Glutino Lemon Wafer Cookies

On Friday we had a birthday in the office. Since the VP was turning 40 she had been dropping not very subtle hints that she wanted something nice. So we had a catered lunch.

When I received the food from the delivery guy and started to set it up in the lunch room I was struck that the woman who ordered the food had actually made an effort to order food that I could eat. The receipt read: Mozzarella tomato plate, cold cut sandwich plate, fruit and chocolate plate, salad. This looked promising.

It wasn't. Well, the mozzarella tomato plate was great. The cold cut plate was really sandwiches and the chocolate plate was cookies and brownies with fruit sprinkled around it. I was glad that I had brought my own lunch, not wanting to take any chances. I had a nice slice of tomato and really good mozzarella with my turkey burger.

But it was so nice to see that they had really tried to accommodate my needs, just not knowing what questions to ask to ensure a safe meal for me. But I must remind myself that they tried.

Not being able to join in the fruit and chocolate plate, I delved into my store of samples for something to share.
I came up with these Glutino Lemon Wafer cookies.

Lately, here in New York the weather and calendar both say it's summer. It's almost to hot to do anything. Almost to hot to think even.

And the cookies were light and refreshing. Everyone agreed that they were a great summer desert. Sweet and tart with a great crisp bite.

(and they went pretty well with the champaign we were having. In the middle of the day, of course.)

Gluten-Free Pantry Old Fashioned Cake and Cookie Mix

Since it was my first time preparing the Gluten-Free Pantry’s Old Fashioned Cake & Cookies Mix I decided to follow the directions on the box, as written. Since I don’t have a cookie sheet I made it as a cake, besides the one on the box looked so good, and it’s been a long time since I’ve had real cake.

The directions were easy enough to follow; I guess that’s the point of a cake mix to begin with. I am a chronic batter taster and an unabashed bowl liker, and this batter looked and tasted delicious. I managed to leave enough to fill my spring form pan and put it in the oven to bake.

Now, my oven is a little shifty, it doesn’t have any numbers on the dial and I have to rely on an oven thermometer and monitor it constantly. Even with the temperature variations the cake baked beautifully. I think it rose in the middle a little more than it was supposed to, but who cares? It looked so good I had trouble leaving it to cool over night.

Soft and moist this cake tasted like heaven to me. My memory may be a bit foggy but I would say this is one of the best cakes I’ve had, gluten free or not. It was a big hit in this house; always curious of my cooking my boyfriend’s mother tried a sliver. She declared she liked it, “mas rico” and not to sweet. Since everything in this household is share and share alike, she gave our two gerbils some of the treat as well.

My boyfriend and his brother and father are planning to have some for breakfast tomorrow. I don’t know if cake for breakfast is such a good idea, but this one is so good I just might have some too. If I don’t, I might not get another piece!

I prepared a sugar free chai spiced glaze for the cake, but it didn’t need it. I think it would also go very well with a cream cheese frosting or a chocolate glaze. This is a great base for whenever you need a yellow cake, it can stand up to some spice or to fruit, like a coffee cake or an upside down cake.

***I would like to give special thanks to Glutino and the Gluten-Free Mall for providing samples for me to try***