#MEwx sun, cloouds with mild temps and Hot Chocolate Cookie Cups
I’ve put up an Ambient WS 5000 weather station where you can view real time weather readings from this location online here.
This morning we have mostly sunny skies with highs in the mid 40s. Winds are Southerly around 10 mph gusting to 25 mph.
Tonight we’ll have partly cloudy conditions during evening hours, becoming mostly cloudy. Lows in the mid 30s with light and variable winds.
We didn’t receive any rain or snow here over the past 24 hours.
The wind is Northwest between 1.3 MPH and 2.7 MPH.
The Relative pressure is 29.98, the Absolute pressure is 29.78 and rising with a weather graphic indicating sun and a few clouds.
The outdoor temperature is 22.7°F, the dew point is 18.5°F, the wind chill is 11.1°F and the humidity is 85%.
Visibility is 10.0 miles / 16.1 kilometers with partly cloudy skies.
The UV index is 0 placing the average person at no risk and the solar radiation reading is 3.1W/m2. Sunrise is 7:00 AM, sunset is 4:01 PM, moonrise is 2:30 PM, Moonset is 4:23 AM. The moon phase is waxing gibbous and it’s 91% illuminated. We’ll have 9 hours 1 minute of daylight today.
Our next Full Moon is on December 7 (Cold Moon), with our next new moon being on December 23.
Holiday Hot Chocolate Cookie Cups
Ingredients
1 package Pillsbury Sugar Cookie Dough
1/2 cup heavy whipping cream
2 tablespoons hot cocoa mix
1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
12 mini pretzels or mini candy canes
1 cup Jet-Puffed Mallow Bits
optional - granulated sugar
Instructions
1. Preheat oven to 375 degrees.
2. Put 1 tablespoon of the sugar cookie dough into 24 greased mini muffin tins.
3. *Update - an optional step would be to roll the sugar cookie dough balls in granulated sugar before putting them into the mini muffin tins to help prevent sticking.
4. Bake for 12-14 minutes at 375 degrees. Allow the cookies to cool completely in the pan before gently removing them.
5. Make the chocolate ganache by bringing the whipping cream to a boil.
6. Stir in the hot cocoa mix.
7. Pour the hot cream over the semi-sweet chocolate chips and let it sit for 3 minutes. Then, stir until the chocolate chips are melted and the ganache is smooth.
8. Break off the loops on some mini pretzels or mini candy canes to use as handles.
9. Melt the white chocolate and use it to attach the pretzel handles or candy canes to the cookie cups.
10. Spoon the chocolate ganache into the cookie cups and top with mini marshmallows.
11. For best results, store the hot chocolate cookie cups in the refrigerator.
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