by Carrie L. » Thu Jan 01, 2009 11:43 am
Greg and Chef, how would you describe the texture of the Torres cookie? Looking at the recipe, which uses cake flour and contains baking powder, I'm thinking they would come out sort of cakey. Is that the case?
Hello. My name is Carrie, and I...I....still like oaked Chardonnay. (Please don't judge.)
