#MEwx Cooler, cloudy and rainy and a peanut butter earthquake cake
This morning we have areas of patchy fog and showers. Highs in the upper 60s with light and variable winds.
Tonight we'll have clouds with a chance of showers and a slight chance of thunderstorms. Patchy fog after midnight with lows in the lower 60s. Winds are light and variable.
The readings from my weather instruments are:
We received 0.15 of an inch of rain here over the past 24 hours.
Our outdoor temperature is 72.3°F, the humidity is 97% and the dew point is 71.4°F.
The wind direction is East between 1.5 MPH and 4.9 MPH.
The Relative pressure is 30.02, the Absolute pressure is 29.82 and falling with a weather graphic indicating rain and 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 WIFI weather station.
Visibility is 10.0 miles / 16.1 kilometers with cloud cover and rainy conditions.
The UV rating is 0 out of 16, The moon is 62.5% illuminated, the moon phase is waxing gibbous, Sunrise is 5:12 am↑ 59° Northeast, sunset is 8:18 pm↑ 301° Northwest, Moonrise is 2:38 pm↑ 110° East, Moonset is 12:28 am↑ 255° West and we'll have 15 hours 6 minutes of daylight today.
Okay folks, I need some things that are bad for me. Salads and low-far stuff might be good for me, but my soul says "Dessert!"
Peanut Butter Earthquake Cake!
Ingredients
1 Box Dark Chocolate Fudge Cake Mix (oil, eggs, water)
8oz Softened cream cheese
1/2 Cup softened butter
1/2 Creamy peanut butter
1 teaspoon vanilla extract
4 Cups powdered sugar
1/2 Cup chocolate chips
1 Cup miniature Reese's peanut butter cups unwrapped and cut in halves
list end
Instructions
1. Preheat your oven to 350° and grease a 9 x 13 baking dish with a nonstick cooking spray
2. In a large bowl mix together the ingredients for your chocolate fudge cake
3. Pour your fudge cake into your greased baking dish and set aside
4. In a separate bowl, mix together your cream cheese, butter, peanut butter, and vanilla until well mixed
5. Mix in your powdered sugar 1 cup at a time until you add all 4 cups
6. Add your peanut butter mixture in spoonsful to your chocolate cake mix and lightly spread around
7. Now sprinkle your Reese's peanut butter cup halves and chocolate chips on top
8. Bake for about 45-50 minutes (checking the center after 45 with a tooth pick test)
9. Serve warm with a scoop of vanilla ice cream
Comments
Post a Comment