Here are some things you can do with Gists in GistBox.

0_reuse_code.js

// Use Gists to store code you would like to remember later on
console.log(window); // log the "window" object to the console

1_ruby_quicksort.rb

# Use Gists to store entire functions
class QuickSort
 
  def self.sort!(keys)
    quick(keys,0,keys.size-1)
  end
 
  private
 
  def self.quick(keys, left, right)
    if left < right
      pivot = partition(keys, left, right)
      quick(keys, left, pivot-1)
      quick(keys, pivot+1, right)
    end
    keys
  end
 
  def self.partition(keys, left, right)
    x = keys[right]
    i = left-1
    for j in left..right-1
      if keys[j] <= x
        i += 1
        keys[i], keys[j] = keys[j], keys[i]
      end
    end
    keys[i+1], keys[right] = keys[right], keys[i+1]
    i+1
  end
 
end

2_keyboard_shortcuts.md

Create documentation for your projects. Like so:

---

Most popular keyboard shortcuts within GistBox

• Up/Down - Previous/Next Gist
• Ctrl+e - Edit a selected Gist
• Ctrl+s - Save Gist

3_cheesecake_recipe.md

Use Gists to keep track of any information you'd like to remember later on.

---

White Chocolate Raspberry Cheesecake

From: http://allrecipes.com/Recipe/White-Chocolate-Raspberry-Cheesecake/Detail.aspx

Ingredients

• 1 cup chocolate cookie crumbs
• 3 tablespoons white sugar
• 1/4 cup butter, melted
• 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/2 cup water
• 2 cups white chocolate chips
• 1/2 cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 1 teaspoon vanilla extract

Directions

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.