#MEwx Mild, very windy and rainy with Mama Pat's Chocolate Brownie Pie recipe

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 FLOOD WARNING which is in the post preceding this one. You need to read it.

This morning it is foggy out there with Rain. Highs will reach the lower 40s with North winds 10 to 15 mph, becoming northwest this afternoon. Gusts up to 30 mph.

Tonight we’ll have partly cloudy skies during evening hours becoming mostly clear. Lows in the mid 20s with West winds around 10 mph gusting to 20 mph.

The outdoor temperature is 38.3°F, the dewpoint is 38.0°F and the wind chill is 32.3°F.

We’ve received 2.40 inches of rain/snow melt here so far over the past 24 hours.

Today’s sunrise is 7:06 AM, sunset is 4:01 PM and we’ll have 8 hours 55 minutes of daylight today. Moonrise is 5:41 AM and Moonset is  2:36 PM. The moon phase is a NEW MOON and is xx% illuminated. Our next Full Moon is on December 26 and our next new moon will be on January 11 (2024).

The wind velocity is between 4.0 MPH and 9.8 MPH from the Northwest.

The Relative pressure is 29.26, the Absolute pressure is 29.06 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 3.8W/m2.

Visibility is 10.0 miles / 16.1 kilometers with fog, overcast and rain. Hey, you don’t have to shovel rain, right?

 

MAMA PAT’S CHOCOLATE BROWNIE PIE

(TV’s Ryan Scott “The Kitchen”)

Ingredients:

1 (9-inch) frozen unbaked piecrust shell

Ryan's Quick Chocolate Ganache, recipe follows

1 cup store-bought brownies, cut into 1/2-inch cubes (2 to 3 brownies) 

1/2 cup store-bought caramel sauce 

1 cup heavy cream 

2 teaspoons instant espresso 

Confectioners' sugar, for dusting

Ryan's Quick Chocolate Ganache:

2 1/2 cups semisweet chocolate chips

1 cup heavy cream 

1 tablespoon light corn syrup 

1 teaspoon vanilla extract 

1/8 teaspoon kosher salt 

Directions:

Preheat the oven to 375 degrees F. Line the piecrust shell with parchment paper, and fill it with pie weights, dried beans, or uncooked rice. Bake for 15 minutes. Remove the pie weights and parchment paper. Return the pie crust to the oven, and bake until lightly browned, about 5 minutes more. Remove to a wire rack, and cool for 30 minutes.

Meanwhile, let the prepared ganache stand at room temperature 30 minutes.

Sprinkle the brownie cubes on the bottom of the pie crust; top with the caramel sauce, drizzling it evenly. Beat the ganache, heavy cream, and espresso with an electric mixer on medium-high speed until fluffy. Using a spatula, spread the ganache mixture evenly over the top of the pie.

Chill the pie, uncovered, for 2 hours. Dust with the confectioners' sugar just before serving.

 

Ryan's Quick Chocolate Ganache:

Put the chocolate chips in a heatproof mixing bowl. Stir together the cream, corn syrup, vanilla, and salt in a small saucepan; bring to a boil over medium-high. Pour the hot cream mixture over the chocolate chips, making sure all the chips are submerged. (Do not stir or touch the chocolate mixture.) Cover the bowl with plastic wrap, and let it stand for 5 minutes.

Using a spatula and starting from the bottom of the bowl, gently move the mixture from side to side to begin combining the chocolate with the cream mixture. Gradually and slowly stir from the middle until smooth and blended, 2 to 3 minutes.