For any of you who bake, you know it's easy to double a recipe... but what about halving? Now, if we are being honest, I'm more of a guesstimation gal myself, so when a recipe calls for a tablespoon and I'm halving it, I'll pull out about half of that tablespoon of baking soda and that's good enough for me. When you're trying a recipe for the first time with a friend, however, you try to be a little more precise.
My friend, Ashley, and I were making a gluten free pop-tart recipe with homemade jam and frosting, and at some point we needed to figure out how many teaspoons were in a tablespoon... OHHHH that's right, because we were supposed to put 4 teaspoons of water in our frosting, but instead we did 4 TABLESPOONS, so we had to figure out how to fix up our mixup.
Enter Google, and asknumbers.com, which says there are 3 teaspoons to a tablespoon... which meant we were only off by an extra 8 teaspoons, so we basically were tripling the recipe at this point... but we didn't have enough powdered sugar left, so we turned the frosting into a dipping sauce along with the leftover homemade jam, which was great because our pop-tarts turned out to be more like scrumptious shortbread hand pies than pop-tarts anyway, and I've been on a dipping sauce kick lately!