#MEwx Cold, some sun and a Biscoffee cheesecake

Good Morning Augusta

This morning we have sunny skies with expected highs in the lower 20s. Winds are northwest 10 to 15 mph.

Tonight we'll have mostly clear conditions with lows around 3°F with northwest winds around 10 mph during evening hours, becoming light and variable. Wind chill values can be as low as 3 below.

The readings from my weather instruments are:

Our outdoor temperature is 15.4°F, the humidity is 41%, the Dew point is -4.2°F with a wind chill of 15.4°F.

The wind direction is Northwest between 1.9 MPH and 2.5 MPH.

The Relative pressure is 29.98, the Absolute pressure is 29.78 and rising with a weather graphic indicating sun/clouds.

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

Visibility is 10.0 miles / 16.1 kilometers with mostly sunny skies.

The UV rating is 0 out of 16, The moon is  29.4% illuminated, the moon phase is Waxing Crescent, Sunrise is 6:35 am↑ 106° East, sunset is 5:11 pm↑ 254° West, Moonrise is 9:25 am↑ 76° East, Moonset is 11:20 pm↑ 288° West  and we'll have 10 ours 36 minutes of daylight today.

We've received 1.0 inches of snow/sleet here over the past 24 hours.

Do you like Biscoff coffee cookies? IF yes, try this recipe.

NO-BAKE EGG-FREE BISCOFF SWIRL CHEESECAKE

1 ½ cups Biscoff cookie crumbs (or graham cracker crumbs)

4 T. butter, melted

½ cup heavy whipping cream

2 tsp. powdered sugar

½ cup sugar

16 oz. cream cheese, softened

1 tsp. vanilla

¼ cup Biscoff spread (a/k/a cookie butter)

Mix together the cookie crumbs and butter.  Press into the bottom of a 9" square pan.  Refrigerate while you prepare the batter.

In a medium bowl, beat the cream until it thickens.  Slowly add the powdered sugar and beat until stiff peaks form (peaks won't fall off the beater when you lift it).  Set aside.

In a large bowl, beat together the sugar, cream cheese, and vanilla.  Fold in the whipped cream.  Spread evenly into the prepared pan.

In a small microwaveable bowl, microwave the Biscoff spread until slightly softened (10-15 seconds) so that it is softer but not liquid.  Drop by spoonfuls on top of the cheesecake batter, then swirl with a knife.  Refrigerate for at least 4 hours before serving (if you can wait that long.)