I really started getting into cooking when I was in college. I was always trying something new and interesting. My roommates loved when I made dinner for us all! I'm now a food scientist and I get to incorporate my love of cooking into my career. I work with eggs on a daily basis and I get to use all the science I learn in my career in my everyday cooking and baking. Good old fashioned comfort food will always be my favorite, but I also like to try new recipes and ideas. My specialties are cakes and cheesecakes. All my friends get a special cake of their choosing on their birthday. Spending all day before a holiday cooking and baking for the massive family holiday gathering. I wanted a really rich, decadent chocolate and caramel cake for my father-in law's birthday but I couldn't find a recipe that had everything I wanted. I improvised with a few other recipes and came up with the best cake ever! I call it the 3 C's cake (chocolate, caramel, coconut) any everyone that tries it loves it. Guilty pleasures don't get any better than this cake! (I'll have the recipe on here soon.) The first time I tried making fudge I didn't realize how important it was to bring it to the right temperature. I was making a pumpkin fudge and I was sick of waiting for it to get hot enough so I just put it in the pan and waited for it to firm up. It was during the winter so I put the pan outside to cool. When I came back a few hours later it was still not firm, so I left it overnight. Well, the next morning I still had pumpkin fudge soup. I definitely learned my lesson there.