Hi, just wondering, when we refresh the pie shouldn't we make small holes in the aluminium foil? Because of the humidity in the dough we want to eliminate
Thanks for all the answers! You're my favorite guru! As an aside, there is a commercial for legal zoom on television that uses your intro music. I salivate like Pavlov's dog thinking that it's you! 🙂
How would you substitute sourdough starter in a recipe that calls for active dry yeast/traditional yeast? Asking for my sister who has an allergy to commercial yeast
Thank you so much Erin for these wonderful videos. I’m 63 years old and I grew up in my family’s bakery. I’m still Learning new things. You are such a wonderful teacher. Every video I learn something new.. I wish you had your own show. Love from Philly❤️
Erin is truly a breath of fresh air. She makes baking approachable and fun. I've been lucky enough to do a cooking class with her (on another network/ channel) and she was just as delightful and helpful live/ cooking along. Can't wait for my copy of The Fearless Baker to arrive to accompany my Book on Pie.
I could listen to you teach all day! You’re the exact kind of teacher I need… Happy and excited about what they do for a living… I watched your frosting episode and all of it looks so yummy and delicious… And I hate frosting! (my mom would frost cakes with a mixture of pudding and Cool Whip)
Great episode! I love the combination of your charming personality, great knowledge and experience, and instructive skills. Always a joy watching and learning from you!
The thing I have found about pie weights lifting layers of crust is that it might mean you haven't baked for long enough, so the dough touching the pan at the bottom is cooked and the pastry touching the pie weights isnt quite set so it pulls apart when the weights are lifted. Another 5 min usually helps.
I somehow only found Erin’s content a few weeks ago, but I absolutely love it! It’s like the video version of “Joy of Cooking”. So much helpful info for every baking level. I’ve been baking since I was little, and own a baking business, but watching the videos, I think, “Ok, check. I do that.” “Yes, I knew that...” “Oh! I’m going to try that next time!” “Wow, that must be what went wrong before…” And, even with the things I knew how to do, she explains the WHY, and that is so interesting! Now, I just want to be her BBF: Baking Best Friend 😂 Thank you, Erin!
Hello Erin. Here in France, we have butter croissants but also what is called ordinary croissants, those are made with margarine (they are cheaper and without cholesterol). As you said the normal butter in France is 82% fat but the butter used for puffed pastry is 84% (it is called "beurre de tourage" or dry butter). Thanks for your show.
Ohh, each time Erin grabs a whole pie from the pan and it holds together: ooh, brings me joy! hahahah About margarine 10:49, it's true for the domestic margarine. I don't know in the USA, but exist culinary/pastry margarine which is a "substitute" for butter in their physical-chemical properties. Well, the flavor won't be the same, but it'll work.
I love your sign “Fresh Baked Pies Served Daily.” I have the exact same one in my kitchen, and I’ve had delivery people or workmen ask if I really do bake pie everyday. LOL! We’re empty-nesters, so the answer is no to that, though I think my husband wouldn’t mind too much if I did. Enjoy your videos! Thanks, and cheers!
i love baking so much, and i'm actually studying in a culinary school, but since i found your videos i learn so much more than i do at my school, and it's always so much fun and motivating and inspiring. My thought at the end of every video is "i wish to be like her (and sohla) one day," but i doubt it! thank you so much for sharing everything with us
I find a lot of GC crust recipe don't have enough butter and or enough crushed crackers- so I am glad you talked about that- cuz a recipe I just used wanted the crust to be pressed all the way to top- an adorable 6x3" springform- the recipe I was using was for this size pan-
Love the bandana tutorial. I’m ready to use this technique to keep those pesky, whisky hairs out of my face, grrr. Love your videos. I have been baking and cooking for eons but have learned a lot from you, thank you❣️
Thank you for these videos. My baking is improving. Months ago I tried making croissants. They tasted horrible and now I'm scared to try again but I'm slowly working up my courage. ❤️
I LOVE YOU! You’re my baking inspiration ! Keep up the good work in Hawaii there is a cake called “chocolate dobash” cake and I’m looking for the recipe for it. It’s a cooked chocolate frosting/ pudding. Do you have any idea what I’m asking for?
We love you erin!!! 🤗 I had all of these questions I have a lot of hair and want to pull it back. I thought the tattoo on your arm was a dough hook 🪝 lol good to know! 😂 always made me see you as a pirate ☠
I’m looking for more zero waste baking tips! I use silicone baking sheets and shower caps for proving bread… any others? What about zero waste freezer storage methods? Ie without plastic wrap or tinfoil
SWISS BUTTERCREAM QUESTION: We often have this issue, once we let the Swiss buttercream sit for a while in room temperature, or even after thawing it from fridge, it just goes tasteless, you can only taste butter, all the flavours just dies down. Then we have to a lot of mixing or whipping to bring it back to life, happens after piping or layering as well. Is this a common issue? What to do to avoid it? (Doesn't happen when we add some fruit curd to it, but with coffee, vanilla, cinnamon etc)
There's something I want to say about margarine, and that you can't substitute it the other way, either. My husband has a lot of family recipes from his mother and grandmother that specifically use margarine. When we tried to make those recipes with butter (specifically a cookie recipe we make around christmas time), they did not taste or feel right at all. A lot of these older recipes were developed during the Great Depression/WW2 timeframe, when butter was too expensive and people really tried to find substitutes (like with apple sauce cakes, or carrot cakes when sugar became expensive). Since they were developed with margarine in mind, switching out for butter didn't automatically make the recipe better. I think margarine has its place in baking, but not as a direct substitute by any means.
I would say that now, as butter is not expensive anymore, for healthy reason it would be good to avoid the margarine and just use butter even though the flavor changes a bit
@@mariagarcia2690 A pound of butter is $3. A pound of margarine is 80 cents. That's a huge difference, especially for low income families. And it's not just flavor that it effects. Texture is a huge factor as well. The only real option is to throw away the recipe and use one formulated using butter, so say goodbye to grandma's cookies. And I've never heard anyone advocate for butter as a healthy food. If you're looking for healthy food, I'm not sure a show about pastries is really the right place for it.
@@DuyNguyen-yx2vd I butter is not bad! And to have a cookie a week isn’t bad either. And yes, the options is to test several recipes until to find something similar to the old recipe and that’s it. and no need to buy 10$ in butter. Just make small quantities. This is also way better than buying cookies in the supermarket.
The first half of the year have been tough and mostly influenced and manipulated by the fear of missing out "FOMO" pushing most investors to dumping of assets, with many achievements not met yet. The race to financial freedom, sustainability and flexibility begins right now.
I'm diversifying and recently my crypto portfolio yields better profits more than any other commodity despite recent dip in price. I'd say "think like a bear and invest like a bull"..
@@delsineluwilussit3949 That is why you should consider working with an expert with strategic features that yeilds all Holders a long term stable Return of investment for life.
The current altcoin landscape is characterized by extreme volatility, FOMO, dumps, and inflation. Professionals like Henry Brown offers a deflationary assets with protections for dumping and monetary incentives for holding.
I think that's just regional. I know a lot of people who still say tin foil when they mean aluminum foil. It's like when people say pencil lead when it's made of graphite (lead writing implements haven't been used since the times of the ancient romans).
, baking with sinach and your fans for over 2 years now please I've been begging you to help me I want that is my dream ma please help me ma I want to come to American to learn more please help me ma
Erin, I absolutely adore you and your content! Your videos are so informative and you clearly LOVE baking. How I would love to spend an afternoon baking with you, it would be such a joyful way to spend a day! Keep up the good work and thank you so much! 🤗
A tip that works for me when I have trouble with a crumb crust sticking is take a shallow rimmed baking pan and fill about halfway up with hot water and set the pie plate in the hot water. Watch so you don’t melt your filling! Set the pie plate on a towel to dry and your pie slices will come out cleanly.
It’s just a joy when you upload videos, the one thing that had the greatest influence on my baking was the revelation of ….having “enough” pie weights …. Always had the side of the pie slumping forwards despite using pie weights……. Once i filled my pie to the top, what a discovery.. so thank you for that …..P.S. I hate margarine to and only use butter… lovely Welsh butter.
Thank you for the tip about protecting the ceramic pie plates from heat shock! I have been using a baking steel. I put the pie plate on parchment paper and then a cookie sheet but still put it on a rack above the baking steel. I liked your tip about starting the plate out on a rack and then lowering it to the steel after 10 minutes or so. Do you actually take the rack out of the oven for this or is the rack just high enough that the pie will fit under it when you put it right on the steel? Your videos and instruction are the best!
I'm such a fan. I live in the foothills of the Rocky Mountains in Colorado. I sometimes struggle with high altitude baking. Sometimes my cakes sink in the middle even after making adjustments. I NEVER get a dome in my cakes or cupcakes. It's very frustrating.
You are marvelous. My cheeks hurt from grinning and smiling through this entire video. I tend to do a lot of smiling during your other videos. I have make a couple of your pies, still work on techniques. Thank you for warming this older lady’s heart and sharing your wonderful talent with us. ❣️❣️❣️
I have a very practical question - since you (and many other bakers) work directly on your marble and granite countertops, what do you use to clean them? Do you use a chemical cleanser and then rinse with water? A very diluted bleach solution? Also, I absolutely adore your theme music - it (and you) make me very happy.
Totally agree on the margarine. It's absolutely disgusting, tastes gross, is full of chemicals, is totes unnatural and butter is just always better. LOL
Hi Hello Ma’am good evening I am one of your followers and watching your video doing cooking and I love the way you explain everything wow and I like the way you do your hair too my favourite Baking specially the chocolate Devils chocolate chocolate and chocolate my family love it so delicious first time ever that I have done it was perfect and I wish I can meet you in person My name is Mel thank you. And I would like to know if you do teaching online cooking or baking thank you again and I looked forward to hearing from you soon, Regards, Mel,
I love all of these videos as an aspiring home baker that can't afford to take pastry classes. Thank you so much for all of the free help you share with every video! ♡♡♡
Have more questions? Let us know below!
Hi, just wondering, when we refresh the pie shouldn't we make small holes in the aluminium foil? Because of the humidity in the dough we want to eliminate
You mentioned your favorite poem. What is your favorite poem?
Thanks for all the answers! You're my favorite guru!
As an aside, there is a commercial for legal zoom on television that uses your intro music. I salivate like Pavlov's dog thinking that it's you! 🙂
What metal pie plate do you recommend?
How would you substitute sourdough starter in a recipe that calls for active dry yeast/traditional yeast? Asking for my sister who has an allergy to commercial yeast
Thank you so much Erin for these wonderful videos. I’m 63 years old and I grew up in my family’s bakery. I’m still Learning new things. You are such a wonderful teacher. Every video I learn something new.. I wish you had your own show. Love from Philly❤️
I fall more in love with Erin with each Instagram post and video 😭
Our Patron Saint of Pies and Pastries
I get so excited when I see a new Erin video pop up! She is one of my favorite people!
SAME!!! I just saw this on recommended when I refreshed YT and gasped "finally!"
I love Erin too. She is so much fun to watch and so knowledgeable.
Erin is truly a breath of fresh air. She makes baking approachable and fun. I've been lucky enough to do a cooking class with her (on another network/ channel) and she was just as delightful and helpful live/ cooking along.
Can't wait for my copy of The Fearless Baker to arrive to accompany my Book on Pie.
I could listen to you teach all day! You’re the exact kind of teacher I need… Happy and excited about what they do for a living… I watched your frosting episode and all of it looks so yummy and delicious… And I hate frosting! (my mom would frost cakes with a mixture of pudding and Cool Whip)
Her enthusiasm is contagious
Great episode! I love the combination of your charming personality, great knowledge and experience, and instructive skills. Always a joy watching and learning from you!
The thing I have found about pie weights lifting layers of crust is that it might mean you haven't baked for long enough, so the dough touching the pan at the bottom is cooked and the pastry touching the pie weights isnt quite set so it pulls apart when the weights are lifted. Another 5 min usually helps.
Erin is more effective than any of my anti-depressant medications. Thanks, Butter Babe!
I somehow only found Erin’s content a few weeks ago, but I absolutely love it! It’s like the video version of “Joy of Cooking”. So much helpful info for every baking level. I’ve been baking since I was little, and own a baking business, but watching the videos, I think, “Ok, check. I do that.” “Yes, I knew that...” “Oh! I’m going to try that next time!” “Wow, that must be what went wrong before…”
And, even with the things I knew how to do, she explains the WHY, and that is so interesting! Now, I just want to be her BBF: Baking Best Friend 😂 Thank you, Erin!
You are so much fun to watch. I love your upbeat fun personality. Keep the videos coming
Hello Erin. Here in France, we have butter croissants but also what is called ordinary croissants, those are made with margarine (they are cheaper and without cholesterol). As you said the normal butter in France is 82% fat but the butter used for puffed pastry is 84% (it is called "beurre de tourage" or dry butter). Thanks for your show.
Ohh, each time Erin grabs a whole pie from the pan and it holds together: ooh, brings me joy! hahahah About margarine 10:49, it's true for the domestic margarine. I don't know in the USA, but exist culinary/pastry margarine which is a "substitute" for butter in their physical-chemical properties. Well, the flavor won't be the same, but it'll work.
The first question said "cold set pie"
I think they were referring to a non baked graham cracker crust which I have seen in a few recipes.
Erin, you are such a great teacher! Love all your videos. 😁
OMG, your a Kansas girl! I love that! The sunflower wall decor makes sense now. And I love your content on Food52
Thank you, Erin for what you do! Your videos are always so informative, so helpful and so easy to understand. You are God's give to bakers everywhere!
I love your sign “Fresh Baked Pies Served Daily.” I have the exact same one in my kitchen, and I’ve had delivery people or workmen ask if I really do bake pie everyday. LOL! We’re empty-nesters, so the answer is no to that, though I think my husband wouldn’t mind too much if I did. Enjoy your videos! Thanks, and cheers!
i love baking so much, and i'm actually studying in a culinary school, but since i found your videos i learn so much more than i do at my school, and it's always so much fun and motivating and inspiring. My thought at the end of every video is "i wish to be like her (and sohla) one day," but i doubt it! thank you so much for sharing everything with us
Miss Erin
You are so smart and charming! I loove your shows! Thank you for sharing your great knowledge! Love, Pilar
I used an air fryer parchment liner they are making now for par bakes- works well
Thank you so much for featuring my question! You are a treasure.
Love you, Erin!!!! 👏🏼💕
Still lovely repices cooking and the making a pie looks great and 🥧🥧🥧😁🤗
I find a lot of GC crust recipe don't have enough butter and or enough crushed crackers- so I am glad you talked about that- cuz a recipe I just used wanted the crust to be pressed all the way to top- an adorable 6x3" springform- the recipe I was using was for this size pan-
Erin is adorable, good to get to know her better
A NEW BITE SIZE BABYYYYY
Love these episodes! You're a legend!
I love these videos by Erin. She is great!!
Love the bandana tutorial. I’m ready to use this technique to keep those pesky, whisky hairs out of my face, grrr.
Love your videos. I have been baking and cooking for eons but have learned a lot from you, thank you❣️
I love Erin so much 🥰
She reminds me of Sookie St James from Gilmore Girls
Thank you for these videos. My baking is improving. Months ago I tried making croissants. They tasted horrible and now I'm scared to try again but I'm slowly working up my courage. ❤️
I LOVE YOU! You’re my baking inspiration ! Keep up the good work in Hawaii there is a cake called “chocolate dobash” cake and I’m looking for the recipe for it. It’s a cooked chocolate frosting/ pudding. Do you have any idea what I’m asking for?
We love you erin!!! 🤗 I had all of these questions I have a lot of hair and want to pull it back. I thought the tattoo on your arm was a dough hook 🪝 lol good to know! 😂 always made me see you as a pirate ☠
Would you do an episode on sourdough. I really want to get started using a sourdough starter but don't really know the basics. Thanks!
Erin no matter how many times I make pastry using different recipes etc it always comes out hard! What am I doing wrong 🤔 great videos 👍
Erin, you are my fav 52!! Do you ever use pie birds. I love mine.
I’m looking for more zero waste baking tips! I use silicone baking sheets and shower caps for proving bread… any others? What about zero waste freezer storage methods? Ie without plastic wrap or tinfoil
SWISS BUTTERCREAM QUESTION: We often have this issue, once we let the Swiss buttercream sit for a while in room temperature, or even after thawing it from fridge, it just goes tasteless, you can only taste butter, all the flavours just dies down. Then we have to a lot of mixing or whipping to bring it back to life, happens after piping or layering as well. Is this a common issue? What to do to avoid it?
(Doesn't happen when we add some fruit curd to it, but with coffee, vanilla, cinnamon etc)
Hi! Is it possible to bake macaroons on a glass plate? The glass plates are the flattest in my home and they could give them a much straighter start.
As I'm looking into, ghee is just one step before browned butter, right?
I would LOVE to know the artist responsible for the theme song, and the song’s title!
Is there a recipe for the key lime pie?
What can u do when you forgot to grease tube pan an cake tares up. Do I throw away or is there something else I can do
Love the video!! Thank you.❤
Where can I find that rhubarb pie recipe? Thanks!
Popovers... did you do an episode on it?
Where can I find that rhubarb pie recipe???
loved this post (lesley)
She needs her own UA-cam channel
Yes! And yes margarine is not good :)
I LOVE HER.
I have grated garlic for pastry and it works fine, just use a fine micro plane. I have tried garlic powder; that I would not recommend
There's something I want to say about margarine, and that you can't substitute it the other way, either. My husband has a lot of family recipes from his mother and grandmother that specifically use margarine. When we tried to make those recipes with butter (specifically a cookie recipe we make around christmas time), they did not taste or feel right at all.
A lot of these older recipes were developed during the Great Depression/WW2 timeframe, when butter was too expensive and people really tried to find substitutes (like with apple sauce cakes, or carrot cakes when sugar became expensive). Since they were developed with margarine in mind, switching out for butter didn't automatically make the recipe better. I think margarine has its place in baking, but not as a direct substitute by any means.
I would say that now, as butter is not expensive anymore, for healthy reason it would be good to avoid the margarine and just use butter even though the flavor changes a bit
@@mariagarcia2690 A pound of butter is $3. A pound of margarine is 80 cents. That's a huge difference, especially for low income families. And it's not just flavor that it effects. Texture is a huge factor as well. The only real option is to throw away the recipe and use one formulated using butter, so say goodbye to grandma's cookies.
And I've never heard anyone advocate for butter as a healthy food. If you're looking for healthy food, I'm not sure a show about pastries is really the right place for it.
@@DuyNguyen-yx2vd I butter is not bad! And to have a cookie a week isn’t bad either. And yes, the options is to test several recipes until to find something similar to the old recipe and that’s it. and no need to buy 10$ in butter. Just make small quantities. This is also way better than buying cookies in the supermarket.
OH CRAP.. just put in a cold blind bake on the bottom shelf in the oven in a glass plate
We want filed donuts plz ..
Look very delicious 🤤 😋🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧🥧
The first half of the year have been tough and mostly influenced and manipulated by the fear of missing out "FOMO" pushing most investors to dumping of assets, with many achievements not met yet. The race to financial freedom, sustainability and flexibility begins right now.
I have secured financial freedom investing in bonds, equities, EFT's and some digital currencies
I'm diversifying and recently my crypto portfolio yields better profits more than any other commodity despite recent dip in price. I'd say "think like a bear and invest like a bull"..
I wanted to invest more in crypto but the fluctuations in price of Crypto discouraged me into dumping.
@@delsineluwilussit3949 That is why you should consider working with an expert with strategic features that yeilds all Holders a long term stable Return of investment for life.
The current altcoin landscape is characterized by extreme volatility, FOMO, dumps, and inflation. Professionals like Henry Brown offers a deflationary assets with protections for dumping and monetary incentives for holding.
My fav human
The velocity at which I clicked
She is so.....sweet....😍😍😍
I love Erin ❤️ another great episode
So I guess the REAL question here, Erin, is: Where do you live so we can get in on this sweet 'bat signal' deal? ;)
Shop Erin's apron here: libbiesummerslabel.com/collections/clothing/products/chamber-apron-dress-in-grey
Please can you read the questions out before answering please. I had to pause a million times to read it out to my kids
Why are you so perfect? ❤️
So, is Erin telling her age, or just a slip when she said "tin foil?"
Younger than you will ever be
I think that's just regional. I know a lot of people who still say tin foil when they mean aluminum foil. It's like when people say pencil lead when it's made of graphite (lead writing implements haven't been used since the times of the ancient romans).
@@jaxxbrat2634 That's a given
, baking with sinach and your fans for over 2 years now please I've been begging you to help me I want that is my dream ma please help me ma I want to come to American to learn more please help me ma
Erin, I absolutely adore you and your content! Your videos are so informative and you clearly LOVE baking. How I would love to spend an afternoon baking with you, it would be such a joyful way to spend a day! Keep up the good work and thank you so much! 🤗
Erin’s videos are my comfort viewing. Thanks Erin and Food52 for making these upbeat, excellent tutorials!
who else is enjoying a Friday evening here? haha
A tip that works for me when I have trouble with a crumb crust sticking is take a shallow rimmed baking pan and fill about halfway up with hot water and set the pie plate in the hot water. Watch so you don’t melt your filling! Set the pie plate on a towel to dry and your pie slices will come out cleanly.
9:53 is the reason ejm must be protected at all costs
It’s just a joy when you upload videos, the one thing that had the greatest influence on my baking was the revelation of ….having “enough” pie weights …. Always had the side of the pie slumping forwards despite using pie weights……. Once i filled my pie to the top, what a discovery.. so thank you for that …..P.S. I hate margarine to and only use butter… lovely Welsh butter.
A beautiful human being oozing Vanilla-bean.💃 (an almost Pun)
Thank you for the tip about protecting the ceramic pie plates from heat shock! I have been using a baking steel. I put the pie plate on parchment paper and then a cookie sheet but still put it on a rack above the baking steel. I liked your tip about starting the plate out on a rack and then lowering it to the steel after 10 minutes or so. Do you actually take the rack out of the oven for this or is the rack just high enough that the pie will fit under it when you put it right on the steel? Your videos and instruction are the best!
oh no! I missed the info re ceramic pie plate protection! what's the skinny?
@@moonbabyprime I think it was to not put a pie plate into a hot oven straight from the freezer.
I'm such a fan. I live in the foothills of the Rocky Mountains in Colorado. I sometimes struggle with high altitude baking. Sometimes my cakes sink in the middle even after making adjustments. I NEVER get a dome in my cakes or cupcakes. It's very frustrating.
All great but I especially love the bandana tutorial! I want mine up for barn chores and think I'm going to try it.
You are marvelous. My cheeks hurt from grinning and smiling through this entire video. I tend to do a lot of smiling during your other videos. I have make a couple of your pies, still work on techniques. Thank you for warming this older lady’s heart and sharing your wonderful talent with us. ❣️❣️❣️
Erin, Thank you for your kindness, cheerfulness and expertise!!
I have a very practical question - since you (and many other bakers) work directly on your marble and granite countertops, what do you use to clean them? Do you use a chemical cleanser and then rinse with water? A very diluted bleach solution? Also, I absolutely adore your theme music - it (and you) make me very happy.
So, I’ve been binge watching these and Erin is SO fun and helpful. Didn’t think it could get better but just saw we share a home state. Yay KS!!!
Tin Foil! Brought back memories of my grandmothers cooking. Haven't heard that term in years.
Totally agree on the margarine. It's absolutely disgusting, tastes gross, is full of chemicals, is totes unnatural and butter is just always better. LOL
Erin is the best. Keep up the great work!
I love your passion for butter! 😍🤣 I also have strong anti-margarine feelings!
That part of the video was hilarious 😂. Her hand gestures in addition to her tirade was hilarious 😂 NO MARGARINE!
I wish I had watched this about crumb crusts before I made my cheese cake today LOL
cannot find "our stories" website for that cardi! :(
In all the recipes, how do I know if it is intended for a regular pie plate or deep pie plate?
You are just adorbs. Love your videos!
what is your "butter ring" for?
❤❤❤
Hi Hello Ma’am good evening I am one of your followers and watching your video doing cooking and I love the way you explain everything wow and I like the way you do your hair too my favourite
Baking specially the chocolate Devils chocolate chocolate and chocolate my family love it so delicious first time ever that I have done it was perfect and I wish I can meet you in person
My name is Mel thank you.
And I would like to know if you do teaching online cooking or baking thank you again and I looked forward to hearing from you soon,
Regards,
Mel,
I love all of these videos as an aspiring home baker that can't afford to take pastry classes. Thank you so much for all of the free help you share with every video! ♡♡♡
You are informative, delightful.
Sorry I missed a and a.
Love all the BIUAN episodes!! Thank you Erin!!
I always think crumb crust should be like wet sand when you make it. The type you would use to make a sandcastle with.
Erin has gotten me so excited about baking again. Thanks for being so down to earth and relatable!
I'm from Kansas! I LOVE your videos!
I always enjoy Erin's videos☺