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Thanks to Hungry Root for sponsoring! Get 40% off your first Hungryroot box PLUS get a free item of your choice in every box for life with code RAGUSEA at https://bit.ly/4gLplbg ***RECIPE, SERVES 4-6*** 3-4 fresh peaches 3/4 cup (150g) sugar 1 cup (120g) flour 1 cup (237mL) milk 1 stick, 1/2 cup (118g) butter 1/2 teaspoon kosher salt 1 teaspoon baking powder vanilla peach liqueur (or plain water) Cut the peaches into wedges and put them in a pan, reserving some particularly thin and attractive slices for garnish (if you care). Measure out the sugar and pour half of it in with the peaches. Put in a splash of liqueur (or water) to get the sugar dissolving and turn on the heat. Cook, stirring frequently, until the peaches are as soft as you want them, adding liqueur or water as needed to maintain a nice syrup in the pan. While the peaches are cooking, melt the butter and combine it with the remaining sugar, flour, milk, salt, baking powder and a splash of vanilla — stir until just smooth and ideally let sit 10 minutes before baking. Grease your baking dish, pour in the peaches and their syrup, scoop the batter on top, then fold everything a couple times to create a marbled effect. Bake at 375ºF/190ºC until cracked and golden brown on top — mine took 40 min. If you're putting reserved peaches on top for garnish, put them on halfway through the baking.
Thanks to Trade Coffee for sponsoring! Get 50% off 1 month of cold brew with Trade at https://drinktrade.com/ragusea ***RECIPE, MAKES 6 BIG COOKIES*** 2 eggs 100g (1 cup) powdered sugar 100g (1 cup) semi-sweet chocolate chips, plus more for chunks 2 tablespoons butter 20g (1/4 cup) cocoa powder 1 teaspoon instant espresso powder vanilla cream of tartar salt cooking spray Crack the eggs into a mixing bowl and fish out the yolks — either discard the yolks or mix them into the melted chocolate mixture later for a more brownie-like texture. Sprinkle a little cream of tartar into the whites and beat them until you have peaks. Dump in the powdered sugar and beat — the sugar will collapse the foam at first, but keep going for about five minutes and you'll get your peaks back. Put the chocolate chips in a microwave-safe bowl, and put the butter on top in a few chunks. Microwave until the chocolate is just hot enough to melt when mixed — I look for the butter to melt and then stop, about 40 sec. Beat the chocolate and butter together until melted, heating it up some more if necessary. Into the melted chocolate mixture, add the cocoa powder, a glug of vanilla, pinch of salt, any additional chocolate chips you want for chunks, the yolks if you're using them, and just enough of the meringue to make sure the mixture stays liquid while you beat it smooth. Scrape into the bowl with the meringue and beat until the two just barely come together — over-mixing could cause the foam to collapse. Lay parchment paper on a sheet pan and then spray the paper with cooking spray. Deposit the batter in six big lumps using an ice cream scoop, if you have one. Bake at 350ºF/180ºC until the surfaces crack and the outer edges start to brown — mine took 15 min. Let cool thoroughly before peeling them off the paper.
Thanks to Geologie for sponsoring this video! Head to https://geolog.ie/rIXEyYI for 70% off your skincare trial set with code ADAMRAGUSEA70. You can also pick up Geologie at Amazon or Target. WHO handbook on childhood malnutrition: https://www.ncbi.nlm.nih.gov/books/NBK200776/ Study on DRC famine survivors: https://pmc.ncbi.nlm.nih.gov/articles/PMC7774943/