Hot, steamy and how to make Frosty S'Mores cups

Good morning Augusta

This morning we have clouds and sun with stray showers or thunderstorms possible. High around 90°F. Winds SSW at 5 to 10

Tonight we'll have mostly clear skies with a low of 67°F. Winds WNW at 5 to 10 mph.

The readings from my weather instruments are:

The Dew Point is  65.5°F, the humidity is 85%, and the outdoor temp is 70.2°F.

The wind direction is   South Southeast between 0.0 MPH and 0.3 MPH.

The Relative pressure is 29.98, the Absolute pressure is 29.78 and steady with a weather graphic indicating heat.

The UV rating is 2 out of 16, Sunrise is 5:00 a.m. Sunset is 8:26 p.m., Moonrise is 11:41 p.m., Moonset is 10:01 a.m. and the moon phase is waning gibbous being 77% illuminated.

Visibility is 4.0 miles / 6.4 kilometers with overcast to 200 feet.

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

Space weather for today is:

The Solar flux is 68, the solar wind speed is 315 Kilometers per second and the chance of

a solar storm is 1%.

This hot weather dessert goodie is different and will be a favorite with all ages in the house.

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.