I have been scouring the internet lately, and it seems there is a tremendous amount of doubt as to whether or not those words were ever uttered by Marie Antoinette. It is a representation of disparity. History was made by a man placing words onto a woman. What a transference of responsibility.
I would tell you politics are dumb, because it feels like they are sometimes. I think I mostly feel that way because a lot of powerful people do a lot of dumb things. And those dumb things have the power to affect everybody. The truth is, it really, really matters. Please do not let your privilege prevent you from contributing to your community in a positive way.
Just because you may have suffered in the past does not exclude you from certain privileges. If something isn’t good for everybody, then it likely isn’t a great option.
I hardened when I woke up in the middle of one November night to discover what happened in this country. Afterward, Amanda Palmer got tipsy and kinda sorta messed up (but didn’t really) In My Mind in front of a bunch of us at the Woman’s Club of Minneapolis. That night, she said something that stuck with me. If you follow an artist that isn’t communicating about the steps we have recently taken backward, you should likely be afraid.
I used to be polite, but I really don’t think I’m capable anymore. A man spoke publicly about a lot of terrible things. I am told he will be an authority.
I am disheartened. I am in disbelief. I am disappointed. I am a woman who made something extravagant in the face of something unfortunate. An oversized peanut butter cup ice cream monument. Sandwiched between golden layers of cake. Dolloped with ethereally creamy, chocolate chipped, chocolate peanut butter buttercream. Let them eat cake.
Peanut Butter Cup Ice Cream Cake
Makes 1 Two-Layer Ice Cream Cake
Chocolate Chocolate Chip Peanut Butter Buttercream:
2 tbsp (1/4 stick) unsalted butter, at room temperature
2 tbsp creamy peanut butter
2 tbsp ovaltine powder
1 tbsp unsweetened cocoa powder
1 cup confectioner’s sugar, divided
1 tsp pure vanilla extract
3 tbsp whole milk
1/2 cup semisweet chocolate chips
4 Reese’s Peanut Butter Cups, chopped
In a medium bowl, beat together butter and peanut butter until creamy. Beat in ovaltine and cocoa powder. Beat in confectioner’s sugar in quarters, alternating with the vanilla and 3 tbsp of milk. If needed, beat in an additional tbsp of whole milk to ensure desired consistency. Stir in chocolate chips. Set aside and put together ice cream cake layers.
Soften ice cream for about 3-5 minutes before use. Prepare one 9-inch yellow cake layer according to recipe instructions. Let cool completely on a cooling rack. Use a long, serrated knife or a string to slice the cake layer in half lengthwise, creating two thin cake layers. Place one cake layer on a cake stand. Scoop ice cream on top of cake layer, pressing down gently with the scoop to ensure even distribution. Place the other cake layer on top. Dollop frosting on top layer of cake, spreading gently. Sprinkle with peanut butter cups. Serve. Cake can be served immediately, or frozen until ready to serve. Cake will last up to two days, if covered and kept frozen.
*Use the other half of the recipe to make a single layer cake, or cupcakes, or another of this SAME ICE CREAM CAKE! The possibilities are endless. *gasp*