Albert's Easy Gourmet Kitchen

10/11/2026

More watercolor nonsense
I’m afraid this is becoming a ritual

10/11/2026

Amazing weekend with my boys and Fortune Feimster. If you ever get the chance to see her live GO!!!!!!!

10/11/2026

10/05/2026

Spent the day playing around with my watercolors. It was such a relaxing and peaceful way to spend the afternoon. I recommend it highly.

09/27/2026

Evidence of what God can do.

09/21/2026

To all my kids at Bowman Ashe Doolin you are the reason I love what I do

09/06/2026

ORANGE OLIVE OIL MINI CAKES
Italian style - so moist it stays soft for 5 DAYS!
INGREDIENTS (7-8 mini cakes):
1 1/2 cups flour (190g)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
3 large eggs, room temp
3/4 cup sugar (150g)
2/3 cup extra virgin olive oil (160ml)
1/2 cup whole milk (120ml)
Zest of 2 large oranges
1/4 cup fresh orange juice (60ml)
1 tsp vanilla
TO FINISH:
Powdered sugar + fine orange zest
Orange slices & mint
DIRECTIONS:
1. Preheat 350F/175C. Oil mini pans + parchment.
2. Whisk eggs + sugar 2 min until pale & fluffy.
3. Slow drizzle in olive oil while whisking, then whisk in milk, orange zest, juice, vanilla.
4. In separate bowl whisk flour, baking powder, baking soda, salt. Fold gently into wet - don’t overmix.
5. Fill 3/4 full. Bake 18-22 min until golden & toothpick has moist crumbs.
6. Cool 10 min, unmold, cool fully. Dust with powdered sugar + orange zest. Style with orange slices & mint.