Rain, clouds, cooler and Frosty S'More Cups!

Good Morning Augusta

Today we have showers this morning, becoming a steady rain during the afternoon hours. High will reach 56ºF. Winds are from the S at 10 to 15 mph. Today's chance of rain is 60%.

Tonight we'll have cloudy skies with light rain this evening. Low will drop to 46ºF. Winds S at 5 to 10 mph. Chance of rain 70%.

The readings from my weather instruments are:

Humidity is 87%, the dew point is 47ºF and outside it's 50.5ºF.

The wind direction is North Northwest between 2.7 MPH and 4.1 MPH, with a heat index of ºF.

The Barometric pressure is 30.07 and falling with a weather graphic indicating rain.

The UV rating is 1 out of 16, Sunrise is 5:04 a.m. Sunset is 8:07 P.M. Moon rise is 3:23 a.m., Moon set is 4:12 p.m., and the moon phase is waning crescent being 16% illuminated.

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

METAR KAUG 221053Z AUTO VRB06KT 7SM -RA OVC070 10/07 A3022 RMK AO2 SLP234 P0001 T01000067

Visibility is 7.0 miles / 11.7 Kilometers with overcast to 7,000 ft / 2,133 m.

We received 0.07 inches of rain here over the past 24 hours and more is on the way.

Space Weather for this morning is:

Today's Solar flux is 74, the solar wind speed is 531 Kilometers per second and the chance of a solar storm is 1%.

This is another hot weather, ice cold dessert that you can make well ahead of time and freeze until you need something cold on a really hot day.

FROSTY S'MORE CUPS

Graham crust topped with soft chocolate, mini marshmallows,

and creamy whipped topping, all frozen in individual cups.

Ingredients:

18 graham cracker squares (9 sheets or about 1 ½ cups)

⅓ cup butter

½ cup milk chocolate chips

¼ cup whipping cream

2 cups mini marshmallows

1 ½ cups cold milk

1 box (4 serving, 3.9 oz. size) instant chocolate pudding

1 8 oz. container Cool Whip, thawed

¼ cup mini chocolate chips

·         Crush graham crackers into fine crumbs.

·         Melt butter and add to graham crackers, mixing until well combined to make crust.

·         Spray a non-stick muffin pan with cooking spray.

·         Evenly divide crust mixture into all cups, saving about ¼ cup to use as topping.   Press firmly into bottom of each cup.

·         Place milk chocolate chips and whipping cream into a small bowl and microwave in 30-second installments, stirring between, until melted and smooth.

·         Spoon chocolate into a zip-top bag, cut the small tip off and evenly pipe chocolate into the center of each cup.

·         Divide marshmallows among cups.

·         Mix cold milk with pudding on medium speed for 2 minutes.  Fold in ½ of the Cool Whip.

·         Spoon filling into a large zip-top bag and zip it closed.  Clip a corner off and pipe pudding into each cup.  Try to pipe it in between the marshmallows to fill the whole cup.  There might be some left over.

·         Use a knife to smooth the tops level with the top of the pan.

·         Freeze for a couple of hours.

·         Allow the pan to warm slightly before popping each dessert cup out.

·         For topping, pipe some leftover Cool Chip on each dessert.  Sprinkle mini chocolate chips on top.

1.    Serve cold or at room temp, or put in a sealed container and freeze until ready to serve.