#MEwx Colder, snow tonight and a Giant Peanut Butter Cup stuffed with reeses pieces

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Good morning Augusta

This morning we have mostly sunny skies, much colder with highs in the lower 30s. Light and variable winds.

Tonight we’ll have Snow with a total snow accumulation of 1 to 3 inches. Lows in the mid 20s with light and variable winds.

The readings from my weather instruments are:

The Wind Chill is 9.0°F, Dew Point is 1.9°F, the humidity is 45%, and the outdoor temp is 19.9°F.

The wind direction is Northeast between 6.0 MPH and 7.5 MPH.

The Relative pressure is 30.17, the Absolute pressure is 29.97 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 6:51 A.M., Sunset is 4:55 P.M., Moonrise is 7:58 A.M., Moonset is 6:41 P.M. and we still have a NEW MOON tonight. 

Augusta’s RAW METAR readings are:

METAR KAUG 061153Z AUTO 36009KT 10SM CLR M07/M13 A3024 RMK AO2 SLP245 T10721128 11011 21072 53018

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

Check to see if you have the ingredients to make this one for Valentines Day. Make sure you have access to at least two teenage test subjects.

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.

Copyright 2017 Television Food Network, G.P. All rights reserved.

 

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