Restaurant Review: Thai Noodle, Berkeley, CA

Thai Noodle - dinner on October 18, 2014

After my family and I went to see the Cal vs UCLA game at Memorial Stadium in Berkeley, we all went out to dinner after the game. There were surprisingly a ton of Bruin fans at the game and milling around after so my UCLA niece didn't feel like such an outlier. Except when she sat in the Bears student section with my other niece during the game, of course. Ha.

We went to dinner early enough that we thought we'd beat the post-game crowds but the Thai restaurant my Bear niece took us to was still full when we got there. Not surprising given it was rather small and didn't have that many tables.

Fried Tofu appetizer

Still, we lucked out that a larger group was on the verge of leaving so we didn't have to wait longer than 5 minutes or so for a table to free up.

Fried chicken over fried rice

The menu was rather varied and like, most popular restaurants in many college towns, the price points were reasonable (around $10 more or less) and the portions were generous. I bypassed my usual pad thai when trying out a new Thai restaurant and went with fried chicken over fried rice. Despite my love of pad thai, I have to say the fried rice at almost every Thai restaurant I've gone to has always been delicious. Usually moist without being greasy and always tasty. This was no exception. I don't usually eat a lot of rice but I could eat Thai fried rice more than is good for me.

Duck Fried Rice

My Bear niece got the Duck Fried Rice and that had a fair amount of roast duck in it so that was a good choice.

Some kind of veggie noodle dish

Grilled chicken over Thai fried rice

Veggie spring rolls

Pad Thai with Shrimp

My sister ordered the pad thai and I tried a bit of that. She got hers with bean sprouts though and I dislike bean sprouts intensely since their non-taste, crunchy texture ruin a good noodle dish so I can't say I could evaluate the pad thai with any justice.

Beef and eggplant

I didn't try everything since I was involved with my own order but everyone appeared to enjoy their dishes so I'd call this a good choice. It's pretty casual dining but the food was delicious and when in Berkeley - or anywhere else - that's what matters.

White Chocolate Macadamia Cookies

White Chocolate Macadamia Cookies - made dough October 15, 2014, recipe modified from Julie's Eats and Treats

This is a nice version of a white chocolate macadamia cookie. I did my usual routine when it comes to cookie baking: toasted the macadamia nuts and let them cool completely before adding them to the dough, portioned the dough into golf-ball-sized balls, chilled them briefly to be sure they'll hold their shape then placed them in a freezer bag to freeze them until I was ready to bake them (freeze at least overnight).

When I was ready to bake, I lined the baking sheets with parchment paper and baked the cookie dough balls directly from the freezer. No need to let the dough thaw or come to room temperature or you'll negate the whole freezing process you did in the first place.

The true test of successful cookie baking though is the baking itself. Or the underbaking if you're me. I like to bake cookies only until the edges are golden brown and the middles no longer look like raw dough. Do not let the middles get puffy and cracked or you'll have overbaked them. See how it looks moist in the middle in the pictures above? That's what you want. The edges and outer ring are more fully baked but the middles should still look moist and underbaked. When the cookies are completely cooled, they'll be moist and chewy.

3 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

3/4 cup sugar

3/4 cup brown sugar

1 1/4 teaspoon vanilla

2 eggs

1 1/2 cups white chocolate chips

1 cup macadamia nuts, chopped

1. Mix flour, baking soda and salt in medium bowl and set aside. 
2. Mix butter with sugars in a different bowl. Add vanilla and eggs and mix until smooth and fluffy.
3. Add flour mixture and combine. Then add chips and nuts.
4. Portion into golf-ball-sized dough balls and chill or freeze for several hours or overnight.
5. When ready to bake, preheat oven 350 degrees F.
6. Space evenly on parchment-lined baking sheets and bake 10-12 minutes or until bottoms are golden brown. The tops might still look doughy but they will cook as they sit on the cookie sheet. Let sit on cookie sheets for 5 minutes then remove to wire rack and let cool.

Chocolate Chip Cookies - chill overnight vs freeze immediately

Chocolate Chip Cookies - made dough October 11, 2014, adapted from Number 2 Pencil

Left: chilled overnight; Right: Froze immediately

I've made dozens if not hundreds of different chocolate chip cookies over the years. My taste buds are pretty jaded but I can tell you even the most average recipe for chocolate chip cookies will seem like manna from heaven if you eat said cookie 10 minutes out of the oven. And even the best recipe will seem mediocre if you eat the cookie several days after baking.

Chilled overnight before baking

I've heard about the merits of letting chocolate chip cookie dough chill for 24 hours before baking. That's supposed to develop the flavor. I usually make the cookie dough, portion it out into dough balls and freeze the dough immediately then bake it off at least a day later. No time to let those flavors deepen before freezing them. I decided to run a mini experiment with this recipe. Half the dough I left to chill overnight in my refrigerator and the other half got the freeze-immediately treatment. I was curious to see if they looked or tasted any different with the two methods.

Froze immediately then baked the next day

As you can see from their appearance, the chill overnight cookie looks more craggy while the freeze immediately cookie wins the beauty matchup in terms of looking smooth and a little more - well - professional. Both cookies are from the exact same batch of cookie dough.

Chilled overnight then baked

Taste-wise, while still lukewarm, the chill overnight cookie wins the taste round as it did have a more pronounced buttery and brown sugar flavor. The freeze immediately cookie was still good and if I hadn't eaten a bite from each one after the other, I wouldn't have thought the freeze immediately cookie was inferior as it was still delicious. So it was an interesting baking experiment. Although I'm reminded why I rarely conduct these kinds of experiments as I had to eat both cookies to test them out. I normally only eat one cookie for a taste test and to not be a pig. I compromised by eating half a cookie from each one day and saving the other halves for the next day. The next day, the flavor differences between the two weren't that pronounced. Or else to my jaded taste buds, cookies older than an hour out of the oven just don't cut it, no matter how they're made.

Froze immediately and overnight then baked

2 cups of all-purpose flour
1/2 teaspoon of baking soda
13 tablespoons of butter, melted and cooled
1/2 cup of granulated white sugar
3/4 cup of firmly packed golden brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
1 large egg
1 large egg yolk
1 cup semisweet chocolate chips
1 cup milk chocolate chips

1. In a medium bowl, whisk together flour and baking soda.
2. In the bowl of a stand mixer with paddle attachment, combine melted and cooled butter, both sugars, vanilla and salt. Beat on medium speed until well combined, about 2 minutes.
3. Add egg and egg yolk, scraping down sides of bowl as necessary.
4. Add in flour mixture and continue mixing until incorporated.
5. Add in chocolate chips and give a final stir.
6. Portion dough into golf-ball-size balls, line in a single layer on a plate, cover with plastic wrap and chill overnight.
7. When ready to bake, preheat oven to 375 degrees and line baking sheet with parchment paper.
8. Place cookie dough balls on baking sheet. Bake about 9 minutes, just until edges are a light golden brown.

Banana Cupcakes with Cinnamon Cream Cheese Frosting

Banana Cupcakes with Cinnamon Cream Cheese Frosting - made October 11, 2014 from Lil Luna

I was still so enamored of my new large star decorating tip and what it looks like when you pipe frosting with it that I made another cupcake recipe. Serendipitously, I also had bananas (over)ripening on the counter that were at the near-perfect stage of being used in baked goods. I'd like to tell you I planned that far ahead but in reality, I had bought a bunch one weekend then forgot them on the counter.

But I remembered them in time to use in this recipe. It's a fairly straightforward, standard cupcake recipe. It wasn't as soft and fluffy as I had hoped but I wonder if that's because I baked them a little too long or a bit too short. Cupcakes are not my realm of expertise so I regularly miss the mark. If you don't bake them long enough, they can be dense. If you bake them too long, they're dry. These weren't quite dry but they weren't Sprinkles-moist as I had wanted.

The taste was good though and I like the pairing with the cinnamon cream cheese frosting. Since I'm not a super fan of cream cheese, the cinnamon not only adds more flavor but mutes the tang of the cream cheese. And really, I just wanted to play with piping frosting with the decorating tip.

4 large eggs
1/2 cup butter, softened
1 1/2 cups mashed bananas (from 3-4 mashed bananas)
1/2 teaspoon vanilla
1 1/2 cups cake flour (all-purpose flour can also be substituted)
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon

Frosting
6 tablespoons butter, softened
4 ounces of cream cheese, softened
2 cups powdered sugar (more as needed)
1/2 teaspoon vanilla
1 1/2 teaspoons cinnamon

1. Preheat the oven to 350. Prepare two muffin tins by lining with paper liners.
2. Separate the eggs and beat the egg whites until stiff peaks form, then set aside.
3. In a large bowl or the bowl of a stand mixer, beat the butter until light and fluffy. Add the mashed bananas, egg yolks, and vanilla, and mix until smooth. Gently fold in 1/3 of the egg white mixture.
4. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Gently fold the dry ingredients into the wet ingredients until just combined. Gently fold in remaining egg whites.
5. Fill paper baking cups half full and bake 11-15 minutes, or until a toothpick inserted in the center comes out clean. Remove and let cool completely.
6. To make the frosting, beat together the butter and cream cheese until light and fluffy. Add the powdered sugar slowly and beat until light and fluffy. Beat in the vanilla and cinnamon.
7. If necessary, add more powdered sugar until the frosting is firm enough to hold its shape but still light and fluffy. Frost the cooled cupcakes.

Pumpkin n Cream Pound Cake with Brown Butter Glaze

Pumpkin n Cream Pound Cake with Brown Butter Glaze - made October 12, 2014, recipe modified from The Baker Chick

Okay, I'm back with the pumpkin again. Still no rain at the time I made this but we're supposed to get some soon. I hope. So I must keep up with the baking rain dance and bake with fall flavors. Plus I needed an easy Bundt cake to make for work last week.

I adapted this from The Baker Chick; I made her pumpkin Bundt cake but I added my own element with the pastry cream as a "tunnel" in the middle. I'd like to tell you it was because I love to experiment and make up my own recipes but unfortunately, while that's sometimes true, I just don't have that kind of time these days. Instead, I needed milk for another recipe, ended up having to buy a quart instead of a pint like I normally do because all that was available was a quart. So I had too much milk. When I have too much milk on hand, I either make pancakes, bread pudding or pastry cream. I didn't feel like pancakes and I didn't have any challah in the house so pastry cream it was. I love pastry cream, too much so. Or at least I love the recipe I make of it which was one of my best takeaways from culinary school. I could spoon up pastry cream like pudding. Then regret it later when my pants and skirts didn't fit anymore. So I rarely make pastry cream.

But since I "had" to make it this time, I decided to stuff it inside this pumpkin bundt cake. That turned out to be a good call as the vanilla pastry cream paired very well with the pumpkin flavor, the texture of the cake and the brown butter glaze. The glaze turned out thicker and more like a frosting than a glaze but if you want it thinner, simply add more milk. Either way, it was delicious. I even ate a normal-sized piece instead of a taste test sliver because it was so good. Even if it still didn't bring on the rain.

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup light or dark brown sugar
3 large eggs

Filling
1/2 recipe of Pastry Cream

Brown Butter Glaze
1 stick of butter, browned
2 cups of powdered sugar, sifted
2 teaspoons vanilla extract
2-4 tablespoons milk

1. Preheat oven to 350 degrees F. Spray a 10 inch bundt cake pan  with nonstick cooking spray and dust with flour, set aside.
2. In a medium-sized bowl, whisk together the flour, spices, baking soda, baking powder and salt.
3. In another bowl, whisk together the pumpkin, buttermilk and vanilla.
4. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars together until light and fluffy, about 3 minutes. Add the eggs one at a time until well combined.
5. Alternate adding the flour and pumpkin mixtures, mixing on low speed, starting and ending with the flour mixture. Don't overmix.
6. Spoon 2/3 of the batter into prepared pan then add the pastry cream in a ring on top of it. Cover with remaining batter and smooth top with the back of a spoon. Bake for 45-55 minutes, or until a toothpick inserted comes out clean. (Try to avoid testing the middle where the pastry cream is. Instead, insert the toothpick along the sides as well as close to the inner tube opening.) Invert and cool for at least 30 minutes on a wire rack before icing.

For the glaze:

1. Pour the browned butter into a bowl and whisk in the 2 cups sifted powdered sugar and vanilla, stirring until smooth. Add the milk, a tablespoon at a time until the desired consistency is achieved.
2. Drizzle over the cake and serve warm, at room temperature or even cold from the fridge. 

Food Trucks: Off the Grid

Off the Grid - dinner on October 8, 2014

I mentioned in a previous post that I am not a regular patron of food trucks, mostly because they don't really cross my path when I'm contemplating places to go for dinner. I decided to change that when I heard about Off the Grid which comes every Wednesday night to the Menlo Park Caltrain station. Since it was near enough to work to enable me to get there in half an hour (thanks, commute traffic) and my friend Jenny could catch Caltrain on her way home from work and just take a detour in Menlo Park, we decided to meet up one Wednesday to check it out.

There was a fleet of about a dozen or so food trucks when I arrived. One area was set aside for tables and chairs where people could sit and there was even someone singing to entertain people while they dined. There were a ton of kids so I assume this was a popular weekly eating spot for families.

It was fun to poke around and check out the offerings of the different food trucks. I had a heck of a time deciding between the lobster roll from the Lobsta truck, chicken tikka masala open-faced on garlic naan from the Indian food truck, lemongrass pork with garlic noodles from the Vietnamese truck, or chicken and waffles from the Waffle Amore truck. Talk about your first world problems, right?

The BBQ Brisket truck Jenny got her dinner from

In the end, I went with the lemongrass grilled pork and garlic noodles from the Vietnamese food truck. Most of the offerings from all of the food trucks were in the $10-$12 price points, some a little more, some a little less. Mine came to $11 which I thought was reasonable for a dinner I had to eat perched on a parking lot curb. Hey, it's all an adventure. If I was more budget conscious, I could've gotten away with a $5-6 dinner and gone all protein or all carbs with one or the other instead of both.

The dish was tasty but I have to admit, a bit too salty for me. I do have bland taste buds though so others might find it better than I did. The portions were pretty generous so I couldn't finish the whole thing, especially because of the salt factor.

Lemongrass Pork and Garlic Noodles

To counter the salt, of course, I had to get some sugar. Since I skipped the chicken and waffles from Waffle Amore in favor of the pork and garlic noodles, I had an excuse to go back to the waffle truck and try out one of their waffles for dessert. In a stroke of luck, we approached the waffle truck at 7:30 which turned out to be when they start making their liege waffles available for ordering. Liege waffles have a caramelized outside and they're just plain delicious. The Sweet Tooth Fairy was looking out for me in getting me in front of that waffle truck at the right time. Each waffle was $5 and comes with 1 free topping. Additional toppings are $1 each. I lived high and went with the nutella and banana atop a liege waffle.

At first Jenny and I were going to split a waffle because we were both full from our respective dinners but after seeing a person ahead of us get their order, we decided the waffles weren't that big so we each got our own. Hence why Jenny and I are good friends. She went with a Woman's Best Friend waffle (truly, that was the name of the waffle) that had fresh strawberries, whipped cream and chocolate sauce drizzled on top.

Liege waffle topped with nutella and banana

My waffle was delicious and you can't go wrong with a banana-nutella combo. If I were making this at home, the only thing I would do differently would be to caramelize the bananas first in brown sugar and butter but my taste buds are decadent like that. Having fresh bananas on top of the liege waffle almost made me feel virtuous but even I can't lie to myself that much. The portion was the right size if you're not too full from dinner. I was but I'm conveniently ignoring that since I ate my entire waffle.

"Woman's Best Friend" waffle - with strawberries, whipped cream and chocolate sauce

It was a fun experience and Jenny and I both agreed we'd go back again to try the other food trucks. Some of them had long lines at the time we went which made us want to try them even more next time so we could see what made them so popular. I wouldn't call any of it gourmet food but still, it's a nice casual way to dine and support some local small businesses at the same time.

Fudgy Frosted Brownies and Cal vs UCLA

Fudgy Frosted Brownies - made October 17, 2014, recipe modified slightly from Sally's Baking Addiction

Memorial Stadium, an hour before the game - the stands filled up considerably by kickoff

I've got a backlog of recipes to put up but haven't had time to write them up yet. But I'm leapfrogging this one to post nearly real-time while it's fresh in my memory. One of my nieces, my sister and her boyfriend flew in this weekend so they, my parents, my other niece and I could all get together to watch the Cal vs UCLA football game at Memorial Stadium in Berkeley. My out-of-town niece goes to UCLA and the other to Berkeley so we had a little intra-family rivalry going on. I myself graduated from Cal so I knew who I was rooting for but figured even if they lost (which they did! *sad face*), at least we had one person in the family who would be happy that UCLA won.

At Halftime - there was still hope for Cal

The Bear and the Bruin

I always bake for my nieces whenever I have a chance to see them but last week was particularly all about the long hours as I had some big deliverables due at work so I didn't really have time to bake during the week. I had made up some cookie doughs last weekend so those would be easy enough to bake off at the last minute but I also wanted to do a brownie. Unfortunately I ended up working later than I had expected on Friday night so by the time I got home the night before the game, I almost decided against baking and had to fight the temptation to just collapse on my couch. But even when I'm tired, I'm still stubborn so I made myself get it done.

Fortunately, brownies are my specialty and I could probably make them in my sleep. Plus this recipe from Sally's Baking Addiction was simple enough to put together quickly and easily. I baked off the brownies the (late) night before and frosted them the next morning. The only thing I changed was I baked them in an 8 x 8 pan instead of the 9 x 9 pan that her original recipe called for. I'm glad I made them in the smaller pan as they had the right thickness, even with the frosting.

Normally I don't frost brownies but I wanted a little extra decadence so I did this time. The frosting was rich but I actually liked it (I know, right?). At least in the half-piece I ate as a taste test. True to their advertising, these did come out fudgy. Of course, bear (get it? GO BEARS!) in mind, it's not as much about the recipe as it is about the quality of ingredients (code for "use good chocolate") and underbaking the brownies slightly. The best fudgy brownie recipe in the world won't turn out well if you use inferior chocolate and overbake them.

I asked my nieces whether this batch of brownies should be winner take all or serve as a consolation prize for the loser. But since, between the two of them, one was going to be a winner and they learned all about sharing in kindergarten, that meant it didn't matter and they (and their friends) could partake of rich, fudgy, frosted brownies. Even though Cal lost. Sigh.

1/2 cup (115g) butter (salted or unsalted, your choice)
8 ounces (228g) coarsely chopped good quality semi-sweet chocolate - I used Valrhona
3/4 cup (150g) granulated sugar
1/4 cup (50g) light brown sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup + 2 tablespoons (80g) all-purpose flour
2 tablespoons (11g) unsweetened cocoa powder
1/4 teaspoon salt
1 cup (180g) semi-sweet chocolate chips

Milk Chocolate Frosting
1 3/4 cups (210 g) confectioners' sugar
1/4 cup (22 g) unsweetened cocoa powder
1/2 cup (115 g) unsalted butter, softened
2 tablespoons heavy cream or half and half
1 teaspoon vanilla
salt to taste

1. Adjust the oven rack to the lower third position and preheat oven to 350F degrees. Line the bottom and sides of a 8 x 8 inch square baking pan* with aluminum foil and lightly spray with nonstick cooking spray. Set aside.
2. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
3. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture. Add the eggs, one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour, cocoa powder, and salt. Once combined, fold in the chocolate chips.
4. Pour batter into the prepared baking pan and bake for 35-36 minutes or until the brownies begin to pull away from the edges of the pan. A toothpick inserted in the center should come out with only a few moist crumbs when the brownies are done. 
5. Allow the brownies to cool completely in the pan set on a wire rack. Once cooled, lift the foil out of the pan using the overhang on the sides and cut into squares.  
6. Frosting: sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet. Frost the brownies before or after cutting into squares, whichever you prefer.

Mini Red Velvet Cheesecakes

Mini Red Velvet Cheesecakes - made October 11, 2014 from Sally's Baking Addiction

We're getting into that time of year where my baking experiments start taking a holiday slant. Notice the recent pumpkin desserts? Besides trying a baking rain dance for my drought-stricken state (come on, rain, start moving in), I'm also testing out potential new recipes for Thanksgiving. This one, we're leap frogging to Christmas.

This was so pretty on Sally's Baking Addiction that I wanted to try it out myself and see if it would be a contender on my holiday dessert party menu. I loved the contrast of the pale creamy cheesecake against the holiday red of the red velvet even though I'm not a cheesecake fan. Mine didn't turn out as pretty as hers though. And I even baked mine in bonafide mini cheesecake pans instead of muffin pans. Since I don't like cheesecake and don't make it, I'm not well versed on baking them properly. I probably overbaked these from a looks perspective (you don't want brown spots or cracks in your cheesecakes) although thankfully, from a taste perspective, they were fine.

A couple of baking notes: the red velvet cookie batter made enough for 2 dozen mini cheesecakes in the pans I used and were even enough to make a thicker red velvet layer than I think I was supposed to have. They puffed up during baking and at first didn't leave much room for the cheesecake topping. Don't bake the red velvet layer longer than the first 8 minutes the recipe calls for. They may be too dry in the time you need to bake the cheesecake topping for. In the first baking, the red velvet layer puffed up but then collapsed in the time it took me to fill all of the cavities. So the inside had a sunken cheesecake middle when you cut it open. If you care mostly about taste, that's not a big deal as you can't tell from the outside, only when you bite into it and by then, would you really care?

This is probably the closest I'll get to making a cheesecake - as a thin layer on top of something else. It's a good bite-sized dessert option for a holiday party. Bonus for me that I'm not likely to overeat it. One was fine for me to taste it. I gave the rest away.

1 and 1/2 cups + 1 tablespoon (198g) all-purpose flour
1/4 cup (32g) unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) light or dark brown sugar
1/4 cup (50g) granulated sugar
1 egg, at room temperature
1 tablespoon (15ml) milk
2 teaspoons vanilla extract
1 tablespoon red food coloring (liquid or gel)

Cheesecake layer
12 ounces (336g) full-fat cream cheese, softened to room temperature 
2 Tablespoons (30g) yogurt or sour cream 
1/3 cup (67g) granulated sugar 
1 large egg, at room temperature 
1 teaspoon vanilla extract 
1/2 cup (90g) mini semi-sweet chocolate chips

1. Preheat oven to 350F degrees. Line two 12-count muffin pans with cupcake liners. Set aside.
2. Make the red velvet cookie layer: toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
3. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you'd like the dough to be redder. The dough will be sticky.
4. Press 1 scant tablespoon of cookie dough into the bottom of each cupcake liner. Bake each batch for 8 minutes to pre-bake the crust before layering the cheesecake on top.
5. Make the cheesecake layer: using a handheld or stand mixer with a paddle attachment, beat the cream cheese on medium-high until completely smooth. Add the yogurt and sugar, beating on high until combined. Add the egg and vanilla and beat on medium until combined. Try not to overbeat, which will cause cheesecake cracks. Gently fold in the chocolate chips. Dollop 1 Tablespoon of cheesecake batter on top of the pre-baked cookie, spreading it to make sure it completely covers the cookie.
6. Return the mini cheesecakes to the oven and continue to bake for about 20 more minutes, making sure the tops of the cheesecake does not get too brown. The cups are done in the oven when the cheesecake topping no longer jiggles when you shake the pan. Cover the cups with aluminum foil if the tops are getting too brown too soon. Allow to cool for 30 minutes on the counter, then in the refrigerator to set for another 1.5 hours.
7. Cookie cups stay fresh covered at room temperature for 12-24 hours, and then must be refrigerated after that for up to 3 more days.