#MEwx less heat and humidity with a cold Brownie Pudding recipe for dessert

Good morning Augusta

In game #1 of yesterday’s Day-night double header the Red Sox lost to the N.Y. Yankees yesterday afternoon 9-2, we lost Game #2 in the evening 6-4. We lost both games of the double header and are on a 7 game skid. We’re 59 and 54.

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

This morning we have mostly sunny skies with expected highs in the mid 70s. Light and variable winds, becoming northwest around 10 mph this afternoon.

Tonight we’ll have clear conditions with Lows in the lower 50s. Northwest winds around 10 mph this evening, becoming light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 69.6°F with no heat index as yet, the humidity is 70% and the Dew Point is 59.4°F.

The wind direction is North Northeast between 1.8 MPH and 2.5 MPH. 

The Relative pressure is 29.83, the Absolute pressure is 29.63 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles / 16.1 Kilometers with clouds to 11,000 ft / 3,352 m.

The UV rating is 2 out of 16, Sunrise is 5:29 AM, Sunset is 8:00 PM, Moonrise is 9:39 AM,  Moonset is 10:28 PM  and the moon phase is waxing crescent.

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

The RAW METAR reading from Augusta’s airport is:

METAR KAUG 041153Z AUTO 36008KT 10SM FEW110 21/14 A2990 RMK AO2 SLP125 T02110144 10211 20172 53008 $

Brownie Pudding

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Ingredients

1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish

4 extra-large eggs, at room temperature

2 cups sugar

3/4 cup good cocoa powder

1/2 cup all-purpose flour

Seeds scraped from 1 vanilla bean

1 tablespoon framboise liqueur, optional

Vanilla ice cream, for serving

Directions

Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.