COCONUT CAKE

One of the man's two favorite desserts is coconut cake. I must have tried a dozen different recipes on the quest for the perfect coconut cake. When a friend of mine told me this was the one I was skeptical. First of all, anyone who knows me knows that I WILL NOT use boxed cake mixes, Cool Whip from the freezer, etc. If it's got chemicals in it I am not a fan. I have had to eat my words a few times on this one as this is truly the best coconut cake. Very moist, flavorful and almost best of all is that you MUST make it at least three days ahead of time (two days doesn't cut it, I'm just sayin')....The perfect company dessert....So foot in mouth, here it is....

18 1/2 oz package butter flavored cake mix (Ewwwww)
2 cups sugar (I usually cut this by at least 1/2 cup)
16 oz sour cream
12 oz frozen coconut thawed
1 1/2 cups frozen Cool Whip (Double Ewwww)

Prepare cake mix according to package directions making 2 8 inch layers. When cooled split both layers. Combine sugar, sour cream and coconut, blending well. Chill. Reserve 1 cup sour cream mixture for frosting. Spread remainder between cake layers. Combine rest of sour cream mix with whipped topping. Spread on top and sides of cake. Refrigerate 3 days before serving. You MUST let it sit in the refrigerator for three days or you will be sorry....It's worth the wait!

Bon appetit, and don't tell anyone what they are eating.....It's better that way....

CHOCOLATE PISTACHIO SABLES

I made these for the holidays and they were awesome! Not super sweet and they were really good the crispier they were. Excellent with a cup of hot tea. I always try to find a new cookie recipe for the Christmas cookie exchange and this one was a winner! Bon appetit!!!!!!
ps - the salt sprinkled on top gave it that awesome final touch... Also, I drizzled a little bit of dark chocolate on top.

​https://www.epicurious.com/recipes/food/views/chocolate-pistachio-sables-51205610

(It's the cookie on the far left......)

COD IN COCONUT BROTH WITH LEMON GRASS AND GINGER

Recipe #8 this year was a lovely Thai cod dish. Not really a soup, but rather a perfect piece of cod served in a Thai coconut sauce. Super yummy and amazingly easy. A perfect week night dinner for busy folks. Loved it! Bon appetit!

1 T canola oil
1 leek, white and light green parts only, halved lengthwise and sliced thin
Salt and pepper
4 garlic cloves, minced
1 T grated ginger
1 cup water
2 carrots, peeled and cut into fine matchsticks, 2" long
1 10" stalk of lemon grass, tough outer leaves removed and bruised with back of knife
4 each 4-6 oz skinless cod fillets, 1-1 1/2" thick (may substitute haddock or halibut)
1/3 cup canned coconut milk
1 T lime juice, plus lime wedges for serving
1 t fish sauce
2 T dry roasted peanuts
2 T fresh cilantro leaves
1 serrano chile, stemmed and sliced thin

1. Heat oil in 12" nonstick skillet over medium heat until shimmering. Add leak and 1/2 t salt and cook, stirring occasionally, until lightly browned, 4-6 minutes. Stir in garlic and cook uncovered until fragrant, about 30 seconds.
2. Stir in water, carrots and lemon grass and bring to simmer. Pat cod dry with paper towels and season with salt and pepper. Nestle fish into skillet and bring to simmer. Cover, reduce heat to low, and cook until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 8-12 minutes.
3. Carefully transfer fish to individual shallow bowls. Discard lemon grass. Using slotted spoon, divide leeks and carrots evenly among bowls. Off heat, whisk coconut milk, lime juice, and fish sauce into broth and season with salt and pepper to taste. Ladle broth over fish. Sprinkle with peanuts, cilantro, and chile. Serve with lime wedges.