Chocolate zucchini cupcakes, spicy spaghetti, Shepherd’s pie – Recipe Roundup

If fennel makes you hungry, Shepherd's pie warms you from the inside out and chocolate and peanut butter make you drool, you can't miss your clicking opportunity. This post, click this post. Now.

Each week, fabulous recipes grace Debbie’s in-box and pop up on her computer screen, and she’s sharing her favorites with you.

Is there any rhyme or reason to delicious recipes? Does there always have to be a theme? Do we, as a society, need to dictate categories for scrumptiousness? My answer is a resounding “no!” Reading these recipes made my week just a little bit brighter and I hope they do the same for you.

When I see fennel, I click; I just can’t help myself. So even though I couldn’t right off the bat picture “spicy” and “fennel” together, I still clicked on the spicy spaghetti with fennel and herbs recipe when it hopped across my computer screen. I’m sold! I’ll be trying this recipe sometime soon, because with the jalapenos, fennel bulb and seeds, pancetta and fresh parsley, it’s sure to be a winner.

I admit that the recipe for chocolate zucchini cupcakes with peanut butter frosting has been sitting open in my browser for months. I’ve just been looking for an occasion to bake them but with the cookie-fest around the winter holidays I just never got the chance. It just sounds like the perfect combination. I love baked goods with zucchini, I love chocolate and I’m thinking a peanut butter frosting (or reasonable facsimile made with almond butter) would top these babies perfectly.

My friend just had back surgery and I wanted to cook her family a meal to help out. Imagine my panic when she told me they are plain eaters — I’ve never cooked plain in my life! When she listed the veggies they would eat, I immediately thought of Shepherd’s pie and found this great recipe kicked up a bit with Worcestershire sauce. Even my not-so-plain eaters enjoyed it.

Recently, Molly discovered La Tartine Gourmande‘s site and sent it to me, knowing I’d love it. She’s a girl after my own heart in some respects. Her baking is gluten-free, and I’m so sure these vanilla-flavored almond and quinoa rose teacakes are going to be made in this house, and soon.

What recipes brightened your week?