Yes, Colleen - please and than you!

Here's a link to the recipe I use most:

Taste Salted Caramel Cheesecake

Notes:

I sub all kinds of cookies for the bases, usually plain chocolate ones.

250g is approx 8 oz by weight

125g is approx 4 oz by weight

500g is a little over a pound but if you call it a pound the proportions with the above will remain the same

Thickened cream is cream with gelatin added by the manufacturer but you can sub whipping/heavy cream

I have used thick chocolate sauce instead of caramel

I have omitted the sea salt and made it just plain caramel

I have added four teaspoons of instant coffee mixed well into the cream (coffee with chocolate swirls was a hit)

I have used pureed fruit softly set with a little gelatin for the swirls

Friands (which can also be gluten free) are like little cupcakes that are easy to make- you don't even need a mixer. Friand moulds are oval shaped but I just use silicone cupcake moulds. For gluten free I just sub gluten free flour for the small amount of flour in the recipe, and use pure confectioner's sugar.

Lemon Drizzle Friands

Notes:

160g is about 5 1/2 oz by weight

icing sugar is confectioners' sugar

I've never bother with salt free butter, I just use regular butter and no one has complained in over 10 years :-)

I whisk the egg whites until they are fairly frothy- DH says my friands are better than the ones we've had in posh tea shops so perhaps that's the difference

These are also popular:

Raspberry and white chocolate friands

Notes:

100g is about 3 1/2 oz by weight

180g is about 6 oz by weight

125 g is about 4oz by weight

Icing sugar mixture has cornstarch added to counteract the humidity here but I always use pure icing/confectioners' sugar

I mix all of the raspberries (I use frozen ones straight from the freezer) into the friand batter, then top each friand with three more raspberries

Hope these ideas help :-)

Sounds wonderful. I'll give it a try! Thank you.

@Suzieque, how did it go? Did you make it?

Colleen - I DID! And it was fabulous. I apologize for not coming back and letting you know, but it was a big hit and I was asked for the recipe. It's now in my "keeper" file with a star on it.

Thank you so much.

☺️