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Paprika App… Did you know they have a desktop version?!

Spoiler alert: Paprika Recipe Manager is awesome.

Imagine a traditional paper recipe box (or a recipe binder, or an untidy pile of curly, food-stained recipe cards). Now imagine that you can tag each recipe by meal, ingredients, dietary nuances, or any other category you require… and then search by keyword or category when you need something specific. And imagine if you could immediately add new recipes you find online, from emails, or from offline sources. Imagine if you could tap several of those cards and immediately a grocery list would appear with combined totals of what you need, which you could easily edit to remove items you don’t need to buy, and then imagine that this list was also on your phone so you don’t even have to print it.

Other amazing things it can do:

  • Keep notes about any changes you personally make to the recipe
  • Include nutrition information, if you like
  • Email recipes in a nice, usable format to non-Paprika users, with an attachment for instant import into Paprika if they also use it
  • For the intense home professionals, it allows you to keep an inventory of food on hand and will cross check when creating a shopping list
  • Paprika will keep your device awake while cooking, so your raw-chickeny fingers don’t have to touch the screen
  • It has a calendar for meal planning which you can use to produce a very specific grocery list
  • Built in timers
  • Ability to check off ingredients and highlight current steps as you go
  • And the list goes on…

Paprika is wonderful if you love to cook, and also wonderful if you hate to cook but have to cook anyway. I learned earlier this year that they offer a desktop version… sounds like a sanity-saving gift for myself! Purchasing a single desktop version allows it to be installed on up to 3 computers, which is great since I jump between two computers, and device app versions can be shared among family share plans as well (I haven’t tried this yet myself, but I’m told you can… super handy when those college kids leave the nest but want all your recipes).

screenshot of Paprika iPad app

Allow me to say that this is NOT an affiliate post. I have been a very happy Paprika iPad app user since 2012, having purchased at full price the iPad app literally days after my iPad was delivered by the stork. And I am still crazy about this app! It has revolutionized my kitchen life, and it deserves credit for the fact that I now cook a much wider variety of recipes, and regularly try new ones with ease, and am a more organized grocery shopper. It has made my life better in many ways, and I highly recommend it. It has great support, regular updates, and has never caused me angst.

As of this writing (April 12, 2017, but scheduled for November 17, 2017), the regular cost of either Windows/Mac desktop app is $19.99. That’s less than the cost of many cookbooks! Such a great value for what you get. It syncs with your other devices (those apps are sold separately, but regularly only cost $4.99 for iPhone/iPad/Android/Kindle).

I am posting this today, specifically, because in the past 5 years, Paprika has has offered their products at half off on this day of the month through the end of November as part of their Thanksgiving sale. So go check out their blog and see if they’re offering it again…

Happy recipe hoarding!!

keto pancakes

Keto Cream Cheese Pancakes

So, you know those gorgeous food blog posts with tantalizing images of deliciousness you can barely help from licking the computer screen? Yeah? You won’t find that here today. This was a last minute meal where I realized, a few bites in, that I should have documented it. Enter the phone camera. Also, no garnishing or staging. The food was real, yummy, and gone too quickly 😉

My big sister sent me a link to this recipe a while back, and I just didn’t get to making it for over a month with all the craziness going on in May and June. But then, one evening, my kids reminded me that I had promised “breakfast for dinner” and they wanted pancakes. So I mixed up some regular Betty Crocker recipe pancakes and remembered this recipe. Mixing it up was quick, so I just made the cream cheese pancakes when  I was done making the rest. I ate them with a standard sugar-free pancake syrup, and they both looked and tasted just as I hoped. Really not a compromise in the world of sugarless substitutions, and very easy.

The recipe comes from kitchn, made by me in the keto-friendly fashion they suggest.

Cream Cheese Pancakes

Serves 2, makes about 6 four-inch pancakes


  • 4 ounces cream cheese, at room temperature
  • 2 large eggs
  • 1/4 cup flour, such as almond, coconut, or all-purpose
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt


Place the cream cheese, eggs, flour, baking powder, and salt in a blender and blend until smooth.

Heat a large nonstick frying pan over medium heat. Coat with cooking spray or butter. Once the butter is melted, pour in 2 to 3 tablespoons of the batter. Cook until deep golden-brown on the bottom, about 3 minutes. Flip and cook until the second side is golden-brown, 1 to 2 minutes more. Transfer to a plate.

Repeat with remaining batter. Serve with butter, sugar-free syrup or fresh berries.

low carb german chocolate cake with frosting

Low Carb German Chocolate Cake with Frosting

Disclosure: This post contains affiliate links. If you click through and decide to make a purchase, I may be monetarily compensated without any additional cost to you. All monies received via affiliate links will be spent on either fabric or tea, both of which fuel my blogging  

Maybe German chocolate cake isn’t your thing, but it’s definitely my thing, and this recipe meets my low carb German chocolate cake requirements exactly. And it’s birthday season around our house…

Eating low carb / ketogenic isn’t rocket science, but it has its logistical drawbacks. I will readily admit that I am a sweet-loving person. And since I’m not really eating sugar or refined flours these days, baked goods with just the right texture can be mighty hard to come by. But after a fortuitous recipe find at Elana’s Pantry combined with a clearance on cashew butter at Costco, I have managed to produce (and now reproduce regularly) this tasty treat. The zucchini can be left out, but I think it adds substance and moisture that really enhances the texture. The cake can be made simply as an unfrosted loaf, delicious and simple… just swap a 4×8 loaf pan for the 7″ loose-bottom /springform pan and you’ll be in business. Here is the Nordic Ware pan I have and love (it’s a leakproof version… amazing for high-fat baking!).

low carb german chocolate cake with frosting

Low Carb German Chocolate Cake

  • 1 cup cashew butter
  • 6 whole large eggs
  • 1 tsp vanilla
  • 1/4 cup cocoa powder
  • 1/2 tsp espresso powder (optional, but recommended)
  • 1/3 cup powdered non-caloric sweetener (erythritol, Splenda for baking, etc), or more to taste
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 2 tbsp apple cider vinegar
  • 1 cup grated, squeeze-dried zucchini (fresh or frozen/thawed)
  • 25-50 g finely chopped dark chocolate (85-90%)

Mix all the cake ingredients (except chopped chocolate) in a food processor until blended, adding the zucchini and vinegar last. Fold in chopped chocolate. Pour into a 7″ loose-bottom / springform pan or a 4×8 loaf pan. Bake for 45 minutes or longer… it’s done when a toothpick inserted into the center comes out clean. Do not set the springform pan on another tray in the oven or the center bottom may end up under-baked (ask me how I know); set it directly on the oven rack.

Keto-Friendly Frosting for German Chocolate Cake

  • 8 oz bar of cream cheese
  • 4 oz butter
  • 4 oz heavy cream
  • 1 tsp vanilla
  • Non-caloric sweetener to taste (don’t be stingy… you want it sweet! liquid or powder is fine)
  • 3/4 cup chopped pecans
  • 3/4 cup unsweetened shredded coconut

Soften the cream cheese and butter. Add the heavy cream, sweetener, and vanilla. Beat well with a hand mixer until fluffy and homogeneous. Fold in the chopped pecans and shredded coconut.

Split the thickness of the cake (loaf or round) in half, and spread half of the frosting on each layer. Stack. Serve. Smaller slices are recommended since it is heavy duty cake… 12-16 servings per loaf/cake.

Refrigerate any leftovers.

Caution: Try not to eat the whole thing in one sitting. This cake is as filling as it is tasty, and a serving could easily function as a meal replacement if you are into that sort of thing 😉