Twas the day after Christmas and the elves are exhausted but Erin and CK can’t wait to get started! For kitchen gadgets galore were bestowed on their heads and there are more brownies, and pastas, and people to be fed.

Santa was definitely kind to “Erin Cooks” this year (I think it was the cookies). I can’t wait to test out dishes from my cookbooks, try to break my bread making curse with the help of a new bread machine, and whip up some silky smooth soups with the assistance of a handy dandy immersion blender. Now where I’m going to store all of these items remains to be seen. If you come over for dinner I suggest opening any closets very very slowly just in case. I have a feeling that potato ricer packs a mean punch. What was your favorite kitchen gift this holiday season?

From left to right: potato ricer, bread machine, microplane grater, stainless steel slow cooker, Everyday Italian by Giada De Laurentiis, immersion blender, Mac’s Salt & Vinegar Gourmet popcorn, New Pizza by James McNair, The Tassajara Bread Book by Edward Espe Brown, Digital Food Photography by Lou Manna, a pie spatula, and the Williams-Sonoma Beef & Veal Book.

There’s a brief scene in the movie The Holiday where Kate Winslet decides to cheer up Jack Black by making him Christmas Fettuccine (start around 3:20 on the video above). So if it’s good enough for Kate Winslet, it’s good enough for me. I attempted searching around a little bit to see if this was a common practice that I’ve been missing out on, but it appears that unless I grew up in an Italian family Fettuccine really isn’t a go-to holiday meal. Although I did find it in a menu for “An Italian Holiday Party” on Cooks Illustrated (you’ll need to have a paid account to view the details though). So break out the green pasta, zest up a lemon or two and enjoy something a little less traditional during your holiday get together.

Fluffy Parmesan	Zest & Juice
Heat and Melt	Boil the Pasta
Warm the Bowls	Combine
Mix	Merry Little Christmas

Fettuccine Alfredo (Originally Published by Giada De Laurentiis)
Serves 6

18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.

Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

Note: Cooks Illustrated suggests heating your individual serving bowls with hot water before plating. This will keep the pasta and sauce creamy longer. No one wants to eat congealed Christmas Fettuccine!

We have evil “Shovel Men” at our apartment. They are in league with the “Crack of Dawn” commuters. Ever since it started snowing in Boston our apartment complex hired a team of men to keep the walkways, courtyard, and driveways clear. I truly do appreciate their dedication. What I don’t appreciate is that they have a shift at 3:00 AM. In two weeks I’ve been woken up numerous times to the “harmonious” sounds of loud pounding, digging, and salt spreading. Now, if the “Shovel Men” are in hibernation for the evening than without a doubt the “Crack of Dawn” commuters will start scraping their windshields at 6:00 AM. I’m ready to move into our spare room for the winter.

Anyway, I’ve been up since around 3:30 AM and I’m now sick of trying to watch “A Walsh Family Christmas” on YouTube, so I decided to cook something. It had to be brainless and quick; something that didn’t involve any frantic KitchenAid noise. My mom’s Peanut Brittle seemed like the way to go. This crunchy treat is created completely in the microwave and it takes less than 10 minutes to make from start to finish (not including cooling time). You’re going to freak when you try it.

In my sleep deprived state I’m kind of nutty myself (thankfully I’m on vacation) so we’re going to call this dish: Mummy’s Microwave Peanut Brittle. Except when I read “Mummy” I think of that Doctor Who episode where a creepy child wanders around London eerily inquiring to everyone it meets, “Are you my mummy?” See…I told you I was a little off today.

Mix	Microwave
Meanwhile: Butter	Add Vanilla & Butter
Microwave Again	Add Baking Soda
Pour & Swirl	Are You My Mummy’s Brittle?

Mummy’s Microwave Peanut Brittle

1 Cup Sugar
1/2 Cup Light Corn Syrup
1 Cup Peanuts
1/8 Teaspoon Salt
1 Tablespoon Butter
1 Teaspoon Vanilla
1 Teaspoon Baking Soda

In a microwave safe bowl, stir together the sugar, syrup, salt, and peanuts.

Microwave the mixture on High for 5 minutes and 30 seconds. Be careful! The bowl may be very hot. Use pot holders when moving it in and out of the microwave.

Gently stir in the tablepoon of butter and the teaspoon of vanilla.

Microwave again for 30 seconds.

Stir in the teaspoon of baking soda (do not be alarmed, the mixture will thicken and change color) and quickly pour onto a buttered cookie sheet. Tilt the pan to spread. Note: It will not cover the entire sheet.

Cool completely. Break into pieces and share with a friend (maybe The Doctor if he shows up in his Tardis).

I’ve had the Avon Jolly Express cookie cutter set since 1992. When I first used the kit (way back when I was 12 years old) it came with prepackaged gingerbread mix and icing. Pretty revolting stuff, but you better believe I made that train and then ate the whole thing while watching Home Alone on VHS. You can’t find these cookie cutters anywhere. Not even on eBay. Believe me I’ve tried. For the last three years the Jolly Express has been M.I.A — with my mother claiming that she had given the kit to me, and me proclaiming that she most certainly hadn’t. So guess what we found in my mother’s attic when I was home in Maine a few months ago? Need a hint? See below.

Practically an Antique	Complete With Old Icing Stains
Too Lazy to Make Proper Dough	Cut Out Cookies
Make Icing	Fill the Bag
So Many Choices	The Naked Train
Chugga Chugga	Chugga Chugga
Chugga Chugga	Chugga Chugga
Chugga Chugga	Chugga Chugga
Chugga Chugga	Choo Choo!

Obviously I had to enter my little creation into YumSugar’s Gingerbread House Contest. Hopefully they don’t mean “house” in the literal sense? We’ll see!

I was feeling a little guilty last night after after realizing that I had essentially missed all of the donation opportunities that have been going around my workplace when I remembered that the Menu For Hope is still underway. After scanning the prize list I set my sights on the two night culinary class and dining package being offered from The Essex Inn. You all know how I feel about Vermont, but If you want to “steal” my chance at a free romantic getaway or bid on any number of other really fabulous and exciting prizes, then you should definitely get your credit card in hand and check out the Menu for Hope. Tis the season to give!

On Christmas night, the Doctor Who Christmas Special will air guest starring Kylie Minogue (don’t worry I’ll find some way to watch it) and in celebration I may have to channel some serious Ghosts of Martha Stewart past and whip up these Dalek Cupcakes or a Gingerbread Tardis. Exterminate!

I so wanted to buy this adorable Sushi Play Set for someone, but I don’t have any friends with babies who are quite old enough yet. Next year though every last one of your kids are going to get this. Be prepared. I mean, seriously!? How could you not want to play with something that comes with wasabi?

When Chris and I spent Thanksgiving in Connecticut with his family this year I went completely gaga over his Aunt Kara’s Pineapple centerpieces and vowed to recreate them for the holiday party.

You’ll need:

• A sharp knife
• Tea lights
• Asiago cheese (Per Hänni’s directive) to pair with all of that leftover pineapple you’ll be scooping out and snacking on
• Optional: Make an appointment to borrow CK (because he actually carved the pineapple for me while I was making Pistachio Chocolate Fudge)

On three sides of the pineapple, carefully carve three oval shapes. Scoop out the excess fruit. Dry the pineapple throughly before lighting your tea lights - we stuffed our pineapples with paper towels and set them out on the deck for a few hours in the cold.