Mild, sun and CHOCOLATE-MINT CRÈME COOKIES

Good Morning Augusta

This morning we have overcast skies with temps steady in the mid 30s. Winds from the NNE at 10 to 20 mph.

Tonight we’ll have clouds with some flurries or snow showers possible. Low around 30°F. Winds NNE at 10 to 20 mph.

The readings from my weather instruments are:

Humidity is 48%, the Dew Point is 18.9°F and the outdoor temp is 36.1°F.

The wind direction is   East Northeast between 10.3 MPH and 15.1 MPH, generating a wind chill of 28.0°F.

The Relative pressure is 29.80, the Absolute pressure is 29.60 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 6:11 a.m. Sunset is 5:31 p.m., Moonrise is 8:41 p.m., Moonset is 7:47 a.m. and we have a FULL MOON being 92% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 041153Z AUTO 02008KT 10SM OVC033 01/M05 A3010 RMK AO2 SLP194 T00111050 10028 20011 53002

Visibility is 10.0 miles / 16.1 Kilometers with overcast skies to 3,300 ft / 1,005 m

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

Space weather for today is:

Today’s Solar flux is 78, the solar wind speed is 362  Kilometers per second and the chance of a solar storm is 1%.

How about some chocolate and mint in a cookie?

CHOCOLATE-MINT CRÈME COOKIES

Serves:  24—1 sandwich cookies

1½ cups packed brown sugar

¾ cups butter, cubed (reduced calorie butter)

2 tbsp. water

12 oz. semisweet chocolate chips

2 eggs (½ cup egg substitute)

3 cups all-purpose flour

1¼ tsp. baking soda

1 tsp. salt

FILLING

1/3 cup butter, softened (reduced calorie butter)

3 cups confectioners’ sugar

3 to 4 tbsp. milk

1/8 tsp. peppermint extract

Dash salt

·         In a small saucepan, combine the 1½ cups brown sugar, ¾ cup butter, and 2 tbsp. water.  Cook and stir over medium heat until sugar is dissolved.

·         Remove from the heat; stir in 12 oz. chocolate chips until melted and smooth.  Transfer to a large mixing bowl; cool slightly.

·         Add 2 eggs, one at a time, beating well after each addition.  Combine the 3 cups flour, 1¼ baking soda and 1 tsp. salt; gradually add to chocolate mixture.

·         Drop by rounded teaspoonfuls onto greased baking sheets.  Bake 350 for 8 to 10 minutes or until set. 

·         Remove to wire racks; flatten slightly.  Cool completely.

·         Combine 1/3 cup butter, 3 cups confectioners’ sugar, 3 to 4 tbsp. milk, 1/8 tsp. peppermint extract and a dash salt.  Spread on the bottom of half of the cookies.  Top with remaining cookies. 

 

Exchanges:  23 carbohydrates, 2 fat

Calories:  197; fat:  9 g; protein:  2 g; carbohydrate:  30 g; fiber:  1 g; cholesterol:  20 mg; sodium:  160 mg