Sunny, hot and clouds this afternoon and a great "frosty S'Mores cups" recipe

Good Morning Augusta

This morning it's mainly sunny, developing a few afternoon clouds. Slight chance of a rain shower. High 78ºF. Winds S at 10 to 15 mph.

Tonight we'll have a few clouds and a slight chance of a rain shower. Low 59ºF. Winds S at 10 to 15 mph.

The readings from my weather instruments are:

Humidity is 70%, the dew point is 57ºF and outside it's  65.7ºF.

The wind direction is  Southeast between 0.1 MPH and 0.3 MPH, with a heat index of 66ºF.

The Relative pressure is 29.97, the Absolute pressure is 29.77  and steady with a weather graphic indicating clouds.

The UV rating is 1 out of 16, Sunrise is 5:01 a.m. Sunset is 8:25 P.M. Moon rise is 6:14 p.m., Moon set is 3:17 a.m., and the moon phase is waxing gibbous being 93% illuminated.

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

METAR KAUG 061053Z AUTO 20005KT 10SM SCT080 16/13 A3014 RMK AO2 SLP206 T01610133

Visibility is 10.0 Miles / 16.1 kilometers with scattered clouds to 8,000 ft / 2,438 m.

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

Space Weather for this morning is:

Today's Solar flux is 70, the solar wind speed is 356 Kilometers per second and the chance of a solar storm is 1%.

It's going to be hotter today than yesterday, so here's another cold goodie to make.

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.

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