I'm glad the Tootsie Roll Stout is on your "to make" list. That was my recipe. Mine took about 8 months to carbonate. I'll use WLP099 Super High Gravity Yeast the next time I make it.
Another weird one that I've brewed is the one in the thread below. Fruit Cake Flavored Flanders Brown (soured with Roselaire yeast, Lactobacillus Brevis and the dregs from two bottles of Jolly Pumpkin La Roja. I'm also thinking about blending some of it with some of my bourbon barrel aged Russian Imperial Stout (with cacao nibs and vanilla bean)/Belgian Strong on Syrah grapes blend. Although I've bottled three gallons of the blend straight up and it is spectacular the way it is. I have five gallons more of the blend in a carboy.
Here's the thread on the Fruit Cake Flanders Brown.
http://www.beersmith.com/forum/index.php/topic,10848.0.html