#MEwx Warm temps, sun/clouds and a No-bake, Egg free Biscoff Cheesecake

Good Morning Augusta

This morning we have partly sunny skies with highs in the lower 60s. North winds around 10 mph.

Tonight we'll have partly cloudy conditions during evening hours, then clearing. Lows around 40°F with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 49.1°F, the humidity is 83% the Dew point is 44.2°F and our wind chill is 49.1°F.

The wind direction is North northeast between 1.2 MPH and 2.5 MPH.

The Relative pressure is 30.06, the Absolute pressure is 29.86 and rising with a weather graphic indicating clouds and sun.

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 sun and a few clouds out there.

The UV rating is 1 out of 16, The moon is  12.6% illuminated, the moon phase is Waning crescent, Sunrise is 6:07 am↑ 79° East, sunset is 7:15 pm↑ 281° West, Moonrise is 5:09 am↑ 110° East, Moonset is 3:45 pm↑ 253° West and we'll have 13 ours 8 minutes of daylight today.

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

Yesterday I posted a "training" breakfast recipe for the kids. To keep their interest in learning what to do in the kitchen, try this one as a training dessert 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 they can wait that long.)