#MEwx Mild Temps, rain and snow and an Easter Egg Nest CAke

Good morning Augusta

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

here.

This morning it’s cloudy with a chance of rain, then rain and snow this afternoon. Snow may be heavy at times during afternoon hours. Snow accumulation around 3-6 inches. Highs in

the mid 40s with temps falling into the upper 30s this afternoon. Southeast winds 10 to 15 mph, gusting to 30 mph during afternoon hours.

Tonight it will be snowy during evening hours with snow likely or scattered rain showers after midnight. Total snow accumulation of 6 to 10 inches. Lows in the lower 30s. Winds will be East

10 to 15 mph gusting to 35 mph, becoming west with gusts up to 25 mph after midnight.

The readings from my weather instruments are:

Our outdoor temperature is 39.7°F, the humidity is 92%, the dew point is 37.8°F and our wind chill is 39.9°F.

The wind direction is Northwest between 0.0 MPH and 0.2 MPH.

The Relative pressure is 29.48, the Absolute pressure is 29.27 and falling with a weather graphic indicating rain and snow.

Visibility is 10.0 Miles with clouds peeking through once in a while.

The UV rating is 0 out of 16, The moon is 97.1% illuminated, and the moon phase is waning gibbous, Sunrise is 6:05 am 78° East, Sunset is 7:16 pm 282° West, Moonrise is 9:28 pm 110° East, Moonset is 7:15 am 255° West and we’ll have 13 hours 12 minutes of daylight today.  

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

With Easter arriving soon – how about getting the kids in the kitchen for this.

EASTER EGG NEST CAKE

Nigella Lawson

INGREDIENTS

FOR THE CAKE:

·         8 tablespoons/114 grams (1 stick) unsalted butter, cut into pieces, softened

·         8 ounces/226 grams chocolate, melted

·         6 large eggs: 2 whole; 4 separated

·         ½ cup/113 grams plus 1/3 cup/75 grams superfine sugar

·         1 teaspoon vanilla extract

FOR THE TOPPING:

·         1 cup/240 milliliters heavy cream

·         1 teaspoon vanilla extract

·         4 ounces/113 grams chocolate, melted and cooled

·          Approximately 1 cup small candy eggs like robin's eggs

PREPARATION

1.      Heat oven to 350 degrees. Line the bottom of a 9-inch springform cake pan with parchment paper.

2.      For the cake: Stir butter into chocolate, reheating mixture to incorporate butter if needed, and let cool. In a medium bowl, whisk 4 egg whites until foamy. Gradually add 1/2 cup sugar and whisk until whites hold their shape but are not too stiff. Reserve.

3.      In a large bowl, whisk 2 whole eggs and 4 egg yolks with 1/3 cup of sugar and vanilla until combined. Stir in chocolate to mix.

4.      In three additions, fold whites into chocolate mixture. Pour into prepared pan and bake for 35 to 40 minutes, or until cake rises, cracks and center is no longer wobbly.

5.      Cool cake on a wire rack; middle will sink and the sides will crack. Carefully remove cake from pan and place it on serving plate.

6.      For icing, whip cream with vanilla until it is firm but not stiff. Fold in melted chocolate. Fill top of cake with icing, easing it out gently toward edges. Arrange Easter eggs on top.