Mom's Birthday Part I

My Mom celebrated a milestone birthday this October and it was absolutely spectacular! She *thought* that I was whipping up a casual Sunday brunch for just her, myself, and my dad but the reality was that we had her family drive (and fly!) in to surprise her, took her to Truluck's for dinner Saturday night, and then had brunch on Sunday. Mom's favorite kind of cake is carrot cake so I borrowed a simple but delicious recipe from a nice woman I work with to make for her. It's moist and delicious and ALWAYS a hit at the office when she brings it in. :)

Every little surprise was so special and fun for my Mom. When our family walked in through the door, she laughed and cried and then ran around like a crazy person trying to get ready for dinner! We had a champagne toast before Dad "suggested" taking pictures outside. Little did she know that he had gotten a stretch Hummer limo to take us all to dinner and back! 

Truluck's is known for their crab claws so we feasted on the remaining claws that they had (seriously, we cleaned out the house!) and then each ordered fish for dinner. I started out with a yummy hothouse tomato salad. My main dish was the miso-glazed seabass and it just melted in my mouth. We topped off dinner by sharing key-lime pie and chocolate cake and then had the limo take us back home where sang Happy Birthday, opened gifts, and went off to digest/sleep off dinner. Absolutely fantastic. :)

Tomato, shaved parmesan, warm bacon, fresh herbs, house ranch dressing

MSC certified South Georgian Chilean seabass, crab fried rice, chilled cucumber slaw

Key-lime pie

Chocolate layer cake, vanilla ice cream cup, strawberries

Ann's Famous Carrot Cake

• 2 cups flour
• 2 cups sugar
• 2 tsp. baking soda
• 1 tsp. salt
• 2 tsp. cinnamon
• 1 cup oil
• 4 eggs
• 4 cups grated carrots (1 lb.)

Mix together flour, sugar, and oil.  Add eggs beating after each addition.  Add cinnamon, salt, and soda.  Add grated carrots and mix.  Pour into 3 8-inch pans that have been greased and floured.  Bake 350 degrees for 35 minutes.  Cool thoroughly before icing.

Cream Cheese Frosting

• 1 8oz bar cream cheese, room temperature
• 1 stick butter (1/2 cup) butter, room temperature
• 1 box 10X confectioner's sugar
• 2 tsp. vanilla

Beat together cream cheese and butter.  Add powdered sugar and mix.  Add vanilla and mix.  Spread on cooled cake.  Refrigerate.