Tuesday, October 23, 2012

Caffeine Crawl: Broadway Roasting Co

Taking a break from pumpkin-filled goodies, and time for Part IV of the Caffeine Crawl recap!

Part I: Parisi
Part II:
Benetti’s Coffee Experience
Part II:
One More Cup

Part IV brings us to …. Broadway Roasting Company.


Broadway Roasting Co

Broadway Cafe began roasting coffee in 1998.  Broadway Roasting Co. has grown and evolved over the years and currently operates out of the former Westport Fire Station at 4012 Washington, just one block north of Broadway Cafe.  Broadway Roasting Company’s full-service espresso bar serves drinks 7 days a week.

This Crawl stop was all about culinary + coffee. Broadway Roasting Co. really went all out for this crawl stop as you will quickly see!

broadway broadway2

They highlighted how coffee can be incorporated into cuisine, and many examples awaited us!

Three different kinds of toddy drinks …


Oatmeal Toddy Stout Ice Cream a la Poppy’s and French Toast from Chef Michael Foust of The Farmhouse … yum!

broadway4 broadway6

And even beer! It was an awesome stop in the Crawl, and we were all thrilled to try the many delicious coffee inspired samples.


Sunday, October 21, 2012

Pumpkin Hot Chocolate

And the weekend is over. Don’t they always go by way too fast? Yes, I think so too!

We enjoyed absolutely beautiful weather here in Kansas City this weekend, and it looks like it’ll continue for a little longer into the week. I’m loving it!

But despite how good the sunshine feels, fall is still here and warmer temperatures are not here to stay. What does that call for? A delicious, creamy hot beverage.  Add some pumpkin, and we’re golden!

hot choc hot choc 2

Note: I made this hot chocolate and brought it to an E.T. fall movie night, keeping it warm in a large crockpot. This recipe makes a large batch (using a full gallon of milk) so it’s perfect for a large group, but you can easily cut the recipe in half or thirds, etc for a smaller group!

Pumpkin Hot Chocolate                                                                                                               *Yield: A little over a gallon
*Adapted from
Dinners, Dishes, & Desserts


  • 1 gallon milk (I used Kalona Super Natural whole milk to make it extra creamy – bonus: their milk is organic, non-homogenized, cream top, and from grass fed cows)
  • 4 cups pure pumpkin puree
  • 4 teaspoons pure vanilla extract
  • 1 tablespoon ground cinnamon
  • 1 teaspoon nutmeg
  • 16 oz semi-sweet chocolate chips (or chocolate bar, chopped)
  • 1 cup brown sugar

  • Pour milk into a large stock pot and place on stovetop over low heat, until warm. (Be sure to keep checking it, as you don’t want your milk to burn).
  • Stir in pumpkin puree, cinnamon, nutmeg, vanilla and sugar. Whisk until smooth.
  • Add chocolate and let melt for about 10 minutes, stirring frequently.
  • To remove excess lumps, place hot chocolate through a blender (alternatively, you can pour the hot chocolate through a fine mesh strainer). I prefer the blender method, as it makes the hot chocolate nice and frothy!

Feel free to keep the mixture refrigerated in the stock pot and reheat as desired or keep the hot chocolate warm at a party by pouring it into a crock pot on low heat!

I was slightly skeptical at first of the actual pumpkin puree in this recipe but found it to be exceptionally delicious!  You could definitely taste it but it was subtle, and even friends who said they typically don’t like pumpkin flavored things really enjoyed it.  Yum!

hot choc 3

Wednesday, October 17, 2012

Mini Pumpkin Whoopie Pies

Hello pumpkin season!

I can’t help but get caught up in the wonderful seasonal foods this time of year; apples, cider, soup, and my favorite lately … pumpkin. So let’s just get right to it. Pumpkin whoopie pies. Oh yes.

I seem to be seeing these around the web a lot these past few weeks, but I could not help  myself, I just had to whip up my own. The cookies are light, airy and delicious with just the right amount of pumpkin flavor and the cream cheese filling is fluffy and fabulous.

whoopie pie 4whoopi pie 2 whoopie 3

Mini Pumpkin Whoopie Pies                                                        *makes about 3 dozen mini pies                         
-lightly adapted from Cooks.com


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/3 cup butter, softened
  • 1/4 cup milk
  • 1 1/4 cups cane sugar
  • 2 large eggs, at room temperature, lightly beaten
  • 1 cup plain pumpkin puree (I used Farmers Market Organic brand)
  • 1 teaspoon pure vanilla extract
  • Preheat oven at 350 degrees. Line baking sheets with parchment paper.
  • In a medium bowl, stir together flour, baking powder, baking soda, cinnamon and salt.
  • In a large mixer bowl, beat together butter and sugar for about two minutes. Add eggs, beating well. Add milk, pumpkin and vanilla and beat until mixture is smooth.
  • Stir in the flour mixture until combined. Drop heaping teaspoon sized pieces of batter on baking sheets. This recipe should make about 72 mini cookies. Bake for 10 to 13 minutes. Remove, and let cool completely.
  • 4 ounces cream cheese, at room temperature
  • 6 tablespoons butter, softened
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups powdered sugar
  • Beat cream cheese, butter and vanilla on medium speed until fluffy. Gradually beat in powdered sugar until the mixture is light and fluffy
Now it’s time to combine them!! Spread a heaping teaspoon of filling onto the flat side of one cookie, and top with a second cookie to make the completed whoopie pie. Repeat with remaining cookies, and store in air tight container in refrigerator.
Whoppie Pie

These are especially perfect to bring to a fall get together - they’re mini so they go a long ways, and everyone will love them!

That is all.

Sunday, October 14, 2012

Caffeine Crawl: One More Cup

After far too long a break from Caffeine Crawl posts … let’s continue! Once we left Parisi and Benettis, our next stop was at One More Cup.

one more 2

One More Cup

One More Cup is located at 7408 Wornall Road in the Waldo area, and hours are:

Monday..Friday  6:30am..7:00pm
Saturday  7:00am..7:00pm
Sunday  8:00am..7:00pm

I’m ashamed to say we had never been to One More Cup. I’ll use the excuse that we’re rarely in the neighborhood and hope that justifies it enough, ha. Though never there, I’d read a lot about them in the past so I felt like I already “knew” them and I was certain I’d love it there.

I was right.

One More Cup was opened by Jeremy and Stacy Neff in early 2009 and has been going strong since! The topic at this stop on the crawl was all about coffee within a community! We were greeted with coffee, toddys using Shatto chocolate milk, and homemade cookies (with vegan and gluten free options available!) The Neffs operate their coffee shop with the community in mind, not only in the atmosphere of their shop but also in what other local businesses they choose to support. We think they’re pretty great!

one more 4

One More Cup has a big focus on local, organic and sustainable products. The map Stacy is holding in the above and below photos showcases the local areas they get much of their fare from. And so you can get a better idea of just what I mean … here’s a list of their local suppliers per their website:

Kansas City,MO
Benish's Bakery – biscotti
foldedpigs - unique drinkware
Fresher Than Fresh - all natural snow pops
GetReal Food Co. - localbucha (kombucha)
Le Monde Bakery – pastries
Mean Vegan - vegan tamales
Oddly Correct – coffee
Oishii Studio Sweets - caramels
The Nutty Girl – sandwiches
The Roasterie - espresso & coffee

Lee's Summit,MO
Be Free Bakers - allergen free baked goods
Kneaded Specialties - allergen free baked goods

Shatto Milk Co. - milk & ice cream sandwiches

Benetti's Coffee – coffee

Askinosie Chocolate – chocolates

Kansas City,KS
Bagelworks – bagels
Louisburg Cider Mill - sodas & apple cider

Overland Park,KS
By Mindy - reusable coffee sleeves

one more 3

Side note: One More Cup is also very vegan and gluten free friendly.

I think we may have to venture to the Waldo area more often!

One More Cup on Urbanspoon

Thursday, October 11, 2012

American Meat Film Screening

Hey everybody!

I hope October is treating you well so far and that pumpkin, apple and soup are becoming a regular part of your diet Winking smile I know they are in mine! Before I finish my Caffeine Crawl posts, I wanted to stop in and share an event that’s happening THIS Sunday evening that is not one to miss – a screening of film American Meat.

American Meat

American Meat is a film that Erik and I have been wanting to see since we first saw a trailer for it awhile back. It’s a pro-farmer look at hog, cattle, and chicken production in The United States. Rather than taking sides, it allows farmers’ perspectives to convey the challenges involved in both conventional and sustainable forms of agriculture. Take a look at the above trailer to get an idea of what it will be like!

The details:
When: Sunday, October 14th at 7 p.m.
Where: UMKC campus in the Student Union at 5100 Cherry
What: A screening of American Meat followed by a dynamic panel discussion and reception

We’re quite excited about the panel discussion because it will be featuring some of our favorite KC area people and places – local sustainable meat farmer Tom Parker, co-founder of urban farmstead and educational center BADSEED Brooke Salvaggio, 715 Mass Chef Michael Beard, The Local Pig’s owner Alex Pope with the film director, Graham Meriwether moderating.

Not only that, but word on the street is, there will be a reception afterwards with goodies provided by Local Pig as well. Yes, please!

Who else is going??


Wednesday, October 3, 2012

Caffeine Crawl: Benetti's

Onward with the Crawl!

The second stop of the Crawl brought us to Benetti’s in Raytown.
Benetti’s Coffee Experience
I had never been to Benetti’s before and enjoyed hearing what they’re all about. One thing that is very evident is how great Kansas City’s coffee scene is! As owner Ben Helt said, one thing he has learned is to never underestimate the Midwest palette.
Benetti’s is located in Raytown at 6109 Blue Ridge Blvd and has been open since 2007. They’re a locally owned and independent coffee roaster “committed to providing neighbors and guests with a fresh experience using longstanding traditions”.  They’re dedicated to delicious coffee, a cozy and friendly atmosphere, and have house made goodies as well as lunch items. Hours are Monday through Thursday 6-9, Fridays 6-10, Saturday 7-10 and Sundays 8-9.
Benetti's Coffee Experience on Urbanspoon
The Crawl topic at Benetti’s was coffee unplugged.
We all went out back the coffee shop to find a camp fire, tents and a pot of boiling water. Nick (left below) and Ben (right below) went over the logistics of coffee brewing with no equipment whatsoever besides a good ole campfire. The amount of time in the boiling pot of water along with the ground size will affect how the coffee turns out but when you’re working with so many different elements you can’t really control (fire heat, size, amount of smoke, etc) in the “unplugged” environment results always vary.
And though I don’t have any plans to be “unplugged” for awhile, this presentation was a lot of fun and I’m glad to have gotten in on a little of Benetti’s Coffee Experience!

Next up … One More Cup!


Tuesday, October 2, 2012

Caffeine Crawl: Parisi

Okay … better late than never.  We continue to settle nicely into our new abode, and I’m loving that the weather has welcomed us with cool breezes and orange autumn leaves! Perhaps I’ll post some pictures one of these days.

But right now … time for the Caffeine Crawl! First things first … what is the caffeine crawl?

Caffeine Crawl

The Caffeine Crawl originated right here in Kansas City by The LAB, founded by Jason Burton.  (It’s since moved onto many other cities so if you’re a non KC reader, there just might be a Crawl heading your way!) It’s created “to give enthusiasts of quality-driven coffee, tea, soda and chocolate a one-of-a-kind experience that has never been created. The Crawl is designed to give individuals an opportunity to learn, share and experience what the passionate baristas, tea soms, specialty coffee roasters and other local, artisan producers in their communities bring to the table.”

Erik and I attended Day 1 of the crawl, therefore we visited the following locations:
  • Parisi Roasting Facility
  • Benetti’s Coffee Experience
  • One More Cup
  • Broadway Roasting Company
  • Oddly Correct
  • Annedore’s Fine Chocolates
  • Crossroads Coffeehouse
And I thought, what  better time to brag about feature some of Kansas City’s best coffee shops, baristas, and local business owners on The Purple Carrot? First up … Parisi!



All 100 crawlers met at the Parisi roasting facility to begin the day. Our first lesson of the day, given by Kate Blackman of Parisi, was all about coffee processes and origins. She explained the difference between two types of processing; washed and natural and how each can have a significant impact on flavor. Natural processed coffees tend to have more body and lower acidity than their washed counterparts. We got to try a few samples of each to really be able to taste the difference for ourselves between these two processes.

Parisi began roasting coffee in Kansas City in 2006, founded by members of the Paris family, which established specialty food supplier, importer and manufacturer Paris Brothers Inc. In 2011, they added to their roasting facility a café in Union Station, open 7 a.m. to 6 p.m. weekdays and 8 a.m. to 6 p.m. weekends.

Their small batch roasted coffee is served in many Kansas City area restaurants and can be purchased from their café, online, or from a number of retailers such as Costco, Hyvee, Cosentinos, Price Chopper, Hen House and Sun Fresh.

Parisi Café  on Urbanspoon

After our time at Parisi, we split up into four groups of 25, hopped on our buses and continued the crawl! Next up … Benetti’s.


nRelate - All Sections