RUMOR design + re-design is my sister's design business. Her and her business partner threw a beautiful holiday celebration for their clients and contractors this past weekend.

I was asked to design the perfect holiday cupcake, so I did! It's a red velvet cupcake with peppermint cream cheese frosting and bit of crushed candy cane to top it off. I dyed half of the frosting red and made swirls - my first attempt with this technique.

This past weekend my sister and I hosted a Cocktails & Cookie Swap party!

It was awesome! Each guest was asked to bring a dozen of their favorite homemade treats. We had an amazing assortment between the cookies, fudge - these rice krispie treats I made in the photo above and of course, there were cupcakes!

The party was a success! It was great to be surrounded by sweet friends & sweet treats!

Life in a snowglobe is just a bit different than I’m used to. Although I am loving my new life in this little ski town, I’m still trying to battle my baking in high altitude issues.

I finally decided it was time to work on my signature – Pink Piper Champagne Cupcakes. The title works well in a town that has trademarked their snow as “Champagne Powder”. A few setbacks included finding my favorite champagne in town – Piper Sonoma. I substituted with Barefoot Brut Bubbly, but now am wondering if this is what altered the taste.

A new touch included – pink GLITTER! I think it really gives them an extra something. Also, I’m experimenting with my packaging – egg cartons?! Many of you have been asking how well these work – as long as you don’t go to scaling heights with your frosting – the carton will close and they will fit perfectly!

When we were little, we learned how to make French Toast with a few simple ingredients:

• 2 eggs
• ¼ cup milk
• 1 tbsp. vanilla
• 1 tsp. cinnamon
• 4 slices whole wheat bread

For this recipe, I whisked all of the ingredients above, dipped my bread in on both sides and then covered it in corn flakes.

This is the only trick!

The rest is simple, heat a skillet or griddle with butter and then let the French toast brown on each side.

I sliced up a few bananas and poured on some delicious maple syrup. This is a great way to step up your french toast game, I hope you like it!

Last year I had the opportunity to taste one of the best brownies ever baked, by the Domestic Divas at the Eat My Blog bake sale. This year, I wasn’t able to participate, but I was inspired to bake my favorite blogger brownie at home.

Everything went according to plan – up until the final minutes in baking. My sister informed me that baking brownies at high altitude was one of the most difficult dessert duties yet. Once again, the altitude becomes my worst enemy!

Crunchy on the outside and gooey on the inside.

Even though these didn’t work out according to plan for me, I know this recipe is amazing and I think you should try it at home too – for all you bakers at sea level, enjoy!