#MEwx Cooler, sun and Frosty S'More cups to keep col with

Good Morning Augusta

This morning we have partly sunny skies with highs in the lower 70s. Winds are north around 10 mph.

Tonight we'll have partly cloudy conditions during evening hours, becoming mostly cloudy. Lows in the lower 50s with light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 59.0°F, the humidity is 46% and the Dew point is 38.3°F.

The wind direction is east between 3.2 MPH and 4.9 MPH.

The Relative pressure is 30.00, the Absolute pressure is 29.80 and rising with a weather graphic indicating sun/clouds.

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

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.

The UV rating is 1 out of 16, The moon is  0.0% illuminated, the moon waxing crescent, Sunrise is 4:54 am↑ 56° Northeast, sunset is 8:22 pm↑ 304° Northwest, Moonrise is 4:53 am↑ 56° Northeast, Moonset is 8:53 pm↑ 306° Northwest and we'll have 15 hours 28 minutes of daylight today.

It isn't quite as hot as it has been over the past few days, but still warm out there.

Today's BFY (bad for you) summer treat is:

 

FROSTY S'MORE CUPS

Graham crust topped with soft chocolate, mini marshmallows,

and creamy whipped topping, all frozen in individual cups.

Ingredients:

18 graham cracker squares (9 sheets or about 1 ½ cups)

⅓ cup butter

½ cup milk chocolate chips

¼ cup whipping cream

2 cups mini marshmallows

1 ½ cups cold milk

1 box (4 serving, 3.9 oz. size) instant chocolate pudding

1 8 oz. container Cool Whip, thawed

¼ cup mini chocolate chips

• Crush graham crackers into fine crumbs.
• Melt butter and add to graham crackers, mixing until well combined to make crust.
• Spray a non-stick muffin pan with cooking spray.
• Evenly divide crust mixture into all cups, saving about ¼ cup to use as topping.   Press firmly into bottom of each cup.
• Place milk chocolate chips and whipping cream into a small bowl and microwave in 30-second installments, stirring between, until melted and smooth.
• Spoon chocolate into a zip-top bag, cut the small tip off and evenly pipe chocolate into the center of each cup.
• Divide marshmallows among cups.
• Mix cold milk with pudding on medium speed for 2 minutes.  Fold in ½ of the Cool Whip.
• Spoon filling into a large zip-top bag and zip it closed.  Clip a corner off and pipe pudding into each cup.  Try to pipe it in between the marshmallows to fill the whole cup.  There might be some left over.
• Use a knife to smooth the tops level with the top of the pan.
• Freeze for a couple of hours.
• Allow the pan to warm slightly before popping each dessert cup out.
• For topping, pipe some leftover Cool Chip on each dessert.  Sprinkle mini chocolate chips on top.
• Serve cold or at room temp, or put in a sealed container and freeze until ready to serve.