11 Apr

Sugar-Free Lent

My sugar-free Lent went fairly well. I cheated a few times with hard candies if my sugar craving was really bad and I started to get lax about the sugar-laden condiments, like ketchup or plum sauce, the closer it got to Easter but for the most part I did okay.

I broke my fast at my family’s dinner celebration on Good Friday. Actually, that’s a lie. I broke my fast on Holy Thursday when someone at work offered me a mini cinnabon and I thought, “eh, why not? I’ve never had one before” and gave it a try. Oh heavens! That frosting they use is delicious.


So I broke fast again on Friday with my sister’s homemade birthday cake (that I somehow neglected to take a picture of, I swear I took one!)

2 layers of delicious chocolate cake

filled with strawberry curd

and frosted with white buttercream

Mmmmmm…cake.


And I also had some of the Colomba di Pasqua that I made.

Colomba di Pasqua means Easter Dove. It’s an Italian yeasted bread with candied fruit and raisins that is shaped like a dove and served at Easter. My favourite part is the topping which is a sweet paste of ground almonds, egg whites, almond extract, and sugar that makes the colomba taste like it’s covered in amaretti cookies.

Colomba di Pasqua

I tried to make my colomba tropical by adding in shredded coconut and candied pineapple that I soaked in coconut rum straight from the Philippines. I thought it turned out quite good!

And I actually learned to properly shape the colomba so it actually looks like a dove.

Sort of. Kind of. You see it don’t you?


dairy freez

Saturday I broke my fast again with Matt when we drove all the way out to the Dairy Freez in Cottam for ice cream. I haven’t been to the Dairy Freez since I was a kid.

It may be blasphemous to say but I think I prefer the sundaes at Dari DeLite on Howard Ave.


On our way home from the Freez we stopped at Schinkel’s in Essex where I found the most delicious thing I’ve ever eaten (and yet another way to break my sugar fast):

Speculaaspasta

Speculaaspasta!

What is speculaaspasta you ask? It’s a creamy, smooth spread made from speculaas, you know, the Dutch gingerbread that I deemed to be my new favourite cookie this year. Yes, a spread made from cookies. It’s genius.

It’s a little on the pricey side at $6.50 for this wee jar, but it was definitely worth the money to taste it. I’m not entirely sure how to use it. Mostly I’ve just been eating it by the spoonful out of the jar. I tried some on my colomba and it was heavenly. I can imagine it being very good stirred into vanilla ice cream. My Dutch friend Heather said that her grandparents ate it on thick round crisps.

Speculaaspasta

Matt said he like it, but he is still firmly rooted in Camp Nutella, whereas I might be a Camp Speculaaspasta convert. I apologize to my Italian heritage.

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6 thoughts on “Sugar-Free Lent

  1. I’m pretty sure that spread is like Biscoff which I recently tried and learned that it’s not often going to be purchased. I ate the WHOLE JAR in a week. I have never, ever, ever lost control with a food until that stuff…even Nutella can gather dust before it sends me into a frenzie. Not the cookie spread though…

    And P.S. I totally see a dove…seriously!!!

  2. Pingback: Three Things SamanthaMenzies.com

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