Pink Champagne Cake Truffles Recipe by Diabetic Pastry Chef

This year Divabetic is working with teams of experts to show you how to embrace the holidays without compromising your diabetes self-care.

If you find it difficult to celebrate the holidays because you’re constantly feeling deprived of the foods you love then check out the Diabetic Pastry Chef”, Stacey Harris’s wonderful recipes.

Stacey, who is living with type 2 diabetes, wants to help everyone living with diabetes to have their cake and eat it, too, without feeling guilt or unhealthy.

Stacey has created recipes for making breads, cakes and other desserts diabetic-friendly by swapping out the sugar, blending the flour and cutting the milk carbohydrates. Here’s one of our favorite Diabetic Pastry Chef recipes:

Pink Champagne Cake Truffles Recipe by Diabetic Pastry Chef

Ingredients:

3 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

3 tablespoons King Arthur cake enhancer, optional

5 large egg whites, room temp

1 cup pink champagne, room temp

2 teaspoon pure vanilla extract

2 teaspoons vegetable oil

1 1/2 cups Whey Low D Granular, or equivalent dry sugar substitute

1 cup unsalted butter, room temp

a few drops of pink or red food coloring

1 15-oz tub sugar-free vanilla frosting or handmade frosting

bag of dessicated unsweetened coconut

Directions: Sift together the first 4 dry ingredients and set aside. In mixer bowl,  beat the butter on medium speed until light and fluffy. In separate bowl combine the wet ingredients with the Whey Low or other sugar substitute, and food coloring. Mix well by hand until sugar substitute is dissolved. Alternately add the flour mixture and wet ingredients to the mixing bowl beating just until well combined, starting and ending with the dry ingredients. Add to greased and floured 11 x 17″ baking pan and bake until cake pulls from the side of the pan, and toothpick inserted in center comes out clean. Let cake cool to room temperature.

By hand, break the cake into pieces and add to clean mixing bowl. Turn mixer to medium speed and beat until cake is crumbled about 1 or 2 minutes. Add about 2 large Tbsps of sugar-free vanilla frosting to the bowl and beat until combined. Turn off mixer and gather the dough pressing it together with your hands until a dough forms. You may need to add a little more frosting. With a small cookie scoop, scoop the dough and roll into balls with your hands. Cover and refrigerate the balls for several hours.

Heat the remaining frosting in the microwave just until melted and add a small amount of champagne a teaspoon at a time just to flavor the frosting. Do not let the frosting become too liquid. Remove the cake balls from the refrigerator, roll the balls in the melted frosting and then in the coconut. The truffles are best kept refrigerated. Yield: Approximately 50 cake truffles.

Stacey Harris has been baking and collecting recipes since she was a teenager. Her cookbook “The Diabetic Pastry Chef” offers a healthier approach to baking for diVabetic.

Don’t miss the “The Diabetic Pastry Chef” on March’s Diabetes Late Nite podcast with music by Gladys Knight & The Pips on Tuesday, March 7, 2017, 6-7 PM, EST. Click on this link to TUNE IN

LISTEN: Diabetes Late Nite inspired by George Michael featuring our first-ever Valentine’s Day Party with Chef Ward Alper aka ‘The Decadent Diabetic’, ‘Rich In Love’ fashion blogger Doris Hobbs, the Charlie’s Angels of Outreach, Poet Lorraine Brooks and Laura Laria.

Learning to accept yourself for who you are is the most important step to self-love. Stop comparing yourself to others and learn to embrace the person you are.

Mini Rose Heart Cookies Recipe by Diabetic Pastry Chef Stacey Harris

 

unnamedThis year, Divabetic is working with a team of experts to show people living with, at risk and affected by diabetes how to embrace the holidays without compromising their self-care.

February’s Diabetes Late Nite podcast encourages listeners to practice ‘self-love’ on Valentine’s Day and  also features George Michaels greatest hits.

Valentine’s Day puts the emphasis on love for someone special in your life. But did you ever think that, hey, YOU are someone special in your life?

Why not make this day about loving yourself and your health? You can’t love someone else until your truly love yourself.

It’s difficult to love yourself and your diabetes health if you’re constantly feeling deprived of the foods you love. The Diabetic Pastry Chef, Stacey Harris who is living with type 2 diabetes wants you to have your cake and eat it, too, without sacrificing  your diabetes self-care.

Stacey has created recipes for making breads, cakes and other desserts diabetic-friendly by swapping out the sugar, blending the flour and cutting the milk carbohydrates. Here’s one of our favorite Diabetic Pastry Chef recipes for Valentine’s Day:

Mini Rose Heart Cookies Recipe by The Diabetic Pastry Chef, Stacey Harris

Ingredients:

1 16 oz. box sugar-free yellow cake mix
1 15 oz. tub sugar-free vanilla frosting
Mini edible organic rosebuds
Powdered sugar substitute or powdered sugar, to garnish

Directions:

Prepare cake mix according to box directions; bake and cool.
Crumble the cooled cake with your hands a bit and add to the bowl of a standing mixer. Turn mixer to medium speed to fully crumble the cake; this should take 1 to 2 minutes.

Stop mixer and add frosting one (1) heaping Tablespoon at a time. Turn mixer back on and continue to beat at low speed until well mixed.  Turn off mixer and add another heaping Tablespoon of frosting.

Turn on mixer again and continue to beat at low speed until well mixed. Continue this procedure just until dough holds together—3 or 4 heaping Tablespoons should do. (You may need to add a little more or a little less. You’ll know when the dough holds together by turning off the mixer, grabbing the dough and pressing it together with your hands until it forms a cohesive ball.  This is the same method that is used to make cake balls or cake truffles.)

Remove dough from mixer and place on a floured board. With a rolling pin, roll dough out thin, and cut with a mini heart cookie cutter. Place the hearts onto a greased cookie sheet and bake in a preheated 350-degree oven until lightly browned, about 20 minutes or so. Remove cookies from oven and place on a wire rack to cool. (The cookies will harden as they cool.)

Dab a bit of the remaining frosting onto the center of each cooled cookie. Adhere a mini edible organic rosebud to the frosting and let harden. Sprinkle cookies with powdered sugar substitute or powdered sugar. These cookies can also be sandwiched with sugar-free frosting.

Yield: 43 mini sandwich cookies or 86 mini cookies

Stacey Harris has been baking and collecting recipes since she was a teenager. Her cookbook “The Diabetic Pastry Chef” offers a healthier approach to baking for diVabetics.
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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” on  February’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.

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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, Poet Lorraine Brooks and Mama Rose Marie

Learning to accept yourself for who you are is the most important step to self-love. Stop comparing yourself to others and learn to embrace the person you are.

You have beautiful qualities, both physical and emotional, that draw people to you. You don’t need to look or talk or act like anyone else. We all offer the world something different. That’s what makes it so beautiful.

Let our team of experts show you how to embrace Valentine’s Day without feeling like you’re compromising your diabetes self-care. Don’t let diabetes dim your Dazzle!

This podcast is part of Diabetes Podcast Week in support of the ‘Spare A Rose, Save A Child’ campaign. Please join us! #Dpodcastweek

Baked Rice or Quinoa Pudding by the Diabetic Pastry Chef

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The Diabetic Pastry Chef, Stacey Harris’s recipes are featured in  this year’s Diabetes Mystery podcast, “Suspect Boulevard” featuring Best-Selling Author, Tonya Kappes, the Charlie’s Angels of Outreach and Mama Rose Marie. 

Millions of people with, at risk and affected by diabetes read mystery paperbacks and there’s a huge collection of books featuring super indulgent recipes that really bug me. I think it’s high-time someone wrote a mystery featuring healthy and delicious recipes so I asked Stacey Harris, The Diabetic Pastry Chef to contribute some recipes for this year’s diabetes mystery podcast.

Type 2 diabetes doesn’t stop Stacey Harris. From her tasty treats to her outlook on life, this pastry chef keeps things as sweet as can be! Her flavor combinations and attention to detail make Stacey’s treats so craveable, while her soft voice and gentle smile make this pastry chef just so lovable reports Diabetic Living magazine.

Baked Rice or Quinoa Pudding Recipe by the Diabetic Pastry Chef Stacey Harris

Ingredients

2 cups milk or unsweetened almond milk

3 eggs, beaten

1 tsp. pure vanilla extract

½ tsp. cinnamon

1/4 tsp. nutmeg

¾ cup cooked brown rice or quinoa

1 cup Whey Low D granular

3 tbsp. melted butter

½ cup raisins

Directions

Combine all ingredients mixing well.  Pour into an ungreased 1 ½ quart casserole dish or individual ramekins. Bake in preheated 375 degree oven for approximately 45 minutes or until center of pudding is firm and does not shake.  Can be served warm or cold.  Refrigerate any leftovers.

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LISTEN NOW: Diabetes Late Nite inspired by Ella Fitzgerald podcast hosted by Mr. Divabetic. Throughout the podcast we will be playing music from the album, Columbia Jazz; Ella Fitzgerald, 1973 courtesy of SONY Music.