#MEwx Hot, muggy with rain possible and a no-bake, egg free swirl Biscoff chesecake
This morning we have cloudy skies with patchy fog. Showers are likely during morning hours, with showers likely with a slight chance of thunderstorms this afternoon. Highs in the upper 70s with southwest winds around 10 mph, becoming northwest this afternoon.
Tonight we'll have cloudy conditions with showers likely in the evening, then partly cloudy with a chance of showers after midnight. Less humid with lows around 50°F. Northwest winds around 10 mph.
The readings from my weather instruments are:
Our outdoor temperature is 69.4°F, the humidity is 94% and the Dew point is 67.6°F.
The wind direction is North Northwest between 0.0 MPH and 0.2 MPH.
The Relative pressure is 29.54, the Absolute pressure is 29.34 and rising with a weather graphic indicating sun, clouds with rain.
We received 0.86 inches of 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 cloud cover and patches of fog.
The UV rating is 1 out of 16, The moon is 72.2% illuminated, the moon phase is Waxing Gibbous, Sunrise is 4:55 am↑ 55° Northeast, sunset is 8:26 pm↑ 305° Northwest, Moonrise is 6:18 pm↑ 120° Southeast, Moonset is 2:58 am↑ 244° Southwest and we'll have 15 hours 32 minutes of daylight today.
It's still hot out there, so here's another cold desert to make.
Today's BFY (bad for you) summer treat is:
This recipe doesn't require you to turn either the stove top or oven on.
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.)
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