#MEwx Sunny and warm, no rain and a Peanut butter Earthquake cake
I’ve put up a new Ambient WS 5000 weather station where you can view real time readings online here.
This morning we have partly sunny skies with patchy fog. A slight chance of showers in the afternoon with highs in the upper 70s. Winds are light and variable.
Tonight we’ll have partly cloudy conditions with patchy fog after midnight. Lows in the upper 50s with light and variable winds.
We didn’t receive any rain here over the past 24 hours.
The wind is East Northeast between 1.1 MPH and 3.4 MPH.
The Relative pressure is 29.80, the Absolute pressure is 29.60 and rising with a weather graphic indicating sun and clouds.
The outdoor temperature is 69.4°F, the dew point is 58.8°F, the heat index is 69.3°F and the humidity is 70%.
Visibility is 10.0 miles / 16.1 Kilometers with partly sunny skies.
The current Solar Radiation reading is 345.6W/m2, the UV Index is 3 placing the average person at moderate risk, the moon phase is Waning Gibbous and the moon is 93% illuminated, sunrise is 5:42 AM, sunset is 7:48 PM, moonrise is 9:29 PM, Moonset is 8:30 AM and we’ll have 14 hours 6 minutes of daylight today.
Our next full moon will be on September 10, the next New Moon will be on August 27.
Make this dessert as a sort of “last Hurrah” for the kids still on summer vacation, soon to be back in captivity, pardon me, in school. Then take them back-to-school shopping. It’ll soften the blow.
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
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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
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