#MEwx Cloudy, sun later and a Chocolate-Expresso Slab Pie

Good Morning Augusta

This morning we have mostly cloudy skies, clearing later with highs in the lower 60s. Winds are Northeast around 10 mph gusting to 20 mph.

Tonight we'll have clear skies with lows in the upper 30s. Winds will be North around 10 mph.

The readings from my weather instruments are:

Our outdoor temperature is 49.3°F, the Humidity is 52% and the Dew Point is 32.4°F.

The wind direction is East Northeast between 7.2 MPH and 9.8 MPH.

The Relative pressure is 30.01, the Absolute pressure is 29.80 and rising with a weather graphic indicating clouds and sun later.

If you want to see real-time instrument readings from my personal weather station click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers  with a very overcast and gloomy sky.

The UV rating is  0 out of 16, The moon is 1.8% illuminated, the moon phase is Waxing Crescent, Sunrise is 6:22 am↑ 87° East, Sunset is 6:43 pm↑ 273° West, Moonrise is 7:33 am↑ 90° East, Moonset is 7:47 pm↑ 266° West and we'll have 12 hours 21  minutes of daylight today.  

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

Feel like a pie for dessert?

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.