Thank you to everyone who joined the happy healthcare host, Mr. Divabetic for Divabetic’s recent Baking Party with special guest, Stacey Harris aka The Diabetic Pastry Chef on Thursday, September 23, 2021, 7 – 8 PM, EST on Zoom.
During this virtual Baking Party on Zoom, The Diabetic Pastry Chef showed how to prepare her popular Sugar-Free Pumpkin Spice Muffin recipe, shared expert baking tips for substituting sugar substitutes and flours in recipes, and answered questions. One lucky participant received a free Splenda Gift Basket featuring a variety of their products.
Sugar-Free Pumpkin Spice Muffin Recipe by The Diabetic Pastry Chef
Ingredients
1 cup white whole wheat flour
2/3 cup all-purpose flour
1 tsp cinnamon
1/2 tsp pumpkin pie spice, optional
1 tsp baking soda
1/2 tsp salt
1 cup pure pumpkin filling
1/2 cup vegetable oil
1/3 cup water
2 eggs, beaten
1 Tbsp molasses, optional
sugar substitute of your choice, equal to 1 cup sugar
pumpkin seeds, reserved for topping
Directions
Preheat oven to 350 degrees.
In a medium-sized mixing bowl, sift together all of the dry ingredients.
In a separate medium-sized mixing bowl, combine all of the wet ingredients with a whisk.
Make a well in the center of the dry ingredients and add the wet ingredients. Whisk just until combined; do not overmix.
Scoop into 12 paper-lined muffin wells. Sprinkle tops with pumpkin seeds. Bake for 20 to 24 minutes.
Note: The Diabetic Pastry Chef does not recommend using Splenda sugar substitute in this recipe unless mixing half with another sugar substitute such as Whey Low or erythritol.
Looking for a fun way to socialize without putting your diabetes wellness at risk? Do you need a little help staying on track with your diabetes self-care?
Register now for Divabetic’s next Baking Party with special guest, Stacey Harris aka The Diabetic Pastry Chef on Thursday, December 9, 7 – 8 PM, EST on Zoom.
Now people with diabetes, “Divabetics”, can have their cake and eat it too thanks to Stacey Harris aka ‘The Diabetes Pastry Chef’ and her simple four-part substitution system that turns any decadent dessert into a diabetic-friendly delight. Visit: http://www.diabeticpastrychef.com/ Find out more about this book
Looking for a refreshing way to beat the heat without compromising your diabetes wellness goals? Take a sip of The Diabetic Pastry Chef‘s Dalgona Coffee Recipe!
What’s Dalgona Coffee?
“Dalgona Coffee or whipped coffee is the latest coffee craze. It originated in South Korea and the recipe was shared on Tic Toc where it went viral,” says Stacey Harris who is professionally known as ‘The Diabetic Pastry Chef’. “It can easily be made at home in less than 10 minutes. I love it because it is simple to make, delicious, and every bit as decadent as a Starbuck’s drink without the cost or travel.”
2 Tbsp. Whey Low® Type D Granular sugar substitute
2 Tbsp. hot water
2-3 ice cubes
3/4 to 1 cup milk of choice (dairy, unsweetened almond, oat milk, etc.)
Directions:
In small mixing bowl, add coffee granules, Whey Low and hot water. Whip with electric mixer for several minutes until creamy and thick and peaks begin to form.
Add ice cubes to drinking glass and pour milk no more than 3/4 to top of glass. Spoon and swirl the whipped coffee on top of the milk. Stir the milk and enjoy.
Note: I have read that Splenda® and stevia do not work well in this recipe.
FUN FACT: The actor Jung Il-Woo traveled to Macau, tried the drink, and gave this coffee drink the nickname ‘dalgona‘ for its resemblance to the traditional Korean sponge candy of the same name.
Stacey Harris aka The Diabetic Pastry Chef shares her recipes in a fabulous book so that people with type 2 diabetes and others looking for sugar-free treats can make their own lower-carb versions of baked goods at home. She also started her own online bakery that ships homemade treats all across the country. The most common thing she hears from customers is, “I don’t even miss the extra sugar!”
Divabetic’s Diabetes Late Nite Podcast Inspired by Gladys Knight
Stacey Harris, The Diabetic Pastry Chef, guests on Divabetic’s Diabetes Late Nite podcast with music from Gladys Knight & The Pips. Our musical inspiration, Gladys Knight doesn’t have diabetes, but the disease is as close to her heart as the memories of her mother, Elizabeth Knight, who died of complications from the disease in 1997. The five time Grammy Award winner never misses an opportunity to use her voice to encourage early detection and treatment of diabetes.
Help us choose topics for upcoming Divabetic podcasts. Fill out our easy, quick Survey.
After being diagnosed with type 2 diabetes, Stacey Harris (‘The Diabetic Pastry Chef’) taught herself how to make pound cake, pecan rolls, pies, muffins, cupcakes, and other baked goods with about half the carbs you’d get from a traditional bakery item.
“I started experimenting by using almond milk or whole milk mixed with water to cut down on carbs, then tried different flours, incorporating white whole wheat flour, soy flour, oat flour, black bean flour, and other alternatives into my brownies, cakes, and cookies,” she said in an How 2 Type 2 article.
She adds,”To cut back on sugar, I started using all-natural substitutes, like agave nectar, and trying erythritol. I also bake with a store-bought blend of sugars that tastes delicious.”
All of The Diabetic Pastry Chef‘s recipes are adapted to her preferences and dietary needs; we encourage you to adapt them to yours!
2 cups erythritol sweetener or other preferred sugar-free sweetener equal to 2 cups
2 sticks unsalted butter, room temperature
1-4 drops red food coloring depending on how pink you prefer the cake
Directions
Preheat oven to 350 degrees F.
In a medium bowl, sift together the flour, baking powder, salt, and cake enhancer if using. set aside.
In another medium bowl, whisk together by hand the egg whites, Champagne, vanilla and oil until well blended.
In the bowl of an electric mixer, on medium speed beat together the softened butter and erythritol for 3 to 4 minutes until light and creamy. Add the flour mixture and egg mixture alternately, beginning and ending with the flour mixture. Add and stir in the red food coloring.
Divide the mixture into 12 greased and floured cakelet cavities (2- 6 cavity cakelet pans). Bake until the cakes are slightly brown around the edges and cakes just pull away from the pans, about 30 mins. Remove from oven and after 10 minutes invert onto wire racks to cool completely. Once cool, prick the tops of the cakelets with a fork and drizzle a bit of champagne over each cakelet to soak in. I would suggest 1/2 to 1 tsp Champagne per each cakelet. Dust with sugar-free confectioners sugar or decorate as desired.
Stacey Harris aka The Diabetic Pastry Chef shares her recipes in a fabulous book so that people with type 2 diabetes and others looking for sugar-free treats can make their own lower-carb versions of baked goods at home. She also started her own online bakery that ships homemade treats all across the country. The most common thing she hears from customers is, “I don’t even miss the extra sugar!”
Divabetic’s Diabetes Late Nite Podcast Inspired by Gladys Knight
Stacey Harris, The Diabetic Pastry Chef, guests on Divabetic’s Diabetes Late Nite podcast with music from Gladys Knight & The Pips. Our musical inspiration, Gladys Knight doesn’t have diabetes, but the disease is as close to her heart as the memories of her mother, Elizabeth Knight, who died of complications from the disease in 1997. The five time Grammy Award winner never misses an opportunity to use her voice to encourage early detection and treatment of diabetes.
Type 2 diabetes doesn’t stop ‘The Diabetic Pastry Chef’, Stacey Harris from indulging her sweet tooth. From her tasty treats to her outlook on life, this pastry chef keeps things as sweet as can be as well as … sugar free!
Berry tartlets with blueberries, raspberries, kiwi, strawberries, almond flakes in icing sugar
Sugar-Free Fruit Tartlets Recipe
Cookie Crust Ingredients:
1/2 cup butter, softened
1/2 cup Whey Low D Granular, or equivalent dry sugar substitute
2 large eggs
1 cup unbleached all-purpose flour
3/4 cup white whole wheat flour
Directions: In the bowl of a mixer, beat the butter on medium speed until smooth. Add the sugar substitute and mix until incorporated. Add the eggs one at a time beating until combined after each. Add the flour all at once and mix on low just until incorporated. Cover and refrigerate for a minimum of 2 hours. Roll out and use fluted 3″ cookie cutter to cut and place in 24 mini muffin cups. Bake in 350 degree preheated oven until golden brown approximately 10 minutes.
Custard Ingredients:
1/3 cup Whey Low D Granular, or equivalent dry sugar substitute
3 Tbsp cornstarch
1/8 tsp salt
2 cups milk
2 egg yolks, slightly beaten
1 Tbsp butter
1 tsp pure vanilla extract
Directions: In medium saucepan, combine the dry ingredients. Gradually stir in the milk, and cook over medium heat until the mixture boils and thickens while stirring constantly. Boil for 1 minute. In small bowl, blend approximately 1/3 of the hot mixture into the egg yolks. Return the yolk mixture to the hot mixture and blend well. Cook the mixture until it bubbles, stirring constantly. Remove from heat and add the butter and vanilla. Cool. Fill each muffin cup about half way with the cooled custard and add topping. Fruits can be brushed with a little heated currant jelly if you would like them to appear glossy. Refrigerate until serving time.
Topping: Various fruits and berries such as: Blueberries, raspberries, strawberries, kiwi, sliced almonds, confectioners sugar or substitute for dusting and/or mint leaves for garnishing.
Stacey Harris aka The Diabetic Pastry Chef shares her recipes in a fabulous book so that people with type 2 diabetes and others looking for sugar-free treats can make their own lower-carb versions of baked goods at home. She also started her own online bakery that ships homemade treats all across the country. The most common thing she hears from customers is, “I don’t even miss the extra sugar!”
We’re talking about nighttime diabetes management with musical inspiration from Gladys Knight & The Pips courtesy of SONY Music. Guests include Stacey Harris aka ‘The Diabetic Pastry Chef’, Mary Ann Hodorowicz, RD, LDN, MBA, CDE, CEC, the Charlie’s Angels of Outreach, SleepyHead Central founder Tamara Sellman RPSGT, CCSH, Poet Lorraine Brooks and Mama Rose Marie.
After being diagnosed with type 2 diabetes, Stacey Harris (‘The Diabetic Pastry Chef’) taught herself how to make pound cake, pecan rolls, pies, muffins, cupcakes, and other baked goods with about half the carbs you’d get from a traditional bakery item.
“I started experimenting by using almond milk or whole milk mixed with water to cut down on carbs, then tried different flours, incorporating white whole wheat flour, soy flour, oat flour, black bean flour, and other alternatives into my brownies, cakes, and cookies,” she said in an How 2 Type 2 article.
She adds,”To cut back on sugar, I started using all-natural substitutes, like agave nectar, and trying erythritol. I also bake with a store-bought blend of sugars that tastes delicious.”
All of the Diabetic Pastry Chef‘s recipes are adapted to her preferences and dietary needs; we encourage you to adapt them to yours!
1 c. flour, whole wheat or all-purpose 1 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/8 tsp. ground cloves 1 c. granulated brown sugar substitute such as Whey Low®, Swerve® or Truvia® 2 large eggs 1 tsp. pure vanilla extract 1/2 c. plus 1 Tbsp. canola oil 1/2 c. chopped nuts (preferably walnuts or pecans) 1 1/2 c. grated carrots 1/4 c. raisins, optional
Directions
Heat oven to 350 degrees F.
Grease and lightly flour a 6-cup Bundt pan.
Sift together flour, baking powder, salt, cinnamon, nutmeg and cloves; set aside.
In a mixing bowl at medium speed, beat together the eggs, sugar substitute and vanilla for 2 minutes. Lower the speed and slowly add in the canola oil until combined. Turn off mixer, and by hand, stir in the grated carrots, nuts and optional raisins, being sure not to overmix.
Add batter to greased and floured Bundt pan and bake until toothpick inserted into center of pan comes out clean, about 40 to 50 minutes. Invert pan onto cooling rack after about 10 minutes and let cool.
Dust with sugar-free confectioners’ sugar and enjoy!
Stacey Harris aka The Diabetic Pastry Chef shares her recipes in a fabulous book so that people with type 2 diabetes and others looking for sugar-free treats can make their own lower-carb versions of baked goods at home. She also started her own online bakery that ships homemade treats all across the country. The most common thing she hears from customers is, “I don’t even miss the extra sugar!”
Stacey Harris, The Diabetic Pastry Chef, guests on Divabetic’s Diabetes Late Nite podcast with music from Gladys Knight & The Pips. Our musical inspiration, Gladys Knight doesn’t have diabetes, but the disease is as close to her heart as the memories of her mother, Elizabeth Knight, who died of complications from the disease in 1997. The five time Grammy Award winner never misses an opportunity to use her voice to encourage early detection and treatment of diabetes.
Over the past year we have shared healthy recipes, style and entertaining suggestions and diabetes care tips to help you embrace holiday celebrations without compromising your diabetes self-care.
We know many people in our Divabetic community don’t like to celebrate the holidays including Christmas Eve and Christmas because they feel they may disrupt their diabetes care. But with a little pre-planning and guidance from your healthcare entourage you can still enjoy the festivities without failing your diabetes.
Our good friend, Stacey Harris aka ‘The Diabetic Pastry Chef’ offers this Sugar-Free Lemon and Blueberry Tartlet recipe to add to your menu for ‘Blue Christmas’ Day celebration.
Long after singer Fats Domino found his thrill on Blueberry Hill, researchers have found some thrilling news about blueberries. These tiny berries may play a big role in helping manage diabetes.
According to the American Diabetes Association (ADA), berries are a diabetes superfood because they’re packed with antioxidants, vitamins, and fiber — plus, they’re low-GI. Three quarters of a cup of fresh blueberries has 62 calories and 16 grams (g) of carbohydrates. When you have diabetes, keep your blood sugar within a healthy range, thereby lowering your risk of certain diabetes complications, including diabetic retinopathy, or nerve damage; kidney disease; eyesight issues like glaucoma or cataracts; and serious life-threatening illnesses like heart disease and stroke.
Whisk the eggs and Whey Low® Type D Granular until smooth in the top of a double boiler filled with water.Add the remaining ingredients except for the blueberries and cook over medium heat while whisking continuously.When the mixture resembles slightly whipped cream, remove from heat. Cover and stir frequently while it cools.Once cool, stir in the blueberries and refrigerate.
Note:Alternatively, after cooling, the curd can be mixed with an equal part of whipped cream before adding blueberries and refrigerating.
Pastry Ingredients:
3 tbsp raw sugar or Whey Low® Type D Granular, sifted
1 1/3 cup unbleached all-purpose flour
1 cup white whole wheat flour
¼ tsp salt
2/3 cup unsalted butter, chilled and cut into small pieces
2 tbsp. fresh lemon juice
3 tbsp. ice water
Directions:
Combine dry ingredients in a medium mixing bowl.Cut in butter with pastry cutter until mixture is crumbly like coarse meal.Add lemon juice and water and mix until a small ball can be formed.Gather mixture into a ball and flatten into a disk.Cover and refrigerate for an hour.
Remove dough from refrigerator and roll out on floured board.Cut into 12 5-inch rounds.Line 12 large muffin cups with the dough, prick the bottoms and sides of the dough with the tines of a fork.Bake in preheated 400 degree oven for approximately 15 minutes or until golden. Cool in pan and carefully remove.Fill each cup with the lemon-blueberry mixture and garnish each with a blueberry.Yield:12 servings
Confused about Carbs? Our friend, registered dietitian, Jill Weisenberger, MS, RDN, CDE, CHWC, FAND shares her ‘7 Tips to Tricks to Carb Count Like a Pro’ on her blog. One of the tips we learned was that the total amount of carbohydrate matters so much more than the source of carbohydrate or the type of carbohydrate. READ MORE
When Stacey Harris aka The Diabetic Pastry Chef was studying to become a pastry chef, she was diagnosed with type 2 diabetes. Rather than give up her chosen profession, she began creating more diabetic-friendly desserts. By using blended flours and a combination of sugar and sugar substitutes, reducing milk carbohydrates, and eliminating trans fats, Stacey Harris has transformed more than 200 desserts into diabetic-friendly delights
The Diabetic Pastry Chef’s cookbooks are filled with information on the definition, treatment, and prevention of diabetes and include complete nutritional information (calories, fat, cholesterol, sugars, and protein) for each recipe. She uses Splendar and presents other sugar-free alternatives for pancakes, muffins, cakes, cookies, and pies. Stacey Harris shares the sweet secrets of her simple-to-use formula that will convert most any recipe into a lower-carb alternative without compromising taste or quality. Now ‘divabetics’ can enjoy Chocolate Truffle Cookies, Blueberry Tartlets, Cream Cheese Cupcakes, Coffee Bread Pudding, and hundreds of others. BUY NOW
“In The Diabetic Pastry Chef, Stacey Harris proves 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
On December’s Diabetes Late Nite podcast we’re celebrating a Blue Christmas. I chose this theme in December because ‘Blue’ is the color that I feel is most closely associated with diabetes and more importantly, it gives us an opportunity to raise awareness for the mental health issues related to diabetes. Guests include Chilbrook Kennels Breeder Author, Diabetes Alert Dog and Scent Detection Expert, Debby Kay, Poet Lorraine Brooks, Susan Weiner MS, RDN, CDE, CDN, the Charlie’s Angels of Outreach featuring Patricia Addie-Gentle RN, CDE, Rachel Zinman, Dr. Mandy Reece PharmD, CDE, BC-ADM, and America’s #1 Energy Conductor, High Voltage.
According to the Calorie Control Council, the Average American may consume up to 4,500 calories and a whopping 229 grams of fat on Thanksgiving day. That being said, after a Thanksgiving Day feast, the last thing you want is a super sweet calorie bomb of a dessert.
When Stacey Harris was studying to become a pastry chef, she was diagnosed with type 2 diabetes. Rather than give up her chosen profession, she began creating more diabetic-friendly desserts. By using blended flours and a combination of sugar and sugar substitutes, reducing milk carbohydrates, and eliminating trans fats, Stacey Harris has transformed more than 200 desserts into diabetic-friendly delights.
Sugar-Free Pumpkin Pie Recipe by the Diabetic Pastry Chef
1 3/4 cup pure canned pumpkin
1 3/4 cup milk
3 eggs
1/2 tsp salt
1/2 tsp ground nutmeg
1 1/4 tsp ground cinnamon
1/2 tsp ginger
1/4 tsp cloves
2/3 cup Whey Low D Granular or other dry sugar substitute to equal
1 Tbsp molasses
Directions: Combine all ingredients in mixer or blender until well blended. Pour into 9″ pie pan fitted with bottom pie crust. Leaf shaped cookie cutters can be used to adorn the edges and top of pie ( see below, will need to make a double pie crust for this). Bake at 400F degrees until pie no longer shakes in middle and inserted knife comes out clean. This will yield 1-9″ pie.
To make the pie as shown you will need 2 double pie crusts. This will make 2- 9″ pies. Roll out 2 single pie crusts and fit into 2 pie pans. Use the above pumpkin pie filling recipe to fill 2 pie shells instead of 1. The depth of the pie fillings will be lower. Use the additional pie dough to cut leaves with leaf cookie cutters and arrange as shown in photo. Garnish with coated cranberries.
Coated Cranberries
1/4 cup Whey Low D Granular or equivalent dry sugar substitute
1/4 cup water
6-ounces fresh cranberries
Additional Whey Low or equivalent dry sugar substitute for second coating
Directions: Combine water and Whey Low or other sweetener in saucepan over medium heat for about 3 minutes. Add cranberries and stir to coat. Use slotted spoon to remove cranberries to wire rack; dry for 1 hour. Remove cranberries from rack and roll in additional Whey Low D or equivalent sugar substitute, and let dry for an additional hour. Garnish top of baked pie.
The Diabetic Pastry Chef’s cookbooks are filled with information on the definition, treatment, and prevention of diabetes and include complete nutritional information (calories, fat, cholesterol, sugars, and protein) for each recipe. She uses Splendar and presents other sugar-free alternatives for pancakes, muffins, cakes, cookies, and pies. Stacey Harris shares the sweet secrets of her simple-to-use formula that will convert most any recipe into a lower-carb alternative without compromising taste or quality. Now ‘divabetics’ can enjoy Chocolate Truffle Cookies, Blueberry Tartlets, Cream Cheese Cupcakes, Coffee Bread Pudding, and hundreds of others. BUY NOW
“In The Diabetic Pastry Chef, Stacey Harris proves 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
This year Divabetic is actively encouraging you to enjoy the holidays like Valentine’s Day! We don’t think celebrating holidays, special occasions and other meaningful moments in life has to mean compromising your diabetes health either. Put the focus on family and friends, fashion and activities and not on food. Enjoy what you do eat. Savor each bite! Most important, remember to include time for exercise, meals and relaxation. The holidays will only be great if you’re in good health to enjoy them.
We’re asking our team of experts to share their best diabetes advice, recipes and fashion and beauty products so that you can ‘glam more, fear less’ with each celebration.
Shortly after attending culinary school to become a pastry chef, Stacey Harris was diagnosed with diabetes. She was devastated since she enjoyed baking and loved to eat sweets.
What’s a ‘divabetic’ with a sweet tooth supposed to do?
Stacey started to experiment with a lot of artificial sweeteners and was mainly disappointed with the results. After many experiments, Stacey Harris developed a formula that consistently turned out delicious confections even a non-diabetic would love. She’s now known as the ‘Diabetic Pastry Chef’ and has written cookbooks filled with delicious recipes for you to enjoy! Here’s one:
Ingredients: 1 cup milk, 3/4 cup alternative sweetener such as Whey Low D, Truvia or Splenda, 1/2 tsp vanilla extract and 1 lb frozen raspberries
Directions: Add all ingredients in order listed to blender container. Stacey uses a Vitamix blender. With Vitamix begin at variable speed 1 , increase to 10, then high.Press ingredients into the blender with tamper. In 30 to 60 seconds the sound of the machine will change and 4 mounds should appear. Stop the blender immediately and serve. The ice cream can of course be frozen. Other berries can be substituted for raspberries.
This recipe can be made with other sturdy blenders following the manufacturers instructions.
Do you love fashion?
‘Rich in Love’ Vintage Style blogger, Doris Hobbssharesher favorite dresses from the he 23rd annual Screen Actors Guild (SAG) Awards’ Red Carpet on February’s Diabetes Late Nitepodcast scheduled for Tuesday, February 7, 2017, 6-7 PM, EST. Many of our favorite stars arrived looking utterly glamorous to honor their peers for their achievements in film and television
Doris says the first thing she remembered after being diagnosed with type 1 diabetes was that she had two options: she could allow it to control her life or find the unbinding courage from within the tragedy; she chose courage.
“The next few days were consumed with perplexed emotions, mostly of denial pooled from the self-belief that I could be a rare case and mysteriously cured,” says Doris. “I was given a new role and lifestyle of living with type 1 diabetes. I immediately chose to not wear it as a sympathy garment; instead I’d rather refashion how others perceive such a life-altering disorder. Aside from a select group of family and friends that knew of my health struggles, I somehow managed, two days after the news was confirmed, to conduct an on-location photo-shoot for my vintage-inspired style blog, Rich in Love Fashion. I knew without a doubt at that moment that I had a purpose on earth and found myself more determined to not allow diabetes to hinder my little girl dreams.”
The happy healthcare host, Mr. Divabetic and the Diabetes Late Nite team are honored to participate in the Second Diabetes Podcast Week in support of the Spare a Rose, Save a Child campaign” onFebruary’s Diabetes Late Nite podcast scheduled for Tuesday, February 7, 2017, 6 PM, EST.
“I’m thrilled to support such a worthwhile cause by participating in Diabetes Podcast Week again this year, ” says Max ‘Mr. Divabetic’ Szadek.”We’ve got a really wonderful show planned featuring guests Chef Ward Alper ‘The Decadent Diabetic’ and Diabetes Advocate and ‘Rich In Love’ fashion blogger, model and diabetes advocate Doris Hobbs along with many of George Michael’s greatest hits.”
The “Spare a Rose, Save a Child” campaign encourages people to buy one less rose this Valentine’s Day and donate the value of that flower to children with diabetes. Donations go to Life for a Child, an International Diabetes Federation program which provides life-saving diabetes supplies, medication, and education that children in developing countries need to stay alive.
Don’t miss Diabetes Late Nite inspired by George Michael on Tuesday, February 7, 2017, 6-7 PM, EST. Enjoy our first-ever Valentine’s Day Party featuring Chef Ward Alper aka ‘The Decadent Diabetic’, ‘Rich In Love’ fashion blogger Doris Hobbs, the Charlie’s Angels of Outreach and Poet Lorraine Brooks.
