Irresistible ‘Trashy Cookies’: The Ultimate Sweet & Salty Peanut Butter Oat Treat
There’s a special kind of joy in baking, especially when it involves transforming a collection of odds and ends into something truly extraordinary. For weeks now, these delightful “Trashy Cookies” have been my go-to creation, a constant companion as I’ve celebrated and signed copies of my latest cookbook, Dirty Food. Yes, it’s finally out in the wild, gracing bookshelves and kitchens everywhere! It’s been an incredible journey, and I even had the pleasure of sharing a bit about it in last weekend’s Globe & Mail, delving into why we all need a cookbook that champions everything sticky, gooey, and gloriously messy.
The release of Dirty Food has been a labor of love, a testament to the idea that deliciousness often thrives outside the realm of pristine perfection. The book is now slowly but surely making its way into bookstores. There were a few interesting challenges along the way, particularly regarding my decision to give it an exposed spine. This design choice results in a look that’s intentionally imperfect – a deliberate embrace of a raw, almost handmade aesthetic. Initially, there was some concern that stores might mistake them for defective copies and send them back, which would have been a shame! However, I stood firm on this design for two crucial reasons: first, I absolutely adore the unique, tactile appearance it lends to the book. It feels authentic and inviting. Second, and perhaps even more importantly for a cookbook, it allows the pages to lay completely flat when opened. For anyone who’s ever struggled to keep a cookbook open with flour-dusted hands or a weighty can of tomatoes, you’ll understand why this is a game-changer. It makes the book incredibly usable, especially in the busy environment of a kitchen, and particularly beneficial for its slightly smaller format than most cookbooks.