January weather is finally consistent with the recent snow fall and drastic drops in usually-bearable temperatures. People commonly try to counteract these uncomfortable barometric changes by wearing several sweatshirts, chugging hot cocoa or cranking the heat. College students, on the other hand, cannot always afford emptying out their bank accounts for Western Mass Electric’s heat bill. Others grow tired of drinking powder hot chocolate and water, as the mix often sticks together in a gooey hunk at the bottom of the mug and leaves a pathetic, watery chocolate residue remaining.

Instead of suffocating by piling three UMass hoodies on top of one another in an attempt to stay warm, try making a wintery dessert to keep any cold-blooded indulger warm. Not only will a warm oven help heat any dwelling, but freshly baked goodies galore will also bring feeling back to fingers and toes alike.

Red Velvet Cheesecake Brownies

What could be a more mouth-watering blend than combining red velvety bliss with soft, decadent cheesecake? Oh yeah, turn it all into a brownie. To make Red Velvet Cheesecake Brownies, buy one box of any all-ingredients-included brownie mix, red food coloring, 8 ounces cream cheese, one egg, sugar and vanilla. Preheat the oven to 350 degrees and grease a brownie or cake pan. Prepare the brownie batter from the box, adding enough drops of red food coloring to create a faint blood-like tint. Put one-fourth a cup of mix off to the side, then pour the remainder of the batter into the greased pan. Next, start the cheesecake half of the dessert by beating the cream cheese, one egg yolk, one-third cup sugar and one teaspoon vanilla. When fully mixed, spread the cheesecake on top of the brownie batter. Messily pour the remaining brownie batter on top of the white surface and use a knife to create a swirl-like decoration. Bake for 25-30 minutes, testing after 25. Slice into enormous, plate-sized portions and prepare to forget any wind-chilled woes. Recipe adapted from An American Cupcake. Contains wheat and dairy products.

Hot Cocoa Cookies

Substitute weakly watered down hot cocoa for a solid and flavor-packed version of the typical treat. Hot Cocoa Cookies require one box of chocolate chip cookie mix, one bag of marshmallows, one 12-ounce semisweet chocolate bar and chocolate chips. Preheat the oven to 325 degrees and grease a baking sheet. Mix together the cookie mix, then roll one-inch balls and place them on the baking sheet. Push down on each of the dough balls, flattening slightly. Bake for 10-12 minutes or until the cookie tops begin to crack. While the cookies are baking, cut in half eight marshmallows and divide the semisweet chocolate bar into small squares. Stick each chunk of chocolate onto the sticky side of the marshmallow. When the cookies are baked, press each marshmallow half with chocolate chunk onto the center of each cookie, chocolate chunk first. Bake the cookies with marshmallow hats for four more minutes, or until the topping is browned. Sprinkle chocolate chips on top of the cookies, then inhale. Recipe adapted from Pip & Ebby. Contains wheat and dairy products.

Samoa Caramel Bark

It’s that time again! Girl Scout cookie season. Debatably the tastiest cookie from bunch – the Samoa – is frequently incorporated into dessert recipes galore. From straight out-of-the-box munching to brand-name Samoa ice creams, this favorite treat has left Thin Mints in the dust for years. And just when it seemed like every Samoa concoction had already been tried, Samoa Caramel Bark appeared! To make, first purchase two boxes Samoa Girl Scout Cookies, butter, brown sugar and one bag of chocolate chips. Preheat the oven to 375 degrees, then crush the Samoa cookies while waiting for it to warm. Place foil on the bottom of a baking sheet, then cover with the crushed cookies. Bring two sticks of butter and one cup of brown sugar to a boil in a saucepan for three minutes, stirring frequently. Pour mixture over the cookie pieces, then bake for 8-10 minutes or until bubbling. Sprinkle with chocolate chips then freeze until hard. Break the final product into sinfully tasty pieces and munch for days while mentally thanking the Girl Scouts of America. Recipe from A Bitter Sweet Wife. Contains wheat and dairy.

Peanut Butter Nutella Scotcheroos

Shoveling the walkway won’t seem nearly as dreadful with the following thoughts in mind: white chocolate, peanut butter, butterscotch, Nutella! To warm up any dreary winter day with this epic combination of flavors, first buy corn syrup, peanut butter, Cocoa Krispies cereal, white chocolate chips, butterscotch chips and Nutella. Grease a 9-by-13-inch baking pan, then bring one cup of sugar and one cup of corn syrup to a boil in a saucepan. Pour white chocolate and butterscotch chips into a separate saucepan, melting slowly over a low heat. Take the boiling sugar and corn syrup off the stove and add one-half cup peanut butter and one-half cup Nutella and stir thoroughly. Fold in six cups Cocoa Krispies with hands, mixing until cereal is completely coated. Use hands to press the mixture into the greased pan. Remove the melted chips from the low heat and pour over the cereal mixture, spreading with a spoon to cover every bare opening. Cool in the refrigerator for 10-20 minutes, cut and then serve. This quick and easy dessert will save much-needed energy for snow removal and body heat production. Recipe adapted from Sweet Pea’s Kitchen. Contains wheat, dairy and nut products.

Indulging in one (or four) of these easy-to-make and uncommonly sensational seasonal desserts is guaranteed to cure winter blues and please empty stomachs. Baking is a fun activity to do in groups while catching up with friends about winter-break happenings. It can also be enjoyed solo to make the already short days go by just a tad bit quicker. Whether your preference be cheesecake brownies, hot chocolate-y cookies, Girl Scout bark or a combination of every flavor imaginable, each dessert will not only warm up kitchens but also bring smiles in the chilliest of months.

Kate Evans can be reached at [email protected].