Clouds, messy and another recipe that's bad for you

Good Morning Augusta

This morning we have a mix of sunshine and clouds with a high of 38ºF. Winds will be from the N at 5 to 10 mph.

Tonight we’ll have occasional snow showers with a low of 27ºF. Winds will be from the N at 5 to 10 mph. Chance of snow 60%. Snow accumulations less than one inch.

The readings from my weather instruments are:

Humidity is 96%, the dew point is 31ºF, outside it’s 00.7ºC and 31.3ºF.

The wind direction is North between 1.3 MPH and 2.7 MPH, generating a wind chill of 31.3ºF.

The Barometric pressure is 30.09 / HPA 1018.9 and falling with a weather graphic indicating rain/snow.

The UV rating is 0 out of 16, Sunrise is at 6:29 a.m. Sunset is 7:01 P.M. Moon rise is at 6:59 a.m., Moon set is 7:50 p.m. and tonight’s moon phase is a new moon.   

The RAW METAR reading from the airport in Augusta, Maine is:

SPECI KAUG 281107Z AUTO 04006KT 2SM BR OVC002 M01/M02 A3002

Visibility is 2.0 miles / 3.2 Kilometers with overcast to 200 ft / 60 m.

We received 0.08 inches of snow/rain mix  here overnight. 

Space Weather for this morning is:

Today’s Solar flux is 78, the solar wind speed is 685  Kilometers per second and the chance of a solar storm is 1%.

Yesterday I posted a cake recipe and today is a re-posting of one of my favorites.

NO-BAKE EGG-FREE BISCOFF SWIRL CHEESECAKE

1 ½ cups Biscoff cookie crumbs (or graham cracker crumbs)

4 T. butter, melted

½ cup heavy whipping cream

2 tsp. powdered sugar

½ cup sugar

16 oz. cream cheese, softened

1 tsp. vanilla

¼ cup Biscoff spread (a/k/a cookie butter)

Mix together the cookie crumbs and butter.  Press into the bottom of a 9” square pan.  Refrigerate while you prepare the batter.

In a medium bowl, beat the cream until it thickens.  Slowly add the powdered sugar and beat until stiff peaks form (peaks won’t fall off the beater when you lift it).  Set aside.

In a large bowl, beat together the sugar, cream cheese, and vanilla.  Fold in the whipped cream.  Spread evenly into the prepared pan.

In a small microwaveable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds) so that it is softer but not liquid.  Drop by spoonfuls on top of the cheesecake batter, then swirl with a knife.  Refrigerate for at least 4 hours before serving (if you can wait that long.)