0°Dollop of Cream
I, Stephanie Mitchell, believe that everything is better with a dollop of cream. I am a new West Coast transplant on the Prairies. Specifically, in Edmonton, Alberta, Canada. I am drawn to old-fashioned recipes, because I believe that cooking should be simple and tasty.
Recent Blog Posts
mary berry's oat rounds
When we were in Scotland a few years ago, I found the cookies — or "biscuits" as they call them there — to be particularly inspiring in their plainness.They were not gooey and packed full of chocolate chunks or exotic dried fruit.They were crisp and buttery and just begging to be eaten with a goo...
Published at Dollop of Cream
When we were in Scotland a few years ago, I found the cookies — or "biscuits" as they call them there — to be particularly inspiring in their plainness.They were not gooey and packed full of chocolate chunks or exotic dried fruit.They were crisp and buttery and just begging to be eaten with a goo...
Published at Dollop of Cream
german sunken plum cake
For the past three years, Classic German Baking has been my favourite cookbook.By my latest count, I've made 31 of the recipes in the book. Everything from marble cake to choclate-dipped almond crescents to apple-marzipan cake to South German leek tart. And it's all very, very good. It is my dear...
Published at Dollop of Cream
For the past three years, Classic German Baking has been my favourite cookbook.By my latest count, I've made 31 of the recipes in the book. Everything from marble cake to choclate-dipped almond crescents to apple-marzipan cake to South German leek tart. And it's all very, very good. It is my dear...
Published at Dollop of Cream
oat-date slice
A few things have happened since I last wrote here.The husband wrote his PhD thesis and successfully defended it.We moved across the country (again) and now live in Montréal.I can now say with confidence: "I have my own bag" and "have a good day" in French when I'm shopping. La belle province is ...
Published at Dollop of Cream
A few things have happened since I last wrote here.The husband wrote his PhD thesis and successfully defended it.We moved across the country (again) and now live in Montréal.I can now say with confidence: "I have my own bag" and "have a good day" in French when I'm shopping. La belle province is ...
Published at Dollop of Cream
overnight oats with raspberries
OK, I'm back.I have a cool breakfast for you on this hot and hazy summer's day.And by cool, I do mean cold. Which is nice when you wake up and the house is already too hot to do anything but walk around very slowly as you wake up and consider whether you actually want that hot cup of tea.And by c...
Published at Dollop of Cream
OK, I'm back.I have a cool breakfast for you on this hot and hazy summer's day.And by cool, I do mean cold. Which is nice when you wake up and the house is already too hot to do anything but walk around very slowly as you wake up and consider whether you actually want that hot cup of tea.And by c...
Published at Dollop of Cream
cock-a-leekie soup
Just a few months of radio silence there.But now — now!Now, it is 2018 and it appears to be the Year of the Flu at our house, so I have a great many chicken soup recipes in store for you.Let's start with this one. Unless you're Scottish, you might not have heard of it before.I will tell you all a...
Published at Dollop of Cream
Just a few months of radio silence there.But now — now!Now, it is 2018 and it appears to be the Year of the Flu at our house, so I have a great many chicken soup recipes in store for you.Let's start with this one. Unless you're Scottish, you might not have heard of it before.I will tell you all a...
Published at Dollop of Cream
koek
As far as I understand, it's pronounced like "kook."The word is Dutch, and so is this lovely little loaf.You might not be surprised when I tell you it has a slight black-licorice flavour, because of the anise powder. It has other warming spices, too — cinnamon, allspice and cloves — but the anise...
Published at Dollop of Cream
As far as I understand, it's pronounced like "kook."The word is Dutch, and so is this lovely little loaf.You might not be surprised when I tell you it has a slight black-licorice flavour, because of the anise powder. It has other warming spices, too — cinnamon, allspice and cloves — but the anise...
Published at Dollop of Cream
scotland
My dear readers — where did I go?Well, as you can see here, Scotland.But that was just for two weeks. Otherwise, I've been sticking close to home in Edmonton and Calgary. My writing coaching business is growing, which means less time to come and dollop around over here.However. I continue to cook...
Published at Dollop of Cream
My dear readers — where did I go?Well, as you can see here, Scotland.But that was just for two weeks. Otherwise, I've been sticking close to home in Edmonton and Calgary. My writing coaching business is growing, which means less time to come and dollop around over here.However. I continue to cook...
Published at Dollop of Cream
amazing overnight waffles
Let's carry on with the breakfast theme, shall we?I have been meaning to tell you about these waffles for quite a while now.I started thinking about yeasted waffles seven years ago, when I ate one for breakfast at Macrina Bakery in Seattle. It was light but substantial and had that homey flavour ...
Published at Dollop of Cream
Let's carry on with the breakfast theme, shall we?I have been meaning to tell you about these waffles for quite a while now.I started thinking about yeasted waffles seven years ago, when I ate one for breakfast at Macrina Bakery in Seattle. It was light but substantial and had that homey flavour ...
Published at Dollop of Cream
lemon curd
As a teenager, I used to make lemon curd all the time.I remember pulling out the double-boiler and setting the bottom pot on to boil while I measured out the lemon, sugar, eggs and butter for the top pot.I'm not sure where I got the recipe — maybe the church cookbook?In any case, I was smitten. I...
Published at Dollop of Cream
As a teenager, I used to make lemon curd all the time.I remember pulling out the double-boiler and setting the bottom pot on to boil while I measured out the lemon, sugar, eggs and butter for the top pot.I'm not sure where I got the recipe — maybe the church cookbook?In any case, I was smitten. I...
Published at Dollop of Cream
old-fashioned scottish shortbread
I've had Scotland on my mind lately.At the end of January, Scott and I hosted a big Robbie Burns Day party, where we ate Scottish meatballs and everyone wore plaid. Our friend Niall also read Burns poems in Old Scots wearing his Campbell kilt. It was glorious.When I think of Scotland, I think of ...
Published at Dollop of Cream
I've had Scotland on my mind lately.At the end of January, Scott and I hosted a big Robbie Burns Day party, where we ate Scottish meatballs and everyone wore plaid. Our friend Niall also read Burns poems in Old Scots wearing his Campbell kilt. It was glorious.When I think of Scotland, I think of ...
Published at Dollop of Cream
