#MEwx Cool, clouds and rain moving in with today's chocolate covered forecast recipe

By -

Good morning Augusta

This morning we have clouds with rain this afternoon. High 51°F. Winds E at 5 to 10 mph.

Tonight we’ll have Rain up to one inch, thunder possible with a Low of 35°F. Winds NNE at 10 to 15 mph. Wednesday

The readings from my weather instruments are:

The Wind Chill is 31.1°F, Dew Point is 21.2°F, the humidity is 59%, and the outdoor temp is 34.0°F.

The wind direction is East between 4.0 MPH and 4.9 MPH.

The Relative pressure is 30.01, the Absolute pressure is 29.80 and falling with a weather graphic indicating rain.

Visibility is 10.0 miles / 16.1 Kilometers with scattered clouds to 3,000 feet, mostly cloudy to 3,700 feet and overcast to 4,800 feet..

The UV rating is 0 out of 16, Sunrise is 7:04 A.M., Sunset is 5:41 P.M., Moonrise is 5:41 P.M., Moonset is 5:35 A.M. and the moon phase is waxing Gibbous being 98% Illuminated.

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

Sticking with chocolate pies for chocolate covered forecast recipes…

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.

 

Comments

Post a Comment