my god

Recipe; http://www.davidlebovitz.com/2014/05/oven-roasted-asparagus-recipe/

Ingredients: 8 Tbs. (1 stick) unsalted butter, at room temperature 1 1/4 cups firmly packed light brown sugar 2 tsp. instant espresso powder 1 tsp. vanilla extract 2 eggs 1 cup all-purpose flour 3/4 cup macadamia nuts, coarsely chopped 3 to 4 oz. white chocolate, coarsely chopped Directions: Preheat an oven to 350°F. Butter an 8-inch square baking pan. In a large bowl, combine the butter, brown sugar, espresso powder and vanilla. Using an electric mixer set on high speed, beat until light and fluffy. Beat in the eggs one at a time, then continue beating until very fluffy, about 2 minutes. Reduce the speed to low, add the flour and mix in. Continuing to mix on low speed, fold in the nuts and white chocolate just until blended. Spread the batter in the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Transfer the pan to a wire rack and let cool. Cut into 24 bars. Wrap individually in plastic wrap and store at room temperature for up to 3 days. Makes 24 blondies.

Recipe: http://infinebalance.com/fava-bean-hummus

Recipe: http://www.browneyedbaker.com/2014/01/07/my-grandmas-biscotti-recipe/

Recipe: http://4ho.me/1jlg4Xs

Recipe: http://stickygooeycreamychewy.com/2011/06/02/ba-da-bing-cherry-pie-recipe/

Recipe: http://stickygooeycreamychewy.com/2012/09/12/steamed-pork-buns-recipe/

Recipe; http://www.browneyedbaker.com/2013/11/07/butterfinger-pie-recipe/

Recipe: http://www.browneyedbaker.com/2014/03/19/salted-caramel-blondies-recipe/

Recipe: http://www.cookincanuck.com/2014/06/thai-chicken-pita-sandwich-recipe-peanut-sauce

Recipe: http://www.bakinginlisbon.com/2011/02/pesto-de-manjericao-e-nozes.html

Recipe: http://www.cookincanuck.com/2014/04/tequila-spiked-shrimp-ceviche-recipe-avocado

olive oil 1 clove minced garlic 1/2 cup, broccoli, roughly chopped 6 mushrooms, roughly chopped 1/2 onion, chopped finely 1 teaspoon minced fresh rosemary black pepper 1 12.3-ounce package lite firm silken tofu, drained of water 1/4 cup plain soymilk 1 tablespoon cornstarch 1 teaspoon tahini 1/4 teaspoon onion powder 1/4 teaspoon turmeric ~1/2 teaspoon Bragg’s Liquid Aminos pine nuts (optional) Preheat the oven to 180 C (~350 F). Spray 8 regular-sized muffin cups well with non-stick spray. Heat up some olive oil in a skillet. Saute the onion, garlic, and mushrooms. When the mushrooms are almost done, add the brocolli. Cook for about a minute, then take of the heat and stir in the rosemary and pepper. Place the remaining ingredients into a blender. Process until completely smooth and silky. Add the tofu mixture to the vegetables and stir to combine. At this point, have a taste to make sure it’s salted (er, Bragged) to your taste. Spoon equally into the 8 muffin cups: it will fill regular muffin cups about halfway. Top each “muffin” with a sprinkle of pine nuts. Put the muffin pan into the oven and immediately reduce the heat to 350 F. Bake until the tops are golden and a knife inserted into the middle of a quiche comes out clean—about 25-35 minutes depending on your oven and muffin cups. Remove from the oven and allow them to cool for about 10 minutes. To remove, I recommend running a knife around each muffin, then turning them over onto a plate or cutting board (put the plate on top of the muffin first, then flip the whole thing over).

Recipe: http://julianaloh.com/site/2014/05/recipe-mums-singapore-laksa/

Recipe: http://www.chezmummy.com/2014/03/chocolate-cake-pops-mini-smarties-recipe/

Recipe: http://www.completelydelicious.com/2014/04/raspberry-brie-dessert-pizza.html

Recipe: http://inbalsweets.com/pizza-pan/