#MEwx Mild, cloudy and windy with Chocolate-espresso Slab Pie

Good morning Augusta

I have a wireless personal weather station broadcasting live where you can view real time weather readings from it by clicking here.

We’re under a Dense Fog Advisory, posted just below this post.

This morning it is damned foggy outside. It’s cloudy with  a slight chance of rain showers, more rain this afternoon. patchy fog during afternoon hours.  Highs in the lower 40s. Light and variable winds, becoming south around 10 mph this afternoon.

Tonight we’ll have tain with lows around 40°F. Winds are South 10 to 15 mph, becoming north after midnight.

The outdoor temperature is 32.0°F, the dewpoint is 31.8°F and the wind chill is 32.0°F.

We didn’t receive any rain/snow here over the past 24 hours.

Today’s sunrise is 7:05 AM, sunset is 4:01 PM and we’ll have 8 hours 55 minutes of daylight today. Moonrise is 4:29 AM and Moonset is  2:05 PM. The moon phase is a NEW MOON and is 15% illuminated. Our next Full Moon is on December 26 and our next new moon will be on December 12.

The wind velocity is between 1.3 MPH and 2.2 MPH from the Northeast.

The Relative pressure is 29.80, the Absolute pressure is 29.60 and falling with a weather graphic indicating clouds and rain.

The Humidity is 99%, the UV index is 0 placing the average person at no risk and the solar radiation reading is 63.7W/m2.

Visibility is 10.0 miles / 16.1 kilometers with low-hanging overcast skies.

 

Chocolate-Espresso Slab Pie

Ingredients

·         1 1/2 boxes (9 oz each) Nabisco Famous Chocolate Wafers

·         1 1/2 sticks (3/4 cup) unsalted butter, melted

·         2/3 cup sugar

·         1/2 cup cornstarch

·         1/3 cup unsweetened cocoa powder

·         2 tablespoons instant espresso powder

·         1/4 teaspoon salt

·         6 cups 2% or whole milk

·         1/2 cup semisweet chocolate chips

·         1 teaspoon vanilla extract

·         Whipped cream and chocolate-covered espresso beans (optional)

Directions

1.    Heat oven to 350 degrees . In a food processor, pulse cookies until fine crumbs form. Pour in melted butter and combine until well blended. Transfer to a rimmed 15 x 10-inch sheet pan. Using the bottom of a measuring cup, press firmly into bottom and up sides of pan. Bake 15 minutes. Cool while preparing filling.

2.    In a medium pot, whisk sugar and next 4 ingredients until combined. Whisk in milk, then bring to a boil, stirring occasionally. Reduce to a simmer and cook 6 to 8 minutes, stirring often, until thickened. Remove from heat and stir in chocolate chips and vanilla extract until smooth.

3.    Pour filling into crust. Gently cover with plastic wrap and refrigerate overnight. Serve with whipped cream and chopped chocolate-covered espresso beans, if desired.

Note

• Whip it. Whip it good. For the easiest pie topping, beat 1 cup cold heavy cream with 1 tsp sugar and 1/2 tsp vanilla extract until it reaches stiff peaks.

Nutrition Information for Chocolate-Espresso Slab Pie

Servings Per Recipe: 16 PER SERVING: 320 cal., 16 g total fat 250 mg sodium, 40 g carb. (2 g fiber, 25 g sugars), 6 g pro.