It’s in a wing of our house (OK, a stairway to the basement) and covers both sides of the wall. There are sculptures and wooden pieces too, lined up along the window sill.
At the time that I made the gallery the boys were so proud. Their art through the years were valued, displayed.
I’m evil, I know.
Good thing I can bake.
Love of Mint Cake
Love of Mint Cake©www.BakingInATornado.com
1 ½ stick butter, softened
1 1/2 cups sugar
1 cups milk
1 teaspoon mint extract
Green food coloring
2 1/4 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
4 ounces of Andes Mint chips, melted
1 stick butter, softened
1 cup Andes Mint chips, melted
2 ½ cups powdered sugar
Approximately ¼ cup milk
*Grease a 9 X 13 baking pan. Preheat oven to 350 degrees.
*Beat the butter and sugar until smooth. Beat in the eggs, milk, extract and food coloring.
*Mix in the flour, salt and baking powder just until incorporated, then beat for 2 minutes.
*Pour evenly into prepared pan.
*Drizzle the melted mint chips over the top and gently swirl into the top of the batter with a knife.
*Bake for approximately 35 minutes or until the edges start to brown and a toothpick inserted into the center comes out clean.
*Beat the butter and second cup of melted mint chips. Mix in the powdered sugar, then beat in the milk, a little at a time until the frosting is of spreading consistency. Spread over the cooled cake.