Clouds, rain and the "Chocoholic's Delight" Recipe to die for!

Good Morning Augusta

This morning we have dissipating fog and clouds with a 60% chance of occasional light rain during the afternoon. High will reach 62ºF. Winds E at 10 to 20 mph.

Tonight we’ll have rain and a low of 47ºF. Winds ENE at 10 to 20 mph. Chance of rain 100%. Rainfall near a half an inch.

The readings from my weather instruments are:

Humidity is 98%, the dew point is 50ºF and outside it’s 51.8ºF.

The wind direction is West between 0.0 MPH and 0.1 MPH, with a heat index of 51ºF.

The Barometric pressure is 29.90 and falling with a weather graphic indicating rain.

The UV rating is 1 out of 16, Sunrise is 5:02 a.m. Sunset is 8:10 P.M. Moon rise is 5:15 a.m., Moon set is 7:57 p.m., and the moon phase is waning crescent being 0% illuminated.

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

SPECI KAUG 251009Z AUTO 16004KT 5SM BR FEW002 09/08 A2995 RMK AO2 T00940083

Visibility is 8.0 miles / 12.9 Kilometers with some clouds to 200 ft / 60 m. 

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

Space Weather for this morning is:

Today’s Solar flux is 76, the solar wind speed is 376 Kilometers per second and the chance of a solar storm is 1%.

This recipe is not the absolute, very best for hot weather, but it does have ice cream in it.  Hey, who cares anyway?  It’s fantastic and feeds that hidden, inner (sinful) Chocoholic that’s buried in all of us.  Hey, I’m NOT a chocoholic,  I can quit any time I want to.  But why would I want to?

Brownie Pudding

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Ingredients

1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish

4 extra-large eggs, at room temperature

2 cups sugar

3/4 cup good cocoa powder

1/2 cup all-purpose flour

Seeds scraped from 1 vanilla bean

1 tablespoon framboise liqueur, optional

Vanilla ice cream, for serving

Directions

Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.