October is here, and so are the fall recipes

Posted on Oct 2 2017 - 8:00am by Sarah Smith

Slowly yet surely, fall has arrived in Oxford. As the weather gets chillier and the leaves begin to change, it becomes more apparent than ever that fall is the season for sweets and sweaters. When the cool, dreary weather gets you down, these fall treats can help brighten your day, and the best part is they are all dorm room-approved.

Graphic by Emily Hoffman

Fall-themed Oreo balls

1 package of sandwich cookies

1 package of cream cheese

1 package of vanilla or chocolate almond bark

Orange food coloring

Transfer cookies to a gallon size Ziplock bag and smash with a mallet or hammer until they become gritty. Dump the contents into a large mixing bowl and plop the cream cheese in. Take your hands and mix the contents well. Then, on a baking sheet, form them into balls as big as 3/4 of an inch. Freeze these for about an hour and a half. Heat up almond bark in microwave or on stove until it is soft and warm. If you have vanilla almond bark, use orange food coloring to achieve maximum fall vibes. After heating almond bark, dip the balls into the almond bark, then, after covering them, place them back onto the baking sheet and let dry. When they’re done, you’ll have delicious treats for your next fall party or get-together.

Graphic by Emily Hoffman

Salty candy cookies

1 package of saltine crackers

Peanut or almond butter

1 package of chocolate or vanilla almond bark

Orange food coloring

Heat almond bark up and add in food coloring. While you’re heating up almond bark, prepare cookies by slathering on a generous amount of butter to the cracker. Place another cracker on top then dip in almond bark. Place on baker’s sheet to dry.

Graphic by Emily Hoffman

Pumpkin spice latte

1 tablespoon cinnamon

1/5 tablespoon of nutmeg

1 cup of strong black coffee (recommended: Cinnamon Swirl Folger’s Coffee)

1 1/2 cups of milk or almond milk

3 tablespoons of sugar or 2 tablespoons of honey

Whipped cream

Heat milk at medium either on stovetop or in microwave until reasonably warm. Then mix sweetener and transfer to a heat-safe bottle, dumping in cinnamon and nutmeg. Shake the ingredients well until frothy. Transfer the mixture to mug and stir in hot coffee for a delicious treat. To get an Instagram-perfect latte picture, add a swirl of whipped cream and top it off with cinnamon.

Graphic by Emily Hoffman

Salted caramel mocha

2 tablespoons of cocoa powder

1/5 tablespoon of cinnamon

4-5 tablespoons of sugar

1 cup of milk or almond milk

1 cup of black coffee

Whipped cream

Chocolate sauce

Caramel sauce

Sea salt

Heat milk in microwave or on stovetop slowly, mixing in cocoa powder, two tablespoons of caramel sauce and sugar as you go. When you’ve heated the milk, transfer to bottle and add in cocoa powder, cinnamon and a dash of sea salt. Shake generously. Transfer to your mug and mix in black coffee. Top off with whipped cream, then a drizzle of chocolate sauce and caramel sauce and sprinkle sea salt on top.