Do you have questions or comments?

If you have questions or comments, feel free to email me or use the contact form to send them right to my inbox. Alternatively, you can leave a comment below or contact me on Twitter, Facebook or Google+.

Are you interested in working with me?

I’d love to work with you! If you need food photos to add to your website or publication, whether you want photos you see here on my website or need something completely new, I can help.

I also do recipe development, product reviews, giveaways and any other ideas you may have. Please note that I will only do reviews and giveaways for products that I love and that are relevant to cooking, baking, and food in general. If you’re interested, please fill out the contact form below or email me.

I’m looking forward to hearing from you!

Contact Erin

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80 comments on “Contact” — Add one!

  • Inez says
    September 13, 2015 @ 4:28 am

    Just a note on sticking Bundt cakes. I’ve always used butter (I remember when PAM first came out and it was terrible to direct), but I noticed that all the recipes that are specific say to be sure to coat all the the ridges all the way in. I go through the effort to do this and don’t have sticking issues. In fact, coating the butter will reveal if some places were missed (for me in the wider areas, never the ridges) and then I take a skewer or Popsicle stick to dab soft butter in that spot, and then coat it. I’ve only had one cake tear, and that was when my son interrupted me and I apparently turned it out too soon.

    • Erin replies to Inez
      September 13, 2015 @ 9:50 pm

      A lot of people are saying that they don’t have issues with butter so I’m thinking that maybe it was just my pan with the issue. I really made sure to get all the nooks and crannies but after the first few cakes, they always stuck! The pan had a lot of scratches in it. I don’t know but maybe that has something to do with it? I’ll definitely try using just butter again! Thanks so much for the tip. :)

  • Roxanne says
    June 7, 2015 @ 4:36 pm

    I have been making whole grain and real ingredient changes to meals for years and recently began getting into the gluten free scene due to a family member with a wheat allergy, but I have had dismal luck with baking. I have to tell you thank you for your recipes. They are amazing and exactly what I’ve been looking for! Everything I have tried so far has been delicious. You have a gift!

    • Erin replies to Roxanne
      June 7, 2015 @ 8:34 pm

      Thanks so much for your kind words, Roxanne. :) I’m thrilled that the recipes have come out well so far! I also had a terrible time with gluten-free baking at the beginning. I think it was a combination of bad recipes and not really knowing what I was doing. I’m so happy to be over that stage. ;) Your comment made my week so thanks again!


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