I’m just not really into them. All I want is for a recipe name to tell me what is actually in the recipe. Maybe I just put more thought into this than I should. Maybe I’m the only one who really cares. On the other hand though, I’m a somewhat nostalgic person. When I’m making a recipe from childhood, or one that’s been around a long time, I just feel like names shouldn’t be messed with. Like it’s offensive to the people who have been making these recipes for years. Anyway. Obviously I put too much thought into titles. I hope you never know how much time it takes me to come up with a title sometimes. It’s embarrassing. We had to say goodbye to my grandma suddenly in November. It was a big shock, and though I’m thankful she didn’t suffer, we all miss her like crazy. I think the hardest part of having to say goodbye without warning is the regret. I regret not spending enough time with her, or talking to her enough, or not dropping in to see her even though you know she’s lonely. I regret “not having time”. It’s hard to think that, in just a few hours, you can lose anyone you love and never see it coming. My grandma was lucky and lived a full life. Full of love, and family, and food. But after she was gone I looked at the rest of my family, at my 2 year old daughter, the baby we’re expecting, my husband, and realized that there’s never a guarantee. So I squeeze my girl a little tighter these days. And try to remember that time can be found if you look hard enough. Now, I know you got all excited about the “fudge” part in this recipe and came over and weren’t expecting me to get all emotional. But if you hang in there a little longer, there’s a reason I’m telling you this. So we were going through my grandma’s things after the funeral, and her grandkids were able to take some things from the house. My grandma was always one to write in her cookbooks. She’d write the date she tried something, and how it turned out, and sometimes the changes she’d made. I knew that I wanted to have some of her cookbooks to find some new inspiration, and hopefully enjoy some of the same recipes she enjoyed many years earlier. When I came across this recipe, I had to make it. There were no notes, but I’d heard the name tossed around before, and it just sounded so good. The cookie cup is really simple even though it’s made from scratch, and the filling only has 2 ingredients! The chocolate firms up nicely and takes on a truffle-like texture. And, I mean, chocolate and peanut butter. These come together much more quickly than you might think considering everything is made from scratch, so there really is no reason not to make them. Here’s a little video on how to make them! Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
