Hi Jeff. How fun! I have never made that cake into cupcakes so I can't give you a definite time. My untested suggestion would be to fill the cupcake papers half full and bake for 12 minutes and then check them for doneness. You may want to bake one cupcake off in this manner and see how high it ...
What is your favorite go-to ingredient?
Cheese! I had to think about that, but I find I consider what kind of cheese is in the fridge when I start a meal, or snack for that matter. Sometimes I’ll start a recipe with it, sometimes I finish it with a dash of Parmesan. If you know me, you know I have nachos for dinner more nights than I’d ...
What food is your guilty pleasure?
Croissants. Plain or chocolate, I’m not picky when it comes to my guilty pleasure. Tags: ChocolateCroissantGuilty PleasureIndulge ...
Do you prefer stainless steel or nonstick cookware?
I use both, and prefer one kind over the other only when it’s needed for the recipe. Stainless cookware (and I prefer tri-ply or clad, heavy duty pans) is great for sautéing when I want to make a sauce out of the little caramelized bits on the bottom of the pan, or transfer the entire pan to the ...
Is there a food you can’t bring yourself to eat?
Ohhh a can of worms! I mean, I wouldn’t eat a can of worms, that’s for sure, but that is to say I’m a very picky eater, so that is quite a question! Have been since childhood! How I made my career in food is beyond me. Yes, I can’t, not just won’t, eat shellfish (especially mussels, oysters and ...
What is your best tip for a beginner cook?
Learn and practice knife skills. That’s all. When you have great knife skills you enjoy cooking more. When you enjoy cooking more you become confident and successful in the kitchen. ...
I waste so much food after buying specific ingredients for a recipe, but don’t use everything. Any tips on how to make a meal come together with random ingredients?
Don’t be scared to experiment! I also like to start my clean-out-the-fridge dinners with pasta or a healthy grain. Could those ingredients be tossed with pasta, roasted and stirred into a grain salad? This covers a lot of herbs and seasonings too! You don’t have to use all your leftover ingredients ...
How long can I freeze cookie dough?
Who has leftover cookie dough? LOL! I freeze mine for up to a month. That being said, some freezers are better (or worse) than mine. If you’re freezer is a super star and has no tendency to freezer-burn things, it can be frozen up to 3 months. Also wrap it well so it doesn’t take on other flavors ...
What is something you would rather eat in a restaurant than make at home?
Anything deep fried! Also fish. Oh my goodness I love fish but I use a full bottle of Fabreeze in the house when I cook it at home. I love grilling fish on the bbq outside though. Bring on summer! ...
Which kitchen gadgets can you not live without?
My small offset spatulas. My silicone rubber spatulas. A Chef’n citrus juicer and my Oxo garlic press. ...
What is your favorite brand of kitchen knives and why?
Kitchen knives should feel good in your hand. Test them out and hold various brands in your hand before buying. I like my Wusthof knives as well as Global. They fit my hand well and the weight is good. ...
Why do some recipes call for eggs to be room temperature before using them when baking?
When baking you want all of your ingredients at the same temperature. This allows them all to mix evenly and distribute well. For example if you were making a cake with butter, eggs and maybe some milk or buttermilk, you’d cream the butter then add the eggs. If your butter had been perfectly ...
Some recipes say to bake squash facing up, others say to bake squash facing down. Does it really make a difference in the end result?
It depends on what you are using the squash for and the needs of your recipe. If you slice a squash like butternut, acorn or spaghetti squash in half and then place it face down on a baking sheet to roast, you will essentially be steaming the insides. The steam is trapped in the cavity of the ...
How did you come up with your name, “Tara Teaspoon”?
I had a friend a long time ago that said, because I cook, she was going to call me Tara Teaspoon, because I was too small to be called Tara Tablespoon. It didn’t stick until years later when I was trying to come up with a name for my company. Now people call me that all the time! Feel free to do the ...
How long does cooked rice last in the fridge?
It would be fine up to a week. I love freezing my leftover rice, especially sticky rice. Once it’s cooled I put it in zip top freezer bags, press the air out and seal. The little bags are ready to dump into a bowl or pan to re-heat later. These bags are fine in the freezer up to 6 weeks. ...
Dear Tara, I love kitchen gadgets, but I’m skeptical to buy them because they often end up in my graveyard of unused kitchen tools. Should I buy an Instant Pot? What about one of those sous-vide cookers? I feel like they’re good tools, but maybe I’d use them once or twice and then set them aside only to collect dust. Are there any gadgets you consider must-haves?
I do too! And I’m like you and live in a small apartment with a small kitchen. In fact in my last apartment I stored my must-have salad spinner in my bedroom closet! Now it has a home in my slightly bigger space, but I feel your pain. Buying new kitchen gadgets or small appliances depends completely ...
Why is it suggested that mushrooms be cleaned off with a wet paper towel instead of rinsing them off under running water?
Mushrooms are like little sponges! Rinsing them in water, or worse, soaking them in a bowl of water, just gives them a chance to drink up excess water like a dry dish sponge would. Because mushrooms already have a lot of water in their makeup, you typically give the moisture time to cook off, or add ...
