#MEwx Sun, Cooler, freeze warning in effect and a Chocolate chip cookie Pizza recipe

Good morning Augusta

This morning we have a Freeze Warning in effect, Sunny with a high of 58°F. Winds NNE at 10 to 15 mph.

tonight we'll have partly cloudy and a low of 35°F and lower. Winds light and variable.

The readings from my weather instruments are:

The Dew Point is 35.6°F, the humidity is 70%, and the outdoor temp is 44.8°F.

The wind direction is Northeast between 4.3 MPH and 9.8 MPH.

The Relative pressure is 30.05, the Absolute pressure is 29.85 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

The UV rating is 1 out of 16, Sunrise is 6:41 a.m. Sunset is 6:12 p.m., Moonrise is 2:07 a.m., Moonset is 4:42 p.m. and moon phase is waning crescent being 17% illuminated.

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

Okay, time to get back to a dessert everyone will enjoy.

CHOCOLATE CHIP COOKIE PIZZA

From the New York Times

INGREDIENTS

·         3 ⅔ cups minus 2 tablespoons all-purpose flour

·         3 ½ teaspoons cornstarch

·         1 ¼ teaspoons baking soda

·         1 ½ teaspoons coarse salt

·         2 ½ sticks (1 1/4 cups) unsalted butter, softened

·         1 ¼ cups (10 ounces) light brown sugar

·         1 cup plus 2 tablespoons (8 ounces) granulated sugar

·         2 large eggs

·         2 teaspoons natural vanilla extract

·         1 pound bittersweet or semisweet chocolate chips

PREPARATION

1.      Heat the oven to 350 degrees. Sift flour, cornstarch, baking soda and salt into a large bowl. Set aside.

2.      Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes, on medium-high. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until the white streaks of flour just disappear, 5 to 10 seconds. Stir in chocolate chips.

3.      For one large rectangular pizza, transfer the dough to a sheet pan lined with parchment paper and flatten out with your fingers or a rubber spatula. For two cookies, divide the dough into two equal pieces on two separate sheet pans lined with parchment paper and flatten into the shape of a circle. Be sure to leave a border of at least 1 1/2 inches as cookie will spread.

4.      Bake until golden brown but still soft, 18 to 25 minutes. Transfer sheet to a wire rack for 10 minutes. Top as desired (see note). Cut in wedges and serve.

Tip

·         Toppings: warmed fruit jam, marshmallows or marshmallow fluff, fruit leather cut into circles for "pepperoni", dried cherries, Nutella, peanut butter, shredded coconut, sprinkles, Swedish fish "anchovies," "herbs" made from green Nerds candies. Use your imagination.