we’re packed in. the whole famn damily is headed to texas. after the success of our first family-of-four 19-hour road trip (yes, then 9-mo-old included) to florida in june, this trip should be a breeze.
one of my favorite things about road trips (other than knowing there’s nothing to do but sit and stare out of the window), is the road trip food. of course i bring along water, nuts, gluten-free pretzels, and other relatively healthy things. but i don’t leave behind my sweet tooth either. (shocking, i know.)
whether you are headed out on your own road trip or just want something a little healthier for your little goblins to snack on later this month, these homemade tootsie rolls hit the spot. they’re super easy, require no candy thermometer, and my son lurved them.
if you are lucky enough to live in the dallas-fort worth area or are headed that way, then today is your day! i have two tickets to the gluten & allergen-free expo in dallas on october 26 & 27!
here’s how to enter…
leave a comment below and ALSO do one of the following…
1. follow GFAF Expo on twitter at https://twitter.com/gfafexpo
2. like GFAF Expo on facebook at https://www.facebook.com/gfafexpo
3. let your friends and family know that GFAF Expo is coming to texas at http://gfafexpo.com/locations/dallas
the winner will be picked using random.org. you can enter until friday, october 18 at midnight central time. winner will be announced saturday…. and prize tickets will be picked up at will call at the expo on the day you chose.
(ps. getting really excited about FNCE this weekend. be sure to drop into lucky booth 13 at the member product marketplace on sunday to see me if you’ll be attending! i’d be so excited to meet you.)
Homemade Tootsie Rolls
- 1 cup plus 2 tablespoons tapioca starch
- 9 tablespoons unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/2 cup honey
- 1/8 teaspoon salt
- 1 tablespoon soft butter
- 1 teaspoon vanilla
- 1 drop orange oil optional
- Combine all ingredients in a medium bowl until a thick dough forms. Allow to rest 10 minutes on parchment paper on a baking sheet.
- Cut mixture into fourths. Roll each fourth into a long rope about 3/4-inch in diameter. Cut each rope into 3-inch pieces. Chill pieces for 20 minutes.
- Wrap in candy wrappers or in pieces of wax paper. Store in fridge.