#MEwx Cloudy, rainy, warm and Chocolate Expresso Slab pie.

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Good morning Augusta

The Red Sox beat the Baltimore Orioles last night 4-0. We’re 66 and 59.

A direct, real-time feed from my personal weather station is available for you here.

This morning we have patchy fog with mostly cloudy skies. Highs in the upper 70s with light and variable winds.

Tonight we’ll have mostly cloudy skies with a chance for rain showers. Patchy fog and humid with lows in the mid 60s. Light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 67.5°F, the humidity is 88% and the Dew Point is 67.3°F.

The wind direction is North Northeast between 0.0 MPH and 0.1 MPH. 

The Relative pressure is 29.97, the Absolute pressure is 29.77 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles / 16.1 Kilometers with scattered clouds to 300 ft / 91 m and overcast to 900 ft / 274 m.

The UV rating is 0 out of 16, Sunrise is 5:45 AM, Sunset is 7:39 PM, Moonrise is 9:26 PM,  Moonset is 8:32 AM  and the moon phase is waning gibbous.

The RAW METAR reading from Augusta’s airport is:

SPECI KAUG 181213Z AUTO 00000KT 6SM BR SCT003 OVC009 19/19 A3003 RMK AO2 T01890189

We received 0.12 inches of rain here over the past 24 hours.

Since we’re approaching pie season, let’s get back into practice with this one.

Chocolate-Espresso 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 for Chocolate-Espresso Slab Pie

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.

 

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