You guys. I need some sweet relief. I have the worst neck and shoulder pain. I’m my chiro’s stiffest client and it’s progressively getting worse. I know the computer time doesn’t help but hey – I’m a web developer. I can’t change that. I can change my posture and I’m constantly working on it. I’m getting a standing desk at home and at work. I’m trying y’all! But, my chiro said a large part of my problem is attributed to my pillow! My pillow! It finally clicked that the current pillow I’m using is pretty much a brick and just shoves my neck forward and doesn’t have much give so I’m basically kind of sleeping lurched forward.
I tried sleeping with no pillow, as a recommendation from a friend, and I just couldn’t do it. I tried it for two nights and I tossed and turned so much. I get the idea of how we all slept without a pillow as babies but I feel when you’re a baby, your bones and muscles are more malleable. I have tried a variety of pillows in our house and I don’t know if it’s really helping.
So I need some suggestions! What pillow do you guys use and swear by? I’m a back sleeper. I need some relief from this constant pain and stiffness!
Ahh, ’tis the season for eggnog! You know, I actually don’t really like eggnog on its own but I love it if it’s in a baked good or coffee drink of some sort. Just the thought of drinking pasteurized eggs kind of reminds me of those gym/fitness people who eat raw eggs in the morning. I think I read somewhere that The Rock eats like a dozen raw eggs (or maybe it was like hard-boiled eggs cause I feel like raw eggs in that amount could most definitely give you salmonella haha) every morning.
ANYWAY. Clearly these eggnog cheesecake bites are not one and the same sooo you should make these to put on your holiday table this year! They’re made with a gingersnap crust too! The flavor combo is so much yes!
Do you ever wonder why they call your brain a noggin’? I’ve always wondered that when I hear eggnog LOL
Eggnog Cheesecake Bites with Gingersnap Crust
- 1 1/2 cups gingersnap cookie crumbs (use a food processor to process into fine grounds)
- 3/4 cup + 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, room temperature
- 2 large eggs
- 1 egg yolk
- 3/4 cup eggnog
- 4 teaspoons rum or brandy
- 1 teaspoon vanilla extract
- 4 1/2 teaspoons all-purpose flour
- 1/2 teaspoon ground nutmeg, plus more for topping
- 1/4 teaspoon salt
- Preheat oven to 350 degrees Fahrenheit then grease a 9-inch square baking pan with baking spray (the kind with flour in it) then line the baking pan with parchment paper overhanging the sides. Set aside.
- In a small bowl, stir together gingersnap crumbs with melted butter and 3 tablespoons of granulated sugar then press into the bottom of the prepared baking pan. Bake for 12 minutes or until golden on the edges. Remove from oven and set aside to cool.
- In meantime, beat the cream cheese in the bowl of a stand mixer for 2 minutes, or until fluffy. Add the remaining 3/4 cup of sugar and beat until smooth. Add the eggs, yolk, eggnog, liquor, vanilla extract, flour, and nutmeg and beat until smooth and combined.
- Pour the filling over the now chilled crust.
- Set the baking pan in a larger pan and add enough hot water so it comes halfway up the sides of the cheesecake pan.
- Bake for 45-60 minutes, or until just set. Carefully baking pan from water bath and transfer pan to a wire rack to cool for 30 minutes. After 30 minutes, refrigerate for at least 4 hours or overnight.
- Cut into your favorite bite-sized squares and lightly dust the tops with additional ground or fresh nutmeg. Store leftovers in an airtight container in the refrigerator.
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