#MEwx Special Statement, snow, rain, wind and a no-bake dessert recipe

Good morning Augusta

My Personal Weather Station in  Augusta’s North end is reporting conditions in real time here for your convenience.

This morning we have snow turning to rain. Snow accumulation of 1 to 3 inches. Highs in the upper 30s. Northeast winds 10 to 15 mph with gusts up to 25 mph.

Tonight it will be rainy or snowy with Little or no snow accumulation. Lows in the mid 30s. Northwest winds around 10 mph with gusts up to 25 mph. 

The readings from my weather instruments are:

The 25.2

The wind direction is North Northeast between 9.3 MPH and 12.6 MPH with a Wind chill of 23.0°F.

The Relative pressure is 29.53, the Absolute pressure is 29.33 and falling with a weather graphic indicating rain/snow.

Visibility is 10.0 miles / 16.1 Kilometers with mostly cloudy skies to 1,200 ft / 365 m., mostly cloudy to 2,300 ft / 701 m. and overcast skies to 2,900 ft / 883 m.

The UV rating is 0 out of 16, Sunrise is 6:39 A.M., Sunset is 6:53 P.M., Moonrise is 9:01 P.M., Moonset is 7:50 A.M. and we have a FULL MOON being 97% illuminated.

Augusta’s RAW METAR readings are:

METAR KAUG 221053Z AUTO 01009KT 10SM BKN012 BKN023 OVC029 00/M02 A2967 RMK AO2 SLP050 T00001017

We didn’t have any rain or snow, and only minimal melting here in the past 24 hours.

Leave the stove off and make this one for dessert tonight.

NO-BAKE EGG-FREE BISCOFF SWIRL CHEESECAKE

1 ½ cups Biscoff cookie crumbs (or graham cracker crumbs)

4 T. butter, melted

½ cup heavy whipping cream

2 tsp. powdered sugar

½ cup sugar

16 oz. cream cheese, softened

1 tsp. vanilla

¼ cup Biscoff spread (a/k/a cookie butter)

Mix together the cookie crumbs and butter.  Press into the bottom of a 9” square pan.  Refrigerate while you prepare the batter.

In a medium bowl, beat the cream until it thickens.  Slowly add the powdered sugar and beat until stiff peaks form (peaks won’t fall off the beater when you lift it).  Set aside.

In a large bowl, beat together the sugar, cream cheese, and vanilla.  Fold in the whipped cream.  Spread evenly into the prepared pan.

In a small microwaveable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds) so that it is softer but not liquid.  Drop by spoonfuls on top of the cheesecake batter, then swirl with a knife.  Refrigerate for at least 4 hours before serving (if you can wait that long.)