Clear, sunny, warmer and a `Chocolate Whoopie Pie recipe you MUST try out!

Good Morning Augusta

This morning it’s foggy early, then partly cloudy this afternoon. High 68ºF. Winds SSW at 5 to 10 mph.

Tonight we’ll have partly cloudy skies early with increasing clouds overnight. Low will drop to 48ºF. Winds SSE at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 72%, the dew point is 46ºF and outside it’s  55.3ºF.

The wind direction is West between 0.4 MPH and 2.5 MPH, with a heat index of 56ºF.

The Barometric pressure is 29.85 and rising with a weather graphic indicating sun.

The UV rating is 2 out of 16, Sunrise is 5:00 a.m. Sunset is 8:13 P.M. Moon rise is 8:00 a.m., Moon set is 11:10 p.m., and the moon phase is waxing crescent being 11% illuminated.

The RAW METAR reading from Augusta’s airport this morning is:

METAR KAUG 281153Z AUTO 25005KT 10SM CLR 11/07 A2999 RMK AO2 SLP156 T01060072 10106 20067 53013

Visibility is 10.0 Miles / 16.1 Kilometers with clear skies for today.

We didn’t receive any rain over the past 24 hours. 

Space Weather for this morning is:

Today’s Solar flux is 74, the solar wind speed is 377 Kilometers per second and the chance of a solar storm is 1%.

Who among us doesn’t love a whoopee pie loaded with everything bad for us, not to mention chocolate!

RED VELVET WHOOPIE PIES WITH

CHOCOLATE CREAM CHEESE FILLING

Ingredients

Whoopie Pies:

Nonstick cooking spray

One 25ounce box red velvet cake mix

3 eggs, room temperature

1/3 cup vegetable oil

1/2 teaspoon vanilla extract

1/4 teaspoon fine salt

Chocolate Cream Cheese Filling:

8 ounces cream cheese, room temperature

4 ounces bittersweet chocolate, melted and cooled

1/4 cup milk, room temperature

1/2 teaspoon vanilla extract

1/2 cup powdered sugar, plus 2 tablespoons for dusting

1/4 teaspoon fine salt

Directions

For the whoopie pies: Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper and spray lightly with nonstick cooking spray.

In the bowl of an electric mixer fitted with the paddle attachment, combine the cake mix, eggs, 1 cup water, vegetable oil, vanilla and salt. Beat on low speed for 30 seconds, then on medium speed for 2 minutes, scraping down the bowl with a spatula occasionally. Pour the batter onto the prepared baking sheet and spread it out evenly with a spatula. Bake until a toothpick inserted into the center of the cake comes out clean, 12 to 15 minutes. Let cool to room temperature. Cut out an equal number of desired shapes with a cookie cutter and set aside while you make the filling.

For the filling: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until soft, about 1 minute. Add the chocolate, milk and vanilla, and beat to incorporate. Reduce the speed to low and add the powdered sugar and salt. Once the sugar is

incorporated, increase the speed to medium and beat until the filling is fluffy, about another minute.

To assemble the whoopie pies, use a small spatula or spoon to gently spread a generous tablespoon of the filling over the surface of one of the hearts. Top with another heart and gently press down to sandwich. Repeat with the remaining hearts. Dust lightly with powdered sugar, and serve. 

Recipe courtesy of Giada De Laurentiis