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Frozen Hot Chocolate (Serendipity3)


  • 3 Tablespoons Granulated Sugar
  • 1 package Hot Cocoa Mix (about 3 Tablespoons)
  • 2 Tablespoons Unsalted Butter
  • ⅓ cups Semi-Sweet Chocolate Chips
  • ⅓ cups White Chocolate Chips
  • 12 ounces, fluid Can Evaporated Milk, Divided
  • 4-½ cups Ice
  • Whipped Cream, To Taste
  • Mini Marshmallows, To Taste

Preparation Instructions:

Combine sugar, cocoa mix, and butter in the top of a double boiler that is set over gently boiling water. Stir often until melted and a smooth paste forms. Add semi-sweet & white chocolate chips; stir. When chips begin to melt, slowly stir in 1/2 cup of evaporated milk. Stir until smooth. Cool to room temperature.

Combine the chocolate base mixture, the remaining evaporated milk and ice in a blender (you can do this in batches) and cover. Blend until smooth. Pour into frosty glasses. Top each with whipped cream. Sprinkle with additional chopped chocolate chips & mini marshmallows, if desired.

Chocolate Covered Frozen Kiwis.

Need to make.


Chocolate Pumpkin Trifle

Making this ASAP!

Chocolate Pumpkin Trifle
Serves four to six


For the mousse
7 oz. dark chocolate
2 oz. milk chocolate
2 eggs
1 egg yolk
¼ c. sugar
2 c. heavy cream
¼ tsp. cinnamon powder 
2 tsp. vanilla extract

1. Using a double boiler, melt chocolates, then cool to room temperature.

2. In a separate bowl, whip eggs, yolk, and sugar to ribbon stage until light in color and thick. Temper them into the chocolate.

3. In another bowl, whip cream into soft peaks and fold into chocolate mixture, followed by cinnamon and vanilla. Chill to set.

4. Transfer mousse into a piping bag with a No. 4 tip and reserve until assembly.

For the meringue 
1 c. granulated sugar
½ c. egg whites

1. In a double boiler, whisk sugar and eggs together until sugar has dissolved and mixture becomes frothy, about 3 minutes. (You can also use a heat-resistant bowl set over a low simmer.)

2. Using a handheld electric mixer, whip egg whites on high speed until stiff peaks form, about 5 minutes.

3. Transfer meringue to a piping bag and use immediately.

For assembly 
4 to 6 leftover pumpkin pie slices

1. Using a round cookie cutter (or a jar lid or juice glass), slice the pie pieces into rounds that will fit into individual glasses or one large trifle serving piece.

2. Place one layer of pie on bottom of glass. Top pie with mousse, add another layer of pie, and then top with meringue.

3. Take a small handheld torch and caramelize meringue until lightly browned. Serve immediately.


Raised on Maui. BS/MS degree in California. DPM-bound in Des Moines, IA. Follower of Jesus. Trying to live a life to make Him proud of. I enjoy seeking the beauty in nature, music, and people. For fun, I have hopes to capture my likes, experiences, and good times here in this wondrous state and beyond.

My Top 10 Everything
God's everlasting love
Comfortable silence
The ocean
Staying up late
80F weather