#MEwx Fog burning off, warm temps and two pumpkin recipes for you
I’ve put up a Ambient WS 5000 weather station where you can view real time weather readings online here.
This morning we have fog, turning mostly cloudy. Becoming partly sunny. Areas of fog then patchy fog this afternoon. Highs in the mid 60s with light and variable winds.
Tonight we’ll have partly cloudy skies during evening hours, becoming mostly clear. Lows in the mid 40s with light and variable winds.
We didn’t receive any rain here over the past 24 hours.
The wind is North Northeast between 1.3 MPH and 2.5 MPH.
The Relative pressure is 29.74, the Absolute pressure is 29.54 and rising with a weather graphic indicating clouds and sun.
The outdoor temperature is 49.3°F, the dew point is 49.0°F, the heat index is 49.3°F and the humidity is 99%.
Visibility is nonexistent with sunny skies up there once it burns off.
The UV index is 0 placing the average person at low risk, the solar radiation reading is 35.8W/m2, the moon is Waxing Gibbous and is 52.8% illuminated. Sunrise is 7:17 AM, sunset is 5:30 PM, moonrise is 2:40 PM, Moonset is 12:15 AM and we’ll have 10 hours 13 minutes of daylight today.
Our next Full Moon is on November 8, and our next new moon is on November 23.
Here’s two pumpkin recipes for you to try.
Pumpkin Pie Cupcakes
Posted on October 8, 2013 by Audrey-58daydreams
1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.
Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.
And:
PUMPKIN PECAN CRUMBLE PIE
Serves 8
2/3 cup nonfat dry milk powder
¾ cup water
1 (15 oz.) can solid-packed pumpkin
½ cup + 2 tbsp Splenda granular
2 tsp pumpkin pie spice
2 egg equivalents
1 (6 oz) Keebler graham cracker piecrust
6 tbsp purchased graham cracker crumbs or 6 (2 ½”) graham cracker squares made into crumbs
¼ chopped pecans
Preheat oven to 375 degrees. In a large bowl, combined dry milk powder and water. Add pumpkin, ½ cup Splenda, pumpkin pie spice, and eggs. Mix well to combine. Spread mixture into piecrust. Bake for 30 minutes. In a small bowl, combine graham cracker crumbs, pecans, and remaining 2 tbsp Splenda. Evenly sprinkle mixture over top of pie. Continue baking for 20 to 25 minutes or until a knife inserted near the center comes out clean. Place pie plate on a wire rack and cool completely. Cut into 8 servings.
Diabetic Exchanges: 1 ½ starch/carbohydrate - 1 fat 193 calories - 9 gm fat - 5 gm protein - 23 gm carbohydrate - 185 mg sodium - 93 mg calcium - 2 gm fiber
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