SIMPLE NO-BAKE CHEESECAKE
     
                                          

Ingredient

• 2 packages (20 sheets) graham crackers
• 11 tablespoons (1 3/8 sticks) unsalted butter, melted
•  2 tablespoons sugar
•  2 8-ounce packages cream cheese, room temperature
• 1 14-ounce can (1 1/4 cups) sweetened condensed milk
• 1/4 cup fresh lemon juice
•  1 teaspoon vanilla extract

Method

1.       Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until                 very fine crumbs form.

2.      Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.

3.      Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the              side; press flat. Chill crust in freezer at least 10 minutes.

4.      Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the                      cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time,                        scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.

5.      Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap,                and refrigerate until firm, 2 1/2 to 3 hours.

6.      Unclasp sides of pan, and remove cheesecake.

VARIATIONS

Skip the crust: use cheesecake filling in a parfait and invent a whole new "layer cake." Mix the filling, then put some in a glass. Top with broken-up cookies (such as chocolate or vanilla wafers) or graham crackers, and add fresh fruit (such as raspberries or blueberries). Alternate layers. Refrigerate parfait for 30 minutes, and serve.

Here it's me again ! today'i wanna share a simple but nice no-bake cheesecake that you can try anytime.Hope you like it...

i got the recipe from

http://www.marthastewart.com/858246/no-bake-cheesecake

                      CHOCOLATE CHIP COOKIES

INGREDIENTS

Amount	Ingredient
150 g	Salted butter, softened
80g	Granulated sugar
80g	Brown sugar
2 tsp	Vanilla extract
1	Large egg
225 g	Plain flour
½ tsp	Bicarbonate sugar
¼ tsp salt	Salt
200 g	Plain chocolate chip

Method

1. Preheat the oven to 190C/170C fan/gas 5. Line two baking trays with non-stick baking paper.
2. Put the butter and sugars into a bowl and beat until creamy. Beat in the vanilla extract and egg. Sieve the flour, bicarbonate of soda and salt over the mixture and mix in with a wooden spoon. Add the chocolate chips and stir well.
3. Using a teaspoon, place small mounds of the mixture well apart on the baking trays. Bake in the oven for 8–10 mins until light brown on the edges and still slightly soft in the centre.
4. Leave on the tray for a couple of minutes to firm up and then transfer to a cooling rack.

 Here another recipe that i would like you to try during your free time...

good luck!

the link to original recipe:

http://www.bbcgoodfood.com/recipes/2459643/vintage-chocolate-chip-cookies

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4. 

   
   
5. 
   Basic muffin recipe
   
   
   
   

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   Ingredients
   2 medium eggs
   125ml vegetable oil
   250ml semi-skimmed milk
   200g golden caster sugar
   400g self-raising flour (or same quantity plain flour and 3 tsp baking powder)
   1 tsp salt
   100g chocolate chips (see tip) or dried fruit such as sultanas or dried cherries (optional)
   
   
   
   
   Method
   Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat the eggs lightly with a handheld electric mixer for 1 min. Add the oil and milk and beat until just combined then add the sugar and whisk until you have a smooth batter. Sift in the flour and salt (and baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough. Stir in the chocolate chips or dried fruit if using.
   Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking. Leave the muffins in the tin to cool for a few 
   i've found this recipe online from 
   http://www.bbcgoodfood.com/recipes/2331641/basic-muffin-recipe
   have a good day trying new recipe :3
   mins and transfer to a wire rack to cool complete
   
   
   
   
6. 
   

thing I've been craving for......

INGREDIENT

• 1/4 cup sugar, plus more for baking dish
• 8 ounces semisweet chocolate, finely chopped, or semisweet chocolate chips (1 cup)
• 1 teaspoon pure vanilla extract
• 3 large egg yolks, lightly beaten, plus 4 large egg whites
• 1/4 teaspoon cream of tartar

DIRECTIONS

1. Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
2. In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
3. Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
4. In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
5. In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
6. Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

COOK'S NOTES

Dust the finished souffle with confectioners' sugar if you like, then serve straight away -- the souffle will begin to lose its lift and collapse as it cools.

i got this recipe fromhttp://www.marthastewart.com/868486/chocolate-souffle

but i didnt have time to do it yet............
i bet it taste so good if you do it..

HAVE A TRY!