Our parent’s generation had Martha Stewart & we have Wishbone Kitchen. Someone said that on TikTok but it’s so true, this is my first video watching and I’m literally so excited for the aesthetically pleasing “bake with me” videos I’m so THANKFUL.
Wishbone friends, we need to share more of her content with the world, demand everyone you know watch it. Put it on the evening news. Im shocked these videos dont have millions of views, she's perfection and everyone needs to know it.
AWESOME!!! LOVE THIS SHOW!!! Inspires me to plan and host a homemade cafe. Love the whole planning, prepping process. It’s interesting to see the creative process ❤❤❤❤
"now whenever I see a pack of yeast I buy it because I'm triggered" honestly so relatable, yeast was NOWHERE to be found and now my brain will forever think it's rare 😂
Tip. Roll your whole cinnamon roll log and then use a strand of floss or thick thread and slide it under the log cross the ends over top on the log and pull tight till it cuts through the roll. You get your perfect spiral and save sooo much time.
Omg the pup 😍 she's like "please let me gooo" haha. Mine also does not like to be picked up very much. Sometimes he does but rarely. Also, I may or may not know that I will receive that same Kitchenaid for Christmas from Santa in the same model and color xDDDD yay! Will be recreating all the buns
Hi! Love your videos, you're one of my favorite creators! Im a little confused about the gluten developing thing. Im Norwegian and we bake a lot of cinnamon buns here, most popular recipes call for at least 20 minutes of kneading in a machine to develop as much gluten as possible in the buns, and check with the window paint test. They don't get tough, but have a really nice texture :) Also when the dough gets that "sturdy" its also easier to stretch the dough in the exact shape you want without it ripping. Maybe it's just a preference thing! Also to get "crisp edges" after its rolled into a lodge, a good tip is to use thin thread to cut with! It will probably come up if you google it, a bit hard to explain :) Saves a lot of time!
FYI, your recipe online is missing the butter for the bun’s dough and filling. Good thing I’ve watched this video like 5 times, so I knew there was butter 😊 now I just get to watch it again ❤
Noticed as well, and it looks like you should use a stick of butter for each step. Also, added candied pecans as topper and truly sleighed Xmas brunch.
I think you could still film renovations, but just wait to edit and post until the end of a project! That way you could still focus on the project in the moment. Filming during the process could definitely be on the back burner. Time lapses are still enjoyable to watch in my opinion! I would still love to see just anything around the farm that you do!
Lovveeed this. Also are you kidding with Poppy!!🥲😍 Everything you made looks incredible especially the freaking adorable Christmas Poppy Madeline tree! Love this Christmas content I need me!
obsessed with this, but I just made the buns and the recipe is missing butter from the ingredient list for the dough and filling! they turned out amazing regardless lol
Meredith! I saw you zest that lemon like you have a culinary degree; I risk my life every time I zest. Can you do a lemon zesting video on social? Your salt video lives in my head rent-free.
Hi! I absolutely love your channel and your pasta recipes are amazing! I tried to make this yesterday and am confused at the discrepancies between the printed recipe vs. the RUclips video recipe - which I doubled checked are titled the same. In the print recipe, you ask for butter in the dough but there are no measurements. In the video, you say a to melt one stick of butter with the milk. I did that and the dough was way too wet, not sticky. When I rolled it out to make the cinnamon roll shapes I knew there was no way it would proof! The written recipe says you can proof the shaped rolls over night but in your video you recommend proofing overnight after putting the dough together? I proofed (as recommended in the print recipe) the shaped buns with the filling over night and they did not rise at all! I'm also confused why your RUclips tutorial recommended 2 sticks of browned butter for the filling but the print recipe did not? Either version of the recipe mentioned how liquid the filling is vs. in your video it looks more solid and won't leak everywhere. I want to try this again to have a successful bake but the discrepancies makes me a wee bit fearful! I really love your channel and your recipes, just confused by this one! Happy for any suggestions!
Hi Meredith, I don’t know if it’s just me but the camera is moving too much ☹️ it made me dizzy. I think it’d be better to have one angle that’s stationed down cuz it was moving a lot. 🩷
Meredith! What's up with the plastic mise en place deli cups, girl? Please be more sustainable and use glass (with lid) or other cups you will reuse. No hate, just tough love. ❤
she probably washes them and re-uses them. those containers are super common for cooking and on cooking shows, and they are usually washed and used multiple times.
Hey Diva! As others have mentioned, these containers are super common in kitchens. Not only for food prep, but for food storage as well. You know exactly how much they can hold for your various measurements. They also come with lids. If you order takeout, which you may not given your concern over plastic, do you ask for glass containers/cups with lids for your food? No hate. Just trying to understand.
Noooo plastic ones are used in commercial kitchens! If you drop one you don’t want it to be glass! These are used and rewashed. And they can be used to freeze/thaw/etc
Hi! I’m currently making the buns! HOWEVER, the recipe you have online doesn’t have butter at all in its ingredients! 😂 I know you use butter because I watched the YT (and was able to get the amount from watching), but if you didn’t know the butter is missing from the dough and filling!! 🤍 can’t wait to taste these bad boys though!
@laurendavis60 YES! For the filling you do two sticks of butter, I browned it and let it cool vefore mixing the other ingredients. Turned out SO yummy!
Our parent’s generation had Martha Stewart & we have Wishbone Kitchen. Someone said that on TikTok but it’s so true, this is my first video watching and I’m literally so excited for the aesthetically pleasing “bake with me” videos I’m so THANKFUL.
QUIET GUYS, MY SHOW IS ON!!
The new intro is literally *~chef's kiss~*
I appreciate the Ina Garten "store bought is fine" at least once every episode. ICONIC.
this is the best part of my week i’m obsessed with the ACTIVE ACTIVE era
Wishbone friends, we need to share more of her content with the world, demand everyone you know watch it. Put it on the evening news. Im shocked these videos dont have millions of views, she's perfection and everyone needs to know it.
I like that your baking is not based on perfection! I feel like I can do it!
This heals me every week
I was just looking around for a cozy Christmas video to watch while I do chores and this magically posted 😭💜🥹
These uploads make me so happy!!
shared this channel with my mom yesterday and she texted me immediately “POPPY IS SO CUTE”.
i’m glad she has her priorities straight ❤😂
AWESOME!!! LOVE THIS SHOW!!! Inspires me to plan and host a homemade cafe. Love the whole planning, prepping process. It’s interesting to see the creative process ❤❤❤❤
LOVE this holiday coffee shop baking edition!! I’m going to attempt these cinnamon rolls for Christmas this year
My favorite comfort channel 🫶🏻
You should have your own show!
This is my show
😂@@wishbonekitchen
I need every recipe! Breakfast and baking are my favs 😍
I clicked on this video so fast the vibes 👌🏽
"now whenever I see a pack of yeast I buy it because I'm triggered" honestly so relatable, yeast was NOWHERE to be found and now my brain will forever think it's rare 😂
The red polo is giving Target employee ❤
This video makes me realize I also bake like a cook 😂😂 I love it
I need those iced coffee cups.
This concept was so awesome
Tip. Roll your whole cinnamon roll log and then use a strand of floss or thick thread and slide it under the log cross the ends over top on the log and pull tight till it cuts through the roll. You get your perfect spiral and save sooo much time.
I'm literally obsessed with this.
Omg the pup 😍 she's like "please let me gooo" haha. Mine also does not like to be picked up very much. Sometimes he does but rarely. Also, I may or may not know that I will receive that same Kitchenaid for Christmas from Santa in the same model and color xDDDD yay! Will be recreating all the buns
Wow, it's so beautiful! Aww, your dogs are so cute.🐕❤️
this was like a warm hug ❤️
Immediately needed to watch
such cosy vibes absolutely lovvve
I can so see show in your future and I would so watch!!
Hi!
Love your videos, you're one of my favorite creators!
Im a little confused about the gluten developing thing. Im Norwegian and we bake a lot of cinnamon buns here, most popular recipes call for at least 20 minutes of kneading in a machine to develop as much gluten as possible in the buns, and check with the window paint test. They don't get tough, but have a really nice texture :) Also when the dough gets that "sturdy" its also easier to stretch the dough in the exact shape you want without it ripping. Maybe it's just a preference thing!
Also to get "crisp edges" after its rolled into a lodge, a good tip is to use thin thread to cut with! It will probably come up if you google it, a bit hard to explain :) Saves a lot of time!
“Just go with the vibes!” 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
The Croque tarte is brilliant!
FYI, your recipe online is missing the butter for the bun’s dough and filling. Good thing I’ve watched this video like 5 times, so I knew there was butter 😊 now I just get to watch it again ❤
I noticed this too!!
Noticed as well, and it looks like you should use a stick of butter for each step. Also, added candied pecans as topper and truly sleighed Xmas brunch.
The iced coffee looks amazing! Now I want one LOL
“Don’t do anything I do” is literally me doing training at work 😅
I think you could still film renovations, but just wait to edit and post until the end of a project! That way you could still focus on the project in the moment. Filming during the process could definitely be on the back burner. Time lapses are still enjoyable to watch in my opinion! I would still love to see just anything around the farm that you do!
hi hello i am here and im obsessed with
Lovveeed this. Also are you kidding with Poppy!!🥲😍 Everything you made looks incredible especially the freaking adorable Christmas Poppy Madeline tree! Love this Christmas content I need me!
love your videos! heads up the maple cinny bun recipe on your website doesn't mention how much butter to use for the dough
obsessed with this, but I just made the buns and the recipe is missing butter from the ingredient list for the dough and filling! they turned out amazing regardless lol
love this!!!
I love your videos so much
And thumbnail !! Like a 2000’s movie cover
Making Millie's Maple buns ASAP!
Hi Mere,
Did you miss to write the amount of butter for the dough down in the recipe?
This is so amazing
I need to know where those plastics cups and lids are from because I need to do this NOWWW
Thanks for the vid! Btw a bit of a side trail, but do you use natural makeup?
Love poppy and millie
Love these, my go to videos!! The camera is moving around a lot though it’s hard to focus
I’m so sad we didn’t get the blueberry matcha recipe haha!
"If you like white chocolate? Gross." 🤣💀. I love you.
Where are your PJs from?!?
Loveeee this
Where are your pjs from?!? ❤
j crew
They’re from eberjey but jcrew makes similar ones
Came for the baking, stayed for the dogs
I LOVE WHITE CHOCOLATE
These cookies look amazing!! How much flour did you use vs baking powder?
The recipe on your website does not include butter in both the dough and filling.
I need you and Claire saffitz to do a video together. I need this is my bones.
the red outfit is giving target employee LOL
Where is the baking pan for the cinnamon rolls from?
Can we get the recipe for the tarte madame
Meredith! I saw you zest that lemon like you have a culinary degree; I risk my life every time I zest. Can you do a lemon zesting video on social? Your salt video lives in my head rent-free.
Hi! I absolutely love your channel and your pasta recipes are amazing!
I tried to make this yesterday and am confused at the discrepancies between the printed recipe vs. the RUclips video recipe - which I doubled checked are titled the same. In the print recipe, you ask for butter in the dough but there are no measurements. In the video, you say a to melt one stick of butter with the milk. I did that and the dough was way too wet, not sticky. When I rolled it out to make the cinnamon roll shapes I knew there was no way it would proof! The written recipe says you can proof the shaped rolls over night but in your video you recommend proofing overnight after putting the dough together? I proofed (as recommended in the print recipe) the shaped buns with the filling over night and they did not rise at all! I'm also confused why your RUclips tutorial recommended 2 sticks of browned butter for the filling but the print recipe did not? Either version of the recipe mentioned how liquid the filling is vs. in your video it looks more solid and won't leak everywhere. I want to try this again to have a successful bake but the discrepancies makes me a wee bit fearful! I really love your channel and your recipes, just confused by this one! Happy for any suggestions!
Single use plastic cups at home is strange but everything else is wonderfully lovely
Loveeee
Can you post the madeleine and cookies recipes???
What did this have to do with a coffee shop?
Whee do I find the recipe? The link isn’t working
the link to the recipe doesn't work :(
Where are white mixing bowls from?
How did you make the espresso?
Hi Meredith, I don’t know if it’s just me but the camera is moving too much ☹️ it made me dizzy. I think it’d be better to have one angle that’s stationed down cuz it was moving a lot. 🩷
The shot at 14:26 is perfect. That’s what I mean!
please do this every week but whisper asmr version please. thank you! great content
RED… red is your color ❤
Can this coffee shop be in real life!! Love the name, but I am an Iowa girl ❤
i beg you post on a Sunday girly Monday morning post is hard 😪
Sorry I forgot
Meredith! What's up with the plastic mise en place deli cups, girl? Please be more sustainable and use glass (with lid) or other cups you will reuse. No hate, just tough love. ❤
@@thedivasociety2275 I think she does re-use them
she probably washes them and re-uses them. those containers are super common for cooking and on cooking shows, and they are usually washed and used multiple times.
Hey Diva! As others have mentioned, these containers are super common in kitchens. Not only for food prep, but for food storage as well. You know exactly how much they can hold for your various measurements. They also come with lids. If you order takeout, which you may not given your concern over plastic, do you ask for glass containers/cups with lids for your food? No hate. Just trying to understand.
Noooo plastic ones are used in commercial kitchens! If you drop one you don’t want it to be glass! These are used and rewashed. And they can be used to freeze/thaw/etc
Hi! I’m currently making the buns! HOWEVER, the recipe you have online doesn’t have butter at all in its ingredients! 😂 I know you use butter because I watched the YT (and was able to get the amount from watching), but if you didn’t know the butter is missing from the dough and filling!! 🤍 can’t wait to taste these bad boys though!
I also noticed this today! Did you figure out how much butter to put in the maple sugar filling?
@laurendavis60 YES! For the filling you do two sticks of butter, I browned it and let it cool vefore mixing the other ingredients. Turned out SO yummy!
Trying to make these now for a brunch and need to know how much butter for the dough! Is it 1 stick?