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Receta Roasted Apricot and Shortbread Ice Cream Bars
by Julie Ruble

Check out Products You Need to Get Started With Hot Yoga

by Julie Ruble at Mode

Thanks so much, Mode Media, for sponsoring this post.

Five months have passed since I first walked into a hot yoga classroom and proceeded to flop around like a trout — a very zen, mindful trout, of course. Five whole months! That makes me a hot yoga expert (nope), so now I'm going to tell you all what to do.

Or really, what not to do.

Roasted Apricot and Shortbread Ice Cream Bars

Don't be That Person.

Don't be the person who carries on a conversation in the yoga room. I know you think you're being super respectful because you're whispering, but since everyone else is actually being super respectful (i.e., silent), we can hear every word. Listen, before class is the only ten-minute period where I can lie in corpse pose and pretend I can do yoga. Don't ruin that for me or I will hate you.

Don't be the person who does all the moves perfectly, plus binds that are technically physically impossible. We get it: you're Gumby. I hate you.

Don't be the person who stares at other people during class. When the yoga teacher tells us all to put our right ear on the mat and you're the only person in the room that puts your left ear on the mat so that I have to stare awkwardly into your eyes, I hate you.

Don't be the person who puts their mat where-the-crap-ever, blocking other people. If your yoga room has mat spaces marked out, use them. Otherwise I won't fit and I'll have to go do my flopping around closer to the heat vent and I will hate you. If there are no mat spaces marked out, just use common sense. By which I mean leave the spot farthest from the heat vent open for me.

Don't be the person who looks cute after hot yoga. The glisten seems to complement your cute yoga hairdo. You could basically throw on a skirt and be date-ready while the rest of us are trying to evaluate where we are on the "Can I Go to the Grocery Store After This?" scale. Instead of being measured from 1 to 10, the scale runs from 1 to "I look like I fell in a swamp." Naturally, I hate you.

Don't be the person who does two hot yoga classes in a row. See #2.

Don't be the person who takes 45 minutes in the shower. If there are only a few shower stalls at your studio, your luxuriating shower is making the rest of us late for work and we hate you. If there are 800 shower stalls, luxuriate away.

I think my main point is that hot yoga makes me hate everyone. But good news: when the outside air finally hits my face after I've been locked in the inferno for an hour, I love everyone. Like a lot. And I love the world. And I love myself. And I love yoga.

After all, what other exercise is so witheringly hot that you feel obligated eat ice cream after class?

This particular post-yoga ice cream recipe (that's a thing because I said so) is a delicious variation of my Roasted Peaches and Shortbread Ice Cream Sundae. I made it for the Progressive Eats Ice Cream Social. Here are all of the Ice Cream Social recipes!

By the way, are you interested in trying hot yoga? The slideshow at the top of this post shows some items you'll need before you begin. It's worth the sweat (and hate), I promise.

1 cup all-purpose flour 1/4 cup powdered sugar pinch of salt 1/2 cup butter ice cream (I used peach), softened for about 10 minutes 15 apricots, quartered (I don't bother peeling these) 1/2 cup butter, melted 5 tablespoons brown sugar 3 tablespoons sugar 3/4 teaspoon cinnamon

Make the shortbread. Preheat your oven to 350 degrees F. Line an 8-inch square baking pan with a foil sling. Process the flour, powdered sugar, and salt together for a few seconds before adding in the chunks of cold butter. Cut the butter into the flour mixture with about 6-8 pulses or until it looks like small peas. Press the mixture into the baking dish with the flat bottom of a glass or small dish. Bake for 20 minutes or until very lightly browning. Stick it in the fridge to speed up cooling. When the crust is cool, scoop the softened ice cream (I used most of a half-gallon container) out onto it and spread it evenly. Stick the whole pan in the freezer to chill overnight. Roast the apricots: Line two baking sheets with foil sprayed with cooking spray. Arrange the apricot quarters in a single layer (I separated mine so they weren't touching) on both baking sheets. Brush them well with melted butter. Mix the brown sugar, regular sugar, and cinnamon together. Sprinkle all of the sugar/cinnamon mixture over the apricots (it'll seem like a lot, but don't skimp). Broil the apricot quarters about 5 inches away from the heating unit for about 15 minutes or until nicely caramelized. Assemble: Only assemble the bars just before you're ready to serve, or they'll melt, of course! When you're ready to serve, remove the ice cream bars from the pan using the foil sling and slice it into bars. Spoon hot roasted apricots and their syrup over top and serve immediately. 3.2.2925

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month's theme is an Ice Cream Social and is hosted by Barbara Schieving who blogs at Barbara Bakes. With summer in full swing, now is the time to get outside and enjoy some ice cream with friends and family!

If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.