2016 / February

Select Month

  • May
  • June
  • July
  • August
  • September
  • October
  • November
  • December

Tiffani Jokes About Breastfeeding: 'My Poor Husband Hasn't Touched My Boobs in Six Years'

February 19 2016

Tiffani Thiessen and Brady SmithTiffani Thiessen is a proud breastfeeding mama. But the Dinner at Tiffani's host, 42, didn't get preachy about the antibody benefits (and bonus weight loss!) during a chat with Taylor Strecker on the SiriusXM radio show Wake Up! With Taylor February 5. Instead, Thiessen joked about her long-suffering actor hubby, Brady Smith. "My poor husband hasn't touched my boobs in six years or so," the mom of daughter Harper, 5, and son Holt, 7 months, cracked. "I feel bad for him. He goes 'will they ever be mine again?' and I'm like, 'yeah, probably when they're tightened up and fixed after I nursed two children!'"

While the Saved by the Bell alum breastfeeds in public, "I'm not that person who is going to whip up my boob and show everybody my breast," she explained. "I just know how to cover it the right way."

The Cooking Channel star is already dreaming up meals for her baby, Holt. "He's just starting with baby food right now so it's very, very basic. But I'm excited actually to get back into making baby food again. More than just the basic stuff that I'm doing now, which is mashed-up bananas and mashed-up avocados and mashed-up strawberries."

Hopefully, Holt will take after his big sister, Harper. "She's really a pretty healthy eater," Thiessen told Us Weekly in October, noting that the kindergartener "hates" French fries and isn't a fan of frosting. "She likes carrots and hummus and things like that." (US Magazine)

Tiffani Reveals Adorable Valentine's Day Plans With 5-Year-Old Daughter Harper

February 19 2016

We've grown up loving Tiffani Thiessen and we love her even more after learning about her Valentine's Day plans. HollywoodLife.com can exclusively share the card her daughter Harper Thiessen, 5, designed for TinyPrints and their yummy homemade marshmallow recipe too!

Tiffani's daughter, Harper, worked with her aunt and Tiny Prints designer, Jill Smith, to create her Valentine's Day classroom cards. Harper picked out this adorable "Sweet Sprinkles" cupcake — so sweet! Then they made her mom's homemade marshmallows which they put in small baggies and tied with a pink ribbon. (Hollywood Life)

Homemade Marshmallows by Tiffani Thiessen



  • 3 envelopes of plain gelatin such as Knox
  • 1/2 cup cold water
  • 2 cups granulated sugar
  • 2/3 cups light corn syrup
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract


  1. In the bowl, sprinkle gelatin over 1/2 cup cold water.
  2. Soak for 10 minutes.
  3. In a saucepan, combine sugar, corn syrup, and 1/4 cup water and bring to a boil. Boil for 1 minute.
  4. Pour boiling syrup into gelatin and mix at high speed with a stand mixer.
  5. Add the salt and beat for additional 12 minutes then add vanilla.
  6. Scrape marshmallow mixture into a 9 x 9-inch pan lined with oiled plastic wrap and spread evenly.
  7. Lightly oil hands help to get mixture out easily. (Or when wanting a specific shape like my heart shape marshmallows here, use a silicone mold in the shape you desire) Then take another piece of plastic wrap and press mixture into the pan.
  8. Let marshmallows sit for a couple hours.
  9. When ready, remove from pan and dredge whole marshmallow square with confectioners' sugar.
  10. Then cut marshmallows into 12 equal pieces with scissors.
  11. Dredge each piece of marshmallow again in confectioners' sugar.
  12. Store in airtight container till your ready to use.

Interview: Tiffani Makes Connections Through Cooking

February 19 2016

Tiffani Makes Connections Through Cooking

Tiffani Thiessen grew up in front of the cameras, starting as a teenager playing cheerleader Kelly Kapowski.

Known to a generation of television fans for her work on "Saved by the Bell," "Beverly Hills 90210" and "White Collar," Tiffani Thiessen is embracing her newest and most personal role: playing herself.

Inviting friends and former co-stars into her kitchen, she's sharing recipes and entertaining tips on her own Cooking Channel program, "Dinner at Tiffani's."

Premiering this month, season two of her 16-episode series airs 7 p.m. Wednesdays on Cooking Channel. Guests at her table include Mark-Paul Gosselaar, Sasha Alexander, Daisy Fuentes, Vanessa Lachey, Neal Dodson, Hilarie Burton, Ethan Embry, Seth Green, and Scott Wolf.

Thiessen lives in the Los Angeles area with her husband, Brady Smith, their daughter Harper, and 7-month-old son Holt. She shares recipes on her her blog. (JS Online)

How did you learn to cook? Who has been the biggest influence on your cooking?


It would definitely be the women in my family. I've been cooking alongside my mother and my aunts and grandmother since I was little. I learned all my staples from family. Probably the most famous, which I did last season on the show, is my mom's cream cheese pie. That's the one that gets requested for every occasion.

What are the biggest differences between filming this cooking program and other types of on-screen work you've done?

They're totally different. One, I'm not playing my character. I'm actually being me, which I think is a little more nerve-wracking. No one's writing your lines. If you're not being entertaining, it's you....

This (show) is very different. It is a total multitasking thing. It is planning, shopping, cooking, entertaining and hosting people coming to your house. It's a lot, but it's so fun.

How did this show come about?

It came pretty simply. My friends would literally say let's go have dinner at Tiffani's. After hearing that and chuckling, I thought well, this could be a great show idea. I literally while filming "White Collar" walked in and pitched the show myself. It was neat.

Do you film within your own kitchen?

No. Actually, some people might even notice this is a different kitchen from last season.

What defines a Tiffani-style dinner party?

It is all about fun and connecting. I find that dinner parties, a lot of people are connected to the kitchen and helping, which you see on the show. When my friends come over, they're cooking and stirring and helping to set the table.

I love that food evokes emotion and allows you to connect with people you like to spend time with. Sitting down and breaking bread with people allows you to put the phone down a bit and connect.

Is that a dinner party rule: no phones?

Definitely. It doesn't always apply, but I like when the phones are put aside. I know everyone likes to take a photo once in a while, but there's no Snapchatting and video while at the table. We play games and talk. That's what it's all about.

Guest lists for the dinners on this show pull in co-workers from your previous television shows. What's your starting point for putting together a guest list?

In real life, it's literally a lot of times just by running into somebody and saying hey, come on over for dinner next week.

The show is really more who is available and (who) we can get for the date (of filming). I do love thinking about who would have a lot of fun at the dinner table. There is a lot of thought put into it. It doesn't always work, because people have lives and work and travel. Most of the time it does work out. It is a total reunion for me.

How do you come up with menus?

I'm a theme-based girl. I come up with themes for what I want to do. That's how I work in real life when I want to do dinner parties. I come up with a theme and build a menu around it.

What's an entertaining must, something that makes a night work for you?

One of the tips I have to make a dinner party easy and nice for me, I always have a timeline. Then I'm not stressed. If I'm stressed, my guests are not going to have a good time.

I always put a timeline together, from shopping list to when I start prepping and cooking and setting the table. That is my little trick to make me feel less stressed. I'm a planner, type A all the way.

Where do you look for recipe inspiration? Are you a cookbook or online recipe person?

I do it all. I look for inspiration from many different things. I get a lot from restaurants, cookbooks and Pinterest. I find inspiration everywhere. A lot of times, it is literally the grocery store or farmers market.

How has being a parent influenced or changed your approach to cooking?

I think for me, it has actually put my cooking even more in a place where I love providing for my family and showing them I love them. Being a mother and wife, I get to get in the kitchen and be creative.

I just started teaching my daughter to use a knife. It is fun, a bonding time. My son, Holt, just started baby food, so now we're back to making baby food, too.

You and your husband actually keep chickens on your property?

We have five chickens, and we get fresh eggs every day. We also grow a lot of different vegetables. We have apple trees and fig trees and avocados. We have almost an acre. We don't feel like we're in L.A.

Current ingredient obsession?

Kaffir limes, I'm real into those right now. I use those a lot in my honey ginger wings. Smoked paprika, I'm really into that smoky spice now. Being married to a Texan ... (who) likes meat, and I also have a smoker he likes a lot. Espresso powder is a great thing to add to baking recipes, and vanilla bean paste. Those are my favorites right now.

Do you have a signature dish, something you're known for?

I don't. I get asked that a lot. I think my most requested from friends and daughter is my flatbread pizza. My ribs are my most requested from my husband. My daughter loves my risotto.

What's your favorite hostess gift?

I love when people bring homemade things. Anybody who brings homemade things, like caramel sauce or anything homemade, I love it. Right after I had Holt, I have a lot of friends who know how much I love home-cooked food. That was the best.

What do you want people to know about cooking?

I just love to entertain, and connecting. That's what food does for me. This is just a different form of me being creative. For me it is probably the most natural way of being creative.

Cooking, I truly think it is one of this things that anyone can do if they have the time and interest. I'm not a professionally trained chef, I just love to cook.

Tiffani's Raspberry Lemonade Oatmeal Will Make You a Morning Person

February 19 2016

Tiffani Thiessen recipe: Raspberry Lemonade Oatmeal

Saved by the Bell actress and now Cooking Channel food host Tiffani Thiessen knows a thing or two about elevating oatmeal. She's teamed up with Quaker Oats to come up with out-of-the-ordinary recipes. Beyond asking if Mark-Paul Gosselaar would be making an appearance on the second season of Dinner at Tiffani's (Spoiler: he is! Tiffani gushed, "He will come on with his beautiful wife for a fun date night episode with my husband."), we had to know Tiffani's latest breakfast bowl obsession.

Tiffani responded with a breakfast game changer: "Right now I'm really into sweet but light and fresh bowls — think citrus. My raspberry lemonade recipe includes oatmeal, raspberries, dried cranberries, lemon zest, and shaved coconut. Then I add in chia seeds for the fibre, protein, and antioxidants they provide." (PopSugar)


Doesn't that sound incredible? I love the idea of brightening up the taste of oatmeal with lemon zest — especially to serve out-of-town guests. Though Tiffani recommends sprinkling the chia seeds on top of the oatmeal, I love cooking them into the oats. Chia's gelatinous nature lends toward a super thick texture that will trick your taste buds into thinking you're eating something rich.

Here's what you'll need to re-create her raspberry lemonade oatmeal:

  • 1/2 cup cooked oatmeal
  • 1/4 cup fresh raspberries
  • 1 tablespoon dried cranberries
  • 1/2 tablespoon coconut flakes
  • 1 teaspoon lemon zest
  • 1/2 teaspoon chia seeds

Tiffani's Yummy Salted Caramel Brownies

February 19 2016

Tiffani Thiessen, the actress best known as an actress from her roles on the series Saved By the Bell, Beverly Hills 90210 and White Collar, shares her family's favorite recipe for easy make-at-home Salted Caramel Brownies. (Parade)




  • 4 oz unsalted butter, (1 stick)
  • 3 oz unsweetened chocolate
  • 1 cup sugar
  • 2 eggs
  • ½ cup flour
  • 2 Tbsp instant espresso powder
  • Pinch salt
  • ½ tsp vanilla


  • ⅓ cup sugar
  • 3 Tbsp water
  • ½ Tbsp butter
  • 3 Tbsp heavy whipping cream
  • ½ tsp vanilla
  • 2 Tbsp flaked sea salt



  1. Preheat oven to 350 degrees F.
  2. Line an 8-inch baking pan with parchment.
  3. Bring a small pot of water to boil over high heat.
  4. Combine butter and chocolate in a shallow bowl that can rest on the pot of water without coming into contact with the water. When the water boils, remove pot from heat and set the bowl of butter and chocolate over it.
  5. When the chocolate is nearly all melted, stir until the mixture is completely melted and smooth.
  6. Transfer to a medium bowl and stir in the sugar.
  7. When the mixture has cooled, whisk in the eggs one at a time.
  8. Stir in the remaining ingredients and pour into the prepared baking sheet.
  9. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.


  1. While the brownies are baking, make the caramel.
  2. Heat the sugar and water in a medium, heavy-bottomed pan over medium-high heat.
  3. Boil, swirling the pan but not stirring, until the mixture turns a golden, amber color.
  4. Remove from heat, immediately add the butter and swirl to combine taking care to keep the pan at a distance as the liquid bubbles up and foams.
  5. When the bubbling has subsided and the butter and caramel are combined, add the cream and vanilla and stir to incorporate.
  6. Set aside to cool.
  7. Lift the cooled brownies out of the pan. Drizzle the caramel over the brownies. Cool completely before cutting. Just before serving, sprinkle with sea salt to taste.

Serves 16.

What Tiffani Thiessen Actually Eats in a Day

February 19 2016

Whether you know her as the star of Dinner at Tiffani's or Saved By the Bell, one thing's for sure: You're going to want to raid her kitchen–and try her cream cheese pie recipe, ASAP.

When it comes to making oatmeal, most of us get pretty basic: Add water, then microwave or cook over the stove top. Maybe swirl in some brown sugar or dried fruit, if we're feeling fancy.

Not Tiffani Thiessen.

The actress, mom and Cooking Channel star gets creative in the kitchen, turning her kids' morning bowl of oats into something that makes getting out of bed a little easier. She makes a peanut butter-banana version, raspberry-lemonade–even a savory grilled cheese and tomato soup-inspired blend, which features shredded cheddar, breadcrumbs and sun-dried tomatoes. It's no wonder she's partnered with Quaker Oats for a Bring Your Best Bowl contest, where you can win $250,000 for coming up with the tastiest oatmeal imaginable.

We caught up with Thiessen to uncover some of her snack obsessions–and the food that will always remind her of her days at Bayside High.

She's All About One Unexpected Energy-Booster.

Though Thiessen has one or two cups of coffee a day, she swears by an entirely different drink when she's feeling sluggish: Good ol' H2O. "I'm a big believer that water is the basis of all health, so I go for that first when I need an energy boost," she says. (Delish)


She'll Pass on Conventional Birthday Cakes.

The rest of the world can swear by a classic yellow cake with chocolate frosting. For Thiessen, who celebrated her 42nd on Jan. 23, birthdays mean one dessert: her mom's Cream Cheese Pie.

"Everybody who has it is addicted," says Thiessen, who made the pie during the first season of her show, Dinner at Tiffani's. It's kind of like a cheesecake, only you don't have to bother with water baths or worry about it cracking halfway through baking. It's actually no-bake!

If Thiessen's grabbing a store-bought cake, there's only one place she trusts: SusieCakes in Los Angeles, where she always orders a lemon cake.

She's Not Afraid of Indulging from Time to Time.

For the most part, Thiessen tries to eat healthy, but she'll make an exception for her birthday weekend. "I might have indulged more than I should have," she admits of the recent celebration. Still, we consider her food diary a pretty good exercise in moderation.

Breakfast: Usually oatmeal–"five out of seven days of the week"–but since it was the morning after her birthday, she splurged on homemade pancakes and bacon.

Lunch: Roasted veggie salad, "which I love. I had a half-day photo shoot for my cookbook, and ran to the grocery store right after, so I got a bunch of vegetables to make for the salad."

Dinner: Takeout sushi and a slice of leftover birthday cake, er, pie. "It was divine."

She'll Never Forget The Max.

Thiessen may have left her Saved By the Bell days long behind her, but if she had to think of one food to remind her of the years she spent as cheerleader-slash-hottest-girl-in-school Kelly Kapowski, it'd be...

"Burgers and hot dogs," she laughs. "They make me think of The Max," she says, recalling the restaurant where the characters hung out after school.

As for her role in USA's White Collar? "Food trucks–that was the fun of filming in New York. Every day there were different food trucks to order lunch from, and you could get anything from dim sum to tacos," she says.

She Knows Pizza.

If you ever visit Thiessen's house (because, you know, you've become besties after casual liking her photos on Instagram), be sure to ask her to make a homemade pizza for you. It's the one dish everybody asks for again and again.

"I put anything and everything on them, but my most favorite is fresh ricotta, lemon, grapes and pine nuts," she says.

Her Go-To Snacks Go Way Beyond Baby Carrots.

Thiessen has no shortage of snack ideas, largely because she's so used to eating on the go–and needing something healthier than what most vending machines can provide. She's all about nonfat Greek yogurt, apples with peanut butter, and sliced cucumbers with lemon juice, but she loves one snack that you may associate more with roast chicken dinners.

"I love roasting veggies with a little olive oil and herbs, which makes them a little sweeter," she says. "I'll just put them in a bag and take them to go."

She's not the type to pretend that roasted vegetables cure all sugar cravings though.

"If I really want something sweet, I'll go for dark chocolate," Thiessen says. "I'm that kind of girl."

That kind of girl who happens to be all of us.