Clear and cooler Sunday
Good Morning Augusta.
This morning it is partly cloudy with a chance of rain. High of 82F. Winds
from the NW at 5 to 10 mph. Chance of rain 30%.
Tonight it will be partly cloudy, then mostly cloudy with a chance of a
thunderstorm and a chance of rain. Low of 57F. Winds less than 5 mph. Chance
of rain 40%.
The readings outside right now, taken from my own weather instruments are:
a relative humidity of 81% with a Dew Point of 62.9º F.
The temperature is 68.9ºF.
Presently we have East Northeast winds between 6.0 mph and 6.0 mph.
Our Barometric pressure is 29.80/HPA 1009.1 and rising with a weather
graphic indicating sun.
UV is 3 out of 16, sunset will be at 8:27 PM with Moon Rise at 10:09 a.m.
Eastern Daylight Time, and the moon phase is Waxing Crescent.
We had precipitation overnight of 2.0 inches.
Visibility is 10.0 miles / 16.1 kilometers and a few clouds.
Now, if you like things that are bad for you, like I do, and if you're
looking for something other than hot dogs, hambergers and assorted BBQ
items, shift gears into dessert.
If you live in the northeast, take note, and if you live in Maine where
Isamax is "just up the road" you're in luck!!
If you've never had a whoopie pie, you're missing out! Also known as gobs,
bobs, black-and-whites, "big fat Oreos," or black moons, whoopie pies are a
sweet treat made form moist, cookie-shaped cakes sandwiched around a creamy
filling.
The classic whoopie pie flavor combination features chocolate cake with a
vanilla-flavored frosting, but many other flavor combinations abound, with
variations to both the shell and filling. Popular varieties include
chocolate peanut butter, double chocolate, chocolate chip, pumpkin, and
gingerbread.
No one is entirely sure where whoopie pies originated. At least four states
– Maine, New Hampshire, Massachusetts, and Pennsylvania – lay claim to the
snack. Some say Amish wives invented the whoopie pie from remnants of cake
batter and frosting. According to the story, the name originated from the
Amish men who, when they found these treats in their lunch boxes, would
exclaim, "Whoopie!"
The first known commercially produced whoopie pies were sold by Labadie's
Bakery in Lewiston, Maine – home of the Farmers' Almanac – in 1925 (some say
1918).
Possibly the most widely-distributed whoopie pies also come from Maine.
Wicked Whoopies, produced by Isamax Snacks, based in Gardiner, Maine, come
in a variety of flavors and can be found throughout North America. These
gooey gobs of goodness were featured on the Oprah Winfrey show a few years
ago as one of Winfrey's "favorite things."
Maine is also notable for officially declaring the third Saturday in June
official Whoopie Pie Day. The entire day is set aside to celebrate these
sweet sensations, which also happen to be the official state treat.
While the mystery of where whoopie pies came from may never be solved, one
thing is clear; you can easily make your own from scratch, in your choice of
flavor combinations, no matter where you live.
Here are a few simple recipes to get you started. Just select the flavors
you want for the shell and filling, match up two equal-sized outer shells,
spoon some frosting onto one half and gently smash the two together to form
a sandwich.
Shells
Classic Chocolate:
Ingredients:
1 stick butter
1 cups sugar
2 eggs
1/2 teaspoon vanilla
1 cup milk
2 cups flour
1/2 cup cocoa
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Directions:
Preheat oven to 350° F. Combine flour, cocoa, baking powder, baking soda,
and salt in a medium bowl. In another large bowl, cream together butter,
sugar, eggs, and vanilla. Slowly add milk and mix well. Sift dry ingredients
into creamed mixture. Drop batter by the teaspoon on parchment lined cookie
sheets, about 2 inches apart, and bake for 10 minutes, or until springy to
the touch. Cool on baking sheets for 5 minutes, then place on wire racks to
cool completely.
Pumpkin:
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 stick butter, softened
1 1/4 cups granulated sugar
2 large eggs, lightly beaten
1 cup pumpkin
1 teaspoon vanilla extract
Directions:
Preheat oven to 350° F. Combine flour, baking powder, baking soda, cinnamon,
ginger, and salt in medium bowl. Beat butter and sugar in large mixer bowl
on medium speed for 2 minutes. Beat in eggs, one at a time, then add pumpkin
and vanilla extract and beat until smooth. Stir in flour mixture and beat
until combined. Drop batter by the teaspoon on parchment lined cookie
sheets, about 2 inches apart, and bake for 10 minutes, or until springy to
the touch. Cool on baking sheets for 5 minutes, then place on wire racks to
cool completely.
The fillings for these tidbits of heaven are found on the Farmer's Almanac
web page. They're all wonderful, and not one of them is good for you. Enjoy.
This morning it is partly cloudy with a chance of rain. High of 82F. Winds
from the NW at 5 to 10 mph. Chance of rain 30%.
Tonight it will be partly cloudy, then mostly cloudy with a chance of a
thunderstorm and a chance of rain. Low of 57F. Winds less than 5 mph. Chance
of rain 40%.
The readings outside right now, taken from my own weather instruments are:
a relative humidity of 81% with a Dew Point of 62.9º F.
The temperature is 68.9ºF.
Presently we have East Northeast winds between 6.0 mph and 6.0 mph.
Our Barometric pressure is 29.80/HPA 1009.1 and rising with a weather
graphic indicating sun.
UV is 3 out of 16, sunset will be at 8:27 PM with Moon Rise at 10:09 a.m.
Eastern Daylight Time, and the moon phase is Waxing Crescent.
We had precipitation overnight of 2.0 inches.
Visibility is 10.0 miles / 16.1 kilometers and a few clouds.
Now, if you like things that are bad for you, like I do, and if you're
looking for something other than hot dogs, hambergers and assorted BBQ
items, shift gears into dessert.
If you live in the northeast, take note, and if you live in Maine where
Isamax is "just up the road" you're in luck!!
If you've never had a whoopie pie, you're missing out! Also known as gobs,
bobs, black-and-whites, "big fat Oreos," or black moons, whoopie pies are a
sweet treat made form moist, cookie-shaped cakes sandwiched around a creamy
filling.
The classic whoopie pie flavor combination features chocolate cake with a
vanilla-flavored frosting, but many other flavor combinations abound, with
variations to both the shell and filling. Popular varieties include
chocolate peanut butter, double chocolate, chocolate chip, pumpkin, and
gingerbread.
No one is entirely sure where whoopie pies originated. At least four states
– Maine, New Hampshire, Massachusetts, and Pennsylvania – lay claim to the
snack. Some say Amish wives invented the whoopie pie from remnants of cake
batter and frosting. According to the story, the name originated from the
Amish men who, when they found these treats in their lunch boxes, would
exclaim, "Whoopie!"
The first known commercially produced whoopie pies were sold by Labadie's
Bakery in Lewiston, Maine – home of the Farmers' Almanac – in 1925 (some say
1918).
Possibly the most widely-distributed whoopie pies also come from Maine.
Wicked Whoopies, produced by Isamax Snacks, based in Gardiner, Maine, come
in a variety of flavors and can be found throughout North America. These
gooey gobs of goodness were featured on the Oprah Winfrey show a few years
ago as one of Winfrey's "favorite things."
Maine is also notable for officially declaring the third Saturday in June
official Whoopie Pie Day. The entire day is set aside to celebrate these
sweet sensations, which also happen to be the official state treat.
While the mystery of where whoopie pies came from may never be solved, one
thing is clear; you can easily make your own from scratch, in your choice of
flavor combinations, no matter where you live.
Here are a few simple recipes to get you started. Just select the flavors
you want for the shell and filling, match up two equal-sized outer shells,
spoon some frosting onto one half and gently smash the two together to form
a sandwich.
Shells
Classic Chocolate:
Ingredients:
1 stick butter
1 cups sugar
2 eggs
1/2 teaspoon vanilla
1 cup milk
2 cups flour
1/2 cup cocoa
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Directions:
Preheat oven to 350° F. Combine flour, cocoa, baking powder, baking soda,
and salt in a medium bowl. In another large bowl, cream together butter,
sugar, eggs, and vanilla. Slowly add milk and mix well. Sift dry ingredients
into creamed mixture. Drop batter by the teaspoon on parchment lined cookie
sheets, about 2 inches apart, and bake for 10 minutes, or until springy to
the touch. Cool on baking sheets for 5 minutes, then place on wire racks to
cool completely.
Pumpkin:
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 stick butter, softened
1 1/4 cups granulated sugar
2 large eggs, lightly beaten
1 cup pumpkin
1 teaspoon vanilla extract
Directions:
Preheat oven to 350° F. Combine flour, baking powder, baking soda, cinnamon,
ginger, and salt in medium bowl. Beat butter and sugar in large mixer bowl
on medium speed for 2 minutes. Beat in eggs, one at a time, then add pumpkin
and vanilla extract and beat until smooth. Stir in flour mixture and beat
until combined. Drop batter by the teaspoon on parchment lined cookie
sheets, about 2 inches apart, and bake for 10 minutes, or until springy to
the touch. Cool on baking sheets for 5 minutes, then place on wire racks to
cool completely.
The fillings for these tidbits of heaven are found on the Farmer's Almanac
web page. They're all wonderful, and not one of them is good for you. Enjoy.
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