Warm, a few clouds and another fantastic ice cream concoction.

Good Morning Augusta

Today we have sunshine with a few clouds. High will be 74ºF. Winds are from the WNW at 15 to 25 mph.

Tonight we’ll have some passing clouds and a low of 44ºF. Winds will be from the NNW at 10 to 15 mph.

The readings from my weather instruments are:

Humidity is 68%, the dew point is 60.4ºF and outside it’s 71.4ºF.

The wind direction is West Northwest between 0.1 MPH and 0.5 MPH, with a heat index of 72.3ºF.

The Barometric pressure is 29.55 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is at 5:07 a.m. Sunset is 8:04 P.M. Moon rise is at 1:48 a.m., Moon set is 12:45 p.m., and the moon phase is in it’s last quarter being 45% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 191053Z AUTO 25008KT 10SM CLR 21/15 A2969 RMK AO2 SLP052 T02110150

Visibility is 10.0 miles / 16.1 Kilometers with clear conditions.

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

Space Weather for this morning is:

Today’s Solar flux is 74, the solar wind speed is 432 Kilometers per second and the chance of a solar storm is 1%.

Yesterday’s ice cream based post was so popular that I thought this one, to be saved for the next brutaly hot day, would be in order.

*CHOCOLATE PEANUT BUTTER PARFAITS

2 Tblsp. chunky peanut butter

2 Tblsp. plus 2 cups cold milk

1 cup plus 6 Tblsp. Cool Whip

1 package instant chocolate fudge pudding mix

3 Tblsp. finely chopped salted peanuts

1.      In a small bowl, combine peanut butter and 2 Tblsp. milk. 

2.      Fold in 1 cup Cool Whip; set aside.

3.      In another bowl, whisk remaining milk with the pudding mix for 2 minutes.  Let stand 2 minutes for soft set.

4.      Spoon half of the pudding into six parfait glasses or dessert dishes. 

5.      Layer with reserved peanut butter mixture and remaining pudding.

6.      Refrigerate for at least 1 hour. 

7.      Before serving, garnish each parfait with 1 Tblsp. Cool Whip and 1 ½ teaspoons peanuts.

Important Note: Reduced fat peanut butter and fat-free milk work well in this recipe as well as a sugar-free pudding mix.

By the way, I’ve heard from chocolate “purists” that sometimes hot fudge sauce, no matter how delicious it is (see yesterday’s post), you need chocolate syrup instead of hot fudge sauce.

So, in an effort to accommodate everyone’s deep, dark chocolate desires, here is a home made chocolate syrup recipe.  And yes, it really does beat the heck out of Hershy’s any time.

HOME-MADE CHOCOLATE SYRUP (beats Hershey’s any day!)

1 cup strained unsweetened cocoa powder

2 cups cold water (or cold black coffee)

2 cups granulated sugar

¼ tsp. salt

1 ½ tsp. vanilla

 

In a heavy 2-quart saucepan off the heat, stir with a wire whisk the cocoa and water (or coffee) until smooth.  Place over moderate heat, change to a rubber spatula, and stir, scraping the bottom constantly until the mixture comes to a low boil.  Add the sugar and salt and stir until dissolved.  Bring to a low boil again and let simmer slowly for 3 minutes.  Remove from the heat and set aside to cool.  Stir in the vanilla.

Store in airtight jars in the refrigerator.