Embrace the cold weather with these delightful treats that are easy to make in your dorm (even Heritage & Manor) and don’t require many ingredients! Have another fall favorite? Comment the recipe/link to the recipe below!

NUTELLA MUG CAKE

Ingredients
4 tbsp flour
1/4 tsp baking powder
1/4 cup Nutella
3 tbsp milk

Directions
Combine all ingredients in a mug and mix with a fork until evenly blended. Cook in microwave for 80 seconds. The top should look done but if still wet, microwave for another 15 seconds. Use a toothpick to test whether cake is still gooey on the inside. Let cool in mug completely before eating so that it sets.

FROZEN CHOCOLATE-COVERED BANANAS

Ingredients
2 bananas
2 cups semi-sweet chocolate chips
1/2 cup almonds (or other nuts), crushed
4 popsicle sticks (or wooden chopsticks)

Directions
Peel bananas completely and cut in half. Put a popsicle stick through each banana half. Freeze for 1-2 hours. Melt chocolate using a chocolate-melter. If using a microwave, microwave for 15-20 second intervals, and stir chocolate in between so you don’t overheat it. For convenience, heat it up in a cup or mug. Take bananas out of freezer and dip in the chocolate and then the crushed nuts. Make sure to cover with nuts immediately after dipping because the chocolate freezes quickly. Place bananas back in freezer for 1 hour and then enjoy!

STRAWBERRY ICEBOX CAKE

Ingredients
1 lb strawberries, sliced
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp vanilla extract
16-20 oz graham crackers (3-4 sleeves)

Directions
In a large mixing bowl, combined the heavy whipping cream, powdered sugar, and vanilla extract together. Blend on medium-high until stiff peaks form. Place 2 graham crackers side by side on a plate or pan. Spread whipped cream mixture on the crackers. Top the surface with sliced strawberries. Repeat until there are no more graham crackers. Spread the remaining whipped cream on top and add strawberries for garnish.

 
FULL MOON HARVEST BLEND CARAMEL CORN

Ingredients
1 (2 oz.) bag caramel microwave popping corn
1 c. dried apples, cut into 1/2″ pieces
1 c. raisins
1 1/2 tsp. pumpkin pie spice
1/2 tsp. ground ginger
1/2 tsp. ground allspice

Directions
Prepare corn according to package directions. Discard unpopped kernels. After coating popped corn, place in large bowl instead of spreading on cookie sheet. Immediately stir in apples and raisins. In small bowl, combine spices then sprinkle over popcorn mixture. Toss gently to coat popcorn and fruit. Makes 1 1/2 quarts mix.