Treats any Goonie would love

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Food column by Becca Owsley

By Becca Owsley

Sometimes food can be fun, especially when geeky friends are involved. Theming your snacks around something you are doing or watching can help elevate the mood at any gathering.


This adventure involves food, friends and “The Goonies.”

That’s right, “The Goonies,” a crazy group of kids who tried to save the Goon Docks in the 1985 flick.

A group of friends decided to watch the movie last week. We decided to craft snacks around things featured in the film.

The night was not only fun, but resulted in some tasty treats.

For my offering, I changed up a recipe for Candy Shop Pizza into a Baby Ruth Cookie Treat. The recipe is the same except I only used Baby Ruth candy bars instead of a variety of candy.

This treat was inspired by a scene in the film when one of the main characters gets excited about a Baby Ruth.

To jazz up the treat, cut out photos or lines from the movie to attach to toothpicks to set in the giant cookie.

Another idea brought to the gathering was Rocky Road Cupcakes. The same character who got excited about Baby Ruth candy bars was excited about Rocky Road ice cream.

The cupcakes were devil’s food cake with an almond cream frosting topped with chocolate ganache, marshmallows and nuts. The treats are great for any chocolate fan, Goonie or not.

The last piece to the food puzzle was a Goonies Never Say Die cake to match the Goonies’ mantra. It was a regular cake that was decorated for the movie. The designer printed out a Jolly Roger pirate symbol and cut around it to make a template. Then she used food coloring mist and sprayed over the top.

After that, she added the Goonies mantra and the cake was complete.

They were all snacks Chunk, a character in the movie, would be proud of.


Candy Shop Pizza
1 package (16.5 onces) refrigerated chocolate chip cookie dough bar
1/2 cup semi-sweet chocolate morsels
1/4 cup creamy or chunky peanut butter
1 cup coarsely chopped assorted candy
Preheat oven to 325 degrees. Grease pizza pan or baking sheet.
Place whole bar of dough on prepared pan. Allow to soften for five to 10 minutes. Using fingertips, pat dough gently to form 8-inch circle.
Bake for 18 to 20 minutes or until golden brown. Immediately sprinkle morsels over hot crust; drop peanut butter by spoonfuls onto morsels. Let stand for five minutes or until morsels become shiny. Gently spread chocolate and peanut butter evenly over cookie crust.
Sprinkle candy in single layer over pizza. Let stand for 10 minutes. Cut into wedges; serve warm or at room temperature
Recipe from www.verybestbaking.com.

Rocky Road Cupcakes
1 box Devil’s Food Cake Mix
3 eggs
1/2 cup oil or melted butter
3/4 cup milk
1/2 cup sour cream
2 teaspoon vanilla extract
1 cup mini chocolate chips
Chocolate Almond Frosting:
1 cup butter, softened
2 teaspoon vanilla extract
1 1/2 teaspoon almond extract, optional
1/2 cup unsweetened cocoa powder
3 tablespoon milk or sour cream
3-4 cup powdered sugar
Chocolate Ganache:
1 cup semi sweet chocolate chips
1/2 cup heavy whipping cream
Mini marshmallow and nuts for decoration
Preheat oven to 350 degrees and line pans with cupcake liners.
Sift cake mix into a small bowl and set aside.
In a large bowl combine eggs, oil, milk, sour cream and vanilla extract until smooth. Stir in cake mix and mini chocolate chips.
Fill cupcake liners three-quarters full and bake for 15-20 minutes or until an inserted knife comes out clean. Let cool.
For the frosting, beat butter until smooth. Add vanilla extract, almond extract, cocoa powder and milk and beat again. Slowly add in powdered sugar until you reach your desired consistency. Add more milk if it becomes too thick.
Pipe onto cooled cupcakes.
For the chocolate ganache combine chocolate chips and cream and heat (on the stove or in the microwave) and stir until smooth. Spoon or pipe (using a small ziplock plastic bag and snipping off the corner) over piped cupcakes.
Sprinkle on mini marshmallows and nuts.
Recipe from www.yourcupofcake.com via Cherie Mingus

Becca Owsley can be reached at 270-505-1741 or bowsley@thenewsenterprise.com.