#MEwx Sun, warming temps and a Red Velvet Whoopie Pies recipe

Good morning Augusta

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

here.

Today we’ll have

Tonight we’ll have

The readings from my weather instruments are:       

Our outdoor temperature is 15.9°F, the humidity is 92%, the Dew Point is 23.9°F and our wind chill is 25.9°F.

The wind direction is West between 0.0 MPH and 0.1 MPH.

The Relative pressure is 30.01, the Absolute pressure is 29.81 and rising with a weather graphic indicating sun.

Visibility is 10.0 Miles with thin overcast.

The UV rating is 0 out of 16, Sunrise is 6:45 A.M. EST, Sunset is 5:02 P.M. EST.

We received 0.14 inches of snowmelt and rain here over the past 24 hours.

Here’s another recipe to consider for Valentine’s Day for you.

RED VELVET WHOOPIE PIES WITH CHOCOLATE CREAM CHEESE FILLING

Ingredients

Whoopie Pies:

Nonstick cooking spray

One 25ounce box red velvet cake mix

3 eggs, room temperature

1/3 cup vegetable oil

1/2 teaspoon vanilla extract

1/4 teaspoon fine salt

Chocolate Cream Cheese Filling:

8 ounces cream cheese, room temperature

4 ounces bittersweet chocolate, melted and cooled

1/4 cup milk, room temperature

1/2 teaspoon vanilla extract

1/2 cup powdered sugar, plus 2 tablespoons for dusting

1/4 teaspoon fine salt

Directions

For the whoopie pies: Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper and spray lightly with nonstick cooking spray.

In the bowl of an electric mixer fitted with the paddle attachment, combine the cake mix, eggs, 1 cup water, vegetable oil, vanilla and salt. Beat on low speed for 30 seconds, then on medium speed for 2 minutes, scraping down the bowl with a spatula occasionally. Pour the batter onto the prepared baking sheet and spread it out evenly with a spatula. Bake until a toothpick inserted into the center of the cake comes out clean, 12 to 15 minutes. Let cool to room temperature. Cut out an equal number of desired shapes with a cookie cutter and set aside while you make the filling.

For the filling: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until soft, about 1 minute. Add the chocolate, milk and vanilla, and beat to incorporate. Reduce the speed to low and add the powdered sugar and salt. Once the sugar is

incorporated, increase the speed to medium and beat until the filling is fluffy, about another minute.

To assemble the whoopie pies, use a small spatula or spoon to gently spread a generous tablespoon of the filling over the surface of one of the hearts. Top with another heart and gently press down to sandwich. Repeat with the remaining hearts. Dust lightly with powdered sugar, and serve. 

Recipe courtesy of Giada De Laurentiis