Warmer, sun and a no-bake cake for dessert

Good morning Augusta

This morning we have clouds and sun with a high of 73°F. Winds WNW at 10 to 15 mph.

Tonight we’ll have clear skies with some clouds and a low of 42°F. Winds N at 5 to 10 mph.

The readings from my weather instruments are:

The Dew Point is  48.9°F, the humidity is 92%, and the outdoor temp is 51.1°F.

The wind direction is   West Northwest between 0.0 MPH and 0.2 MPH.

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 5:09 a.m. Sunset is 8:01 p.m., Moonrise is 7:10 a.m., Moonset is 10:32 p.m. and the moon phase is waxing crescent being 5% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 171053Z AUTO 21006KT 9SM OVC003 09/08 A2997 RMK AO2 SLP149 T00890078

Visibility is 9.0 miles / 14.5 Kilometers with overcast to 300 ft / 91 m.

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

Space weather for today is:

Today’s Solar flux is 71, the solar wind speed is 451 Kilometers per second and

There is a 1% chance for a Solar Storm.\

How about a cake you don’t have to bake for dessert?

NO-BAKE EGG-FREE BISCOFF SWIRL CHEESECAKE

1 ½ cups Biscoff cookie crumbs (or graham cracker crumbs)

4 T. butter, melted

½ cup heavy whipping cream

2 tsp. powdered sugar

½ cup sugar

16 oz. cream cheese, softened

1 tsp. vanilla

¼ cup Biscoff spread (a/k/a cookie butter)

Mix together the cookie crumbs and butter.  Press into the bottom of a 9” square pan.  Refrigerate while you prepare the batter.

In a medium bowl, beat the cream until it thickens.  Slowly add the powdered sugar and beat until stiff peaks form (peaks won’t fall off the beater when you lift it).  Set aside.

In a large bowl, beat together the sugar, cream cheese, and vanilla.  Fold in the whipped cream.  Spread evenly into the prepared pan.

In a small microwaveable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds) so that it is softer but not liquid.  Drop by spoonfuls on top of the cheesecake batter, then swirl with a knife.  Refrigerate for at least 4 hours before serving (if you can wait that long.)