I think I’ve died and gone to heaven this time folks. I can’t even begin to do justice to the flavors and textures in this sweet dish. The first thing you are greeted with the crisp phyllo shell, then there is an explosion of espresso and chocolate so strong and rich that it nearly assaults the senses. This is followed by the chewy caramel, which finishes on the tongue with flavors reminiscent of a caramel cappuccino. And all in a bite-sized treat.

The fabulous thing about it is that I came up with the recipe all by my little self! I’ve been wanting to revisit chocolate since I made these little fillo cups in January of this year. Even then I had already decided to go for a bit of mocha flavor, and I’m so very glad I did! Decadent just isn’t a strong enough word for this, and I’m in chocolate-coffee heaven, and will be until all of these little morsels have been eaten. (Which I’m sure won’t take very long.)

These tartelettes are a perfect holiday confection. They travel well (the filo cups come in a convenient plastic carton that can be used to carry them), hold their texture for several days, and are actually better the second day. As a matter of fact, I recommend making them a day before you plan to eat them.

Enough of my blathering, on to the good stuff!

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The Holidays are the time for indulgences, meaning pastries, cookies, cakes, pies and what have you. In that spirit we’ve dusted off our baking gear for the season to bring you a slew of great recipes for you and yours.

So as the dulcet tones of Twisted Sister’s “Twisted Christmas” waft through the house along with the smells of fresh-baked cookies, I bring you the first of twelve cookie recipes for your Holiday gatherings, or just for noshing with family around the TV for the Rudolph marathon.

(I know. I know. I’ve dated myself horribly but in my defense I also listen to the classics, like Bing Crosby with David Bowie doing “Little Drummer Boy”, The Andrews sisters, and one or two Elvis Christmas Albums. Then there’s Manheim Steamroller, TSO and Amy Grant. I just love Christmas!)

This recipe is inspired by Alton Brown’s Chocolate Peppermint Pinwheel Cookie recipe, but done the quick and dirty way, minus the peppermint, which I am not a fan of in anything with dough. (In hot cocoa fine, but not in a cookie, please!)

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There’s nothing that takes me back to my childhood faster than a steaming mug of hot chocolate. Just the smell is enough to bring back the sounds of my mother’s laughter, wrapping paper tearing and my sister squealing in happiness at the latest treasure to find its way out from under the tree. There are also memories of frigid January afternoons when the mist in the air carried ice. I’d get to the door from the bus, shivering and sniffling and walk through into the heat of the gas heater and the smell of hot chocolate and chocolate chip cookies.

Good memories all.

My mother made her hot chocolate with unsweetened powdered chocolate, sugar and milk, at least until we were older and our grandmother introduced us to packaged coca with marshmallows. At the time it didn’t really matter to me, and the marshmallow kind was sweeter. for my mother it was faster, but I think she missed making it from scratch. There just isn’t as much love in a packet.

Today my tastes are more refined. I prefer dark chocolate to the silkier milk chocolates, and any thought of using a packet has long ago been left at the wayside. It really isn’t any more trouble to make your own hot chocolate, and the taste is like nothing you will ever get from a store shelf. It is truly the perfect beverage for a cold winter’s day.

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Just in case you weren’t aware, the pecan is the state tree of Texas, and around here pecan pies are what people think of first when the word pie is used. I may not be a native Texan, but I’ve had a love of these pies all my life. My Grandma Rosemary made a wicked mean pecan pie. (And a to-die-for German chocolate cake…)

Don’t get me wrong, I’m a pretty big apple pie fan as well. But to be honest, I prefer an apple crumble or a Dutch apple pie to the more common varieties. Pears I detest no matter what, and berry pies, though good, simply don’t make me go “Oooooh!” when I see them. Not true the pecan pie.

I will avoid eating the last bit of a good dinner to save room for these. Please, don’t top it with anything, add sugar, ice cream or anything whipped. This pie asks nothing of you other than to consume and enjoy, something I am most happy to oblige.

I hope you try these little gems and enjoy!

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I’ve tried four times now to find the proper opening to this entry. Call it a tribute to my feelings for these cookies. Of any sweet in the world, these are the particular combination of flour, sugar and love that not only make me quiver in anticipation, but make me want to dash into the kitchen to sneak one while they’re still too hot to eat. (Not something I recommend. While hot, these little delights are culinary napalm!)

When I was little these cookies were usually reserved for holidays. More than likely, that’s because a single batch would have been demolished by the rest of the household before my mother had a chance to pull the last tray from the oven, and unlike other confections, they’re rather intensive on the baker’s fingers, so were only made when the effort required would achieve the full “Ooooh and Ahhhh” benefits that they deserved.

I’ve mentioned my Aunt Thelma before. She was always a joy to be around, and one of the true matriarch’s of my family. For me, these are her legacy. Far more than just a snack, they’re full of memories of family gatherings and laughter, or afternoons sitting across the lunch counter in Thelma’s Kitchen on the Sonoma Plaza listening to my Aunt recant tales of her childhood in Oklahoma.

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I’m sure that my female food blogging counterparts all have a recipe for these little pieces of goodness, but Mrs. seat of her Pants made these up for me last night and I thought I’d share. So please everyone, grab one… No, No. Don’t be shy. That’s better. Would you like some milk to go with those cookies?

Great! Now that I’ve buttered you up with some chocolate, I’d like to drop a shameless plug for something I am terribly proud of.

My wife’s first book is available for sale today! If you like sci-fi with a bit of suspense and romance, take a look. I’ve read it, and I guarantee it’s a fun read… (Even after the third round of edits.)

You can find her book here: Monday’s Child

Now, on to the cookie recipe…

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I may have been feeling a bit under the weather for the past week, but Mrs. seat of her Pants was in good form. Aside from making sure that I was pumped full of fluids and getting plenty of rest, she decided it would be a perfect time to whip out a batch of cookies. (While I wasn’t in the mood to fight her over them… I’ll remember that the next time she’s not feeling well!)

Snickerdoodles are a consummate favorite of mine, as they are perfect coffee-dunker’s, and I always have a cup of very strong coffee on hand. I love the texture nearly as much as I do that of York Cookies, and they pair just as well with milk, tea or cocoa as they do with a good cup of coffee. (Mrs. Seat of her Pants is not a coffee drinker, which is fine, as it leaves more for me!)

I did manage to lighten the load on the platter by one or two of these little gems before they all disappeared, and will probably ask for another batch soon, now that I can fully enjoy them.

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These simple little treats are light on work and huge on taste. Sinful bites of creamy chocolaty nutty goodness!

So simple even a candy novice can put them together.

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