Jun Jun: As with all baking, when there is a big quantity of butter in the recipe and it is not melted, it will be beneficial to cream it with the sugar in the recipe; this will cause you to have better aeration and a lighter muffin that makes texture really different. The simple mixing technique is used when most of the ingredients can be classified into liquid and dry ingredients. Gently mixing them will give you a texture that is not hard since gluten is not present. And Jenny, don’t forget to use recipes from reputable cookbooks. Enjoy your baking trials!

Adoree: A really good muffin is something that is moist and tastes delicious. There are two methods commonly done in muffin-making. If the recipe calls for creaming the butter and sugar together, the muffins will come out with finer crumbs and a more cake-like texture. You have to beat the butter and sugar until the mixture turns light and fluffy. This is done to incorporate air into the mixture. On the other hand, some recipes just call for melted butter being mixed into the rest of the liquid ingredients then added into the dry ingredients.

This method will yield bigger, coarser crumbs. The technique here is not to over mix the mixture so that the muffins turn out nice and moist. Both methods will yield good muffins only if you execute the techniques correctly, and you have a good recipe to start with.

Jun Jun: Since I am in America, I think I have the best knowledge when it comes to that. There is still a clamor for the following: cheesecakes (real, authentic New York style) that are dense, rich and at least 2 ½ inches in height; puddings – use the ready mix variety and, just use good milk and heavy cream; pies – are still a staple but try different fruits like blueberries, cherries or cranberries. I know we don’t have the fresh ones, but use the dried ones; just macerate for an hour or two before using. The list can go on and on, but that’s what I see here in the United States and, by the way, you may want to try ice cream too. Adoree, I know, will have more to say.

Adoree: I would have to say apple pies (and cobblers), New York-style cheesecakes, chocolate chip cookies and brownies—and make it a la mode.

Jun Jun: There’s a great, classic, American dessert which I don’t see here anymore aside from the commercial variety: cookie sandwiches. Use a good cookie dough recipe; I am sure you can find one from our file of recipes. After baking them, freeze them for two hours. Use any ice cream flavor and freeze it following the shape of the cookie and then just put it between two cookies.

You can even add some sprinkles, chocolate bits and nuts on the side. Cookie sandwiches usually consist of a plain chocolate or vanilla cookie and butter cream filling in between. Bouchon Bakery’s TKO Cookies are chocolate cookie sandwiches with heavy cream in the middle. I had it for a snack last night and it was to die for.

Adoree: Hi Nicole. There is a kiosk in Glorietta that does that. I think their concept is the customer will choose the type of cookies then they will fill them with vanilla ice cream. To answer your question, any cookie will be good in making ice cream cookies. You can use chocolate chip cookies, oatmeal raisin cookies, peanut butter cookies, snicker doodles--the list goes on and on. Just scoop your favorite flavor of ice cream on the bottom-side of one cookie then press the other cookie (bottom-side again) onto the ice cream. Put it in the freezer until it sets.

For cookie sandwiches, you can also add some marshmallow. Broil the marshmallow arranged on a piece of cookie until it is slightly melted, then bring it out of the oven and cover it with another piece of cookie.