#MEwx Hot 'N muggy with a slight chance for rain and Chocolate Expresso Slab Pie for dessert

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Good morning Augusta.

I’ve put up a new Ambient WS 5000 weather station and you can view it’s real time readings online by clicking  here.

This morning we have partly sunny skies with areas of fog. Isolated showers possible this afternoon with highs in the mid 80s. Winds are East Northeast around 2 mph.

Tonight we’ll have mostly clear conditions with a slight chance of showers after midnight. Lows in the lower 60s with west winds around 10 mph in the evening, becoming light and variable.

The wind direction is East Northeast between 0.0 MPH and 1.8 MPH.

We received 0.61 inches of rain here over the past 24 hours, and we need a lot more.

The Relative pressure is 29.58, the Absolute pressure is 29.38 and rising with a weather graphic indicating sun.

The outdoor temperature is 72.3°F, the dew point is 70.5°F, the heat index is 74.3°F and the humidity is 92%.

Visibility is 10.0 miles / 16.1 Kilometers with

The current Solar Radiation reading is 225.7W/m2, the UV Index is 2  placing the average person at moderate risk, the moon is 0.2% illuminated, the moon phase is a NEW MOON, sunrise is 5:23 AM, sunset is 8:09 PM, moonrise is 5:45 AM, Moonset is 9:08 PM and we’ll have 14 hours 45 minutes of daylight today.

Today is still a NEW MOON with the next full moon being August 11 and the next New Moon being August27.

 

This one is for all of my fellow chocoholics out there.

 

Chocolate-Espresso Slab Pie

Ingredients

·         1 1/2 boxes (9 oz each) Nabisco Famous Chocolate Wafers

·         1 1/2 sticks (3/4 cup) unsalted butter, melted

·         2/3 cup sugar

·         1/2 cup cornstarch

·         1/3 cup unsweetened cocoa powder

·         2 tablespoons instant espresso powder

·         1/4 teaspoon salt

·         6 cups 2% or whole milk

·         1/2 cup semisweet chocolate chips

·         1 teaspoon vanilla extract

·         Whipped cream and chocolate-covered espresso beans (optional)

Directions

1.    Heat oven to 350 degrees . In a food processor, pulse cookies until fine crumbs form. Pour in melted butter and combine until well blended. Transfer to a rimmed 15 x 10-inch sheet pan. Using the bottom of a measuring cup, press firmly into bottom and up sides of pan. Bake 15 minutes. Cool while preparing filling.

2.    In a medium pot, whisk sugar and next 4 ingredients until combined. Whisk in milk, then bring to a boil, stirring occasionally. Reduce to a simmer and cook 6 to 8 minutes, stirring often, until thickened. Remove from heat and stir in chocolate chips and vanilla extract until smooth.

3.    Pour filling into crust. Gently cover with plastic wrap and refrigerate overnight. Serve with whipped cream and chopped chocolate-covered espresso beans, if desired.

Note

  • Whip it. Whip it good. For the easiest pie topping, beat 1 cup cold heavy cream with 1 tsp sugar and 1/2 tsp vanilla extract until it reaches stiff peaks.

Nutrition Information for Chocolate-Espresso Slab Pie

Servings Per Recipe: 16 PER SERVING: 320 cal., 16 g total fat 250 mg sodium, 40 g carb. (2 g fiber, 25 g sugars), 6 g pro.

 

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