Sun, warm, clouds moving in later and a Chocolate Brownie Pie recipe

Good morning Augusta

This morning we have clouds and sun with continued clouds for later today. High 82°F. Winds SSW at 10 to 15 mph.

Tonight we’ll have clouds with some rain after midnight and a low of 61°F. Winds S at 10 to 15 mph. Chance of rain 80%.

The readings from my weather instruments are:

The Dew Point is  536°F, the humidity is 79%, and the outdoor temp is 60.3°F.

The wind direction is   East Southeast between 0.2 MPH and 0.3 MPH.

The Relative pressure is 29.91, the Absolute pressure is 29.70 and steady with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 4:56 a.m. Sunset is 8:27 p.m., Moonrise is 7:58 p.m., Moonset is 4:38 a.m. and a FULL MOON being 100% illuminated.

The RAW METAR readings from Augusta’s airport are:

METAR KAUG 271053Z AUTO 15003KT 10SM CLR 13/11 A3005 RMK AO2 SLP177 T01330111  |

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

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

Space weather for today is:

The Solar flux is 72, the solar wind speed is 582 MPH and the chance of a solar storm is 1%.

This dessert will strain your body’s insulin to the breaking point, but it’s worth every swallow!

MAMA PAT’S CHOCOLATE BROWNIE PIE

(TV’s Ryan Scott “The Kitchen”)

Ingredients:

1 (9-inch) frozen unbaked piecrust shell

Ryan's Quick Chocolate Ganache, recipe follows

1 cup store-bought brownies, cut into 1/2-inch cubes (2 to 3 brownies) 

1/2 cup store-bought caramel sauce 

1 cup heavy cream 

2 teaspoons instant espresso 

Confectioners' sugar, for dusting

Ryan's Quick Chocolate Ganache:

2 1/2 cups semisweet chocolate chips

1 cup heavy cream 

1 tablespoon light corn syrup 

1 teaspoon vanilla extract 

1/8 teaspoon kosher salt 

 

Directions:

Preheat the oven to 375 degrees F. Line the piecrust shell with parchment paper, and fill it with pie weights, dried beans, or uncooked rice. Bake for 15 minutes. Remove the pie weights and parchment paper. Return the pie crust to the oven, and bake until lightly browned, about 5 minutes more. Remove to a wire rack, and cool for 30 minutes.

Meanwhile, let the prepared ganache stand at room temperature 30 minutes.

Sprinkle the brownie cubes on the bottom of the pie crust; top with the caramel sauce, drizzling it evenly. Beat the ganache, heavy cream, and espresso with an electric mixer on medium-high speed until fluffy. Using a spatula, spread the ganache mixture evenly over the top of the pie.

Chill the pie, uncovered, for 2 hours. Dust with the confectioners' sugar just before serving.

 

Ryan's Quick Chocolate Ganache:

Put the chocolate chips in a heatproof mixing bowl. Stir together the cream, corn syrup, vanilla, and salt in a small saucepan; bring to a boil over medium-high. Pour the hot cream mixture over the chocolate chips, making sure all the chips are submerged. (Do not stir or touch the chocolate mixture.) Cover the bowl with plastic wrap, and let it stand for 5 minutes.

Using a spatula and starting from the bottom of the bowl, gently move the mixture from side to side to begin combining the chocolate with the cream mixture. Gradually and slowly stir from the middle until smooth and blended, 2 to 3 minutes.