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Foodies : Carrie Fields (Fields Of Cake)

Birth Name : Carrie Lynn Fields
Home State : Maine

"I am a mother of 3 amazing boys ages 19, 17, and 8. I am a very proud wife of 20 years, to a retired Navy man. Those things are first and foremost in my life.

I have always loved food, but my passion really kicked in when I had to learn how to bake and decorate a cake for my son’s Cub Scout project. Looking up how to decorate a cake, I instantly fell in love. Ever since then I literally dream of new recipes, most are dessert based but I am an amazing cook as well as baker. I have a notebook beside my bed to take dream notes. I adore sharing my food passion with the world, I am creative and have built a fan base that is loyal, goes back to my recipes often and continues to grow each month.

Now I develop recipes for Imperial Sugar on a regular basis and enjoy the process IMMENSELY! I was the baker/creator for all of the desserts and baked goods for an acclaimed bistro in Maine for a year before starting my own dessert catering business. I created all of the recipes for my business, as well as baking, designing, networking, marketing and finances. . In April of 2010 I competed as an assistant on a Food Network Cake Challenge, Disney’s Beauty and the Beast. We were tasked to create Belle.

I started my blog in 2006 and have built my readership to an average of over 32,000 unique visitors a month. My recipes have been featured on, The Huffington Post Taste, Bella Nutella just to name a few. I was recently a ghost writer for a cookbook where I wrote more than 100 original recipes and I am currently making the final revisions on my own cookbook proposal.

As of today I have 4001 twitter followers but it increases every day.

I have 2950 Facebook Fans.

Today I have 865 followers on Instagram and that too increases every day.

So there you have it.

If you need to contact me, please feel free to do so at

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Sources : Carrie Lynn Fields Photo | Carrie Lynn Fields Biography
Tips : Make and Use Striped Ice Cubes!

"Striped ice cubes are a simple, fun treat that kids will love. Get children involved in learning about freezing and texture by having them make their own cubes. Whether for a party, or just an everyday treat, these striped ice cubes bring an unexpected pop of color and juicy flavor to summer drinks.

A note on the recipe: I used pomegranate juice which is very sweet, and due to the sweetness it does not come to a hard freeze. For an icier cube (though less colorful) make a mixture of half water and half juice, or use a less sweet juice such as apple or tart cherry. Each juice will have a unique texture, so experimentation is key.

A colorful juice will quickly add a burst of color to plain water or seltzer, or can be combined with other drinks, like ginger ale, for a treat.

Striped Ice Cubes
makes one tray of ice

approximately 1 cup juice (we used Pomegranate) approximately 1/2 cup water

Depending on the exact size of your tray, you may need more or less liquid, but I needed roughly 1/2 cup per layer for 3 layers.

Clean and dry your favorite ice cube tray. Pour a roughly 1/3″ layer of juice into the tray. Freeze for 3 hours. Remove tray and pour in a 1/3″ layer of water or another contrasting juice, and freeze for another 3 hours. Finally add another 1/3″ layer of juice, and freeze overnight for optimal curing.

To serve, gently twist ice cube tray and gently remove ice cubes."

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Sources : Striped Ice Cubes Photo | Striped Ice Cubes
News : Hammacher-Schelmmer Makes A Kickball Ice Cream Maker

Ah, kickball. The childhood pastime that’s infinitely easier than baseball and far less cardio than football. Sometimes after an epic game, it’s essential to treat yourself to some deliciously cold ice cream. Looks like you can cut the distance between the kickball field to the ice cream shop with this clever Kickball Ice Cream Maker. All you have to do is throw cream, sugar, vanilla and any other flavorings you’d like to mix into the ball. The kickball features two compartments one for the ice cream ingredients and one for ice and rock salt. The compartments are sealed for food safety, protecting your ice cream from contaminants when playing with the ball. With all the ingredients set and sealed, you can enjoy a game of kickball with your friends and family, then gain back all those burned calories with some fresh homemade ice cream. 20 minutes of game time makes one pint of ice cream. The Kickball Ice Cream Maker is available through Hammacher for $35. Read more at

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Sources : Kickball Ice Cream Maker Photo | Kickball Ice Cream Maker Article
Drinks : Grasshopper Martini

Whipped Cream Vodka
Bailey's Irish Cream
Creme de Menthe
Hershey's Chocolate Syrup
Whipped Cream
Grasshopper Cookie
Green Food Coloring

1. Combine equal parts of all three liquors, add one drop of green food coloring, then add ice.

2. Blend well.

3. Drizzle chocolate syrup on the inside of the martini glass.

4. Pour contents of blender into martini glass.

5. Add whipped cream.

6. Prop cookie into whipped cream.

7. Drizzle with more chocolate syrup.

8. Enjoy.

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Sources : Grasshopper Martini Photo | Grasshopper Martini Article
Recipe : Pepperoni Pizza Quesadilla

3-4 tablespoons butter, melted
1 garlic clove, minced
1 teaspoon italian seasoning (can use more)
1 teaspoon parmesan cheese (can use more)
4 flour quesadillas (8 inch)
mozzarella cheese
pizza sauce
Toppings ( pepperoni, onions, black olives, pineapples, sausage, peppers, etc)

1. Stir together melted butter, minced garlic, italian seasoning, and grated parmesan cheese.

2. Heat grill pan to medium heat.

3. Brush tortilla with butter mixture and place buttered side down on grill pan.

4. Spread on pizza sauce, cheese, onions and pepperoni.

5. Cook until buttered side is golden.

6. Fold tortilla over and press lightly.

7. Cook for another minute.

8. Place on a plate.

9. Cut into thirds.

10. Serve with dipping sauces like garlic butter, pizza sauce and ranch.

11. Enjoy!

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Sources : Pepperoni Pizza Quesadilla Photo | Pepperoni Pizza Quesadilla Article
Recipe : Cream Cheese Stuffed French Toast with Pomegranate

For the French Toast:
2 eggs
1 tsp sugar
1/2 tsp vanilla
1/2 tsp cinnamon
Butter for frying
4 slices of day old bread; for this I sliced a Challah loaf but I use French bread and in a pinch, my regular sandwich bread.

For the Cream Cheese Filling:
8 oz of cream cheese, softened at room temperature
2-4 Tbsp of milk or half and half
3 Tbsp of powdered sugar
1/4 tsp vanilla
To assemble the French Toast:

Powdered sugar
1 pomegranate, arils removed
Pomegranate (Grenadine) syrup

To Make the French Toast:
Combine eggs, sugar, vanilla and cinnamon together and beat until combined (I use my immersion blender in a tall jar).

Melt a dab of butter in a large skillet over medium heat; don't be stingy with the butter!

Pour the French Toast mixture onto a large flat plate with a rim to contain it. Soak each slice on each side in the mixture and then place them in the sizzling butter.

Cook on medium for a minute or two depending on your stove until nicely browned.

Add some additional butter to your skillet and brown the other side.

Continue until all of the slices are finished; keep warm in a 200 degree oven if necessary, covered with foil.

To make the cream cheese filling:
Beat the cream cheese until smooth; add 2 Tbsp milk and sugar alternately until thoroughly combined.

Add the vanilla and beat until smooth; add more milk if necessary to get a spreadable consistency.

To Assemble the stuffed French Toast:
Spread a thick smear of cream cheese on one slice of toast.

Top with second slice; sprinkle with powdered sugar

Garnish generously with pomegranate arils and drizzle the outside edges with pomegranate syrup.


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Sources : Cream Cheese Stuffed French Toast with Pomegranate Photo | Cream Cheese Stuffed French Toast with Pomegranate Article