Christina Tosi

Like, let's talk about what you might have and what to do with it.

I try to talk through that.

And then I try to write it in recipe because that's very helpful or to just talk through that on the regular.

But it's interesting, because what I find now more than ever is folks don't necessarily...

It's more of an interactive community conversation than it is writing in the recipe or videoing because we don't want to read recipes that are that long these days, and we don't want to watch videos that are that long.

It's a fine line, yeah.

But we do want answers because, well, you want people to bake your recipe, and you want them to feel really empowered and inspired, so...

It's a little bit like, send me a message if you have a question.

I'm here.

I want to help make your baking dreams come true.

And there shouldn't be a limit in your kitchen to be able to bring this recipe to life.

It's a labor of love, but, you know, I'm here for it.

I'm ready.

Funfetti.

But I'm really into cherry chip right now.

If you haven't had the Betty Crocker cherry chip.

Yeah, yeah, yeah.

It's cherry chip.

It's not available everywhere, but you know, you can find it.

This is what I'm working through.