#MEwx Mild temps with sun and some cloouds and a Peanut Butter Earthquake Cake
I have a wireless personal weather station broadcasting live where you can view real time weather readings from it by clicking here.
This morning it is partly sunny becoming mostly cloudy. Highs in the lower 40s with light and variable winds, becoming south around 10 mph this afternoon.
Tonight we’ll have mostly cloudy skies during evening hours becoming partly cloudy. Lows in the lower 30s with Southwest winds around 10 mph in the evening, becoming light and variable.
We didn’t receive any rain/sleet/snow here over the past 24 hours.
The wind velocity is between 0.0 MPH and 1.8 MPH from the North Northwest.
The Relative pressure is 20.18, the Absolute pressure is 29.98 and rising with a weather graphic indicating sun and some clouds.
Our humidity is 96%, the temperature is 29.7°F, the dew point is 28.7°F and it feels like 29.7°F.
Visibility is 10.0 miles / 16.1 kilometers with mostly sunny skies.
The UV index is 0 placing the average person at no risk and the solar radiation reading is 103.1W/m2. Sunrise is 6:35 AM, sunset is 4:14 PM and we’ll have 9 hours 38 minutes of daylight today. Moonrise is 9:10 AM and Moonset is 5:25 PM. The moon phase is a NEW MOON and is xx% illuminated. Our next Full Moon is on November 27 and our next new moon will be on December 12.
All right everyone, enough postings of good-for-you meals. Let’s get to the desserts because it’s that time of year!
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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