Say “happy birthday” to your favorite foil-wrapped meal. Chipotle Mexican Grill celebrates its 20th anniversary with a three-week-long treasure hunt, “Adventurrito,” that will take participants through a series of 20 online puzzles and daily prizes that will lead to the ultimate grand prize: free burritos for 20 years.
Over the course of the first 19 days of the contest, Chipotle will be giving away free burritos for a year (that’s one burrito a week for 52 weeks) to 20 contestants each day. On the last day of the contest, the first 20 players who finish the puzzle first will be awarded the Grand Prize of free burritos for 20 years (that’s one burrito a week for the next 20 years). If you’re counting, that’s 21,788 free burritos in total, enough burritos to feed one person for 419 years!
The contest is available to anyone, from first-time eaters to die-hard burrito lovers. In order to participate, players must register at Adventurrito.com. Players who refer friends to the contest will receive an additional entry in the next daily puzzle lottery drawing.
For additional details and to register please visit Adventurrito.com.
Mark Bittman’s How to Cook Everything® for the iPhone and iPad is FREE to download today, July 8 (normally $9.99).
All the things you love about the bestselling How to Cook Everything cookbooks are in these apps: Thousands of recipes and variations; how-to illustrations; menu ideas; and Mark Bittman’s straightforward cooking advice for simple good food. App-only features include recipe timers, easy-to-use shopping lists, and Favorites folders. Best of all, each app is self-contained, so no network connection is required, making these apps the ultimate on-the-go kitchen companions.
The iPad Version has been optimized for the larger screen of the iPad. Photos of featured recipes that change weekly, cooking tips with voiceovers by Mark Bittman, and an expanded recipe layout — which includes the capability to make notes on each recipe — are among the features of this iTunes bestseller.
Don't miss out, get it today.
I had some delicious strawberries in the fridge that I wanted to create a dessert with, but didn't want to run out to the store. So, after a few searches online and in my kitchen and garden I decided on a strawberry and mint shortcake with Dream Whip cream topping. I didn't have any whipped or heavy cream so had to make my own (see recipe below for both).
3 cups of strawberries, rinsed, hulled, and sliced
1/2 cups of sugar
1 1/2 cups of all-purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
6 tablespoons of cold unsalted butter, cut into small pieces
1 cup of heavy cream (recipe below)
1 large egg
1/4 teaspoon vanilla extract
Preheat oven to 375 degrees. In a medium tupperware bowl, toss strawberries with 1/4 cup sugar; let sit to bring out their juices.
In a food processor, pulse flour, baking powder, 1/4 cup sugar, and the salt until combined. Add butter, and pulse 12 times. In a medium bowl, whisk together 1/4 cup cream (tablespoon of melted butter cooled and combined with 1/4 cup milk) and the egg; pour over flour mixture, and pulse until clumps begin to form, 30 times.
Using a 1/3-cup measuring cup, pack dough, invert, and then tap out onto a baking sheet. Repeat to form around five biscuits. Bake until lightly golden, about 25-30 minutes. Transfer to a rack to cool, about 15 minutes.
Beat remaining 1 envelop of Dream Whip with 1/2 teaspoon vanilla extract and 1/2 cup of cold milk with a hand mixer for five minutes. Transfer to a tupperware bowl to cool in fridge (makes around two cups of topping mix).
Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.
This is a refreshing and light cake that is perfect with ice cream, sorbet or jam.
2⅓ cups sugar
Unsalted butter, for greasing the pan
2½ cups flour, plus more for pan
2 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
6 tbsp. extra-virgin olive oil
¼ cup fresh orange juice
¼ cup confectioners' sugar
Sea salt, for garnish
1. Trim about ½" from the tops and bottoms of oranges; quarter oranges lengthwise. Bring 4 cups of water to a boil in a large saucepan for around 15 minutes. Add 1 cup sugar to the saucepan over medium-high heat. Cook, stirring often, until sugar dissolves and orange rind can be easily pierced with a fork, about 30 minutes. Remove pan from heat and let cool to room temperature.
2. Heat oven to 350°. Grease a 10" round cake pan with butter and dust with flour; line pan bottom with parchment paper cut to fit. Set pan aside. Whisk together flour, baking powder, and baking soda in a medium bowl and set aside. Remove orange quarters from syrup, remove and discard any seeds, and put oranges into a food processor. Pulse until oranges form a chunky purée, 10 to 12 pulses. Add remaining sugar, reserved flour mixture, vanilla, and eggs and process until incorporated, about 2 minutes. Add olive oil; process until combined. Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 40 minutes. Let cool for 30 minutes.
3. In a small bowl, whisk orange juice and confectioners' sugar to make a thin glaze. Remove cake from pan and transfer to a cake stand or plate. Using a pastry brush, brush orange glaze over top and sides of cake; let cool completely. Garnish cake with salt.