Pushing through

I woke up today feeling absolutely terrible. I had the chills but my forehead felt hot to the touch. A consultation with the thermometer told me that I really should stay home and try to kick the sickness before it got worse, but at this point I can't take a day off. AP tests are coming, and the season is just starting to pick up aped. Thus, I trucked it through a monotonous but stressful day of school and continued on to track. Surprisingly, I was consistently 15 seconds under pace, and this was sustainable for the full three thousand intervals we did. The four hundreds hurt, as well as the two hundreds, but I attribute that to the ibuprofen sapping the water from my body and making my head pound. All in all, it was a day to simply tough it out, which proved to be achievable. To make up for this discomfort, I had some homemade twix bars. Here's the recipe (courtesy of ME... Yup, it's original!)

 Ingredients
3/4 cup granulated sugar
3/4 cup brown sugar
1 1/2 sticks butter
2 eggs
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
2 cups plus 2 tbsp flour
1 can sweetened condensed milk
1/4 cup brown sugar
3-4 tbsp milk
1/2 cup sugar
1 tbsp cocoa powder
1 cup chocolate chips
Preheat oven to 350 degrees. Beat sugars and butter. Add eggs one at a time, until mixture is smooth. Beat in soda, salt, and vanilla. Fold in flour. Press dough into ungreased 19x9 inch pan and bake for 12 minutes or until edges are brown. Meannwhile, simmer sweetened condensed milk and brown sugar, bringing just to a boil until sugar dissolves. Continue cooking but do not burn, until mixture thickens, about 5 minutes. Set aside to cool. Microwave milk and sugar one minute until sugar is dissolved. Allow to cool, whisking in cocoa until smooth. Once cooled to a warm but not hot temperature, pour over the chocolate chips, attiring to melt. Pour Carmel mixture over cooled cookie bars and freeze for 10 minutes to set. Then top with the chocolate mixture and let cool to set. Enjoy!