Hot, muggy and an adult dessert recipe

Good Morning Augusta

We’re under a dense fog advisory, and it’s lifting fast.

This morning we have fog, then partly cloudy this afternoon. High around 85 ºF. Winds SSW at 5 to 10 mph.

Tonight we’ll have partly cloudy skies with a low around 65 ºF. Winds WSW at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 89%, the dew point is 67ºF and outside it’s  70.2ºF.

The wind direction is  West Southwest between 0.0 MPH and 0.0 MPH, with a heat index of 71ºF.

The Relative pressure is 29.86, the Absolute pressure is 29.66 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 5:13 a.m. Sunset is 8:17 P.M. Moon rise is 1:42 a.m., Moon set is 4:21 p.m., and the moon phase is waning crescent being 21% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 191053Z AUTO 00000KT 4SM BR OVC004 21/19 A3003 RMK AO2 SLP168 T02060194

Visibility is 4.0 Miles / 6.4 kilometers with overcast to 400 ft / 121 m above this fog.

    We received 0.01 inches of  rain here over the past 24 hours.

Space Weather for this morning is:

Today’s Solar flux is 74, the solar wind speed is 435 Kilometers per second and the chance of a solar storm is 12%.

Keeping up with adult desserts, after all just about everything else centers on the kids, why not make some of these?

SINFUL TRUFFLES

(Don't even think about substituting for these ingredients; if you don't like these, make something else!)

3 tablespoons apricot jam (or mango jam)

1½ cups yellow or chocolate cake crumbs

2 tablespoons Irish Cream Liqueur (Bailey's)

2 oz unsweetened chocolate, melted

2 oz semisweet chocolate, melted

½ cup walnuts, coarsely chopped

In a medium bowl, mix the jam, cake crumbs, and liqueur.  Mix in the melted chocolate.  Roll batter into 2-inch balls and then roll in chopped walnuts.

Transfer balls to a cookie sheet and refrigerate until set, about 20 minutes.

wd, cored, and sliced (4 cups)

1/3 cup old-fashioned rolled oats

1/3 cup firmly packed brown sugar

1/3 cup all-purpose flour

½ tsp cinnamon

¼ tsp nutmeg

¼ cup low-fat butter

1 cup lite whipped topping

1.                  Preheat the oven to 375 degrees.  Spray an 8 x 8-inch cake pan with nonstick cooking spray.

2.                  Place the apples in the bottom of the prepared pan; they should almost fill the pan.

3.                  In a medium bowl, stir together the oats, sugar, flour, cinnamon, and nutmeg.  Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs, 2-3 minutes.  Spoon this mixture on top of the apples.  Bake until the top is crispy and lightly browned, 30-35 minutes.  Top each serving with 2 tbsp whipped topping.

Exchanges:  1 ½ carbohydrate; 1 ½ fat

Calories:  168; Fat:  7 gm; saturated fat:  2 gm; Cholesterol:  0 mg; Sodium:  72 mg; Carbohydrate:  25 gm; Fiber:  2 gm; Protein:  1 gm

Important: Anything in this recipe that’s supposedly BAD for you is FAKE NEWS.  Don’t believe any of it.  What you see here are delicious “alternative facts.”