Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Sunday, February 13, 2011

Novel Food ~ The Magic City!

Lisa ChampaignTaste and Simona Briciole are hosting their Novel Food event. I have entered before with All of These Posts. Now it is time to choose another Novel.

Of course, I have decided to feature another of Fannie Flaggs novels. Her latest Novel is 'I Still Dream About You'. It is typical of her tales of Southern life and the fabulous characters she creates. This time it is set in the 'Magic City' ~ also known as my hometown of Birmingham. If you haven't read it... it is a perfect way to spend a Sunday afternoon.

'The Club' sits high above the city and has always been known as a place to see and to be seen. It is just the kind of place that Maggie Fortenberry, the ex-Miss Alabama in Fannie's novel, would love to be.

My recipe is a duplication of a dessert we had there just last night.
Raspberry Mousse Brownie
1 2/3 cups (10-oz. pkg.) Nestlé Chocolatier Dark Chocolate Morsels, divided
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/3 cup (2/3 stick) butter, softened
1 teaspoon vanilla extract
2 large eggs
1/3 cup frozen raspberries, drained, mashed
Raspberry Mousse
1 pkg. (8 oz.) cream cheese, softened
3/4 cup powdered sugar
1/2 teaspoon vanilla extract
6 to 7 drops red food coloring (optional)
1/4 cup frozen raspberries, drained, mashed
1/3 cup whipping cream
For Brownie
Preheat oven to 350º F. Grease 9-inch-square baking pan.
Microwave 1 cup chocolate morsels in small, uncovered, microwave-safe bowl on high (100%) power for 45 seconds; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
Combine flour, baking powder and salt in small bowl. Beat granulated sugar, butter and vanilla extract in medium mixer bowl until creamy. Add eggs; beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in mashed raspberries. Spread into prepared baking pan.
Bake for 25 to 30 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.
For Raspberry Mousse
Chop remaining morsels into roughly 1/4-inch pieces. Beat cream cheese, powdered sugar, vanilla extract and food coloring, if desired, in medium mixer bowl until creamy. Fold in mashed raspberries and chopped chocolate morsels.
Beat cream in small mixer bowl until stiff peaks form. Fold into raspberry cream cheese mixture until blended. Spread mousse over cooled brownie. Refrigerate for 1 hour. Cut into bars.
Recipe from

Even now... I still dream about you~

Y'all enjoy!


La Petite Gallery said...

My mouth is watering, that looks devine. yvonne


Your creation is divine. I'm a big Fannie Flagg fan myself and can't wait to get her new book.

Stitchfork said...

Looks like delicious collection of fleur-de-lis and chocolate - yum!
xo Cathy

Kat said...

Drooling, but I don't think those will work with my low calorie plan.

Happy Valentine's Day sweet friend!


Simona said...

What a beautiful dessert, Sandi. Chocolate and raspberries is a great combination of flavors. And the eyes get a nice treat too. I would like to read Flaggs' latest. Thank you so much for contributing to Novel Food.

Lisa said...

How cool that the story takes place in your home town! That sounds like a book I want to read. And obviously, the brownie looks like something I want to eat. It's gorgeous.

Thanks a million for joining us for NF again!

librariane said...

Yum! And I will have to share this post with my cousin, who also reads all of Fannie Flagg's books. :)

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