The Diabetic Pastry Chef Book Trailer

February 12th, 2010

Regarding The Diabetic Pastry Chef Products…

January 9th, 2013

The Diabetic Pastry Chef products do not claim to be the lowest-carb products on the market. We do claim to use premium-quality, natural ingredients in our products to lower the carbs, so neither health nor taste are unduly compromised, but are rather enhanced.

Our products are available for sale on Amazon.

Nutella Swirl Cupcakes Recipe

January 4th, 2013

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These are quick to make and really delicious!

Ingredients:

1/2 cup +2 T butter, softened
2/3 cup Whey Low sugar substitute
3 large eggs, room temperature
2 T milk
1/2 tsp vanilla extract
7/8 cup cake flour, sifted
7/8 cup white whole wheat flour, sifted
1/4 tsp salt
2 tsp baking powder
1 tsp King Arthur Cake Enhancer (optional)
12 tsps Nutella or Rawtella (sugar-free) hazelnut spread

 

Directions:

In large mixing bowl, cream butter and Whey Low until light and fluffy, approximately 2 minutes. Add eggs one at a time, and mix well; batter will not appear smooth. Add milk and vanilla. At low speed, stir in flours, salt and baking powder until combined and no flour remains.

Fill each cupcake liner 3/4 full with batter. Top each with 1 tsp Nutella.  Swirl each batter tin with a toothpick, being sure to fold a bit of batter over the Nutella. Bake at 325 degrees in a pre-heated oven for approximately 20 mins.  Cool and enjoy!

Check out this amazing recipe for sugar-free (contains honey) hazelnut spread

 

 

 

Introducing New Baking Mixes and Gift Baskets for 2013!

December 30th, 2012

 

Happy New Year!

Happy Holidays, Everyone!

December 15th, 2012

Holiday Baking to Control Diabetes

December 14th, 2012

Remember during your holiday baking to carefully pay attention to portion sizes!

Don’t bake cakes, bake cupcakes. Don’t bake pies, bake miniature tarts. Don’t prepare puddings and custards in large casserole dishes, prepare ramekin-sized portions instead. Cookies are great, just don’t eat too many!

Here’s the Gist of What I Do…

September 6th, 2012

I make my own low-carb flours, which I use to prepare pancakes, waffles and muffins. I keep the following on hand at all times: white flour, white whole wheat flour, whole wheat flour, soy flour, whole almonds and old-fashioned oats. I am continually adding new flours to my arsenal.

If I’m making muffins, I follow a traditional recipe that, for example, calls for 3 cups of flour. I look at my flours and might decide to mix 1 cup of white flour, 1 cup of whole wheat flour, and 1 cup of soy flour together. Occasionally, I use all whole wheat flour or any other mixture I prefer. I sometimes grind almonds to make almond flour or oats to make oat flour. I caution you not to use soy flour in your waffle or pancake batters, as it tends to stick too much to the griddles.

If a recipe calls for oil, I use canola oil. If a recipe calls for butter, I will generally use canola butter or Smart Balance regular spread.

I purchase whole milk, and when baking (and elsewhere), I mix it with half water to make an approximate 2% milk. This cuts the carbs (as well as the price of the milk!) in half. There is no noticeable difference in taste from 2% milk.

I am not a big fan of putting solely artificial sweeteners in most baked goods, as it alters the texture and flavors too much and makes things stick to the pan.

So, when baking cakes or muffins, I prefer to reduce the amount of sugar rather than add all artificial sweetener or I’ll do a combination of sweetener and sugar.

For instance, yesterday I baked a large batch of Amish Raisin Bran Muffins that called for 3 cups of sugar. The recipe makes six dozen muffins. I reduced the sugar to 1 cup of sugar with very satisfactory results.

I have discovered that a combination of half sugar and half Splenda works well in sweet potato and pumpkin pies. This also works well in baked bread and rice puddings (I use brown rice) and in baked custards. I also use half sugar and half Splenda when I bake pies such as apple, pineapple, peach and berry. These pies taste pretty much the same as if I had used all sugar.

So I basically mix my flours, use canola oil or a butter substitute, cut the milk carbs in half and reduce the sugar; or I mix sugar and sweetener together (usually 50/50). I do this with just about any standard recipe. The results are pretty much the same as the original recipe – and sometimes even better!

Please note: These recipes are not the final word. They are simply illustrating my FORMULA.

My recipes are here to get you to think outside the box. To get you to experiment with the dessert recipes you come across, until YOU obtain a level of control that is comfortable to you, YOUR health and taste buds. This can be achieved by portion monitoring, lowering the recipe ingredients that adversely affect your health, and by adding or substituting those that help. Use your own discretion and seek the advice of your licensed healthcare provider.

I am still experimenting; so from time to time, I will post further results. I’m committed to making superior low-carb products for myself and my family.

New Baking Mixes Soon Available!

September 3rd, 2012

The Diabetic Pastry Chef will soon introduce a new line of delicious baking mixes! The first mixes to be introduced will be our Multigrain Waffle Mix, our Multigrain Pancake Mix, our Cake Flour Blend, and–last, but not least–our All-Purpose Flour Blend.

The Diabetic Pastry Chef products do not claim to be the lowest-carb products on the market. We do claim to use premium-quality, natural ingredients in our products to lower the carbs, so neither health nor taste are unduly compromised, but are rather enhanced.

The mixes will soon be available for purchase through our website, as well as on Amazon.  Stay tuned!

 

The Diabetic Pastry Chef Named Top 100 Winner!

January 4th, 2012

I was elated to hear The Diabetic Pastry Chef was named a Top 100 Winner in Startup Nation’s 2011 Home-Based 100 Competition!

 

Great News! Diabetic Living Magazine Features The Diabetic Pastry Chef!

September 17th, 2011

The Diabetic Pastry Chef is featured here in the Winter 2011 issue of Better Homes and Gardens’ magazine, Diabetic Living.

The article debuts The Diabetic Pastry Chef’s new line of baking mixes! If you don’t already have a subscription to this great, informative magazine, please pick up an issue at your local newsstand. Issue is available November 1st.

Low-Carb Milk Substitute: Unsweetened Almond Milk

September 6th, 2011

Unsweetened almond milk, with only 2 grams of carbs per cup, is an effective low-carb substitute for milk in your recipes.