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Sunday, February 10, 2013

Whether in Haiti or here
a new recipe is always fun for family and friends

try these from LueAnne Bestul :
Salted Chocolate Caramel Pretzel Bark
1 Cup Butter
1 Cup Brown Sugar
Bag of mini pretzels
12 ounce semi sweet chocolate chips
Sea Salt

Wrap 9x13 pan in foil.  Melt butter, cover baking sheet with layer of pretzels.
When butter is melted add sugar and stir.  Simmer and bubble/not boil-stirring occasionally.  The browning process takes about 3 minutes from start of bubbling.
Once carmalized pour evenly over pretzels. Bake 5-7 minutes at 400 degrees.
Melt chocolate, spread evenly over the top, and sprinkle with sea salt.
Refrigerate for 2 hours.

Smore Bar Cookies
1/2 cup butter
1/4 cup brown sugar
1/2 cup sugar
1 egg
1 tsp vanilla
1 1/3 cup flour
3/4 cup ground graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
2 king size Hershey bars
1 1/2 cup marshmallow cream fluff
Cream together butter, sugar and then beat in egg and vanilla.
Mix in small bowl flour, graham cracker crumbs, baking powder and salt.
Add to butter mix and combine at low speed.
Press half of dough into 8x8 greased pan.
Place chocolate bars on dough.  Spread marshmallow cream on top.  Place remaining dough in a single layer on top of fluff.
Bake at 350 degrees for 30-35 minutes until lightly browned.
Cool completely before cutting into bars.
From the kitchen of Amy Guse :
 German Chocolate cake
Original recipe makes 1 - 3 layer 9 inch cake Change Servings
1/2 cup water
4 (1 ounce) squares German sweet chocolate
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1 cup white sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, beaten
1 1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract

1/2 teaspoon shortening
1 (1 ounce) square semisweet chocolate
Check All Add to Shopping List
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

and her Girl Scouts Troop 8925 in the kitchen :
Cool Mint Cookie Balls
6 oz package cream cheese
1 pkg (15.25 oz) Cool Mint Oreos finely crushed
2 pgk (6 squares each) Bakers white chocolate, melted
6 drops green food coloring
Mix cream cheese and cookie crumbs until well blended.
Shape into 40 (1 inch) balls; place on waxed paper covered baking sheet. Freeze 10 minutes. Mix melted chocolate and food coloring until well blended. Dip balls in chocolate; return to baking sheet. top with sprinkles. Refrigerate 1 hour till firm. Keep refrigerated.
Peanut Butter Cup Cookie Balls
8 oz cream cheese
24 Nutter Butter cookies, finely crushed
2 pkg Baker's semi-sweet chocolate, melted
Mix cream cheese and cookie crumbs until well blended.
Shape into 48 (1 inch) balls; place on waxed paper covered baking sheet.
Freeze 10 minutes. Melt chocolate. Dips balls in chocolate; return to baking sheet. Refrigerate 1 hour till firm. Keep refrigerated.

Ellen Kind and her mom Barbara Ruth were busy with :
Choco-Banana Drops
2 1/4 cups all-purpose flour 2 teaspoons baking powder
1/2 teaspoon salt 1/4 teaspoon baking soda
2/3 cup solid vegetable shortening 1 cup sugar
2 eggs 1 teaspoon vanilla extract
1 cup mashed very-ripe bananas
1 package (6 oz.) semisweet chocolate pieces, melted
Sugar, for topping
Preheat oven to 400 degrees. In a medium bowl, combine flour, baking powder, salt, and baking soda until well blended. In a large bowl, beat shortening, sugar, eggs, and vanilla until creamy. Add the flour mixture to the shortening mixture and stir until just blended. Stir in banana and chocolate until well blended. Drop by heaping teaspoonfuls, 1 1/2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes, or until tops spring back when touched lightly. Cool on rack. Sprinkle cookies lightly with sugar. Makes 6 dozen.
Lydia Duke may have had some sisters helping with :
Snicker Bars
1st layer-
1 c chocolate chips
1/4 c peanut butter
1/4 c butterscotch chips

Melt and spread in 9x13 pan. Refrigerate till hard

2nd layer-
1 c sugar
1/4 c milk
1/4 c butter
1/4 c peanut butter
7 oz marshmallow cream
1 t vanilla
1 1/2 c chopped dry roasted peanuts

Combine sugar, milk, and butter. Boil about 5 min. Stirring constantly to keep from burning. Add remaining ingredients.
Spread over 1st layer.

3rd layer-
40 caramels
4 T heavy cream

Melt and spread.

4th layer-
repeat 1st layer- spread over top.

Darla Neargarth is sharing :
Easy Decadent Truffles makes 5 dozen

  • 1 (8 ounce) package cream cheese, softened

  • 3 cups confectioners' sugar, sifted

  • 3 cups semisweet chocolate chips, melted

  • 1 1/2 teaspoons vanilla
  • 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted OR
  • 1 lb dipping chocolate (bark), melted

  1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
  2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.)
  3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
How to How to Easily Dip Truffles
  • Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.
  • Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc.
  • To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.
The LeClerc Family was very busy with these three :
Laura's recipe:


8oz cream cheese
1/2 - 1 cup graham cracker crumbs
8 oz bittersweet chocolate cut into 1/2-inch pieces (I used Ghiradhelli chocolate chips)
1 tbsp vegetable oil
3 tbsp chopped pecans, finely chopped
1/4 cup caramel sauce (or melted caramel squares)

  1. Combine the cream cheese with 1/2 cup graham cracker crumbs. Taste and add more graham cracker crumbs as desired. I found 1 cup of crumbs to be too much, but some people don't care for the taste of cream cheese. Keep in mind that the chocolate and caramel addplenty of sweetness, so you want the cream cheese mixture to still have some tang. Use a melon baller to scoop up 1 1/4" sized balls to a wax-paper lined baking sheet. Repeat until you've scooped up all of the cream cheese. You should have about 15 balls. Freeze for 10-15 minutes.
  2. While the cheesecake balls are being chilled, melt the chocolate in a double boiler with the vegetable oil, stirring until smooth.
  3. Using 1 or 2 forks, dip each cheesecake ball into the melted chocolate. Let the excess chocolate drip away between the tines. Place the chocolate covered balls back on the wax paper on the baking sheet. Repeat for all cheesecake balls.
  4. Top each truffle with pecans. Drizzle caramel over each truffle. Refrigerate at least 1 hour before serving. Best if served within 24 hours.
Katherine's Recipe:

No Bake Nutella Cheesecakes

For the Crust
12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, melted
For the Filling
1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
For the Garnish
whipped topping, optional
chocolate shavings, optional
toasted, chopped hazelnuts, optional
1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.
3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.

Jennifer's Recipe:

Chocolate English Toffee

Yield: About 1 1/4 lbs.
8 oz. 60% Cacao Bittersweet Chocolate Baking Bar
¾ cup pecans, finely chopped
1 cup butter
1 cup sugar
2 tbsps. water
1/8 tsp. salt (optional)
1 tsp. pure vanilla extract
Preheat oven to 350°F. Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant.
With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides. Place the foil shell on a baking sheet, and set aside.
In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305°F (hard-crack stage), stirring occasionally (watch closely after it reaches 290°F because the temperature will increase rapidly).
When the mixture becomes dark golden brown, immediately remove the pan from the heat. Stir in the vanilla extract. Pour the mixture into the foil shell. It will spread but may not reach the edges of the square.
Cool at room temperature for 45 minutes, or until hard. Melt the chocolate according to instructions on the side of package. Spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into the chocolate. Let set at room temperature 1 hour, or until the chocolate is set. Break toffee into pieces. Store covered at room temperature for up to 1 month.

Deb Easterhoff has shared this recipe in Haiti and here :
Chewy Chocolate Granola Bars
2 cups rolled oats
3/4 cups packed brown sugar
1/2 cup wheat germ
3/4 teaspoon cinnamon
1 cup all-purpose flour
3/4 cup raisins
1/2 cup chocolate chips
1/4 cup sunflower seeds(optional)
3/4 teaspoon salt
1/2 cup honey
1 egg beaten
1/2 cup vegetable oil
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Generously grease 9x13 baking pan.
In a large bowl, mis together the oats, brown sugar, wheat germ, cinnamon, flour, raisins, chocolate chips, sunflower seeds and salt. Make a well in the center and pour in the honey, egg, oil and vanilla. Mix well and pat mixture evenly into the pan.
Bake for 30-35 minutes until the bars begin to turn a golden brown at the edges. Cool bars for 5 minutes then cut into bars while still warm. Do not allow the bars to cool completely before cutting or else they will be to hard to cut.
Donna Picard is sharing this delight

3 cups powdered sugar
1/2 cup cocoa powder -- Special dark is best
1 tsp cinnamon
1/8 tsp salt
1/4 cup light cream
1/2 cup butter
1 1/2 Tbls instant coffee granuals
1 1/2 tsp vanilla extract
1 cup chopped pecans
Line 8" square pan with foil. Lightly grease with butter.
Mix sugar, cocoa,cinnamon & salt in medium bowl.
Heat butter, cream & coffee in small saucepan until butter melts.
Remove from heat & add vanilla.
Pour into sugar mixture & mix well.
Stir in chopped nuts.
Place in prepared pan, spread with spoon or pat with buttered hands.
Chill - minimum 1 hour
Lift from pan & cut into 1" squares with sharp knife.
Store in air tight container & store in fridge.
 Sue Bartenstein is trying this with daughter Erin

Chocolate Cheesecake(From Hershey’s Cocoa website)

  • CHOCOLATE CRUMB CRUST (recipe follows)
  • 1/4 cup (1/2 stick) butter or margarine
  • 1/2 cup HERSHEY'S Cocoa
  • 3 packages (8 oz. each) cream cheese, softened
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  • 4 eggs
  • 1 tablespoon vanilla extract
  • Original recipe does not call for additional sugar, but if you like a little sweeter cheesecake add 1/3 cup sugar


  1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.
  2. Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.
  3. Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs, vanilla, and optional additional sugar if desired; beat well. Pour batter into prepared pan.
  4. Bake 1 hour and 5 minutes or until set. (Center will be soft.) Remove pan from oven to wire rack; loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired. Cover; refrigerate leftover cheesecake. Garnish as desired. 12 servings.
Amy Stader is rolling these out
Healthy German-Chocolate Fudge Bites
*3/4 cup pitted dates
*1/2 tsp. vanilla extract
*1/16 tsp. salt
*2 Tbsp. cocoa powder
*2 Tbsp. shredded coconut
*1/2 raw cup pecans
*handful of dark chocolate chips (more if you REALLY LOVE chocolate!!)
Blend all ingredients together very well using a food processor. Squish the dough together. (I transfer the dough to a plastic bag then mush it together in the bag. It’s much less messy this way!) Roll into balls, cookie-cutter shapes or bars. You can even use it for a pie crust!
This recipe makes 12-20 small balls. 

Recipes continued

chocolate filled bon bons by Mary Ann Knier :
1 C crisco
1/2 C powder sugar
1 tsp vanilla
2 1/4 C flour
1/2 tsp salt
milk chocolate stars or kisses
melted chocolate for garnish
- Mix all the ingredents together except for the chocolate stars or kisses
- take a handful of mixed dough and press around the chocolate stars or kisses
- Bake at 375 for 8-10 minutes, or until the cookie bottom turns brown
-let cookies cool and drizzle with chocolate

Mud Puppy Mix by Kate Christiansen :
1/2 C peanut butter
1/4 C butter
1 C chocolate chips
1/2 tsp vanilla
9 C chex cereal
powder sugar
peanuts (optional)
M&M candies (optional)

- Melt peanut butter, chocolate, and butter on the stove top
- remove from heat and add vanilla
- coat cereal with melted mixture evenly
- before the chocolate cools, shake the coated cereal in a bag with powder sugar.
- mix in peanuts and M&M candies, or your favorite nuts and candies

Kendra Ford is sharing :
Triple Chocolate Kisses
2 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1/4 teaspoon almond extract
1 square ( 1 oz) semisweet chocolate, grated
42 milk chocolate kisses
Baking cocoa
In a mixing bowl, beat egg whites until foamy. Add cream of tartar; beat until soft peaks form, about 6 minutes. Gradually add sugar, beating until soft peaks form, about 6 minutes. Beat in extract. Fold in grated chocolate. Insert a medium open-star tip in a pastry or plastic bag. Fill with meringue. On lightly greased baking sheets, pipe 42 1-inch circles. Press a chocolate kiss into the center of each. Pipe meringue around each kiss in continuous circles from the base to the top until kiss is completely covered. Dust with cocoa. Bake at 325 degrees for 15-18 minutes or until the edges are lightly browned. Immediately remove to wire rack to cool. Yield: 3-1/2 dozen.

Sarah Poss has this favorite :
Chocolate Peanut Butter Balls

1 cup crushed graham crackers
1 cup powdered sugar
1 cup creamy peanut butter
1/4 cup melted butter

Baker's Dipping Chocolate - 7oz "Heat & Dip" Milk Chocolate

Mix first four ingredients (crushed crackers, sugar, peanut butter, and butter) together thoroughly in a mixing bowl.
Roll into balls about the size of a cherry, about 25 balls per batch.
Put on waxed paper on a cookie sheet and place in the freezer until firm. Remold if necessary to achieve a nice round shape and then re-freeze.
Dip frozen balls into melted chocolate, making sure you cover the whole thing. (Follow package directions for melting chocolate.) Set back on waxed paper and put back in the freezer to harden.
To serve, remove from freezer and thaw for 20-30 min. ENJOY!!

This recipe is fun and easy to make, great for bonding time with a younger sibling, child, or grandchild. My 10-year-old brother was my buddy for this chocolate adventure, and we enjoyed making the Chocolate Peanut Butter Balls almost as much as we enjoyed eating them. :)

From Lola Schleicher :

Oatmeal, Chocolate Chip, Caramelites

32 light candy caramels

5 tablespoons light cream or evaporated milk

1 cup flour

1 cup rolled oats

¾ cup packed brown sugar

½ teaspoon soda

½ teaspoon salt

¾ cup butter, melted

1 cup milk chocolate or semi-chocolate pieces

½ cup chopped walnuts

Melt caramels in cream. Cool slightly. Combine next 6 ingredients

and mix in bowl. Press half of crumb mixture into 11” x 7” or 9” x 9”

pan. Bake at 350F for about 10 minutes. Remove from oven.

Sprinkle with chocolate pieces and nutmeats. Spread carefully with

caramel mixture. Sprinkle with remaining crumb mixture. Bake

15 – 20 minutes longer or until golden color. Chill after baking

1 – 2 hours. Cut into small bars. Yield 4 doz.

(I use 1 ½ recipe for a 9” x 13” pan.)


Sharon Thompson :
Pools of melty, chocolate-y, peanut butter-y goodness in a scrumptious chocolate cookie.

Top of Form

Bottom of Form

  • 1/2 cup unsweetened baking cocoa or Dutch-process cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup (8 tablespoons) unsalted butter, softened
  • 1/4 cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 tablespoons water
  • 1 1/2 cups mini peanut butter cups
  • 1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
    2) In a medium-sized bowl, whisk together the flour, cocoa, baking soda, and salt.
    3) In another bowl, beat together the sugars, butter, and peanut butter until light and fluffy.
    4) Beat in the vanilla, egg, and water, then stir in the dry ingredients, blending well.
    5) Stir in the mini peanut butter cups.
    6) Scoop rounded tablespoonfuls of dough onto the prepared baking sheets; a tablespoon cookie scoop works well here. Flatten each cookie to about 1/2" thick.
    7) Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.
    Yield: about 3 dozen cookies.
Looking at The Taste of Chocolate Event
Join us in tasting and making these amazing recipes.

Raspberry Truffle Fudge

by Challise Cantleberry


3 cups semi-sweet chocolate chips

1 (14 ounce) can sweetened condensed milk

1 1/2 teaspoons vanilla extract


1/4 cup heavy cream

2 tsp raspberry flavored extract

2 cups white chocolate chips

(Red food coloring – optional)


Red Wilton Chocolate Melts -optional


First Layer:

1. Spray a 9x9 inch pan with non-stick cooking spray, and line bottom and sides with wax paper

2. In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk.

3. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to scorch.

4. Stir until smooth. Stir in the vanilla. Do not stir too long as it sets up quickly.

5. Spread into pan, and cool to room temperature. It may be refrigerated.

After first layer is cooled, start Second Layer:

1. In a microwave-safe bowl, combine 1/4 cup heavy cream and 2 cups white chocolate chips.

2. Heat in microwave until the chocolate melts; stirring occasionally. Be careful not to scorch.

3. Stir until smooth. Add raspberry extract. (Add food coloring if desired).

3. This mixture will not be as thick as the first layer. Cool to lukewarm, then pour over the first fudge layer.

Refrigerate until both layers are completely set, about 1 hour.

Loosen the fudge from the pan by running a knife along the edges of the pan. Then pulling on the wax paper, flip the fudge over onto a cutting board as one whole piece. Peel off wax paper. A very smooth dark chocolate side will now be the top and the white chocolate on the bottom.

Cut into desired size pieces (A large butcher knife works well…be careful!)

(It is easier to cut the fudge while cold and before decorating.)

Microwave a few Red Wilton Chocolate Melts & drizzle to decorate fudge.

This is creamy and tasty fudge! If you cut pieces just under an inch square, you can yield about 81 pieces. Serve in paper mini muffin cups with some raspberries on your favorite plate.