Blueberry Lemon Zucchini Cake  

So yesterday a foodie friend shared a recipe that looked so good, but zucchini in a cake? Bread yes, ok why not! I use all sorts of fruits in cake but hadn’t used veggies, until now! 

So here’s the recipe I saw on Facebook from I Am Baker that was my inspiration, I switched it up a little based on my likes and what I had on hand. Y’all know that’s how I roll. 

Started with my mixer, again I’m lazy. And went to baking. 

4 eggs

1/2 cup oil 

2 cups sugar

3 tsp vanilla 

Zest of one lemon 

2 1/2 c shredded zucchini (drained) 

Mix gingerly, and then add the remaining ingredients 

3 cups flour

1/4 tsp baking soda

1 tsp baking powder 

1 tsp salt 

Add flour a 1/2 cup at a time, give a stir and repeat. 

1 pint (2 cups) fresh blueberries 

Fold into cake batter. Pour into 2 greased cake pans. 

Bake at 350 35-45 min until cake pulls away from edges and passes the toothpick test! 

Lemon Buttercream:

2 sticks butter 

Apx 3 cups powdered sugar

Juice and zest from 1 lemon 

1 tsp vanilla extract 

Mix everything taste and add more sugar if you need it! 


Lemon Drop Cupcakes

lemon drop

When asked what is your favorite cupcake or cake flavor, Lemon Drop is by far the number 1 top seller and most talked about Mama Bird creation! It is a delicious vanilla cake spiked with fresh lemon juice and lemon zest, filled with an amazing lemon curd and topped with a lemon cream cheese frosting! Are you drooling yet? I am!!

xoxo, Mama Bird

Lemon Lavender Cookies {Letter L}

L cookie

Lemon and Lavender are two of my favorite things!! and when Jack’s kindergarten class needed a “L” Snack I thought this would be a delish cookie to share. It is insane it is soooooo GOOD!! The original recipe came from a LDS cookie contest but as always I have to tinker with every recipe I try and I added the lavender, added extra vanilla and lemon it is so FRESH and YUMMY!!!

Lemon Crinkle Cookies 
   lemon cookie

1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
1 teaspoon fresh lavender* 
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cup flour
1/2 cup powdered sugar

Preheat oven to 350 degrees. In mixer cream butter and sugar together until light and fluffy. Add vanilla, egg, lemon zest, and juice. Slowly add dry ingredients until just combined, excluding the powdered sugar. Put powdered sugar onto a large plate. Use a small melon baller to make cookie balls and roll them in the powered sugar. Place on silpat baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

* Lavender is amazing, I love the delicate look, the aroma. I melt! I am lucky enough to get oodles of I from a dear friend who transplanted from her herb garden in Napa! I think that might just be secret of why these cookies are soooo good!
Love ya. Mean it. Mama Bird

Strawberry Spinach Salad

YUMmy!! This is one of my favorite spring salads!!
Thanks to
The Fox Family for some fantab fresh, local spinach
Triple Oaks Farm for the strawberries
almonds & feta cheese
Honey/Lemon Dressing
juice from 1 lemon
1/4 c rice wine vinegar
2 T orange blossom honey
few dashes of 21 Seasoning Salute (trader joes)
slowly wisk in olive oil
sprinkle of sea salt


Lemon Drop Cupcakes

lemon drop


These little jewels turned out amazing.I love lemon I add lemon to everything the crisp/tart freshness can cut even the most undrinkable of drinks! I love a little squeeze on mixed greens and it gives a little punch to blan veggies. Gives great taste with no calories or fat!! Ok, I know… What about the cupcakes?
I used my favorite vanilla cake recipe and added a little fresh lemon juice. After they cooled I took the center out with my new cupcake corer that worked like a champ!


And filled it with apx 1 T of my favorite short-cut ever!! Trader Joe’s Lemon Curd. This stuff is so good that I can not think of any reason why I would go to the trouble of making it again!!

lemon curd

Then the frosting on TOP!!
1 8 oz block of cream cheese, softened
1 stick of butter, softened
2 T lemon curd
zest of 1 lemon
1 t vanilla
4 cups powered sugar (give or take)
Mix cream cheese and butter until super light and fluffy, add vanilla, lemon curd and zest; mix well. Add powered sugar 1/2 cup at a time until you get that perfect consistency. You may need to add a splash of milk or lemon juice if you want more zing.
I topped these with  Lemon Head candies.
Aren’t they just adorable?
xoxo, Mama Bird

Pretzel Crusted Pork Chops and Lemon Basil Beans

P4120029 Jack helping in the kitchen!

This is a crazy creation that I came up with tonight and it was DELISH! I know it sounds funny but the combo is just perfect.

3 Pork Chops

1 egg

1 1/2  T mustard

1 T honey

10 pretzel rods, chopped fine in food processor

2 T parmasen cheese

Lightly beat egg, add mustard & honey, mix well. Pour over pork chops and marinate for 30 mins. Dip chops in pretzels & parm mix and place in hot pan. Sear for 3-5 mins until nice crust forms, flip and then slide pan in 350 oven and cook additional 30 mins* or until cooked. 


*cook’s note: My chops were thick and needed to cook a bit longer than normal.

Lemon Basil Green Beans


I found some beautiful French green beans, trimed the ends, blanched in water for 5 –10 mins drained the water and added 1 T butter, juice of 1/2 lemon & 3 fresh chopped basil leaves. I love beans this way! SO fresh, summery and crisp!! Contrary to what many believe green beans do not need to be cooked to death!! 

Don’t forget to enter my giveaway for the Corner Natural Foods Thyme Vinaigrette!! GO HERE!

For more great Recipes  visit