Amber Mae Baking Co

Amber Mae Baking Co Amber Mae Baking Co. Custom cakes, sourdough, & pastries. Meridian Idaho
Custom cake orders open June-September 2026. Micro Bakery - coming soon!

creates custom wedding and celebration cakes in Northern Utah, serving Ogden, Layton, Salt Lake City, and surrounding areas. Designed with intention and crafted with care, each cake is tailored to your event. Weekly porch bakery launching June 2026. Now booking June–September 2026.

Little Debbie fudge rounds were my second favorite growing up. Right behind oatmeal cream pies. 🤎 So naturally I had to...
05/22/2026

Little Debbie fudge rounds were my second favorite growing up. Right behind oatmeal cream pies. 🤎

So naturally I had to learn how to make them from scratch.

Soft, chewy, brownie-like cookies with fluffy chocolate cream in the middle. Honestly better than the originals.

And after seeing the double decker version at the store recently… now I want to remake them all over again with new flavors. 👀

Nespresso buttercream?
Chocolate raspberry?
Tell me what version I should make next. ↓

Homemade Little Debbie Fudge Rounds

What you need

Chocolate cookies
½ cup (1 stick) butter, melted
¾ cup brown sugar
¼ cup granulated sugar
1 egg
1 tsp vanilla extract
1 cup all-purpose flour
⅓ cup cocoa powder
½ tsp baking soda
½ tsp salt
2 tbsp milk

Chocolate cream filling
½ cup unsalted butter, softened
1½ cups powdered sugar
¼ cup cocoa powder
1–2 tbsp milk or heavy cream
1 tsp vanilla extract
Pinch of salt

For the classic finish
~¼ cup milk chocolate, melted

How they’re made

Whisk melted butter and both sugars until smooth. Add egg and vanilla.

Stir in flour, cocoa powder, baking soda, and salt until almost combined. Add milk and mix until a soft dough forms.

Scoop onto a large parchment-lined baking sheet and freeze for 15 minutes. This helps control spread and gives that classic texture.

Flatten slightly using a cup before baking.

Bake at 350°F for about 12 minutes. The centers should still look soft.

Let cool on the baking sheet for at least 10 minutes before moving. I like to pop them in the fridge or freezer to speed this up.

Drizzle melted milk chocolate over the tops and let set.

Beat filling ingredients until light and fluffy, then sandwich between cookies.

Storage: Store in an airtight container at room temperature for 2–3 days or in the fridge for up to 5 days.

Prep + bake time: About 35–40 minutes total.

05/21/2026

You can catch me baking away and sharing my recipes for free. What should I bake next?

05/19/2026

POV: you grew up on Little Debbie cosmic brownies… but homemade ruined the store-bought ones forever.

Fudgy brownie centers. Thick chocolate ganache. Rainbow candy chips.

These taste like the brownies we all remember as kids, except richer, softer, and way more chocolatey.

I was actually an oatmeal crème pie kid growing up, but these completely converted me.

And yes… they’re as good cold from the fridge as they are fresh.

Save this recipe because once you make them homemade, there’s no going back.

Cosmic Brownies

Ingredients:
½ cup butter, melted
1 cup sugar
2 eggs
1 tsp vanilla
⅔ cup cocoa powder
¾ cup all-purpose flour
¼ tsp salt
2 tbsp cornstarch

Fudge Topping:
¾ cup chocolate chips
¼ cup heavy cream
½ tsp vanilla
Rainbow candy chips

How to Make:
1. Preheat oven to 325°F and line an 8×8 pan with parchment.
2. Whisk together melted butter and sugar until smooth.
3. Add eggs and vanilla and mix well.
4. Stir in cocoa powder, flour, salt, and cornstarch until fully combined.
5. Spread into pan and bake for 18–22 minutes. Do not overbake.
6. Let cool completely.
7. Heat chocolate chips and heavy cream until smooth, then stir in vanilla.
8. Pour ganache over brownies and spread evenly.
9. Top with rainbow chips and let set before slicing.

Follow for more nostalgic homemade recipes

05/17/2026

There’s just something about setting out fresh bread early in the morning before anyone arrives.

This little stand started as an idea and somehow became one of my favorite parts of the week.

Fresh bakes out now in Meridian

05/17/2026

I’ve always loved Heath bars and there’s just something about the sweet-and-salty combo of a chocolate covered pretzel that never gets old. So naturally… these cookies had to happen.

Soft, buttery chocolate chip cookies loaded with rich toffee bits, crushed pretzels, melty chocolate, and finished with flaky sea salt.

They’re gooey in the center, slightly crisp around the edges, and honestly taste like the perfect mix between a candy bar and a homemade cookie.

Salted Toffee Pretzel Chocolate Chip Cookies
1 cup salted butter, melted
1 cup white sugar
1/2 cup packed light brown sugar
2 tsp vanilla extract
2 eggs
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
1 cup toffee bits
1 1/2 cups crushed pretzels
Flaky sea salt

How to make:
1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. Mix melted butter and sugars until creamy.
3. Add vanilla and eggs and mix until combined.
4. Add flour, baking soda, and salt and mix until a soft dough forms.
5. Fold in chocolate chips, toffee bits, and pretzels.
6. Scoop dough onto baking sheets and press extra chocolate chips and pretzel pieces on top if desired.
7. Bake 12-15 minutes until the edges are lightly golden and centers still look soft.
8. Sprinkle with flaky sea salt immediately after baking.
9. Let cool on the pan before serving.

Address

124 W Cherry Avenue
Meridian, ID
83642

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