Lemon Zucchini Bread

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Lemon Zucchini Bread | crumbsandchaos.net | #zucchini #bread

OUT. OF. CONTROL.  That is the only thing I have to say about the zucchini in my garden.  Last year I begged and pleaded for my Dad to build me garden boxes for my really small yard! I had never gardened before so it is all trial and error and talking to some friends that have done this before.  This year, I decided to try zucchini.  With baby food making in full swing I figured we could definitely get some use out of it.  Well here is where we get to the out of control part!  I swear I barely blinked and the stuff is growing like crazy!  And they’re huge!  I can’t keep up with them.  So I went on a zucchini recipe search. Pinterest of course turned up tons of delicious looking recipes.  I decided to start with this Lemon Zucchini Bread.

Lemon Zucchini Bread | crumbsandchaos.net | #zucchini #bread

It is a delicious twist on a classic favorite.  Dense and moist like you expect zucchini bread to be with a burst of citrus flavor!  I was very pleased with the result and I have a feeling this won’t be the last of the zucchini recipes from me! What are your favorite zucchini recipes?

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Lemon Zucchini Bread
 
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Ingredients
Bread:
  • 2 cups CAKE FLOUR
  • ½ teaspoon SALT
  • 2 teaspoon BAKING POWDER
  • 2 EGGS
  • ½ cup CANOLA OIL
  • 1⅓ cups SUGAR
  • 2 Tablespoons LEMON JUICE
  • ½ cup BUTTERMILK
  • zest of 1 LEMON
  • 1 cup ZUCCHINI, grated
Glaze:
  • 1 cup POWDERED SUGAR
  • 2 Tablespoon LEMON JUICE
  • 1 Tablespoon MILK
Instructions
  1. Mix flour, salt and baking powder in a medium bowl and set aside. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together. Fold in zucchini until it is mixed well. Then add dry mixture to the wet mixture and blend all together until well combined.
  2. Pour batter into greased 9x5 loaf pan. Bake at 350 for 40-45 minutes. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Recipe source: Lil’ Luna

 More ways to enjoy your zucchini abundance…

Zucchini Lasagna

Fire Roasted Tomato and Basil Pasta

Grilled Zucchini Bruschetta from What’s Cooking with Ruthie

Lemon Buttermilk Sherbet

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Lemon Buttermilk Sherbet | Crumbs and Chaos

Tart and tangy, Lemon Buttermilk Sherbet is cool, creamy and refreshing.  If you love lemons, this simple 4 ingredient dessert is for you!

I want to know how many of you can’t pass a thrift store without taking a peek inside?  We have that problem {we = me + my husband}.  Seriously, we can’t help it.  Awhile back a Goodwill Boutique opened up near us, it’s a smaller version of a Goodwill store with a slightly different variety of goods.  On our first trip there we spied this adorable vintage table…price tag $99.  We didn’t really need it, so I talked him out of it :)  Fast forward two weeks later, my sister and I stop by while she’s in town.  Sitting right inside the back door, the very same table we needed marked down to $20.  Sold!  I called my husband at work and we loaded it up on his lunch break.  Right now it’s in our garage, so I used it for taking the pictures of this creamy Lemon Sherbet.  I’m super in love with the black and white star burst design on the table top – it’s so vintage!!

Lemon Buttermilk Sherbet | Crumbs and Chaos

On a hot day, you’ll be hoping you have some of this sherbet hanging out in your freezer.  It’s both tart from the lemons and tangy from the buttermilk and makes a super backdrop for fresh sweet berries.  It’s really a cinch to make, although you need some time to chill the lemon syrup and then, of course, actually freeze it.  But it won’t be long before you’re in a lemon lover’s heaven ;)

Lemon Buttermilk Sherbet | Crumbs and Chaos

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Lemon Buttermilk Sherbet
 
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Ingredients
  • ⅓ cup WATER
  • ⅔ cup SUGAR
  • 2 LEMONS
  • 2 cups BUTTERMILK
Instructions
  1. Stir together water and sugar in a medium saucepan. Use a microplane zester to grate the zest of one lemon into the saucepan. Heat until sugar is dissolved, stirring often. Pour into a small jar, allow to cool and refrigerate until cold.
  2. Juice the zested lemon and the other lemon and measure out ¼ cup of lemon juice. Whisk together chilled lemon syrup, buttermilk and lemon juice. Pour into ice cream maker and process as directed.

 Recipe Source: The Perfect Scoop

Lemon Buttermilk Sherbet | Crumbs and Chaos

 More cool treats to love…

Key Lime Pie Milkshakes

Old Fashioned Vanilla Ice Cream

Fresh Strawberry Ice Cream

Birthday Cake Oreo Ice Cream

Lemon Cheesecake Mousse Cups {+ a Giveaway!}

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Lemon Cheesecake Mousse Cups | Crumbs and Chaos Happy Friday!!  Let’s celebrate with a creamy, lemony no bake dessert.

There happens to be a yogurt that I’m head over heels in love with and when my sister first introduced me to it several months back it wasn’t available yet in my neck of the woods.  In fact, the first time I spotted Noosa at a Target while shopping in a nearby town I text my sister right away and I couldn’t hide the excitement of being able to grab a few cartons of it.  And now I can find it at the store I grocery shop every week and that means breakfast bliss ;)

Never heard of Noosa Finest Yoghurt?!  It is an Aussie-style yoghurt that is made in small batches with farm fresh ingredients and has the just the right amount of sweet and tang to it.  There are 9 drool worthy flavors (my all-time fave is raspberry!).  You can use the store locator on their website to find it at a store near you because you’re going to need a few cartons to make this dessert.

Lemon Cheesecake Mousse Cups | Crumbs and Chaos The folks at Noosa invited me to use their finest yoghurt in a recipe contest.  So lemon cheesecake mousse cups were born.  These dessert cups are perfect for fresh berries and are make ahead so they’ll be ready for any occasion.  This season is absolutely calling for a carefree dessert and this is it.

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Glazed Lemon Bread

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Glazed Lemon Bread | Crumbs and Chaos

This recipe for Glazed Lemon Bread is easy to make and perfect for breakfast or brunch.

It’s time for a squeeze of fresh citrus…lemon to be exact.  I love how refreshing zesting or squeezing a lemon is, it brightens up the entire room.  Something that is absolutely needed during these long, cold winter days.  This lovely little loaf of lemon bread is a delight with your morning coffee and it would be perfect for a brunch spread or an afternoon snack.  You could make this to take to work to brighten up someone else’s day too.

Glazed Lemon Bread | Crumbs and Chaos

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Glazed Lemon Bread

This easy recipe for Glazed Lemon Bread is perfect for breakfast or brunch.

Ingredients

  • 1 1/2 cups FLOUR
  • 1 cup SUGAR
  • 1 teaspoon BAKING POWDER
  • 1/2 teaspoon SALT
  • 2 EGGS
  • 5 oz. can EVAPORATED MILK
  • 1/3 cup VEGETABLE OIL
  • JUICE & ZEST of 1 LEMON
  • 3/4 cup POWDERED SUGAR

Instructions

  1. Preheat oven to 350 degrees. Grease the bottom and 2 inches up the sides of a loaf pan.
  2. Combine dry ingredients in a large bowl. In a small bowl, whisk together eggs, evaporated milk, oil and 2 teaspoons of lemon zest. Pour wet ingredients into dry and stir to combine. Transfer mixture to prepared pan.
  3. Bake 50-55 minutes or until toothpick tests clean, be careful not to over bake. Allow to cool in pan for 10 minutes and turn out onto a wire rack to cool completely.
  4. Stir together powdered sugar and enough lemon juice to make a glaze. Drizzle over cooled bread and garnish with extra lemon zest.
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Recipe Source: Very Best Baking

becca

 

More lemon to love…

Pull Apart Lemon Rolls

Lemon Vanilla Dream Bars

Cream Cheese Lemon Cake Bars

Sparkling Blackberry Lemonade

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Sparkling Blackberry Lemonade | Crumbs and Chaos

 

Today we’re going to a party…a baby shower for Liz of The Lemon Bowl!  I met Liz last October while attending Taste of Michigan in Grand Rapids – she is such a darling!  Absolutely outgoing and friendly, she made us all feel welcome as we enjoyed her hometown.  Liz is genuine and as sweet as can be.    One of my favorite people to follow on Instagram, she captures the most gorgeous shots at the farmer’s market and of Michigan’s breath taking scenery.

Liz is having another baby boy in just a few weeks, so a few blogger friends got together to throw her a virtual baby shower.  We’re each bringing something that uses one of her favorite ingredients – lemon.  What’s a baby shower without a sparkling drink and a few adorable straws?    In honor of her love for fabulous fresh fruit, I made a sparkling blackberry lemonade.  Isn’t it gorgeous?  This drink is simple to make and you can adjust the sweetness as much as you like.  Congrats on the upcoming arrival of the newest member of the Della Croce family, Liz!

Sparkling Blackberry Lemonade :: Crumbs and Chaos

 

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Sparkling Blackberry Lemonade

This sparkling blackberry lemonade is a gorgeous drink worthy of any celebration!

Ingredients

  • 1 cup WATER
  • 1 cup SUGAR
  • 1 cup FRESHLY SQUEEZED LEMON JUICE
  • 2 cups BLACKBERRIES (fresh or frozen, thawed)
  • 2 liter SPARKLING WATER, chilled

Instructions

  1. Make simple syrup: Heat water and sugar together in a saucepan until sugar is dissolved. Set aside to cool.
  2. Puree blackberries in a blend until smooth. Press through a fine mesh sieve to remove seeds.
  3. Combined strained puree and lemon juice along with 3/4 cup of simple syrup. Pour into a pitcher, add half of the sparkling water. Stir to combine. Add more sparkling water or simple syrup to taste. Serve immediately over ice.
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You can’t go to a baby shower without tasting the entire spread!  Check out the amazing menu below…

Appetizers

Beverages

Salads

Main Dish

Desserts

Strawberry Croissant French Toast

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This Strawberry Croissant French Toast is the perfect weekend breakfast to showcase one of spring’s most beautiful gifts – gorgeous red strawberries!

Strawberry Croissant French Toast | Crumbs and Chaos #strawberry #breakfast #frenchtoast www.crumbsandchaos.net Good morning!  Last Saturday we enjoyed the company of my mom, Megan and her boys while they came to visit.  We happily went out on the first day of strawberry picking and filled two boxes full of beautiful red berries.  There is nothing in the grocery store that even compares to what we picked – they were so sweet and flavorful.  My mom used some to make strawberry jam, for which we’ll be thankful all year long ;)

Strawberry Croissant French Toast | Crumbs and Chaos #strawberry #breakfast #frenchtoast www.crumbsandchaos.net

I used some of the others to make ice cream and we also ate our fair share.  I had been wanting to make this croissant french toast ever since I got the Our Best Bites Cookbook last fall.  Oh my goodness – this french toast is fabulous for so many reasons…it’s overnight french toast, which means less work to do in the morning…it’s super easy…and it uses both cream cheese and lemon!?  Need I say more?  Well besides, you’re welcome – you’re going to thank me for sharing this!

Strawberry Croissant French Toast | Crumbs and Chaos #strawberry #breakfast #frenchtoast www.crumbsandchaos.net

 

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Strawberry Croissant French Toast

Ingredients

  • 6 large BUTTER CROISSANTS*
  • 8 oz. CREAM CHEESE
  • Juice of 1 LEMON
  • 1 1/4 cups POWDERED SUGAR
  • 1 1/2 cups MILK
  • 2 EGGS
  • 1 1/2 teaspoons LEMON BAKERY EMULSION*
  • Fresh STRAWBERRIES, sliced for garnish
    • Strawberry Sauce:
  • 2 cups of fresh STRAWBERRIES, chopped
  • 1/3 cup SUGAR
  • 1 teaspoon VANILLA

Instructions

  1. Slice croissants.
  2. Beat together cream cheese, lemon juice and 3/4 cup powdered sugar in a bowl. You want this to be light and fluffy (I used the whisk attachment for my mixer.)
  3. Spread cream cheese mixture on the bottom half of each croissant. Replace top and place into a lightly greased 9x13 pan, cut to fit if necessary.
  4. Combine milk, eggs, lemon bakery emulsion and 1/2 cup of powdered sugar. Pour over croissants in pan and then cover the pan with foil and place in fridge for 8-10 hours.
  5. In the morning, preheat oven to 350 degrees. Place covered pan in preheated oven for 30 minutes. Remove foil and bake an additional 20-30 minutes until set and golden. Let stand 5-10 minutes after removing from the oven. Serve with strawberry sauce and fresh sliced strawberries.
    6. Strawberry Sauce:
  6. Add strawberries and sugar to a large, heavy saucepan. Stirring often, bring to a boil over medium heat. Take off of the heat and add vanilla. Mash with a potato masher for a chunky sauce, blend with an immersion blender for a smooth sauce.

Notes

*I think I will use mini croissants next time, they'd be the perfect portion for one person without any extra cutting.

*If you don't have Lemon Bakery Emulsion, add the zest of a lemon to both the cream cheese mixture and the egg mixture and only use 1 1/4 teaspoons of lemon extract.

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Recipe Source:Savoring the Seasons With Our Best Bites Cookbook

 

becca

 

More weekend breakfasts…

Pull Apart Lemon Rolls

Cinnamon French Toast Bake

Caramel Apple Cinna-minis

 

This post may also be shared over at Show Me Your Plaid Mondays, Mealtime Monday, Sugar and Slice Sunday, Sweet Sharing Monday, Mop It Up Monday, Melt In Your Mouth Mondays, Recipe Sharing Monday, Marvelous Mondays,  Monday Funday, Two Cup Tuesday, Time to Sparkle, Tuesday Talent Show, Totally Tasty Tuesday, Back For Seconds Social, What’s In Your Kitchen Wednesday, Lil’ Luna Link Party, What’s Cookin’ Wednesday, Show & Share Wednesday, Cast Party Wednesday, Wicked Good Wednesdays, Whimsy Wednesday, Pin It Thursdays, Your Creative Timeout, Thursdays Treasures, Artsy Corner, All Things Thursday, Weekly Creative,  Chic & Crafty Party, What’s Shakin’, Weekend Potluck, I’m Lovin’ It, Shine on Fridays, Create & Inspire, Saturday Show & Tell, Strut Your Stuff Saturdays

Blueberry Lemon Donuts

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In honor of National Donut Day tomorrow, I have for you….. Blueberry Lemon Donuts.  I pretty much love lemon with anything!  Blueberry, cherry, raspberry…. And in donuts, muffins, drinks…..  There is something about the tart flavor that complements other flavors so well.  To be honest, these donuts were more reminiscent of a muffin as far as texture goes.  They have whole blueberries with a hint of lemon in the batter, when still warm they are tossed in a cinnamon/sugar mixture then topped with a lemon drizzle.  They were moist and wonderful served warm!  Whether it’s these donuts, a homemade donut from yesterday’s roundup, or a run to your favorite local donut shop…. I hope that you join me and enjoy celebrating National Donut day tomorrow!

Blueberry Lemon Donuts | crumbsandchaos.net | #donuts #blueberry #lemon

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Blueberry Lemon Donuts

Ingredients

  • 1 3/4 cups FLOUR
  • 3/4 teaspoon BAKING POWDER
  • 1/2 teaspoon BAKING SODA
  • 1 teaspoon CINNAMON
  • dash of SALT
  • 1 large EGG
  • 1/3 cup BROWN SUGAR
  • 2 Tablespoons SUGAR
  • 1 teaspoon VANILLA
  • 1/4 cup MILK
  • 1/4 cup SOUR CREAM
  • 4 Tablespoons BUTTER, melted
  • 3/4 cup BLUEBERRIES (fresh or frozen)
  • zest from 1 LEMON
  • CINNAMON/SUGAR MIXTURE
  • 3/4 cup POWDERED SUGAR
  • 2 Tablespoons LEMON JUICE

Instructions

  1. Preheat oven to 350 degrees and grease a donut pan. In a mixing bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. In another bowl, whisk together the egg, brown sugar, sugar, milk, sour cream and vanilla. Add the dry ingredients to the wet ones and stir until just combined. Add in the melted butter and then fold in the blueberries and lemon zest.
  2. Baked for 15 minutes or until the tops have browned. Remove from oven and while still warm toss in cinnamon/sugar mixture. Mix powdered sugar and lemon juice and drizzle donuts with glaze. ENJOY! Makes approx. 6 regular size donuts.
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Recipe Adapted from Vegetarian Ventures

megan

 

This post may also be shared over at Show Me Your Plaid Mondays, Mealtime Monday, Sugar and Slice Sunday, Sweet Sharing Monday, Mop It Up Monday, Melt In Your Mouth Mondays, Recipe Sharing Monday, Marvelous Mondays,  Monday Funday, Two Cup Tuesday, Time to Sparkle, Tuesday Talent Show, Totally Tasty Tuesday, Back For Seconds Social, What’s In Your Kitchen Wednesday, Lil’ Luna Link Party, What’s Cookin’ Wednesday, Show & Share Wednesday, Cast Party Wednesday, Wicked Good Wednesdays, Whimsy Wednesday, Pin It Thursdays, Your Creative Timeout, Thursdays Treasures, Artsy Corner, All Things Thursday, Weekly Creative,  Chic & Crafty Party, What’s Shakin’, Weekend Potluck, I’m Lovin’ It, Shine on Fridays, Create & Inspire, Saturday Show & Tell, Strut Your Stuff Saturdays

Pull Apart Lemon Rolls

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Spring Oh Spring!  Where Art Thou Spring??  Around here we have been longing for spring.  We want to open the windows, eat dinner on the deck, and take walks around the block.  It snowed this past weekend and today was the glimmer of hope we were looking for.  With temperatures in the mid-40s, the kitchen window was open and the boys were outside getting dirty!  All while I was in the kitchen making these rolls.  I mean, what is a better reminder of spring than lemon??  With it’s fresh citrus-y aroma and it’s tart flavor, just zesting the lemons made me smile.

These rolls are very simple to make and oh so delicious.  There’s lemon and sugar on rolls topped with lemon glaze!  They were amazing warm out of the oven but still just as delightful after sitting out for a while.  These would be perfect for a weekend brunch, but tis the season, these will definitely be making an appearance on our Easter table!!

 

Lemon Pull Apart Rolls | crumbsandchaos.net | #lemon #rolls #brunch

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Pull Apart Lemon Rolls

Ingredients

    FOR ROLLS
  • 12 FROZEN DINNER ROLLS, thawed but still cold (I used Rhodes)
  • zest from 2 WHOLE LEMONS
  • 1/2 cup SUGAR
  • 1/4 cup BUTTER, melted
    • FOR CITRUS GLAZE
  • 1 cup POWDERED SUGAR
  • 1 Tablespoon BUTTER, melted
  • 2 Tablespoons FRESH LEMON JUICE

Instructions

  1. Mix lemon zest with sugar. Cut rolls in half and place in a 9x13-inch sprayed baking pan. Drizzle melted butter over rolls. Sprinkle with 1/2 of the lemon zest/sugar mixture (reserving other 1/2 of mixture to sprinkle on just before baking). Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap. Sprinkle on remaining lemon zest/sugar mixture. Bake at 350°F 20-25 minutes. Meanwhile combine glaze ingredients and mix well. Remove rolls from oven and drizzle glaze over top. ENJOY!!
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Recipe Source:  Six Sisters’ Stuff

 

megan This post may be linked to Show Me Your Plaid Mondays, Mealtime Monday, Sugar and Slice Sunday, Sweet Sharing Monday, Mop It Up Monday, Melt In Your Mouth Mondays, Recipe Sharing Monday, Two Cup Tuesday, Time to Sparkle, Tuesday Talent Show, Totally Tasty Tuesday, What’s In Your Kitchen Wednesday, What’s Cookin’ Wednesday, Show & Share Wednesday, Cast Party Wednesday, Wicked Good Wednesdays, Taste and Tell Thursdays, Your Creative Timeout, Thursdays Treasures, Artsy Corner, All Things Thursday, Chic & Crafty Party, What’s Shakin’, Weekend Potluck, I’m Lovin’ It 

Lemon Vanilla Dream Bars

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And these my friends, are just as dreamy as the name implies….  I finally picked a recipe to use in my first attempt at using vanilla bean paste.  These are sort of a vanilla version of a brownie.  It starts by melting chopped white chocolate with butter — and if that doesn’t say enough — you finish by swirling lemon curd in just before baking.  I had my first one right out of the oven and it was warm and still a little gooey, with chunks of white chocolate and loads of vanilla and lemon flavor.  I think this is a wonderful alternative to the classic brownie and the lemon curd is wonderful reminder of spring (in case it decides not to grace us with its presence this year)!

Lemon Vanilla Dream Bars | crumbsandchaos.net | #dessert #lemon #vanilla #bars

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Lemon Vanilla Dream Bars

Ingredients

  • 10 oz WHITE CHOCOLATE, chopped and divided
  • 6 Tablespoons UNSALTED BUTTER, cubed
  • 1/4 cup SUGAR
  • 1/2 teaspoon SALT
  • 2 EGGS, at room temp
  • 1 teaspoon PURE VANILLA EXTRACT
  • 1 teaspoon VANILLA BEAN PASTE
  • 1 cup FLOUR, sifted
  • 1/2 cup LEMON CURD

Instructions

  1. Preheat oven to 350 degrees with rack in middle position. Line an 8-by-8 inch pan with parchment paper so there is an overhang, making removal easier.
  2. Melt 8 oz of the white chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring. When melted, remove bowl from heat and stir in sugar and salt.
  3. Whisk in eggs one at a time and then whisk in vanilla extract and vanilla bean paste. With a spatula, gently fold in flour. When just a few streaks of flour remain, fold in the remaining 2 ounces of white chocolate. Scrape batter into prepared pan.
  4. Dollop lemon curd on top of batter in 5 to 6 equal portions. With a knife, swirl curd into batter with a figure-8 motion. Bake until a toothpick inserted into the center comes out clean but not dry, approx. 25-28 minutes.
  5. Let cool in pan completely. Then grasping the parchment paper overhang, lift out the entire block and cut into 12 squares. ENJOY!!!
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Recipe Source:  Pure Vanilla by Shauna Sever

 

megan

 

This post is also linked to Show Me Your Plaid Mondays, Mealtime Monday, Sugar and Slice Sunday, Sweet Sharing Monday, Mop It Up Monday, Two Cup Tuesday, Time to Sparkle, Tuesday Talent Show, Totally Tasty Tuesday, What’s In Your Kitchen Wednesday, What’s Cookin’ Wednesday, Show & Share Wednesday, Taste and Tell Thursdays, Your Creative Timeout, Thursdays Treasures, Artsy Corner, Chic & Crafty Party, What’s Shakin’, Weekend Potluck, I’m Lovin’ It 

Ginger Lemon Muffins

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Ginger Lemon Muffins Recipe | Crumbs and Chaos

You may have seen a week or so ago that I post Salted Caramel Muffins from Food Network Magazine’s recent 50 muffins.  Again, I bring you one of their muffins.  The Ginger Lemon Muffin.  The combination sounded delightful and did not disappoint.  The only thing I changed was the ginger.  Because I didn’t have ground ginger on hand I used fresh ginger that was peeled and grated.  It worked great and tasted wonderfully.  Overall, these muffins were very simple to make and the addition of the lemon was just as simple and the perfect companion to the ginger!

Ginger Lemon Muffins Recipe | Crumbs and Chaos

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Ginger Lemon Muffins

Ingredients

  • 2 cupsFLOUR
  • 2 Tablespoons COCOA POWDER
  • 1 teaspoon BAKING SODA
  • 1/2 teaspoon SALT
  • 1/2 cup BUTTER, melted
  • 1/2 cup SUGAR
  • 1/2 cup MOLASSES
  • 1/4 cup MILK
  • 2 EGGS
  • 1 1/2 inch piece GINGER, peeled and grated (or 1 Tablespoon GROUND GINGER)
  • LEMON CURD

Instructions

  1. Preheat oven to 350 degrees. Place papers in muffin tins. Mix flour, 2 cocoa powder, baking soda and salt in a large bowl. Whisk melted butter, sugar, molasses, milk, eggs, and ginger; fold into the flour mixture. Divide among 12 prepared muffin cups; bake 20 to 25 minutes. Remove from oven and make a dent in each muffin while still warm; allow to cool. Fill dent with jarred lemon curd. ENJOY!
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megan

 

Some other ginger favorites:

 Ginger Cookies

 Gingerbread Caramel Crunch

Gingerdoodle Cookies

 Gingerbread Trees with Lemon Icing

 

This post may be linked to these fabulous parties: Trick or Treat Tuesday, Totally Tasty Tuesday, Tuesday Talent Show, What’s In Your Kitchen Wednesday, Show & Share Wednesday