LEGEND RECIPES

Ingredients 3 cups (380 grams) all-purpose flour 1 teaspoon baking soda 1 teaspoon fine sea salt 2 sticks (227 grams) unsalted butter, at room temperature 1/2 cup (100 grams) granulated sugar 1 1/4 cups (247 grams) lightly packed light brown sugar 2 teaspoons vanilla 2 large eggs, at room temperature 2 cups (340 grams) semi sweet chocolate chips Directions Preheat oven to 350ºF. Line baking sheets with parchment paper. In a medium bowl combine the flour, baking soda, and salt. In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the vanilla and eggs. Gradually beat in the flour mixture. Stir in the chocolate chips. If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is so

Ingredients For the Cake Batter: 1 box super moist yellow cake mix 1/2 cup vegetable oil 4 eggs 1/2 cup sour cream 3/4 cup canned pumpkin (not pumpkin pie mix) 2 1/2 Teaspoons pumpkin pie spice 3/4 cups brown sugar 1/2 cup chopped walnuts For the Glaze 1 cup powdered sugar 2 Tablespoons milk 1 Teaspoon vanilla Instructions Heat oven to 350 degrees. Greased the bottom and sides of a 13x9 inch baking pan. Place the cake mix, oil,eggs, sour cream, pumpkin and pumpkin pie spice in a large bowl. Beat with an electric mixer on medium speed about 2 minutes until ingredients are just incorporated.  Measure out 2 cups of batter, place the batter onto the bottom of your prepared pan. In a small bowl combine the walnuts with the brown sugar. Toss to combine. Sprinkle evenly over the cake batter.  Spoon the remaining batter evenly over the filling. Using a spatula, carefully spread batter over the filling to the edges of the pan. 

Ingredients 2 cups granulated sugar 1/2 cup (1 stick) unsalted butter softened 4 large eggs, room temperature 1 1/4 cups full-fat sour cream 4 cups all-purpose or cake flour sifted 1 tablespoon baking powder 1 teaspoon salt 1 teaspoon pure vanilla extract 1 cup fresh blueberries 2 peaches, peeled, pitted, diced Streusel toppping 1/2 cup (1 stick) unsalted butter softened 1 cup granulated sugar 3/4 cup all-purpose flour 1/2 teaspoon ground cinnamon Instructions Streusel Topping In a bowl, combine the ingredients with your fingers. Adjust the cinnamon to your liking. Coffee Cake Preheat the oven to 350 degrees F. Line three loaf pans with baking papers. Set aside. In a large mixing bowl of a stand mixer or use an electric hand mixer, cream together the butter and sugar. Add the salt, eggs, vanilla, and sour cream and combine. Occasionally scrape the sides and bottom of the bowl with a rubber spatula. Add t

Ingredients 1 (15.25-ounce) box yellow cake mix* (I prefer Betty Crocker or Pillsbury) 1 (3.4-ounce) box instant lemon pudding mix 3/4 cup vegetable oil 3/4 cup orange juice 4 large eggs For the glaze: 2 cups powdered sugar 3/4 cup orange juice 4 tablespoons unsalted butter Instructions Preheat the oven to 350°F and grease and flour a 10 to 12-cup Bundt pan.   In a large bowl, using an electric mixer to combine the cake mix, pudding mix, vegetable oil, orange juice, and eggs.  Mix for about 2 minutes.  Pour the cake mix into the prepared pan.  Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean and the cake is just starting to pull away from the sides of the pan. Allow the cake to cool in the pan while you make the glaze. In a small sauce pan, combine the powdered sugar, orange juice, and butter.  Cook over medium-low heat until the butter has melted, stirring frequently.   Use a skewer or toothpick

INGREDIENTS CAKE 1 box chocolate cake mix, both 15 ounce and 18.5 ounce work 1 box fudge brownie mix 4 eggs, room temperature 1 1/4 cup water 1 cup vegetable oil GANACHE 1 cup heavy whipping cream 1 bag (12 ounces) semi sweet chocolate morsels INSTRUCTIONS CAKE Heat oven to 350°F. Prepare a bundt pan with bakers spray or use the butter/flour method. Combine first five ingredients in a large bowl and whisk for 2 minutes or until lumps are mostly gone. Pour batter into prepared bundt pan and bake for 50-55 minutes. When done baking, remove cake and allow to cool in pan for up to five minutes. Carefully turn cake out onto a cooling rack and cool for 30 minutes more. GANACHE Place heavy whipping cream in a large microwave safe bowl and heat for about 2 minutes. You want the cream to be just boiling. Carefully pour chocolate morsels into cream... it may rise up and bubble and this is ok. Let sit for 5 minutes. Whisk

INGREDIENTS 1 cup All-Purpose Flour, sifted 2 tsp Baking Powder Pinch of Salt 2 tbsp White Sugar 3/4 cup plus 2 tbsp Milk 1 Large Egg, beaten 2 tbsp Unsalted Butter, melted 1 tsp Pure Vanilla Extract Canola Oil (or any other vegetable oil), for cooking INSTRUCTIONS Combine flour, sugar, salt, and baking powder into a bowl and mix well. In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs! Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes. Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Use a 1/4 cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes

Ingredients 2.5 Cups Almond Flour 1 Cup Coconut Flour 1/4 Cup Egg White Protein 1 Tbs Baking Powder 1/2 Tsp Salt 1 Cup Salted Butter Softened 1 Cup Swerve I used the granular version 7 large eggs 3 tsp vanilla extract 1/2 cup Heavy Whipping Cream 1 Cup Water Optional Butter Cake Topping ideas:  Sprinkle Powdered Swerve on top or top is with a Low Carb Cream Cheese Frosting as seen in this Low Carb Lemon Pound Cake recipe we shared a few months ago. Instructions First, start by combining the softened butter and Swerve sweetener together with a mixer until it is well combined. Next, add the wet ingredients to the butter mixture. Finally, add the remaining dry ingredients to the butter mixture and stir. The batter will come out somewhat thick and spreadable.  This is perfect! Spray a bundt pan with non-stick cooking spray and then dust completely with coconut flour.  Be sure to cover the bundt pan completely to avoid sticking. Bake

This was my  first time EVER to attempt a Sugar Free/Low Carb Chocolate Chip Cookie recipe and MAN these were awesome! They got a big thumbs up from EVERYONE in my family who didn't even know they were SFLC until AFTER they ate them. They would have had no idea! Now THAT's what I call a success! Even with a few of my own modifications to make these lower in carbs, I cannot take full credit for this oh so amazing recipe though (which is why I can't post it for those of you asking), you can find the recipe here at ---> (Blondie's Paleo and Keto Journey.)  but do take a look at my notes below to see how I changed things up a bit for a friendlier LOW CARB version. These have great texture and REALLY great flavor. I give this recipe 5 stars!  *Personal Notes and Changes I used Stevia in the Raw for sweetener. No conversions, it is used cup for cup just like sugar! I used Hazelnut flour in place of almond flour. Hazelnut flour is lower in carbs.  You'll

Ingredients For The Cookies 8 oz Cream Cheese, softened 1/3 cup Pumpkin Puree 1/2 cup Butter, softened 1/2 cup Lakanto Powdered Sweetener* 2 Eggs 1 tsp. Vanilla Extract 1/2 tsp. Pumpkin Pie Spice 2/3 cup Coconut Flour 2 tsp. Baking Powder 1/2 tsp. Salt For The Icing 8 oz Cream Cheese, softened 1/2 cup Lakanto Powdered Sweetener* Extra Pumpkin Pie Spice, for Sprinkling 1 tsp. Maple Flavoring Instructions Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper and set aside. Beat cream cheese, butter, pumpkin puree, and powdered sweetener.  Add in the eggs and vanilla and beat until fluffy. Add in the coconut flour, baking powder, pumpkin pie spice, and salt, stirring until just combined. Drop by cookie scoop onto the prepared baking sheets.   Bake at 350 degrees for 15-20 minutes until the edges just barely start to brown.   Cool cookies on baking sheets for 5 minutes, then transfer to countertop to

INGREDIENTS Crust 3/4 cup graham cracker crumbs 1/4 cup granulated sugar 2 tablespoons brown sugar 4 tablespoons melted butter Filling 1 1/2 cups heavy cream 8 ounces cream cheese softened 3/4 cup granulated sugar 1 cup creamy peanut butter 1 tablespoon vanilla 1 cup mini chocolate chips INSTRUCTIONS To prepare the crust, blend graham cracker crumbs, granulated sugar, brown sugar and melted butter in a bowl until fully combined. Press mixture into a 9″ pie plate, covering bottom completely and pushing the crumbs about 1-2 inches up the side of the pie plate. Place the pie crust into the freezer while preparing the filling. Whip the 1 1/2 cups heavy cream until it holds peaks. Set aside in the refrigerator while preparing the rest of the filling. In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add peanut butter and vanilla, mixing well. (Scrape the sides of the bowl as needed to ensure that the i