#MEwx Snowy and breezy with Hot Chocolate Cookie Cups

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.

This morning it is lookin’ a lot like Christmas! We have snow accumulation of 3 to 5 inches out there. Highs will be in the lower 30s. Winds are Northeast around 10 mph.

Tonight we’ll have snow showers with total snow accumulation of 6 to 10 inches. Lows will be in the lower 20s. Winds will be Northeast around 10 mph.

We’ve received roughly 3-5 inches of snow here over the past 24 hours.

The wind velocity is between 5.4 MPH and 9.8 MPH from the North.

The Relative pressure is 29.51, the Absolute pressure is 29.31 and rising with a weather graphic indicating overcast, clouds.

Visibility is diminished because of the snow and ice so slow the hell down out there.

The humidity is 99%, the outdoor temperature is 28.9°F, the dewpoint is 28.7°F and the wind chill is 22.7°F.

The UV index is 0 placing the average person at low risk and the solar radiation reading is 9.9W/m2. Sunrise is 6:59 AM, sunset is 4:02 PM and we’ll have 9 hours 2 minutes of daylight today. Moonrise is 11:01 PM and Moonset is  12:15 PM. The moon phase is in it’s third quarter and is 56% illuminated. Our next Full Moon is on December 26 and our next new moon will be on December 12.

 

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

NOTE: 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.