#MEwx mild temps, clouds and Chocolate-pecan cheesecake

Good Morning Augusta

This morning we have partly sunny skies with a chance of snow showers. Highs in the lower 30s with west winds 10 to 15 mph gusting to 25 mph.

Tonight we'll have mostly clear conditions during evening hours, becoming partly cloudy. Lows around 14°F. Southwest winds around 10 mph.

The readings from my weather instruments are:

Our outdoor temperature is 29.8°F, the humidity is 88%, the Dew point is 26.4°F with a wind chill of 29.5°F.

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

The Relative pressure is 29.66, the Absolute pressure is 29.46 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 partly cloudy skies again.

The UV rating is 0 out of 16, The moon is  30.2% illuminated, the moon phase is in waning Crescent, Sunrise is 6:50 am↑ 111° Southeast, sunset is 4:56 pm↑ 249° West, Moonrise is 2:27 am↑ 120° Southeast, Moonset is 11:46 am↑ 238° Southwest and we'll have 10 hours 5 minutes of daylight today.

We had 0.08 more inches of snow melt here over the past 24 hours.

For those of you who prefer Cheesecakes…

Chocolate-pecan cheesecake

PREP TIME: 15 minutes
TOTAL TIME: 50 minutes
SERVINGS: 8

3 Tbsp bran cereal crumbs
¼ tsp ground cinnamon
¼ c + 2 Tbsp unsweetened cocoa powder
½ tsp instant coffee
⅓ c boiling water
8 oz fat-free cream cheese, softened
4 oz reduced-fat cream cheese, softened
½ c fat-free ricotta
⅔ c confectioners' sugar
2 eggs
1 egg white
2 tsp pure vanilla extract
½ oz bittersweet chocolate, shaved
2 Tbsp finely chopped pecans

1. POSITION an oven rack in the bottom third of the oven. Preheat the oven to 325°F. Coat the bottom and sides of an 8" springform pan with cooking spray. Combine the cereal crumbs and cinnamon in a bowl. Sprinkle evenly over the pan bottom. Set aside.
2. COMBINE the cocoa powder, coffee, and water in a bowl. Stir until smooth. Set aside.

3. COMBINE the cream cheeses and ricotta in an electric mixer bowl. Beat at medium speed until smooth. Add the sugar. Reduce the speed to low and beat to incorporate. Add the eggs and egg white one at a time, beating until blended. Add the vanilla extract. Blend until smooth. Add the cocoa mixture and stir until completely incorporated. Pour into the prepared pan.

4. BAKE for 30 to 35 minutes, or until the outer edges are set but the center still jiggles. Sprinkle the chocolate shavings and pecans evenly over the cheesecake. Return the cheesecake to the oven and bake for 2 to 3 minutes, or until the chocolate melts.
5. REMOVE to a rack to cool to room temperature. Cover and refrigerate overnight. Remove the sides of the pan and cut into 8 wedges.

NUTRITION (per serving) 168 cal, 11 g pro, 19 g carb, 12 g sugar, 1 g fiber, 6 g fat, 2 g sat fat, 270 mg sodium