Cooking in an RV kitchen can be challenging, but it gives you a chance to get creative with your cooking. Around the holidays, desserts are the focus and there are plenty of parties to show off your skills. To aid our RVers, we’ve come up with four holiday baking recipes that can be done in an RV. Try them all and see which your favorite is!
Four Simple Holiday Desserts for RVers
1. Holiday Cookie Pizza
Simple as can be, this cookie pizza is perfect for holiday baking when space is tight. Made with a store-bought cookie dough crust, this pizza is incredibly easy to make. Feel free to add more toppings as you desire!
Recipe borrowed from Better Homes & Gardens.
- 1 16 ½ ounce roll refrigerated sugar cookie dough, cut into ¼-inch-thick slices
- 1 cup semisweet chocolate chips
- ½ cup creamy peanut butter, warmed through
- 1 ½ cups holiday M&Ms
- Holiday sprinkles
- Preheat oven to 350 degrees F.
- Press cookie dough slices into a greased 13-inch pizza pan. Bake in preheated oven 15-20 minutes until golden.
- Immediately sprinkle with chocolate pieces and let the chocolate chips soften for a couple minutes. Then, use a spoon or spatula to spread the melted chocolate evenly over the crust.
- Drizzle warm peanut butter over chocolate. Sprinkle with M&Ms and sprinkles. Slice into thin pieces.
2. Chocolate Peppermint Waffle Cookies
RV ovens can be tricky to bake in. That’s why this holiday baking recipe is made in a waffle iron, not an oven. Filled with the flavors of the season, each of these crispy cookies takes just one minute to bake.
Recipe borrowed from Better Homes & Gardens.
- 1 cup butter
- 4 ounces unsweetened chocolate, chopped
- 1 ½ cups sugar
- 4 eggs
- 2 teaspoons vanilla
- ½ teaspoon salt
- ½ teaspoon instant coffee powder
- ½ cup cocoa powder
- 1 ½ cups all-purpose flour
- 2 tablespoons butter
- ¼ cup powdered sugar
- 2 tablespoons cocoa powder
- 1-2 tablespoons milk
- ¼ teaspoon peppermint extract
- Crushed candy canes
- In a medium saucepan, heat and stir one cup of butter and unsweetened chocolate over low heat until melted and smooth. Remove from heat and let cool slightly.
- In a large mixing bowl, beat the sugar, eggs, vanilla, salt, and instant coffee powder with an electric mixer on medium-high speed until thick and pale, about four minutes. Beat in the melted chocolate. Beat in 1/2 cup of cocoa powder and as much of the flour as you can with the mixer. Stir in any remaining flour.
- Heat an electric waffle iron according to manufacturer’s directions. Lightly grease the grids. Spoon two tablespoons batter into the center of each waffle section to make 1 1/2- to 2-inch cookies. Close the iron and cook until set, about 1 to 1 1/2 minutes. Using a fork, loosen the cookies from the grid. Transfer to a wire rack and let cool. Repeat with remaining batter, lightly greasing grids after each batch.
- In a small saucepan melt the two tablespoons of butter over low heat. Remove from heat. Stir in the powdered sugar and two tablespoons cocoa powder until smooth. Stir in the milk and peppermint extract to make a thin glaze.
- Dip one side of each cookie in the glaze to coat the top, allowing excess glaze to drip off. Transfer to a parchment-lined baking sheet; sprinkle with crushed peppermint candies. Let stand until set.
An easy no-bake recipe, buckeyes are a classic Christmas favorite. Some add crispy rice cereal to their mixture and others don’t. Get creative and add your own flair to this standard recipe.
Recipe from our friends at Food Network.
- 2 ½ cups powdered sugar, sifted
- 1 cup creamy peanut butter
- 6 tablespoons butter, melted
- ½ teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 8 ounces semisweet chocolate, chopped
- 1 teaspoon vegetable shortening
- Line a baking sheet with parchment. Beat the powdered sugar, peanut butter, butter, vanilla, and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoon mounds and roll into balls. Arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
- Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about two minutes.
- Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
- Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to five days.
4. Chocolate Peppermint Puppy Chow
Known by a variety of names, puppy chow is a childhood classic. And this recipe takes our favorite sweet treat and gives it a holiday baking twist. With sharp, cool peppermint, this puppy chow is sure to be the hit of any holiday party!
Recipe borrowed from Iowa Girl Eats.
- 1 ½ cups powdered sugar
- 1 ½ cups semisweet chocolate chips
- 3 tablespoons coconut oil
- ½ teaspoon peppermint extract
- 8 cups chocolate Chex cereal
- 6 candy canes, crushed
- Divide powdered sugar between two gallon-size plastic bags then set aside. Place two pieces of parchment or wax paper slightly overlapping on the counter.
- Add chocolate chips and coconut oil to a large, microwave-safe bowl. Microwave for 45 seconds then stir and continue microwaving in 30 second increments, stirring between increments, until chocolate is smooth. Add peppermint extract and stir to combine.
- Add cereal and crushed candy canes then fold gently to coat cereal in chocolate. Divide cereal between plastic bags then seal, taking care not to squeeze the air out of the bags. Gently toss the cereal to coat in powdered sugar then pour out onto parchment or wax paper. Let cool until chocolate is set.
We hope you enjoy these holiday baking (and no-bake) recipes as much as we do. If you know someone else who will also enjoy these holiday sweet treats, pass this post along!