Clouds, rain possible and ahuge Peanut butter cup stuffed with reese's pieces

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Good morning Augusta

This morning we have clouds followed by scattered showers and thunderstorms this afternoon. High 77°F. Winds E at 5 to 10 mph. Chance of rain 40%.

Tonight we’ll have clouds becoming foggy and damp later at night. A stray shower or thunderstorm is possible. Low around 65°F. Winds E at 5 to 10 mph.

The readings from my weather instruments are:

The Dew Point is 62.4°F, the humidity is 90%, and the outdoor temp is 65.3°F.

The wind direction is North Northeast between 0.9 MPH and 2.9 MPH.

The Relative pressure is 30.00, the Absolute pressure is 29.80 and steady with a weather graphic indicating clouds.

The UV rating is 0 out of 16, Sunrise is 5:39 a.m. Sunset is 7:47 p.m., Moonrise is 8:11 a.m., Moonset is 9:25 p.m. and the moon phase is waxing crescent being 6% illuminated.

Visibility is 10.0 miles / 16.1 Kilometers with clouds to 900 feet and overcast to 1,400 feet.

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

Space weather for today is:

The Solar flux is 68, the solar wind speed is 3424 Kilometers per second and the chance of

a solar storm is 1%.

This one is a recipe I posted earlier this summer, but it takes a while to make. So, as long as the weather is mild, why not make it and put it in the freezer for when the next heat wave hits?

GIANT PEANUT BUTTER CUP STUFFED WITH REESE’S PIECES

Ingredients

·         Nonstick cooking spray, for the pan

·         18 ounces milk chocolate, chopped (about 2 1/2 cups)

·         1 cup smooth peanut butter

·         1/2 cup confectioners' sugar

·         1/3 cup saltine crackers, finely crushed (about 10)

·         2 tablespoons unsalted butter, at room temperature

·         Pinch kosher salt

·         1 1/2 cups candy-coated peanut butter candy, such as Reese's Pieces

Directions

Special equipment: a 9-inch tart pan

Spray a 9-inch tart pan with cooking spray. Melt the chocolate in the top of a double boiler (alternatively, use a heatproof bowl set over-- not in-- a pot of simmering water). Keep the chocolate warm over low heat until ready to use.

Add the peanut butter, confectioners' sugar, saltines, butter and salt to a large bowl and blend with an electric mixer on medium speed until well combined. Fold in the candy-coated peanut butter candy.

Pour half of the chocolate into the prepared pan. Freeze until the chocolate is set and hardened, about 10 minutes.

Spread the peanut butter mixture over the chocolate in the pan with an offset spatula, leaving a 1/2-inch border around the edge. Pour the remaining chocolate over the peanut butter, spreading it over the top so it drips into the open border and no filling is visible. Freeze until set, about 10 minutes. Serve at room temperature.

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