Another birthday has come and went, and I am happy to report that a family gathering for my deserving 3-year-old was a sweet successs. I'm still getting comments on the food, and I'm being truthful when I say it really was a piece of cake.

At first, I was a little worried about what I would serve. Not only is my older and pickier eater unable to eat gluten or dairy, but my niece has a peanut allergy. Many of the cake mixes for the gluten-free variety either contain nuts or were "made in a facility that also produces food that may contain nuts."

As a yearlong gluten-free baker, I wanted to cater to my other guests with food allergies. Cherrybrook Kitchen cake mix is yummy and free of all allergens, but I didn't really have the budget to make that brand for all of my guests (not to mention for No. 2's preschool class). So, I scoured the grocery store shelves and came up with a sweet alternative: cupcakes. I looked online and read that a lot of cheaper cake brands are peanut-free, so I read the labels two or three times and double checked with my wise and cautious siblings-in-law and decided on a Pillsbury cake mix and frosting (many Pillsbury frostings are also gluten free). Click here for a handy list of "peanut safe" treats.

And I happened to have a box of gluten-free ice cream cones I bought on sale months ago from Kroger, so I simply picked up a really cheap box that contained gluten (after checking the label for nuts) and made two varieties: A small batch for picky eater No. 1 and a large "peanut-free" batch for the rest of the crew, making sure to label, wash and separate everything.

Next up, the main course. I finally decided on taco salad. It has wide appeal and can easily be made allergy-friendly, diet-friendly and in large doses. So, I cooked up the meat in advance, threw it in the slow cooker and simply plugged it in the morning of the party. I made the cupcake cones a few days in advance, as well. I chopped up everything the night before.

The day of, a few thoughtful guests brought a veggie tray for snacking, a bottle of wine and some gluten-free corn bread. Besides wrapping presents and cleaning the house before the guests arrived, I was a good to go. Time to celebrate!

Taco Salad for Everyone
Meat
1 tablespoon olive oil
1 large onion, chopped
Ground beef or turkey (about 1 pound per 4 people)
3 tablespoons taco seasoning (recipe follows) for each pound of beef
3/4 cup of water per pound of meat

Heat oil and cook onion for about 5 minutes. Add beef and fully cook. Drain fat. Add seasoning, water and mix. Either simmer in skillet for 20-30 minutes or put in slow cooker. Turn cooker on low about 4 hours before serving.

Taco seasoning (makes enough for about 3 pounds meat)
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon salt
2 tablespoons chili powder
1 teaspoon red pepper flakes
2 teaspoons cumin
1 teaspoon cinnamon
2 teaspoons cornstarch

*Penzy's makes a few yummy gluten-free taco seasoning mixes, but they contain dairy.

Topping suggestions:
2 bags of your favorite gluten-free tortilla chips (ours is Garden Fresh)
4 tomatoes, diced
hot peppers, sliced
Sour cream (Organic Valley is gluten-free)
3-4 romaine hearts washed and chopped into small bite-sized pieces
2-3 bags Kraft shredded cheese of your choice (read the label - Kraft doesn't hide gluten or other allergens in the ingredients)
Your favorite soy cheese if dairy-free (we like Vegan Gourmet)
5 ripe avocados, diced
1 bunch green onions, chopped
A few varieties of your favorite salsa (again, read the labels)

Set out toppings in bowls. If all your food is allergen-free, you don't have to worry about contamination. But to be safe, put a different serving spoon in each dish. Invite guests to dig in and create their own "salad."

Ice Cream Cone Cupcakes
1 box of your favorite gluten-free cake mix
2 boxes (12 in each -- cake mix will make 24) Let's Do Gluten-free Ice Cream Cones (contains nuts!)

Prepare cake mix. Fill cupcakes 3/4 full and place inside cupcake pan. Bake 25 minutes at 350 F or per baking instructions. Cool and frost. Package and label: "Gluten-free, contains nuts."

Frosting: You can use whatever gluten-free frosting you are comfortable with. I like to use the recipe on the back of the Hershey's Cocoa, which can easily be made casein-free.