#MEwx Warm and sunny with Baby Pumpkin Cheesecakes
I’ve put up a Ambient WS 5000 weather station where you can view real time weather readings online here.
This morning we have mostly sunny skies with highs reaching the lower 60s. Winds are light and variable, becoming southwest around 10 mph this afternoon.
Tonight we’ll have mostly clear conditions with lows in the lower 40s. Winds will remain light and variable.
We didn’t receive any rain here over the past 24 hours.
The wind is southwest between 1.0 MPH and 3.8 MPH.
The Relative pressure is 30.18, the Absolute pressure is 29.98 and rising with a weather graphic indicating clouds and sun.
The outdoor temperature is 34.3°F, the dew point is 39.0°F, the heat index is 34.5°F and the humidity is 84%.
Visibility is 10.0 miles / 16.1 kilometers with clear skies and a cloud or two.
The UV index is 1 placing the average person at low risk, the solar radiation reading is 47.7W/m2, the moon is Waxing Gibbous and is 74.2% illuminated. Sunrise is 7:19 AM, sunset is 5:27 PM, moonrise is 3:37 PM, Moonset is 1:34 AM and we’ll have 10 hours 8 minutes of daylight today.
Our next Full Moon is on November 8, and our next new moon is on November 23.
Still have some leftover pumpkin? Well don’t let it go to waste!
Baby Pumpkin Cheesecakes
12 gingersnap cookies
2 1/2 cups low fat ricotta cheese
1 cup pumpkin puree
1/2 cup dark brown sugar
equivalent of two eggs, beaten
2 teaspoons vanilla
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon powdered ginger
or, 1 teaspoon pumpkin pie spice mix purchased in all your favorite stores
Preheat the oven to 375 degrees. Line 12 muffin tins and place a
gingersnap in the base of each tin. Beat the ricotta cheese until
smooth then add the pumpkin puree and brown sugar. Mix until smooth.
Beat in the remaining ingredients until light and fluffy. Spoon into
the prepared muffin cups. Bake for 20 minutes, turn off the oven, and
let the cheesecakes sit undisturbed for one hour. Do not peek or open
the oven door during or after baking. Let the cheesecakes cool to
room temperature. Chill for at least four hours or overnight. Serve
chilled or at room temperature.
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