27 sep 04
Today my life changed.
For Halloween, Tootsie Roll Industries put out limited edition bags of only the vanilla Flavor Rolls. The vanilla ones have always been my favorites, and I pretty much just put up with the other flavors for them. But no longer! There are bags of just the vanilla goodness.
This, however, does beg the question, “Tootsie Roll, have you been reading my diary?”
Kayleigh / 28 sep 2004 / 2:41 a.m.
I don’t like those. I prefer fruity ones. Maybe I’ll send you all of the gross vanillla ones whenever I get stuck with them.
PSst!
P.S.: Where be the new design, yo? :)
Erika / 28 sep 2004 / 5:53 a.m.
Very detailed recipe, Brandon. So detailed, in fact, that I think you must have baked this one before. I didn’t know you liked to bake (although I did have my suspicions). Good to see you out of the closet.
filmmaker / 28 sep 2004 / 9:38 a.m.
That wasn’t a Gulman reference, was it?
As for the Tootsie Rolls, better stock up for the winter!
Kestrel / 28 sep 2004 / 2:56 p.m.
Oh wow, I haven’t had a vanilla tootsie roll in ages. Now I have a craving for one…thanks a lot! ;)
Jason / 28 sep 2004 / 3:44 p.m.
never heard of a vanilla tootsie roll. I think I’ll get some of those square Caramels which have also made a come back.
dv / 28 sep 2004 / 11:07 p.m.
looks like i’ll be rushing out to buy a bag or two (two hundred, that is).
ooh, and a new favicon. wonder what other changes you have in store =)
Brandon / 27 sep 2004 / 11:14 p.m.
Ah, here it is. A recipe for you. You may contact me when complete for a judging.
Decorations: Sprinkles
Cake Batter:
1/2 cup Dutch-process cocoa 1 cup fat-free milk, warmed to 110 1 cup low-fat buttermilk or 1 cup water + 3 T buttermilk powder 1/2 cup corn oil or 1/2 cup unsalted butter, melted 2 large eggs 1 cup granulated sugar 1 cup dark brown sugar 1 tablespoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 3/4 teaspoon salt
Dark Chocolate Frosting:
1/4 cup unsalted butter 3/4 cup Ghirardelli® semisweet chocolate chips 1/3 cup cold fat-free milk 1 teaspoon vanilla extract 4 cups confectioners’ sugar 1/4 cup Dutch-process black cocoa, sifted 1/4 cup Dutch-process cocoa, sifted (optional) 5 tablespoons whipping cream
Preheat oven to 350 degrees.
Cake: In extra large bowl, use mixer on low to beat cocoa and warm milk. Add buttermilk, oil, eggs, granulated sugar, brown sugar and vanilla. Beat 45 seconds.
Measure flour, baking soda and salt into sifter. Sift into chocolate liquid. Beat 1 minute on medium. Use a 1/4 cup measuring cup to pour batter into 30 foil liners and then bake for 15 minutes or until tops pop back when pressed.
Frosting: Melt butter over low heat in 1-quart saucepan; remove from heat and mix in chocolate chips until melted. Pour into a medium bowl. Beat in milk and vanilla. Beat in confectioners’ sugar, black cocoa and second optional cocoa for a dark chocolate taste. Beat in cream for 1 minute.
Frost cupcakes when completely cooled.
Makes 30 cupcakes.