#MEwx Seasonal temps, sun with some clouds and todays Chocolate covered forecast recipe

Good morning Augusta

This morning we have sunny or partly cloudy with a high of 46°F. Winds W at 5 to 10 mph.

Tonight we’ll have partly cloudy, followed by clouds tonight. Low 31°F. Winds light and variable.

The readings from my weather instruments are:

The Wind Chill is 33.3°F, Dew Point is 16.2°F, the humidity is 49%, and the outdoor temp is 33.3°F.

The wind direction is West Southwest between 4.9 MPH and 7.9 MPH.

The Relative pressure is 29.91, the Absolute pressure is 29.71 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 Kilometers with Clouds to 5,000 feet and mostly cloudy to 11,000 feet.

The UV rating is 0 out of 16, Sunrise is 7:02 A.M., Sunset is 5:43 P.M., Moonrise is 5:14 P.M., Moonset is 4:31 A.M. and the moon phase is waxing Gibbous being 95% Illuminated.

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

Time to change from cakes to a pie. This one is fantastic.

Chocolate-Expresso 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:

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.