Delicious Deal: Half off Cupcakes

There's still a few weeks until Christmas, and no one wants to start a diet before the holidays ... so, why not indulge a little? Even better, save 50 percent in the process with today's deal from LivingSocial. For $10, you'll get $20 of cupcake heaven from Gigi's. Yum!

Delicious Deal: $40 for three-course tasting for two at Venue

Check out today's Delicious Deal from Denver's Venue, a cute farm-to-table place located in Highlands Square and one of 5280 Magazine's "25 Best Restaurants." Book it, and for only $40, you'll receive a three-course dinner for two (and two glasses of house wine or soft drinks), worth more than $100. 

Cherpumple. Fun to say; difficult to make.

I'm back! A few of you emailed me after my earlier post, asking just what the heck was a Cherpumple.You mean, you've never made it before? Lazy readers. Amateurs. Ok, fine. I haven't either. However, if you're looking for the Turducken of deserts ... This. Is. It.

Charles Phoenix created this monstrosity, a three-layer cake with a pie baked into each layer - that's a cherry pie baked into a white cake, a pumpkin pie baked inside a yellow cake and an apple pie baked inside a spice cake, stacked, then topped with cream cheese frosting. Yikes. There go every last one of your 3,500 allotted Thanksgiving Day calories.

If you're feeling up to the challenge, or want to go with a layered theme this thanksgiving, the recipe is below. But, be warned, if you do, you're going to need some of these:

The Cherpumple

• 1 8 inch frozen pumpkin pie
• 1 box spice cake mix
• 1 8 inch frozen apple pie
• 1 box yellow cake mix
• 1 8 inch frozen cherry pie
• 1 box white cake mix
• eggs and oil according to the cake mix
• 3 tall tubs of cream cheese frosting
• 3 8.5 inch round cake pans

Bake pies according to instructions and cool to room temperature overnight. Mix cake batter according to instructions. For each layer pour about 1 1/3 cup of batter in the cake pan. Carefully de-tin the baked pie and place it face up on top of the batter in the cake pan. Push down lightly to release any trapped air. Pour enough batter on top to cover the pie. Bake according to box instructions. Cool and remove from pans, then frost it like you mean it.

And to watch the creator in action:

Tofurkey? Cherpumple? What the ...

Posts have been few and far between this month - sorry foodies, it's been a busy November! But, as we all prepare to consume our obligatory 3,500 calories tomorrow in honor of this blogger's most favorite holiday, I had to make time to post the recipe we are all dying to try this year - the Turducken. Ok, maybe not; but, haven't you ever wondered how to make this bad boy, comprised of a turkey (although it won't be one of these two lucky bastards), stuffed with a duck, stuffed with a chicken?

I'll tell you one thing, it doesn't sound easy. Just ask Paula Dean, who crafted the below recipe, which a friend shared with me. Are you feeling brave (or lucky)? Give it a try!

The Turducken
Prep Time: 30 mins.
Inactive Prep Time: 8 hrs.
Cook Time: 5 hrs.
Level: Difficult
Serves: 25 servings, as main course

Ingredients:

• 1 cup kosher salt
• 1 cup brown sugar
• 1 gallon water
• 18 to 21-pound turkey, skin intact and boned except for drumsticks
• House seasoning, recipe follows
• Cornbread Dressing, recipe follows
• 3 to 4-pound duck, boned
• 3 to 4-pound chicken, boned
• Paprika

Directions:
To make the brine: Mix salt and sugar with the water. Brine is ready when the mixture is completely dissolved. If the water is heated to quicken the process, make sure it is cooled to room temperature before placing meat in. Let the three birds sit in brine in the refrigerator overnight.

Preheat roaster to 500 degrees F.

Lay turkey skin side down on a flat surface. Dust turkey with House Seasoning and add 1/4-inch layer of cornbread dressing. Lay duck skin side down on top of dressing. Dust duck with House Seasoning and add 1/4-inch layer of dressing. Repeat with the chicken.

Begin trussing up the turkey at the neck. Insert metal skewer about 1/2-inch from the edge and up through the other side. Run butcher's twine between skin and skewer and tighten to draw both sides together. Continue down to legs. With every other skewer, draw together the duck and chicken skin. Tie together turkey legs to resemble standard turkey. Dust turkey skin with paprika.

Roast turducken for 15 minutes. Then turn the roaster down to 225 degrees F to finish, approximately three hours. Remove turducken from roaster once the internal temperature in the chicken reaches 155 degrees F. Let rest for at least 20 minutes before carving.

Cut across the middle of the breast completely through. Plate thin slices containing turkey, duck and chicken.

Cook's Notes: If using a smoker to cook, smoke at 225 degrees F for 5 hours, rotating every 20 to 30 minutes until internal temperature reaches 155 degrees F and external temperature reaches 165 degrees F. Try to keep the flare-ups from the fire to a minimum.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months.

Cornbread Dressing:
Cornbread

• 1 cup self rising cornmeal
• 1/2 cup self-rising flour
• 3/4 cup buttermilk
• 2 eggs
• 2 tablespoons vegetable oil 

Dressing

• 7 slices white bread, dried in warm oven
• Cornbread
• 1 sleeve saltine crackers
• 2 cups chopped celery
• 1 large onion, chopped
• 8 tablespoons butter
• 7 cups chicken stock
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried sage
• 1 tablespoon poultry seasoning
• 5 eggs, beaten Preheat oven to 350 degrees F.

To make the cornbread, combine all ingredients and pour into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool.

To make the dressing, crumble dried white bread slices, cornbread and crackers. Mix together and set aside. Sauté chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour over corn bread mixture. Add stock, mix well and add salt, pepper, sage, and poultry seasoning. Add beaten eggs and mix well. Follow instructions above to stuff birds.

Yield: 8 to 10 servings. 

And if you'd like to see the master herself in action ...

Delicious Deal: 40 Percent off at Sienna Wine Bar

Let me start by saying one thing. I am obsessed with the baked brie at Congress Park's relatively new Sienna Wine Bar. OBSESSED. And this is coming from a self-proclaimed brie connoisseur. The cheese plate and mushroom tarts are legit as well, the wine selection is great and the decor is super vintage-y cute (don't let the bar's website, which is janky, for lack of a better term, deter you from trying it). As a summertime bonus, there's also an outdoor patio, which is great, as everyone knows that everything tastes better when enjoyed al fresco. 

The above considered, you can guess I was happy to see that Sienna was featured on Groupon today, offering 40 percent off, which amounts to $25 worth of drinks and tapas at the neighborhood favorite for only $15. I bought mine - if you give it a try, leave a comment and let me know what you think. 

 

Wine + Cheese + Hungry in Denver = True Love Forever

Delicious Deal: Half off at Zengo

ZENGO, part of the Modern Mexican group of restaurants that spans the globe, created by Richard Sandoval, is one of my favorite spots in Denver. Today, LivingSocial has half off at the trendy and delish spot. I bought this one, and can't wait to indulge in my favorites, including the Angry Zengo Roll, Won Ton Tacos and Wagyu Beef.

Yum!

McMystery Meat McContest?

The day has finally come. The McRib is back (cue dramatic music). 

That's right. Until November 22, you can get this mystery meat-and-bone-shaped creation, er, "boneless pork patty dressed with fresh-slivered onions, dill pickle slices, tangy barbeque sauce and served on a toasted, golden-brown home-style bun," (says Micky Ds) at more than 200 McDonald's locations across Colorado.

Strange as it seems to this blogger, this McSandwich (I can't stop with the McPrefixes) has a cult following. And what's yummier to a McRib groupie than his beloved sandwich, back for a limited time? A German McRib, eaten on-location, with $100 bills on which to wipe his barbequey hands? Ja, I think so. McDonald's did too, which prompted it to create The Legends of McRib, a website where McRib lovers can share stories of their sandwich lust for a chance to win a trip to Deutschland, the only place on earth where the McRib has a permanent place on McDonald's menu, plus $10K in prize money.

McGenius? I may or may not be eating one right now. 

The McRib

When the zombie uprising happens, you'll know what to blame.

Party on Wheels

Last night was the Justice League of Street Food's most recent shindig, and it was right next to this lucky blogger's apartment complex at 29th & Huron! The event featured all your favorite foodie trucks, beer from Great Divide Brewing Company and music by Ukulele Loki's Gadabout Orchestra. Check out a (terrible) picture of the action, below!

Delicious Deal

Here's another Delicious Deal from Travelzoo - 55% off a two-day pass to Denver Wine Fest. You get your ticket, regularly $175, for only $79, and you'll have access to the "Taste of Elegance" on Thursday, Nov. 4, an Iron Chef-style competition and wine pairing with famous chefs from around the state, as well as the Grand Tasting on Friday, Nov. 5.

Delicious Deal

Today's Delicious Deal from Groupon is good for half off healthy food at Organixx downtown - that's $9 for $18 worth of food!

Holiday Eats: Buffalo Chicken Dip

The holidays are upon us, which, if you're me, means lots of eating. (Probably one of the reasons I love them so much.) Halloween is the first to fall, so for all those parties I see in your future, here's a festive looking (read: bright orange) dip recipe. It's also great for potlucks and Superbowl parties - a crowd pleaser, and easy to make!

Ingredients:

• 2 packs cream cheese, softened (8 oz. each)
• 1 can (10-12 oz.) chunk white meat chicken. Or, use shredded cooked chicken breast (one large).
• 1 cup cheddar cheese, plus extra to cover dip
• 3/4 cup Frank's Hot Sauce
• 1/4 cup Ranch dressing (optional - adds a little flavor, but also fat. I don't always include it and don't feel like much flavor is lost).

Mix all ingredients in casserole dish (I use 9x9 inch glass, but it doesn't really matter). Sprinkle cheese over top (use as much or little as you like). Bake at 350 degrees for 30 minutes. Serve immediately. You can also cook before and microwave later, if reheating is necessary. 

Grub on Wheels: Deluxe Street Food Truck

Food on wheels. That comes to you. And is delish. Am I dreaming? 

Hallelujah, folks. It's real. Food trucks have been one of the hottest foodie trends in the Mile High City this year, and it seems there's one for every kind of cuisine you can imagine: The Denver Cupcake Truck, which I blogged about last week, Cruzin' Crepes, Denver Biscuit Bus, Sully's Slice Truck, Pinche Tacos, Biker Jim's Gourmet Dogs, Smokin' Gunz BBQ, Stuben's Food Truck, The Steamin' Demon, and several others. Infinite Monkey Theorem even has a wine truck. (I'm in heaven.)

They make appearances at farmer's markets, businesses and events throughout town, and at established street food gatherings like Civic Center Eats. They even have their own street meat club, The Justice League of Street Food, which organizes super secret street food bashes from time to time. (The next one is scheduled for October 28 - visit the group's Facebook page for regular updates.)

Lucky for me, the bigwigs running my office building have started a new program in which they invite a new truck every day of the week to woo us with its yumminess. (Things might just be looking up with this whole job thing.) Anywho, since I can't resist a good restaurant, let alone a good restaurant that drives to my office and gives me an excuse to unchain myself from the desk, you could probably guess that I have been frequenting the trucks. So, today, I start a new series, ongoing as long as the trucks are, called, "Grub on Wheels," starting with the Deluxe Street Food Truck.

 Deluxe Street Food truck outside my office building

The Deluxe Street Food Truck is from the same folks who brought you the South Broadway spots Deluxe and Delight, and the Park Hill eatery Deluxe Burger. The menu is full of worldy gourmet-meets-comfort-food lunch eats you wouldn't expect to see come out of a truck. I had the Bánh Mì Slider, with grilled chicken (you can also get tofu), daikon, cucumbers, cilantro, fish sauce and siracha aioli - recently named one of Denver Magazine's "100 Things to Taste," and I would have to agree. The truck also had one of my favorite foods of all time, truffle parmasan fries. NOM. NOM. NOM. They were everything I'd hoped they would be and more. Then again, you could put truffle oil on a gym sock and I'd probably think it was delicious. Luckily, the menu did not include this temptation. It did include other yummy items like Truffle Mac-N-Cheese Balls, a Grilled Lamb Flatbread Sandwich, and a Shitake Steak Sandwich with white cheddar fondue. YUM.  

Bánh Mì Slider and Truffle Parmasan Fries

Deluxe Street Food Truck, you win my seal of approval. But then again, you pretty much had me at "food truck."
 

Easy Eat: Easy "Homemade" Chili

When I started this blog, I promised recipes in addition to news, reviews, deals, and more, and though I've pounded out a few dishes since them, I have yet to deliver on a single recipe. As I mentioned, I love to cook, and dabble in everything from super easy, semi-homemade, to totally-from-scratch dishes. This month has been a little hectic though, so the easy recipes have come out more often than not.

I used a super easy and delish chili recipe that my grandma used to make last night, and thought I'd share today as fall weather is encroaching on us. It's about an hour from start to finish, but most of that is just letting all the ingredients simmer, so you can run off and do other stuff in the meantime. I serve with cornbread (confession: I used a box mix last night for lack of time), sour cream and cheese, and use all organic veggies (they come canned now too, yippee!). 

More from-scratch recipes will come with time, but in the meantime, enjoy this "easy eat!"

Ingredients:

• 1 lb lean ground beef or turkey (I use 93/7 ground beef)
• 1 large white onion, finely chopped (I use a food processor as the boyfriend does not like chunky onions)
• 2 cloves crushed garlic
• 1.5 cans diced tomatoes (14.5 oz. cans)
• 1 can kidney beans (15 oz.)
• 1 can chili beans (15 oz.)
• 2-3 tbsp. chili powder
• 1.5 tsp. salt
• 1 tsp. sugar
• 1 tsp. Worcestershire sauce
• 1/2 tsp. red pepper sauce (optional, for spicier chili)
• Water to thin (I use 1-2 cups)

Directions:

Brown beef with chopped onion and garlic. Drain. Add to all other ingredients in a large pot. Add water to thin as desired. Heat to boiling. Reduce heat and simmer 45 minutes to one hour.

 

Delicious Deal

Today's deal from Groupon is good for 52% off ($25 worth of grub for only $12) of Italian fare at Romano's in Littleton and Highlands Ranch. I haven't been to Romano's, but reviewers on Yelp, Citysearch, and Urbanspoon give it high marks.

Delicious Deal

Check out today's Groupon deal for $10 of lunch grub from El Camino in Highlands Square for only $5.

El Camino is an eco-friendly establishment, that recycles and is 100% wind-powered. Other pros include the restaurant's support of local farmers and use of all-natural meats. Check it out for "Taco Tuesday," when El Camino features $1 street tacos all day long.

Review: Euclid Hall

The Denver Post's Tucker Shaw provided a quick update on the Denver dining scene yesterday, highlighting some of my favorite local restaurants, including Colt & Gray. Also included in the piece was the new spot from Jennifer Jasinski of Rioja fame, Euclid Hall.

I had the opportunity to try the new spot, located around the corner from Larimer Square on 14th Street, a couple weeks ago for dinner. Euclid Hall bills itself as an "American Tavern, focusing on high quality and innovative pub food from around the world."

The menu includes housemade sausages, as well as poutines and schnitzel, in addition to sandwiches. It also features an extensive beer list to accompany its beer hall look and feel, which I loved. 

The menu was affordable, but heavy. I ordered the Brat Burger (made with a bretzel bun, pickled cabbage, 10,000 island, and Jarlsberg cheese), and it was excellent. My table sampled a few other items, including the Grilled Hanger Steak and Braised Short Rib Poutin, with Bordeaux gravy and Wisconsin cheddar cheese curds, served over French fries; as well as "The Works" sausage sampler (which was great overall, but I had a hard time with the Boudin Noir, or blood sausage - it's a texture thing). We also ordered fried cheddar curds and the Sourdough Waffle Ice Cream Sandwich to finish it off. You may be thinking, "of course you found it heavy, Hungry in Denver, look at the crap you ordered." You would be correct, except I couldn't find a "light" thing on the menu. That's OK, as the restaurant does not bill itself as such, just know going in that it'll be a diet buster.

To sum it up, the food was great, but it's not a place I could go all the time. For a happy hour catch-up with friends, or if you're dining with a big time carnivore (or a French Canadian), definitely check it out - it's unlike any restaurant I've been to in Denver. 

Delicious Deal

Check out this Delicious Deal from Travelzoo: $59 for dinner for two at Randolph's in the Warwick Denver. The meal, which would normally cost you $124, includes one appetizer, two entrees and desert, as well as a bottle of house wine, or two drinks.

Delicious Deal

Check today's yummy Groupon Deal: $15 for $35 worth of Fancy Fortune Cookies. The cookies come in a wide variety of creations, like "Chocolate Covered Raspberry," and you can even customize the fortunes within! Order online; minimum purchase of 50+ required.

Ode to Cupcakes

There was a birthday in the office today, which means cupcake heaven (or hell, if like me, they taunt you to eat them a quarter at a time - like you’re not going to go back for the rest - until they’re gone). We get ours from Big Fat Cupcake, conveniently located across the street from our office. The little demon cakes are delicious, but when they make their near monthly appearance on my desk (it has been birthday central around here), I. Can't. Stop. Eating. Them.

Cupcakes are a hot commodity in Denver these days, with shops and stands and even trucks (I’ll give you my thoughts on the food truck revolution sweeping the streets soon) popping up everywhere. Here’s a list of some of the latest and greatest in The Mile High:

Big Fat Cupcake

129 Adams Street
This yummy spot opened in late 2008, and serves up more than 20 varieties. My favorites include “Monkey Love,” “Tiffany” (complete with Tiffany Blue frosting and edible sugar pearls - decent alternative to the real thing), and “Hostess,” pictured below. Around $4 each. 

Bonus: Big Fat Cupcake and Denver Magazine are hosting a "Girls of Big Fat Cupcake" calendar launch party October 21 at Second Home at 6 p.m. Tickets are $35, and proceeds go to help the Big Fat Cupcake Foundation support cancer patients at risk of losing their homes during treatment.

Gigi's Cupcakes

550 Grant Street, Unit 3

One of the newest spots around town, Gigi’s is located next to another guilty pleasure of mine, Yogurtland. This nationally-franchised shop uses loads of all-natural ingredients, supports local farmers and companies, and has a daily changing menu that includes creative options like “Candied Sweet Potato,” “Champagne” (Liquor and sweets? Yes, please.), and a seasonally-appropriate “Pumpkin Cream.” $3 each.

The Shoppe Denver

3103 East Colfax Avenue

In addition to acting as a cereal bar, this shop serves up nearly 40 varieties of cupcakes, including gluten-free and vegan varieties. Selections include “Girl Scout Samoa” and “Nutella.” Prices range from $1.50-$4.

Happy Cakes

3434 West 32nd Avenue

Recent winner of “Best Cupcake” from Denver 7’s A-List, this Highlands hot spot serves everyday favorites, as well as daily-changing sections, along with a vegan option Wednesday and Friday, and a gluten-free option Monday, Thursday and Saturday. On Tuesdays, you’ll just have to eat unhealthily like the rest of us. Sections include “Coffee N’ Donuts” and “Pear Gorgonzola.” (Cheese and sweets? Double yes, please.) Prices range from $1.65-$5.

Yum Yums Delights

450 East 17th Avenue #106

This brightly-colored shop in Uptown (plus a kiosk in Park Meadows mall) features rotating flavors including “Root Beer Float,” “Mimosa Cream,” and my personal flavor-ite, “Joanie Loves Chai Chai.” $3 each.

 

The Cupcake Truck

Anywhere and Everywhere

Oh yes, I speak the truth. There is a truck that will actually bring cupcakes to you. The boyfriend recently got a visit at his office in the Denver Tech Center, and compared the subsequent office excitement to “the second coming of Jesus, minus the seven days of food and games.” Park Hill's Cake Crumbs Bakery is behind the truck, which has its own blog and a Facebook page you can follow to stalk its next location. Cleverly-named cakes including “Mile-Hi Mocha” and “Denver Snowball” will cost you $2.75.

BONUS: Because I can't resist, and because I just made you all privy to the boyfriend's hatred of all things panda yesterday, feast your eyes on the little critters a friend got from Tony's Market for his birthday celebration last week: 

Priceless and delicious.

I Dare You to Do It

Every once in a while, a truly appetizing ad graces our television screens. Now is one of those instances, and lucky for those of you devouring the deliciousness that is Blog Appétit, it just so happens to be about food.

This little gem came to my attention a week or so ago, before this blog was born, not because the friend who sent it to me was thinking about my love for everything food, or because it might make good fodder for my soon-to-be foodie site. No, instead, it landed in my inbox as a joke - the result of the boyfriend's irrational hatred of all things Panda; the animal, not the cheese. (I can't even begin to elaborate the ridiculousness of this on this tiny blog, so let's move on.) Anywho, check out the brilliance for yourself, and I think you'll agree that it's obviously not a good idea to say no to Panda, an Arab Dairy cheese product which I'm told is popular in Egypt (although, I have to say, who in their right mind would ever say no to cheese? Not this blogger.).

Unfortunately, YouTube wouldn't let me embed the video (probably due to its popularity), so you'll have to settle for a screenshot of what you can expect:

  
And a link to its greatness. So, without further ado, please enjoy, Never Say No to Panda (VIDEO).

100 (and Five) Things to Taste

Denver Magazine just released its now-annual list of "100 Things to Taste" - everything the magazine's editors think your should try this year around the city. 

It's a solid list; some of my favorite items included are the Cast Iron Skillet Cookie from Second Home, the Fig and Crispy Prosciutto Pizza from Osteria Marco and the Won Ton Tacos from Zengo. But, in this blogger's humble opinion, there are a few things missing. So, in no particular order, bite into five amendments from me: 

1. Roasted Chicken Salad from LoHi Steakbar

2. Crunchy Roll from Sushi Hai

3. Burrata from Osteria Marco (honorable mention for the Whole Grilled Artichoke)

*Bonus: Because I am obsessed and stalk his website from time to time, I just happen to know that you can find Chef Frank Bonanno's recipe to make your own, here.

5. Bacon Cashew Carmel Corn from Colt & Gray

6. Duck Fat Fries from TAG (honorable mention for the Taco Sushi)

What do you think is missing from the list?

Bon Appétit

Welcome to Blog Appétit, your soon-to-be source for everything dining in Denver and the Front Range (and since I'm a bit of a traveler, maybe a few other cities along the way). 

Here, I'll "give you the scoop" (note: if you don't like food puns, I suggest you delete me from your blogroll ASAP) on anything in Denver that I think is overrated, worth a try, and so mouthwatering, you'll still be dreaming about it a year from now (hello lobster-truffle gnocchi from Restaurant Kevin Taylor and house-made Osteria Marco burrata). You'll also score some recipes, as I dabble in cooking from time to time; but not to worry, everything will be simple enough, and of course, tested beforehand on my brave guinea pig, er, boyfriend. And since my taste (think movie star) doesn't always align with my budget (think movie store clerk), I'll be sure to keep you posted on great deals around town too.

Most importantly, if you like food, dining, and everything delicious in Denver enough to find Blog Appétit, chances are, you're already somewhat plugged in to what the Denver dining scene has to offer. If you have some tasty news, events, etc., and want to share with your fellow foodies, email me - blogappetitdenver@gmail.com. 

Thanks again for visiting - chow! (Get it? Like "ciao," but a food pun? Ok, I'm done.)