Art Gallery

We have an art gallery in our home. And every single piece is priceless.

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.

As the boys became teenagers, the gallery took on a whole new purpose. More and more my basement became a hang-out for the kids and their friends and suddenly their juvenile art work was more of an embarrassment. Often they would ask me to take it down but I held steadfast.

The older the boys got, the more I loved that gallery. The days of art projects were over, increasing the value of the treasures from their younger days. But besides that I have to admit that every time those teenagers rolled their eyes at something I said, ignored a request,  “forgot” a chore, I’d think of their friends jabbing them about those juvenile art projects and suddenly, miraculously, a smirk would appear on this mom’s face.

I’m evil, I know.

Good thing I can bake.

Love of Mint Cake

Love of Mint Cake

                                                                               ©www.BakingInATornado.com
 
Printable Recipe
 
Ingredients, cake:
1 ½ stick butter, softened
1 1/2 cups sugar
3 eggs
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
 
Ingredients, frosting:
1 stick butter, softened
1 cup Andes Mint chips, melted
2 ½ cups powdered sugar
Approximately ¼  cup milk
 
Directions:
*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.
*Cool completely.
*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.