2 cups heavy cream

1 cup milk

⅔ cup granulated sugar

2 tsp pure vanilla extract

1 cup double-strength Goo Goo Brew coffee

3 ea Goo Goo Cluster Original, chopped

Directions:

To make your ice cream base, simply whisk together the cream, milk, sugar, vanilla and coffee until the sugar is completely dissolved. Refrigerate to chill it and process using your ice cream maker directions. Fold in the chopped Goo Goo pieces prior to placing in the freezer to set overnight.

Goo Goo Supreme Cheesecake

What could be more decadent than cheesecake? Cheesecake with Goo Goo Cluster Supremes inside! Made entirely from scratch, the chocolate­ pecan crust, chunks of gooey Goo Goo Clusters and light ­as­ feather cheesecake make this the ultimate dessert treat.

Goo Goo Supreme Cheesecake

Serves 12.

Ingredients:

CRUST

2 cups chocolate cookie crumbs (18 chocolate graham crackers)

1 cup pecans

1 stick butter, melted

1⁄3 cup granulated sugar

1⁄2 tsp salt

FILLING

5 ea 8 oz cream cheese, room temperature

1 1⁄2 cups granulated sugar

1 tsp lemon zest

1 Tbsp lemon juice

1⁄2 tsp salt

4 eggs

1 cup sour cream

9 ea Goo Goo Cluster Supreme

Directions:

To make the crust, start by preheating your oven to 375 degrees. In a food processor, pulse pecans until finely chopped, add cookie crumbs, sugar and salt and pulse to combine. Add melted butter and mix until combined. Transfer the crust mixture into a buttered 11­inch springform pan. Press the crust down into the bottom of the pan, and coming up halfway along the sides of the pan. Pre­bake the crust for 12 minutes. Remove from oven and set aside to cool.

To make the filling, start by reducing the oven temperature to 325 degrees. In an electric mixer, beat cream cheese until fluffy. Add sugar gradually, scraping sides of the bowl as you go. Once sugar is incorporated, add the lemon zest, lemon juice and salt and mix to combine. Add the eggs, one at time, mixing to fully combine before adding the next. Scrape down the sides of the bowl before adding sour cream. Mix to combine.

Take your pre­baked crust and arrange the Goo Goo Clusters, either whole or roughly chopped, along the bottom of the pan. Top with cheesecake filling and tap pan on the counter a few times to remove air bubbles. Bake in a water bath in the center rack for 1 hour and 45 minutes.

Remove from oven and refrigerate before removing from pan to serve.

Gooey Goo Goo Brownie Pretzel Pie

Gooey Goo Goo Brownie Pretzel Pie

Yields 8 servings. Created by Joanna Carter, 4th place at the World Food Championship Super Regional Competition

Ingredients:

3 cups salted pretzels

1/2 cup peanuts

1/2 cup granulated sugar, divided

1 cup salted butter

2 Tbsp salted butter

10 Original Goo Goo Clusters

1 cup light brown sugar, packed

3/4 cup dark cocoa powder

1/2 tsp vanilla extract

2 large eggs

1/2 cup all purpose flour

5 large egg whites, room temp

3 cups marshmallow cream

Directions:

Preheat oven to 350 degrees.

Crust:

In a medium sauce pan, melt 8 tablespoons butter over medium-low heat. Set aside.

In a food processor, combine pretzels, peanuts, and 1/4 cup granulated sugar. Pulse until fine crumbs. Add melted butter and pulse until well combined. Press evenly into bottom and up sides of 9″ pie pan. Set aside.

Brownie:

Chop each Goo Goo Cluster into fourths and set aside.

Melt remaining butter in a medium saucepan over medium-low heat.

Remove from heat and add cocoa powder, brown sugar, 1/4 cup granulated sugar. Whisk until smooth. Add vanilla and stir with wooden spoon. Add 2 eggs, one at a time and stir until combined.

Add flour and stir until well combined and glossy.

Add half the chopped Goo Goo Clusters evenly to bottom of the pie crust. Top with brownie batter. Press remaining Goo Goo pieces evenly over the top.

Bake for 15 minutes.

Marshmallow Meringue:

While pie is baking, with an electric mixer on medium speed, whip together egg whites until soft peaks form. Add marshmallow cream, 1/2 cup at a time, beating until stiff peaks form, about 5-7 minutes.

After 15 minutes of baking, top pie with marshmallow meringue, spreading to all edges to seal. Bake 15 more minutes, rotating halfway through.

Allow to cool for 30 minutes and refrigerate.

Goo Goo Brownie Parfait (aka Goo Goo Golly Miss Molly)

Goo Goo Golly Miss Molly

Yields 12 servings. Recipe courtesy of Todd Beaird, 3rd place finish in the World Food Championship Super Regional, 2014

 

Ingredients:

Brownies

1 1/2 cups vegetable oil

2 cups all purpose flour

2 cups white sugar

1/2 cup unsweetened cocoa powder

1 tsp baking powder

1 1/2 tsp salt

4 eggs

 

Marshmallow Filling

6 cups marshmallows

2 Tbsp water

1 Tbsp peanut butter

1 tsp vanilla extract

 

Whipped Cream

2 cups heavy whipping cream

2 tsp vanilla extract

2 Tbsp confectioners sugar

 

Other

1/2 cup peanuts, finely chopped

1/2 cup chocolate sauce

1/2 cup caramel sauce

12 Original Goo Goo Clusters, chopped

12 mason jars

Directions:

Brownies:

Preheat oven to 350 degrees. Spray 2 mini muffin pans with non-stick cooking spray. In a large bowl, whisk eggs and vegetable oil until well blended. Combine flour, sugar, cocoa powder, baking powder, and salt. Stir into egg mixture. Drop by tablespoons into muffin pans.

Bake in preheated oven for 9 minutes.

Chop 3 Original Goo Goos into bite-size pieces. Remove brownies from over and press chopped Goo Goo Cluster pieces into the top of each brownie. Return to over for 2-3 minutes. Remove brownies and allow to cool.

Marshmallow Filling:

Combine marshmallows, water and peanut butter in a microwave safe bowl. Heat in microwave for 30 seconds. Stir in vanilla. (Mixture should be pourable)

Whipped Cream:

Pour heavy whipping cream in a mixer. Mix on medium speed until soft peaks begin to form. Add confectioner’s sugar and vanilla. Continue beating until stiff peaks form.

To Assemble:

Break up brownies into 1″ pieces and place in bottom of mason jar. Cover with marshmallow mixture. Top with Goo Goo Cluster pieces. Add another layer of brownie pieces.

Top with whipped cream. Drizzle with caramel, chocolate, and chopped peanuts.

 

 

Hunka-Hunka Goo Goo Love Hand Pies

Hunka Hunka Goo Goo Love Hand Pies

Yields 12 hand pies. Recipe by Melissa Corbin, 1st place finish in the World Food Championship Super Regional in Nashville, TN

 

Ingredients:

Pastry

3 cups flour

1 1/2 sticks unsalted butter

6 slices bacon

1/2 cup chilled whiskey

1/4 tsp salt

 

Filling

2 Original Goo Goo Clusters, chopped

2 Peanut Butter Goo Goo Clusters, chopped

1 ripe banana, pureed

1 ripe banana, sliced

1 egg, separated

 

Whiskey Caramel Sauce

1 cup brown sugar

1/2 stick unsalted butter

1/2 cup heavy cream

1/8 tsp salt

1 Tbsp Whiskey

 

Garnish

1/2 cup chopped peanuts

2 pieces crumbled bacon

1 Peanut Butter Goo Goo Cluster, chopped

 

 

Directions:

Pulse butter, flour, bacon, and salt in food processor until coarse. Add cold whiskey a little at a time while continuing to pulse. When dough forms a ball, remove and chill for at least 1 hour.

Roll dough 1/4″ thick. Cut into 6″ circles. This dough yields approximately 12 circles.

Preheat oven to 375 degrees.

Fold chopped Goo Goo Clusters into pureed bananas. Using tablespoon of filling for each pastry circle, lay filling in an oblong shape in the middle of the pastry. Add a small layer of thinly sliced bananas on top of filling.

Dip finger into egg yolk (whisked) and “paint” edges of pastry. Fold pastry in half making sure filling is secure by crimping dough with fingers.

On a parchment lined cookie sheet, place pastries without touching. Trim any excess dough and crimp with fork. Brush egg white over top of pastries. Pierce top once with a knife.

Bake on center rack for 20 minutes. Pastries will be light brown.

While pastries are baking, make whiskey sauce. In a heavy bottomed sauce pan, on medium heat, slow whisk all ingredients except whiskey for about 5 minutes or until sauce starts to bubble and thicken. Whisk in whiskey and cook for another 1-2 minutes.

Assembly:

Drizzle small amount of whiskey sauce on serving plate.

Place pastry in center of plate.

Drizzle small amount of whiskey sauce on top of pastry.

Sprinkle nuts on top of pastry.

Sprinkle Goo Goo pieces on top of pastry.

Sprinkle crumbled bacon on top of pastry.

Serve!

 

Goo Goo Cobbler

Goo Goo Cobbler

Serves 8-10. Recipe by Carole Smith, 5th place finish in the World Food Championship Super Regional in Nashville, TN

Ingredients:

Crust

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
Filling

6 Goo Goo Supremes, chopped

1 can Eagle brand milk

1/4 cup chocolate syrup

1/4 cup caramel syrup

1/4 cup flour

1/2 tsp vanilla extract

1/4 cup butter, melted, separated

2 Tbsp sugar

 

Directions:

Preheat oven to 425 degrees.

Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

In large bowl, mix filling ingredients, reserving 1 Tbsp melted butter; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal. Brush with reserved tablespoon melted butter.

Bake at 425 degrees for 30-35 minutes. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Remove from oven and allow to cool slightly before serving. Optional: drizzle with chocolate syrup and serve with ice cream.