This weekend I’m having a few very special guests come for a visit… Deb and her husband John and their son Jack. Jack was here this summer for a week of rest while he backpacked and couch surfed across Europe. This time, I get to see the entire wonderful family (minus big brother David)! I’ve known Deb since my college days at the University of Washington. We were in an art class together that changed my life. I’m blessed to have kept in contact with Deb and her family ever since. The picture below is of Johh, Deb, Me and Jack at the Flossenburg Castle Ruins during their visit!
Typically, I’d bake cupcakes, a big elaborately flavored cake or some super delicious cookies! But, my friends have a son who was recently diagnosed with Celiac disease. If you didn’t already know, Celiac disease is an immune reaction to eating gluten, a protein found in wheat, barley and rye damaging the persons small intestine and over time can cause brain damage. A gluten-free diet is essential to battling this disease.
When Jack visited this summer, he ate lots of cereal and all the cupcakes (I made Red Velvet Nutella Cupcakes on his last visit) and junk food I had in the house. Which was totally awesome… but this time, it had to be different. So, I stocked up on some gluten-free mixes and started planning their visit.
The first night I’d make a pumpkin chili and serve a gluten-free corn casserole with it. For dessert, I made this Easy Peanut Butter Swirl Chocolate Fudge. Really, you can’t go wrong with fudge… everyone loves it. And finally for breakfast the morning I’ll make gluten free pancakes filled with fresh berries and topped with homemade whipped cream all accompanied by Italian sausage, eggs and of course… lots of coffee! (PS… They ate every last piece of fudge and I didn’t make breakfast! Deb and John did and it was DELISH!)
Although they won’t be able to enjoy my cupcakes this visit… I’m hoping that they will enjoy the delicious food I’ve so thoughtfully prepared for them.