I made this soup last weekend and it was divine. I don't know about you but a cold winter day (and they can be pretty cold here in Buffalo) makes soup taste that much better. This soup from the broth to the noodles is entirely homemade. To you it may not be worth it but if you have the time available (it took the better part of a day) it is worth it. I followed the exact recipe except for the additions of scallions and heart-shaped carrots. We'll get to that later. The soup is called Tortellini en Brodo; also known as "the most delicious pockets of meaty perfection in a succulent broth." (That's my description)      The recipe I used came from www.finecooking.com      They also have an audio slideshow of the entire process here .        "This comforting dish of stuffed pasta in a hearty broth is a holiday tradition in northern Italy. It’s often served as a first course, followed by a pork or veal ro...

Thanks to one of my new favorite blogs (iambaker) I was able to bake this heart cake for my Great Aunt Josephine's 91st birthday. I got a bunch of cool tips from this site from how to get cake layers that are flat. I use these cake pans: The trick is to wrap soaking wet towel strips around the pans and put them on a cookie sheet when the go into the oven. Now that I think about it, it makes total sense...usually the cake around the edges heats too fast so it doesn't rise but the middle bakes more slowly..and it rises. This results in a big-ol ugly bump in the middle of the pan which makes your cake look a little crazy. Now you know how to make professional looking cakes. I also used one of the best $2 purchases ever....That fancy little cake cutter. It ensures that you get even layers for frosting. I am Baker also gave instructions for frosting cakes. I loved this one and with the correct tip, it was so easy! To how to frost the cake with these fancy little ...