The Diabetic Pastry Chef

ATTENTION DEAR READERS: The Nutritional Info for the Two-Ingredient Muffins on Page 75 of my book is incorrect.

My publisher is correcting this in the next printing.  The correct figures are as follows:

Two-Ingredient Muffins

Per Serving: 126 Cal (17% from Fat, 4% from Protein, 79% from Carb); 1 g Protein; 2 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 25 g Carb; 1 g Fiber; 13 g Sugar; 52 mg Calcium; 0 mg Iron; 194 mg Sodium; 0 mg Cholesterol

These Easter Basket Cupcakes I baked (and have made since adolescence) for my family yesterday are but a fond memory now. I’m glad I captured them on film!

It’s very nice that gourmet jelly beans are widely available in juicy SUGAR-FREE flavors!

I had a lot of fun giving this interview for The Pittsburgh Tribune-Review news feature on The Diabetic Pastry Chef!

Whole-Wheat Oatie Chocolate Chip Cookies

Orange Flower Bundt Cake

Here are the Raspberry Linzer Tortes (Linzertortes) that I made for my family recently. The recipe for my diabetic-friendly Orange Marmalade Linzer Torte is on Page 119 of my cookbook.

The beauty of this is you can choose ANY low-sugar jam, preserves or marmalade you prefer when baking this; doesn’t have to be raspberry or orange.

Lots of low-sugar (and no-sugar) jam/preserves/marmalade varieties are available nowadays!

“In The Diabetic Pastry Chef, Stacey Harris proves what I have been saying for years.  You can prepare and eat wonderful food and still stay well within the guidelines of food for a person with diabetes.”

––Alan L. Rubin, M.D., author of Diabetes for Dummies

and Diabetes Cookbook for Dummies

My cookbook (diabetic baking book) has been released by my publisher, Pelican Publishing Company, and is now in bookstores nationwide, including via online booksellers.

However, please note that not every bookstore has my book on their shelves. In order to not have to special-order it from your bookstore (which is time-consuming), please kindly request your store to generously stock it. Thank you!!!

With Nutritional Information readily listed for each and every recipe, The Diabetic Pastry Chef cookbook features close to 200 recipes that range from down-home classics (Sourdough Biscuits, Cinnamon Pancakes, Banana Bread, Sweet Potato Pie, Red Velvet Cake, Gingerbread-Jam Muffins, Coconut Custard, Marbled American Brownies and beyond) to international (Flan, Pavlova, Tres Leches Cake, creamy Italian Love Cake, Nutella® Cupcakes, Pandan Chiffon Cake, etc.) to the more sophisticated (French Pears, Apricot Mousse, Madeleines, luscious Crème Brûlée, Earl Grey Bundt Cake with Chocolate Sauce, flaky Coconut Scones, Amaretto Cheesecake, Rose Petal Cake, Chocolate Truffle Cookies and more).  Treats for everyone!

The cookbook can be ordered online at many venues, including Pelican Publishing Company.

It can also be ordered online via Amazon, Barnes & Noble, Borders, as well as other standard and niche online book outlets. The book is also available in Canada, including via Amazon’s Canada site as well as worldwide.

The Diabetic Pastry Chef book is a thoughtful and “tasteful” gift.

Your loved ones will love it!

“Think medically restricted diets are bland and boring? A grocery bag full of new cookbooks will make you eat your words.” – Buffalo News
http://www.buffalonews.com/340/story/951498.html


“The Diabetic Pastry Chef, an impressive 192-page culinary compendium of pastry dishes.” – Midwest Book Review http://www.midwestbookreview.com/lbw/jan_10.htm


“The Diabetic Pastry Chef is a wonderful cookbook with more than just recipes.” – Haley Mathiot
http://haleymathiot.blogspot.com/2010/02/review-diabetic-pastry-chef.html


The July 2009 issue of the American Diabetes Association (ADA) magazine, Diabetes Forecast, includes an article mentioning The Diabetic Pastry Chef

~ For UPCOMING MEDIA EVENTS (interviews, book signings, baking demos), check out my Events Calendar in the right sidebar under Pages

~ In addition to Facebook, you can also follow The Diabetic Pastry Chef on Twitter at: http://www.twitter.com/DiabeticPasChef

~ I’d like to give special thanks to The Bayer Corporation, who stumbled upon my blog, and have offered to sponsor me to provide baking demonstration classes to the public.

~ I’d also like to give thanks to my additional sponsors and supporters: Health Craft, Giant Eagle Market District, Chocolate Graphics (sugar-free chocolates) and Diabetic Cooking.

Here is my new organic sister site, for diabetic baking that is even better!

The Diabetic Pastry Chef GOES ORGANIC

I have something I’d like to share with you!

Through trial and error, I have developed a formula I call Neo-Carb Baking that produces tasty and healthier (than the original version) homemade sweets and desserts for diabetics.

My techniques and formulas lessen (but not always eliminate!) sugar, “bad” carbs and saturated fats, while maintaining the satisfying tastes and flavors of your original recipes.  My approach is about the REDUCTION of the less healthful aspects of recipes; not the total elimination of them.

I posted my techniques, formulas and recipes on a diabetic Internet forum, where they were so well-received and popular, I decided to devote an entire blog to my experiments and results. This is all in an effort to help other fellow diabetics learn to bake, enjoy and not fear eating delectable homemade bakery items.

I promise to teach you how to bake treats that not only you will enjoy, but your whole family will, as well.

The original thread that started it all is found here:

www.DiabetesForums.com/forum/recipes/18693-tips-diabetic-pastry-chef.html