The reason I chose to make a soufflé is that most people say it’s a challenge. It’s a challenge because the egg whites are really hard to get perfectly. One of the tips I found out, is that the eggs have to be room temperature; they rise better in the oven if they aren’t cold. Another issue is making it rise, mine did rise, the pan was a bit big, but some people can’t get it to rise or it doesn’t rise the correct way. A lot of chefs run a knife over the top of the soufflé to get a nice clean line. Another reason I chose to bake a soufflé is that I love to bake and cook but mostly bake. My grandma’s Italian so whenever I go over there she’s always cooking something and I gained a love for cooking from going over there so often. My brownies are my family's favorite thing I cook; they call them world famous Jude brownies. My uncle just moved in with us and always jokes about when's the next time I’m going to make my brownies. Although I love to make brownies another hit of mine are homemade peanut butter M&M cookies, it’s sort of a franken recipe I made up on my own but my friends love when I make those too. While I am a great baker, I can also cook, I’ve made meatballs from scratch, totally from scratch balled the meat and made the breading, and my mom loves when I make New Orleans jambalaya. Honestly, I’m really glad I can cook because it makes for easy Christmas presents, don’t know what to get somebody make them a pie or cookies and put it in a nice box; they’ll enjoy it better than fruitcake.