Amber Mae Baking Co
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07/01/2026
I finally did it! I launched my newsletter and I'm so excited to share it with whoever here likes food and heartfelt stories.
It's called Amber Mae's Kitchen Counter and it's basically me pulling up a stool at my kitchen counter and talking to you like a neighbor. Every other week (or weekly if I get wild), you get a real recipe, a story from my kitchen, something I'm loving, and a little tip about why food actually brings people together (that's the social psych nerd in me).
I didn't start sharing recipes on social media just to share recipes. I started because food makes us feel things. It brings up memories. It connects people. That pasta salad your grandma made, the birthday cake that your mom made when you were a kid, the dish you make when someone you love needs a food hug — that's what I'm here for.
My first issue is live right now and it's a good one. Street corn pasta salad, my grandma's cheesecake with a Fourth of July twist, and a Fruity Pebbles situation that I genuinely cannot stop thinking about.
I did indeed cry when I wrote the story about my grandma and boy, do I miss her!
Come find me at the counter and pull up a stool👇
Gma's cheesecake, street corn pasta, and a Fruity Pebbles situation 🌽 A grandma's secret cheesecake, the street corn pasta salad taking over every cookout, and a Fruity Pebbles mashup I can't stop thinking about.
This is the appetizer I’d make if came over for dinner. Bruschetta is her go-to five-minute appetizer, so I took her favorite and made it a little more elevated.
Whipped ricotta, jammy roasted cherry tomatoes, and a hot honey drizzle on a homemade baguette. Crispy, creamy, sweet, and a little spicy all in one bite.
Good call or would you make her something different? Let me know below 👇🏻
Whipped Ricotta Bruschetta with Roasted Tomatoes & Hot Honey
Ingredients:
* 1 cup whole milk ricotta
* 2 tbsp cream cheese, softened
* 1 lemon, zested
* 1/2 tsp kosher salt
* pinch black pepper
* 1.5 cups cherry tomatoes
* 2 tbsp olive oil
* 3 garlic cloves, smashed
* 4 sprigs fresh thyme
* 1/2 tsp kosher salt
* 1 sourdough or ciabatta loaf, sliced
* 3 tbsp olive oil
* 3 tbsp
* pinch flaky sea salt
* fresh basil, for topping
Instructions:
1. Roast tomatoes with olive oil, garlic, thyme, and salt at 400°F for 20-25 minutes until blistered and jammy.
2. Whip ricotta and cream cheese in stand mixer or food processor until light and fluffy. Mix in lemon zest, salt, and pepper.
3. Brush bread with olive oil and grill or broil until golden and charred.
4. Rub fresh garlic clove on toasted bread.
5. Spread whipped ricotta on toast, top with roasted tomatoes and pan juices.
6. Drizzle with hot honey, scatter basil, and finish with flaky salt. Serve warm.
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Address
124 W Cherry Avenue
Meridian, ID
83642
