Warm, clouds later and a Chocolate-expresso slab pie recipe

Good morning Augusta

This morning we have clouds and sun with a high of 78°F. Winds SSE at 5 to 10 mph.

Tonight we’ll have clouds overnight with a low of 55°F. Winds SSE at 5 to 10 mph.

The readings from my weather instruments are:

The Dew Point is  53.1°F, the humidity is 67%, and the outdoor temp is 64.4°F.

The wind direction is West Southwest between 0.2 MPH and 2.5 MPH.

The Relative pressure is 30.12, the Absolute pressure is 29.92 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 5:07 a.m. Sunset is 8:21 p.m., Moonrise is 5:38 a.m., Moonset is 8:56 p.m. and the moon phase is a New Moon being 0% illuminated.

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 78, the solar wind speed is 368 Kilometers per second and the chance of

a solar storm is 1%.

The following recipe is NOT “cold” per sey. However, once you’ve made it, note that you’re supposed to refrigerate it.  Leave it in the fridge and pull it out when you’re hot.

Chocolate-Espresso Slab Pie

Ingredients

·         1 1/2 boxes (9 oz each) Nabisco Famous Chocolate Wafers

·         1 1/2 sticks (3/4 cup) unsalted butter, melted

·         2/3 cup sugar

·         1/2 cup cornstarch

·         1/3 cup unsweetened cocoa powder

·         2 tablespoons instant espresso powder

·         1/4 teaspoon salt

·         6 cups 2% or whole milk

·         1/2 cup semisweet chocolate chips

·         1 teaspoon vanilla extract

·         Whipped cream and chocolate-covered espresso beans (optional)

Directions

1.    Heat oven to 350 degrees . In a food processor, pulse cookies until fine crumbs form. Pour in melted butter and combine until well blended. Transfer to a rimmed 15 x 10-inch sheet pan. Using the bottom of a measuring cup, press firmly into bottom and up sides of pan. Bake 15 minutes. Cool while preparing filling.

2.    In a medium pot, whisk sugar and next 4 ingredients until combined. Whisk in milk, then bring to a boil, stirring occasionally. Reduce to a simmer and cook 6 to 8 minutes, stirring often, until thickened. Remove from heat and stir in chocolate chips and vanilla extract until smooth.

3.    Pour filling into crust. Gently cover with plastic wrap and refrigerate overnight. Serve with whipped cream and chopped chocolate-covered espresso beans, if desired.

Note

• Whip it. Whip it good. For the easiest pie topping, beat 1 cup cold heavy cream with 1 tsp sugar and 1/2 tsp vanilla extract until it reaches stiff peaks.

Nutrition Information for Chocolate-Espresso Slab Pie

Servings Per Recipe: 16 PER SERVING: 320 cal., 16 g total fat 250 mg sodium, 40 g carb. (2 g fiber, 25 g sugars), 6 g pro.