#MEwx Sonw and ice with wind and a Peanut Butter Earthquake Cake
I’ve put up an Ambient WS 5000 weather station where you can view real time weather readings from my location online by clicking here.
This morning we have freezing rain and sleet. Snow and sleet accumulation around an inch with ice accumulation of a tenth to two tenths of an inch. Highs in the lower 30s with North winds 15 to 20 mph gusting to 30 mph.
Tonight we’ll have freezing rain with snow and sleet during evening hours, then freezing rain likely with a chance of snow after midnight. Total snow accumulation of 2 to 4 inches with ice accumulation of up to a tenth of an inch. Lows in the upper 20s with North winds 10 to 15 mph gusting to 30 mph.
We received a darn good coating of an ice/snow mix here over the past 24 hours.
The wind is North between 5.8 MPH and 13.8 MPH.
The Relative pressure is 29.64, the Absolute pressure is 29.44 and falling with a weather graphic indicating clouds and snow and ice.
Our humidity is 95%, the outdoor temperature is 24.3°F, the dew point is 23.1°F and the wind chill is 17.4°F.
Visibility is 10.0 miles / 16.1 kilometers with overcast and a snowy ice mix.
The UV index is 0 placing the average person at low risk and the solar radiation reading is 7.0W/m2. Sunrise is 7:11 AM, sunset is 4:26 PM, moonrise is 1:28 AM, Moonset is 11:37 AM. The moon is waning crescent and is 35.1% illuminated. We’ll have 9 hours 16 minutes of daylight today.
The next Full Moon is on February 5, 2023 with our next new moon being on January 21.
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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