Some people have children. I have a dog. A rabbit. And well, this blog.

Yes, in some ways your blog can be like your baby. Especially, if you are like me and really care about what you put out there into the blog world. Just like if I were to have a tantrum having toddler at a restaurant I would feel embarrassed, I get equally embarrassed when someone makes something on here and it doesn’t turn out. Even if it is the person making it’s fault, I still feel bad that it didn’t turn out for them. I mean, a waste of ingredients is still a waste of ingredients.

Just like a child,  I have watched my blog grow over the years. A journal of sorts of my life. Sometimes late at night I like to go back and review what I have written through out the years. I’ve certainly evolved from my blurry, flashy overexposed photos to my signature up close photos that most people comment as “so close it makes me feel like I can reach in a grab it”. My writing has evolved from quick little quips to sharing (and sometimes over sharing) my slightly dull, definitely sarcastic outlook on life (but the good news is my crappy grammar has stayed the same…lucky you). I’ve had weird email from people (still get that). I get fan mail. I get hate mail. I get wonderful care packages from people (still warms my heart). I “meet” lots of people. I’ve been exposed to a variety of porn spam I never knew was possible. But most of all I have received support.

I can tell right now that some of you may be panicking a bit. This kind of sounds like a goodbye. It is not. See, Culinary Concoctions by Peabody turns 5 today. That’s right my baby is growing up. Definitely hard to believe. When I have been telling people lately the common response, is, “I can’t believe it’s been around that long.” It has. Though what they are really saying (because I feel that too) is “crap, I’m 5 years older”.

So in honour of my little birthday I will be giving away two copies of the Macrina Bakery and Cafe Cookbook from Seattle’s local bakery. Today’s recipe comes from there as do many, many other awesome bread recipes. The sandwich bread I make pretty much all the time comes from here as well. And though it is on this blog, it’s so much nicer to have it all in one spot. So if you want a chance to win a copy then you need to leave a comment telling me how long you have read my blog and if you have ever made anything from the blog. I will announce the winner next Wednesday, June 16th. You have until Tuesday, June 15th 8pm (PST) to leave a comment to be entered.

Nothing of course embodies my baking blog than that of bread pudding. And since my blog is like my baby, it got me thinking about my mom. Whenever I was sick my mom would make me cinnamon sugar toast (with the evil crust taken off…oh how dumb we are as kids). It was just white toast with butter and a cinnamon sugar mixture sprinkled on it. To this day if I don’t feel well, that is what I want. That and a 7-UP because that is what we had with it.
This bread pudding is tribute to that. It’s Macrina’s Cinnamon Brioche, which I adapted to be more like my mom’s comfort classic of cinnamon-sugar toast. There is no sauce in the picture with it. I didn’t eat one with it. Though a nice cinnamon anglaise sauce would probably go great.

A special thanks to all the readers who have stuck around through out the years. And thanks to the food bloggers who constantly inspire me in one way or another.

Here’s to many more….

Peabody

 Makes Everything Better Blog Birthday Cinnamon-Sugar Brioche Bread Pudding
Cinnamon-Sugar Brioche

¼ cup warm water
½ cup granulated sugar, divided
1 ½ tsp dry yeast
1 tsp pure vanilla extract
2 eggs
¾ cup whole milk
3 ½ cups all-purpose flour
1 tsp salt
8 TBSP (1 stick) unsalted butter, at room temperature
Cinnamon-Sugar Mixture

½  cup granulated sugar
½ cup light brown sugar
1 TBSP cinnamon
½ tsp freshly ground nutmeg

4 TBSP unsalted butter, melted
Prepare Brioche dough:

Place warm water and 2 teaspoons of the sugar in the bowl of your stand mixer. Sprinkle yeast on top and mix with a whisk until yeast is dissolved. Let stand for 5 minutes while yeast blooms.

Add remaining sugar, vanilla extract, eggs, milk, flour, and salt.
Using the hook attachment, mix on low speed for 3 minutes to start bringing dough together.
Switch to medium speed and slowly drop pieces of butter into dough. Mix for 10 to 12 minutes. Dough will be wet and sticky and will have good elasticity when stretched. Let rest in the bowl for 5 minutes.

Pull dough from bowl onto a floured surface and flatten into a rectangle. Starting with a narrow end, roll dough away from you into a log. Fold ends underneath to form a loosely shaped ball. Place ball in an oiled, medium bowl and cover with plastic wrap. Let proof in a warm room, 70 to 75°F (21-24°C), for approximately 2 1/2 hours (Petra: 3 hours at room temperature, 20°C). Dough will almost double in size.

Line bottom and sides of a 9 x 5 x 4-inch loaf pan* with parchment paper and spread Cinnamon Sugar Mixture evenly on a rimmed baking sheet.

Place dough on a floured work surface and pat it into a 6 x x 2-inch rectangle. Divide dough into 3 equal pieces and roll each piece into a rope approximately 10 inches long. Brush the strands of dough with melted butter, making sure they are thoroughly coated. One at a time, roll the coated strands of dough in the cinnamon mixture. Line the strands up side by side and, starting at either end, braid the pieces. Pinch ends together to form a seal and fold ends underneath.

Lift braid into lined loaf pan. Brush with melted butter and sprinkle with remaining cinnamon sugar. Cover with plastic wrap and let proof in a warm room for I hour, or until loaf rises to fill three-quarters of the pan.

While loaf is proofing, preheat oven to 360°F (180°C)

Remove plastic and place loaf on center rack of preheated oven. Bake for about 45 minutes. Top and sides of loaf will be dark golden brown. The hot loaf will be very fragile, so let cool on wire rack for 20 minutes before removing from the pan. After 20 minutes, lift loaf out of pan and continue cooling on a wire rack. If needed, run a sharp knife around the sides of loaf and invert pan to remove it. (It’s important to remove the loaf from the pan before the sugars cool and stick to the sides.)

Cinnamon Sugar Mixture
Combine ingredients in a small bowl and mix well.
From Macrina Bakery & Cafe Cookbook by Leslie Mackie

1 loaf Cinnamon-Sugar Brioche

1 ½ cups heavy cream
½ cup whole milk
3 egg yolks
2 eggs
1/3 cup granulated sugar
½  cup brown sugar
2 tsp cinnamon
1 ½ tsp vanilla extract

Cinnamon-Sugar Mixture
½ cup granulated sugar
2 TBSP cinnamon
Preheat oven to 350F.

Make cinnamon-sugar mixture by simply mixing the two together until they are fully incorporated. Set aside.

The night before making the pudding. Cut the Cinnamon-Sugar loaf into rectangular pieces. Lay them out overnight on the counter uncovered, as to get stale.

In an greased but not floured 8-x-8-inch pan, sprinkle as many bread pieces as you can on the bottom.

Mix the egg yolks, sugars, vanilla extract and cinnamon together in a bowl. Then stir in the heavy cream and milk.

Pour the custard over the bread first layer of bread. Pour enough custard over the bread so that when you press down on the bread, the bread is soaked in custard.    Layer again with bread and again pour custard over and push down. Repeat until dish if full and bread pudding is to the top of the pan. Depending on how stale your bread is you may likely will have extra custard. Don’t feel like you have to use all the custard. Sprinkle top with cinnamon-sugar mixture.

Place pan into another pan that will hold a water bath. Bake the bread pudding for 45 minutes to an hour until golden on top. Cool 10 minutes and serve warm.

So we’ve touched on my coconuts (wow, that was bad) but lets move on to my best assets (yes, again, bad)… my buns. I can’t help it. I love getting new readers, so I need to keep F interested.

But in all seriousness (if I can even do that), I was in the mood to bake some bread. And I wanted a recipe that didn’t use the mixer. See apparently, it has been pointed out to me, that I have weak wrist. And I need strong ones for a better shot.
Not really my fault. I’m a girl. And well, we just don’t have strong forearms/wrists like guys. I mean, men get to ummm, *build* up their wrist strength on a more consistent basis (depending on their social life, or lack there of). So they have a slight advantage. Or disadvantage depending on your outlook.

Anyway, back to the bread. I figured it was best if I, you know, built up my wrist strength in a more appropriate manner. So why not knead bread?
Except, hardly anyone does that anymore. While Googling for brioche buns (I was making pulled pork sandwiches), Deb came up. Pretty much everyone knows Smitten Kitchen, if you don’t, you should. And since Smitten Kitchen is a reliable recipe site (as in, stuff I make from there turns out), I decided to give her buns a try….especially since you don’t use a mixer.

As far as bread making goes, these here buns were pretty easy to make (though I realize that some fear yeast). Other than having to knead them by hand for about 8 minutes, there is very little effort to put into these. Well that and just sitting around watching the dough rise. The key is to remember that this dough is a little on the sticky side. If you add too much flour and you will get tough buns (so use flour sparingly when kneading). Firm buns are good for the gym, but bad for a pulled pork sandwich.

All in all, two good things came out of this. The buns. The other is of course, my well developed wrists that will no doubt help improve the rocket that is my shot (any and all people who play hockey with me are now rolling on the ground laughing).

Light Brioche Burger Buns

Makes 8 4 to 5-inch burger buns

3 TBSP warm milk
2 tsp active dry yeast
2 ½ TBSP sugar
2 large eggs
3 cups bread flour
1/3 cup all-purpose flour
1 ½ tsp salt
2 ½ TBSP unsalted butter, softened
Sesame seeds (optional)

In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.

In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Using a dough scraper, stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. The dough will be on the sticky side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the buns will get. Try to leave them tackier than you would a round loaf.

Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours. (In my freaky, warm apartment this only took an hour.)

Line a baking sheet with parchment paper. Using dough scraper, divide dough into 8 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheet. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to two hours. (Again, this only took one hour in my apartment and I suspect, you’ll also only need an hour for a second rise.)

Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with one tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using. Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

From Smitten Kitchen who adapted it from Comme Ça restaurant in Los Angeles, via the New York Times

It’s been several years now, I’m not even sure how many to be exact (gee I’m getting old) that Tanna (My Kitchen in Half Cups) came to visit the Seattle area and we decided to meet up for lunch. She said, “can I bring Cookie Baker Lynn?” “The more the merrier,” was my reply.  And so we lunched.  Who knew from that I would end up with such a delightful friend and baking buddy.

We were out for coffee (though we both had tea…so very not Seattle of us) and the idea of us baking in each others home came up. And I am so glad it did. The baking days we have had have been two of my favorite days in the 09 year.
The first time around Lynn came up my way back in September. We were suppose to meet at her house in October, but my husband was switching jobs at the time and needed the car. Which worked out anyway because Lynn thought she would be trendy and get the flu and would have been out that week anyway. So we finally got to do it in November.

I think this picture pretty much says it all.

Her house definitely has more bustle than mine, though she does not have a crazy cocker spaniel trying to kill her at all times by hiding down by her feet. What she does have is an amazing family that you can tell love each other very much. And I must admit that I had a moment of really wanting to go back to teaching junior high after spending the day with her youngest daughter. But then I had to remind myself that her daughter was the exception and not the rule to the children we had when I taught junior high. One can dream.

In case you are wondering, we ended up making a Fall Brioche Coffee Cake (get recipe here). Using the pumpkin brioche recipe from Sherry Yard ( it’s such a great recipe). Well, Lynn ended up making. I mostly watched and talked. I know it’s hard to believe I am a talker.

The cake is very moist and the struesel was a little confusing when we made it(wet and sticky) but it made for a yummy topping so we must have done it right! The key though is to have the right size pan with this baby as we found that out the hard way. You can go read over at Lynn’s what the hard way was. You can also get the recipe there.

Thanks for the fun day Lynn. I look forward to many more!

Busy, busy, busy.

The In Laws are here in town and we have been a busy bunch. I read Taste of the South magazine and a while back they had recipes using a product called Cheerwine. It’s a cherry soda with a flavor that you can’t really describe. It’s like cherry cola, but then they took come of the cola out…it’s unique. So I made a cake using that for my In Laws since they were nice enough to bring out a 12 pack from Alabama (since you can only get it in the South to my knowledge).

That got my Mother-In Law and me talking about baking. She was in awe that I made my own bread often. She asked me what I baked the most and I told her, and I followed up with “but brioche is my favorite.”

“What’s that?” was what came out of her mouth. Right away, I knew that she was not going to be leaving my house this time around without getting to try some brioche.

They have been staying at a Holiday Inn Express, which every morning has cinnamon rolls, which they love. I figured I would give them a little twist on the morning treat that they have been eating all week.

There are two versions here. First just a plain old cinnamon sugar filled ones. The second uses Maple Butter (which is basically thickened up maple syrup), Dried Cranberries, and Pecans. Both are good. You don’t taste the pumpkin in the actual brioche, it just makes it a nice orange color and moist. So in order to taste a little of the pumpkin, I added it to the cream cheese frosting. Mmm, good.

The good news is that my Mother-In Law is now a fan of brioche. But then again, how can you not be.

Fall is Coming Pumpkin Brioche Snails with Pumpkin Cream Cheese Frosting

½ recipe Pumpkin Brioche (see below)
1 cup chopped pecans
1 cup dried, unsweetened cranberries
3 TBSP Maple Butter (if you can not find this use 2 TBSP maple syrup)
¼ cup unsalted butter, at room temperature
1 recipe Pumpkin Cream Cheese Frosting (see below)

Or just Cinnamon Filled

½ recipe Pumpkin Brioche
½ cup cinnamon sugar
¼ cup unsalted butter, at room temperature
On a flour dusted surface, roll the dough into a rectangle about 12 inches wide and 16 inches long, with a short end toward you.

In a small bowl, mash together the maple butter (or maple syrup) and butter together. Stir until combined. If you are making just the plain cinnamon sugar kind, skip this step.

Spread the maple/butter across the dough, leaving 1-inch strip bare on the side farthest from you. Scatter the  nuts, cranberries over the maple butter. If you are making the cinnamon sugar kind, spread the butter across the dough, and sprinkle cinnamon sugar over the butter.

Starting wit the side nearest you, roll the dough into a cylinder, keeping the roll as tight as you can. Place on a baking sheet and put into the freezer for about 10 minutes, this will make it easier for you to cut.

With a chef¢â¬â„¢s knife(I use a bread knife), using a gentle sawing motion, trim just a tiny bit from the ends if they¢â¬â„¢re ragged or not well filled, then cut the log into rounds a scant 1 inch thick. Put the snails inside the individual muffin holes. You may also use a round 8-inch cake pan (this recipe will use two). If using rounds, leave enough space for them to puff.

Lightly cover the snails with wax paper and set the baking sheet(s) in a warm place until the snails have doubles in volume, about 45 minutes.

Preheat oven to 400F. Bake for 10 minutes at 400F. Turn oven down to 350F. Rotate the pans 180 degrees, and bake another 10-12 minutes.

Remove from oven. Let cool for 15 minutes and frost with Pumpkin Cream Cheese Frosting.

Pumpkin Brioche

For the Sponge:
¼ cup whole milk, at room temperature
2 ½ tsp active dry yeast
1 cup pumpkin puree
1/3 cup sugar
1 cup bread flour

Combine the milk and yeast in the bowl of a standing mixer fitted with a paddle attachment ans whisk until the yeast is dissolved. Let stand for 5 minutes, then stir in the pumpkin puree, sugar, and flour, forming a thick batter. Cover with plastic film and let rest in a warm environment until bubbles form, 30-40 minutes.

For the Dough:
5 cups bread flour
2 tsp salt
6 large eggs, lightly beaten
½ lb(2 sticks) unsalted butter, softened

1.Add the flour ans salt to the sponge, then add the eggs. Mix on low speed for 2 minutes, or until the eggs are absorbed. Increase speed to medium and knead the dough for 5 minutes. The dough will begin to slap around. Hold on to the mixer when necessary.
2.2. On medium-low speed, add the butter, 2 TBSP at a time. Stop the mixer and scrape down the sides of the bowl occasionally.(Recipe did not say to, but I switched to the dough hook at this point). Knead until the dough is shiny ans smooth, about 5 minutes. Scrape out the dough, wash and dry the bowl, and coat it lightly with oil.
3.Place dough in the oiled bowl and turn it so that the top is coated with oil. Cover with plastic film and let rise at room temperature until doubled in volume, about 2 hours.
4.After the dough has doubled in volume, press down to deflate, folding one half into the other. Cover with plastic film and refrigerate for at least 4 hours or overnight. This is the second rise.

Pumpkin Brioche from The Secrets of Baking by Sherry Yard

Pumpkin Cream Cheese Frosting

1/4 cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1/3 cup pumpkin puree
1/4 tsp cinnamon
1/4 tsp fresh ground nutmeg
4-5 cups powdered sugar
milk to thin

Using a stand mixer with a paddle attachment on medium speed, beat together the cream cheese and butter for 3 minutes.

Add pumpkin puree and spices. Beat until fully incorporated.

One cup at a time, on low speed, add powdered sugar. Increase speed to medium after powdered sugar starts to incorporate and wont fly all over you.
Add powdered sugar until you reach desired consistancy.

Thin with milk if frosting is too thick.