Monday, December 22, 2014

Chocolate Salted Caramel Pretzel Cookies

     The first day of winter just happened and we are a few days from Christmas. Winter is always a great time of year, mostly because it's the time to reflect on the year that passed and what you accomplished. This year was an amazing year for me because I started this blog and grown a lot as a person. Going into 2014 I didn't know what lay ahead, I guess going into a new year with no exceptions is what makes a great year. Setting goals and boundaries for yourself will only hold you back. If you focus too much on your goals i'll only hide your creativity and new ideas. So in the coming year I hope you take some time for yourself and do what you love and are passionate about. 
    This recipe for Chocolate Salted Caramel Pretzel Cookies came out of my love for Chocolate and Caramel candy. Whats not to love about this combination everything go's together perfectly. Over the last month this recipe has become my official Christmas cookie recipe, I hope it becomes yours to.


Ingredients : 

• 1 cup granulated sugar 
• 10 tbs unsalted butter, cold, cut in cubes  
• 1/2 cup whipping cream minus 2 tbs 

• 1 cup unsalted butter 
• 1 1/2 cup granulated sugar 
• 2 eggs 
• 2 tsp vanilla 
• 2 1/3 cups All Purpose flour 
• 2/3 cup unsweetened coco powder 
• 1 tsp baking soda 


• For each cookie : 1/8 tsp or less salt and a pretzel on top  


1. Caramel: Heat the cream until it just begins to steam and then set aside. Place the sugar in a medium saucepan over medium-high heat, and heat without stirring until sugar dissolves and gets a caramel color. 

2. Remove the pan from the heat and add in the hot cream. It will bubble a little bit. Cook for about 1 minute stirring constantly with a wooden spoon until smooth.

3.  Remove from heat, and add butter. Stir well until smooth. Pour into a bowl and let it cool.

4.  In a mixer bowl beat the butter and sugar until creamy. Then add in the eggs and vanilla and mix together. 

5. In a medium bowl whisk together the flour, baking soda and coco powder. Then add it in 1/3 portions to the wet Ingredients. 

6. Then roll 1 1/4 inch dim. dough balls with a 1 tbs amount of Caramel in the center. Place them 2 inches apart on a parchment lined cookie pan and top with a pretzel and 1/8 tsp or less salt. Then flatten them halfway for more spread while baking. 

7.  Bake for 8-10 mins @ 350 F, let them cool for 8 minutes before storing or eating. 

Tuesday, November 25, 2014

Truly Pumpkin Spice Bundt Cake

       Every year when fall comes around, I have mixed feelings about it. The color of the leaves and crisp cool air is amazing. But that means that the hot weather and sun is gone...because I live in Portland OR where it's cold and rains all the time. Summer and the end of spring is the only time of year I get to enjoy the sun and go outside with out freezing. But on the other hand I would not be able to enjoy all the delicious food. Like the always amazing thanksgiving meal and pumpkin spice everything. Plus if it wasn't for the colder weather and changing of the seasons. I would not realize the wonderful family, friends and time I have while living life.
    I have to confess that I'm really not a fan of  the Starbucks Pumpkin Spice Latte. I don't enjoy it because of its bad representation of pumpkin and fall flavor. To me it just Tastes like cinnamon coffee not pumpkin spice. So I came up with a recipe that has a more complete pumpkin spice flavor. My Recipe for Truly pumpkin spice bundt cake has three components to it. First the bundt cake is moist and full of  pumpkin flavor.  Then the pumpkin seed streusel gives it a tasteful lift. And then topped with a pumpkin spice glaze which tastes amazing.

Happy Thanksgiving!!! 


Pumpkin Spice Bundt Cake : 

• 1 cup vegetable oil 
• 2 cups granulated sugar 
• 3 eggs 
• 3 1/2 cups all purpose flour 
• 2 tsp baking soda 
• 1 1/2 tsp cinnamon
• 1/8 tsp nutmeg 
• 1/2 tsp ginger 
• 1/2 tsp all spice 
• 1 tsp cloves 
• 1/2 tsp salt 
• 1 15 oz can pumpkin 
• 1 tsp vanilla 

Pumpkin Seed Streusel Filling 

• 1/2 cup pumpkin seeds 
• 6 tbs butter 
• 1 tbs cinnamon 
• cup brown sugar or half 3/4  
• 1/4 cup all purpose flour 

Pumpkin spice glaze 

• 1 cup powdered sugar 
• 4 tbs butter 
• 4 tsp milk 
• 1 tsp vanilla 
• 1/2 tsp cinnamon
• 1/2 tsp ground cloves 
• 1/2 tsp all spice 
• 1/8 tsp nutmeg 


1  Pumpkin Spice Bundt Cake : 
In a mixer bowl with the paddle attchement mix in the sugar and oil. Mix it together about 1 minute or until creamy. Then add in the egg and vanilla for about 30 sec. Then add in the can of pumpkin and mix for another minute. 

2  In another bowl mix together the flour, baking soda, cloves, cinnamon, allspice, ginger, nutmeg, salt. 

3  Add the dry ingredent bowl in Portions of 1/4 until mixed together. 

4 Pumpkin Seed Streusel Filling :
Melt the butter until softened for the strudel and mix it with the sugar, pumpkin seeds and cinnamon. 

5  Oil up the bundt cake pan with cooking  spray and spoon in the batter about 1 inch into the pan, then layer in all the strudel into the center and cover it with more batter. Depending on the kind of pan you use their may be too much batter. Bake for about 55 - 65 mins at 350 or until toothpick comes out clean.

6  Pumpkin Spice Glaze:
 In a medium sized bowl mix in the powdered sugar, vanilla, milk, butter, cinnamon, cloves, all spice and nutmeg. Until mixed together well. 

7  After the bundt cake it baked and cooled for 15 minutes. flip over the pan and pour over with the glaze, Slice and Enjoy!

Tuesday, October 14, 2014

Banana and Coconut Pancakes With a Chocolate Caramel Sauce




      Everyone has their own way of eating pancakes the right way. For me its always lots of butter and syrup. But this time I'm doing something different by making banana and coconut pancakes with a chocolate caramel sauce. Even though I'm more of a waffle person, I eat pancakes more often. I don't know why that is? Maybe because the waffle iron is a mess to clean up. Or because every Saturday morning I wake up to the smell of my mom making pancakes....and so then all I need to do is enjoy them. Not go threw that hassle of making waffles early Saturday morning
   This recipe for pancakes started out with a gluten free recipe that I learned in my culinary class which was Bananas and eggs. But later when I was trying it at home I added flour to give it more form...which made it not gluten free. Then I added some shredded coconut and coconut oil for a more complex coconut flavor. As Always I hope you enjoy this recipe and ready to cook up some amazing pancakes!

Ingredients : 

Pancakes :

• 2 Eggs 
• 2 Bananas 
• 3/4 Cup milk 
• 3/4 Cups all purpose flour 
• 1/2 Cup shredded coconut 
• 3 tbs Coconut oil 
• 2 tsp Granulated sugar 
• 1/2 tsp Baking soda 
• Dash of salt 

Chocolate Caramel Sauce : 

• 1/2 Cup granulated sugar 
• 3/4 Cup milk 
• 4 tsp Unsweetened coco powder 
• 3/4 Cup powdered sugar 
• 4 tbs Butter 
• 1 tsp Vanilla 
• dash of salt 

1  Sauce: In a medium sized pot, heat the the granulated sugar on high heat. In a other pot heat the milk until hot and steaming ( not boiling ) Don't mix the sugar until it starts bubbling and is almost melted with steam rising. 

2  When all the sugar is melted take the pot off the heat and pour the warm milk into it. It will steam and bubble, start mixing it with your wooden spoon Until  incorporated. Then add the coco powder and butter, mix with a whisk for about 30 secs. Next add the powdered sugar and let It simmer for about 2 mins. Don't over do it or your sauce will be to thick. Then add in vanilla and salt, whisk it together well. If your sauce turned out to thick just add in some more milk.  Let it cool or serve warm, Make the sauce before the pancakes.

3  Pancakes: Cut bananas into slices and in a mixer bowl whip them up using the paddle attachment. change the attachment to a whisk and beat the eggs in. 

4  Next add in the flour, baking soda,coconut, coconut oil, sugar and salt. Whisk together well.

 5   Then pour out pancake shapes on a skillet or griddle, heated on medium with a tsp of butter and another of coconut oil. Cook for about 2 mins on both sides, until dark gold/brown. Enjoy!

Wednesday, October 1, 2014

Prosciutto And Fresh Arugula Pizza

  When it comes to rolling pizza dough, I feel like I have the bragging rights. Mostly because that's my specialty, I rolled countless numbers of pizza dough. Over  my 3 years of high school culinary class. I would look forward to every Thursday and Friday because that was the pizza making days in my class. We made about 50 pizzas both days and then they would be sold to the students at my school for lunch. So during the last couple of years I learned a lot about the basics and tricks of rolling pizza dough. 
      In honor of feedfeed's Instagram contest for making original pizza ideas. I though up this recipe for prosciutto and fresh arugula pizza. This amazing pizza is a favorite of mine because of the fresh arugula, prosciutto, creamy white sauce and thin crust. Giving it rustic taste and flavor.  

My Tips For Making Better Pizza 

1  Always use a pizza stone, Preheat the oven at 500 F and preheat with the pizza stone in the oven for about 30 mins.

2  Kneed the dough with cornmeal for extra texture and flavor, plus easier to roll out.

3  When rolling out the dough add most of the flour and corn meal to the top of of dough to insure easier rolling, flip the dough often this will make it more flexible and easier to work with. 

4  All purpose flour will give you a Chewier crust, but bread flour will make a crispier crust. 

5  You can add spices like garlic powder or dry oregano to your crust to give it a unique flavor. 



• 1 1/2 and 1/2 cups flour 
• 1/2 tsp sugar 
• 1 1/4 tsp yeast
• 1 tsp kosher salt 
• 3/4 cup water
• 1/2 tbs olive oil 
• corn meal 

White sauce: 

• 2 tbs unsalted butter
• 1 large shallot 
• 2 cloves Garlic 
• 1 tbs all-purpose flour 
• 1 cup heavy cream 
• 1/2 fresh or dried thyme 
• 1/2 fresh or dried oregano 
• salt and pepper 


• 2 medium sized tomatoes 
• 4 white mushrooms 
• 1 1/2 cup mozzarella cheese  
• 1 to 3 cups Arugula 
•  half of a small purple onion 
• 6 slices prosciutto  

Other items:
• pizza stone 
• parchment paper ( For the top of the pizza stone)

1. Sauce: First mince the garlic and shallot, very fine. Then in a large skillet add butter and the shallot, cook on low heat until it becomes transparent. About 5 mins  

2. Add the minced garlic and season with salt and pepper, cook for 30 secs. Next add the flour and stir until mixed. Turn up the heat on medium and cook for about a min.

3.  Warm up the cream and stir it in slowly, keep siring. Bring the cream to a slight simmer and until it thickens. When it is about the consistency of gravy, add in the thyme and oregano. Stir it in and then set it aside to cool. 

4  Crust: Combine the 1 1/2 cups flour, sugar, salt and yeast in a stand mixer. Then warm up the water to 110 F. While the mixer is on, pour out the water and oil. Mix until dough forms in a ball, add additional flour 1 tbs at a time until it does. Then cover the mixer bowl with a towel and place it in a warm dry place until it doubles in size. 

5  Toppings: Cut up all topping, tomatoes (Very Thin), mushrooms, purple onion and prosciutto . Then roll out the dough with a flour and corn meal. Until its the size of the parchment paper, place it on top of the paper and spread a thin layer of white sauce on top.

6  Then cover the white sauce with a layer of shredded mozzarella cheese. Evenly add the tomatoes, onions, mushrooms and prosciutto . Place in the oven on top of the pizza stone and bake for about 10 - 15 mins until it has a crispy baked crust. 

7  let it cool for about 5 mins, then add fresh arugula on top, cut and serve. 

Thursday, September 18, 2014

Apple And Pear Crisp Pie

     For some reason I have lately been disliking the smell and taste of nutmeg. Every time I had apple pie, the last couple of months. I could not enjoy it because of the always present nutmeg I the only one who dislikes it???  So in this recipe I added vanilla, which makes every dessert taste better in my opinion. 
    If you look at some of my previous posts you may find that there's many baked fruit desserts. I don't know why but it looks like my blog has become mainly baking. But now that Summer is over and most fruits are out of season. I think I'll go back to recipes for lunch and dinner meals. But before we turn the page fully to fall, I want to share this fall themed recipe with you. Like most of my blog post's this one is also a fruit dessert. The idea for this recipe came to me, when I was thinking about fall. And what people bake this time of the year....Apple pie was the first thing I though. Then I though about adding pear and a crisp topping, which completed this new pie. There's just something great about merging two classic American desserts and making something new. I hope this fall themed recipe inspires you to bake up some pie this time of year and enjoy the seasonal change.



• 1 cup flour 
• 7 tbs butter 
• pinch of salt 
• 1 to 4 tbs ice water 


• 3 medium sized apples 
• 3 medium sized pears 
• 1/2 cup sugar 
• 1/4 cup flour
• 2 tbs butter
• 1 tsp cinnamon 
 1/2 tsp vanilla
• nutmeg 1/8 tsp


• 3/4 cup Quick Cooking Oats
• 1/2 cup flour 
• 1/2 cup almonds
• 1/2 cup brown sugar 
• 1/4 cup butter  

Preheat Oven to 425 f

1    Crust: in a medium mixing bowl add the 1 cup flour and salt, then add in softened butter in cubes. Using your hands or two forks start pressing the dough, until crumbly. Then add in 1 tbs water and mix some more, if dough is not pliable enough add some more water.

2  Roll out the pie crust on plastic warp, then cover other side also with plastic wrap and Freeze for about 6 mins until cool but still easy to work with. put on a pie pan and set aside.

3   Filling: Peel and cut up the apples and pears, into small thin slices. And drop then into a large mixing bowl. Add in the sugar, flour, butter, cinnamon, vanilla and nutmeg. Mix it together and spoon it onto the crust in the pan.

4  Topping: Now for the crisp, measure out the Oats, flour, almonds, brown sugar. Then soften the butter until almost melted and mix with the other ingredients until crumbly. Top the pie with all the crisp and cover crust with 2 inch wide aluminum wrap to prevent over baking it, remove during last 10 mins of baking. Bake for 40 to 50 mins.  Cool completely about 2 hours before serving. 

My Other Pie Recipes 

Rhubarb Meringue Pie 

Blueberry pie

Thursday, August 21, 2014

Fresh Peach Crostata

 If you haven't heard of a crostata and a galette before they are basically the same thing. It just happens that crostata is Italian and galette is the French. It's basically a open fruit pie made with artisan dough. When I made this peach crostata for the first time I downed the whole thing by myself in like 30 minutes without  giving anybody else a taste. Fresh peaches always go bad way too quickly at my house, mostly because my mom brings home a full box of them. It's like that with most of the fruits and vegetables during the summer because of the bountifulness. That's why I always try to take advantage of it before the season ends and share the deliciousness with you. 

• 1 1/2 cups flour 
• 2 tbs granulated sugar 
• 6 tbs cold unsalted butter
• 1/4 cup cold water 
• pinch of salt 

• 5 peaches 
• 1/2 cup brown sugar
• 5 tbs flour 
• 1/2 tsp pure vanilla extract 
• 1/4 tsp cinnamon

• 2 tbs  heavy cream
• 2 tbs granulated sugar 


Preheat the oven: 425 F  Bake: 50 mins 

1 Crust: In a large mixing bowl combine the flour, sugar and salt. Then using 2 forks mix in the butter until the mixture becomes the size of peas. Add in the cold water and kneed the dough for about a minute. 

2 Roll out the dough into a 12 inch round piece. Cover with plastic wrap and set in the freezer on a pan for about 10 mins, for fast cooling. 

3 Filling: Cut up the 4 peaches into 1/2 inch thick slices and gentle toss them in a bowl with the flour, sugar, cinnamon and vanilla. 

4  Transfer the filling to the middle of the dough and fold over the side of the dough about 1 1/2 to make a crust. Topping: Then mix the cream and sugar in a cup and spread it on top of the crust using a brush. 

5  Cool the crostata in freezer for about 10 minutes before baking. Bake for 50 minutes, let it cool for 15 minutes before serving. 

Wednesday, August 6, 2014

My Basic French Macaron Recipe

      Its crazy to think that a year ago at this time I didn't even know what a French Macaron was. And now I've made them for many different accessions, like baby and bridle showers. I baked my first batch of macarons in November of last year. Thinking it would be a nice challenge and wouldn't hurt if I would one day master these amazing French beauties. That day came sooner than I thought because soon a was being asked to bake them for a wedding!!! Baking them for the wedding was a huge deal for me because that showed me I had more than just a hobby on my hands. French macarons can sometimes be sold in bakeries for upwards of $2 because of the time and effort that go's into baking them. This Version of the basic French Macaron recipe is one I developed, for macarons with food coloring and or vanilla. The consistency of the batter is perfect for macrons with food coloring but is to dry for adding coco powder or dry instant coffee. For that recipe click on the link named "French Macarons What Does It Really Take?" on the bottom of this post. French Macarons take some time to become a expert baker in, don't think that a nailed them the first time I made them. Sometimes a humid day or the temperature of your oven may mess with your macarons. French Macarons are very delicate so never open the oven during baking. If you really want the most perfect macrons. Follow all the steps correctly and read threw the directions carefully. If you need any more help just leave me a comment. 


• 2 cups powdered sugar 
• 1 cup ground almonds ( almond flour)
• 3 egg whites 
• 8 tbs granulated sugar 

• food coloring of your choice  
• 1 teaspoon pure vanilla extract 


1 Set out 3 eggs into a bowl of warm water to bring them to room temperature. 

2  In a large bowl sift your almond flour. (Make sure you sift all your flour, it may take a while but this will give you a smooth macaron) Then In another bowl sift the powdered sugar. Mix the almond flour and powdered sugar together well, then sift it again to insure the smoothest  result in your macarons.

3 Measure out 8 tbs of granulated sugar into your mixer bowl, and separate your egg whites.

4  Pour your egg whites into the mixer bowl then the (food coloring and or vanilla, the food coloring will fade during baking so add a little more than needed) mix for about 2 mins on high. Stop the mixer and hold up the whisk attachment, if your meringue does not have a stiff peak that holds, Then mix again for 30 seconds and do this again until you have a glossy white stiff peak.

5  Add all of your powdered sugar and almond flour into the mixer bowl and fold in the batter with a wooden spoon until it flows like lava off your spoon. (Do not over mix) 

6  Then transfer your macaron batter to a large pastry bag with a 1/4 inch hole attachment. Use a tall drinking glass as a stand for your bag.

7  Next squeeze out 1 inch in diameter round hills on a cookie sheet or pan, lined with parchment paper. As soon as you filled up the first sheet. Take your pan and drop it against the counter to flatten and release all the air bubbles in the macaron. Do this about 15 times for every pan. (for the best round macron, pick up your pan and drop it strait down, holding and hitting it will make ovule shaped macarons...not perfect round ones.)

8  After all the macaron batter is on the pans, your macarons will need to dry and rest for about a hour or until they are dry to the touch. (this is what makes a perfect feet on the macaron)

9  Preheat the oven a to 380 F but change the temperature to 325 F as soon as the pan is in the oven. (never bake 2 pans at once) bake one pan at time for 12 mins. After one pan is done baking change the temperature to 380 F wait 5 mins then lower again to 325 F before baking the next pan. (bake the rest of the pans in that way.) 

10  Let the macarons cool completely before taking them off the parchment paper. Wait about 30 to a hour before sizing them up with 2 same sides and filling them with the filling of your choice. Store the filled macarons in the refrigerator for at least 24 hours before serving, for the flavors to meld. 

French vanilla butter cream 

• 1 stick of unsalted butter 
• 1 1/4 cup powdered sugar 
•  1/2 cup heavy whipping cream 
•  1 teaspoon pure vanilla extract 
•  1/2 teaspoon rum (optional) 

1  Whip the heavy cream in the mixer until whipped, then set aside in a bowl. 

2 Beat the butter for about 8 mins, for it to become light and fluffy, then mix in the whip cream, powdered sugar,vanilla and rum. 

3 Fill a pastry bag with the butter cream and fill the macrons with the amount of your liking.

My other posts on French Macarons:

Thursday, July 31, 2014

Summer Cherry Crisp

      I know everyone says this every year, but this summer is passing by so fast. For me this summer has been a whole different kind of feeling. Maybe because all I've been doing is baking and trying new recipes. Time flies when you are doing something you love. For me, it's being in the kitchen all summer long. For my next recipe I've chosen cherry crisp. I love how it showcases the tartness of the cherries perfectly. The pan of cherry crisp will come out of the oven and fill your house with the sweet smell of fresh black cherries. This recipe always reminds me of the long summer days that pass so fast, and of all the memories they hold.


• 4 cups pitted black cherries 
• 1 cup quick cooking oats 
• 1/2 cup firmly packed brown sugar 
• 1/2 cup sliced almonds 
• 2/3 cup granulated sugar  
• 1/4 cup softened butter 
• 3/4 cup plus 4 tbs all purpose flour

1.Preheat the oven to 350 F.

2. In a large bowl combine the 4 tbs flour, granulated sugar and pitted and cut cherries. Then place in a 13x9 glass or metal pan and set aside.

3. In a medium bowl combine the remaining flour, oats, almonds, brown sugar and softened butter. Mix until it becomes crumbly.

4. Top the cherries with the crumbled mixture and bake for 30 minutes. Let it cool for 15 minutes before serving.

Thursday, July 24, 2014

3 Ways To Enjoy Blueberry Season

    Every year Blueberry season comes around, and every year at my house they just get bagged and put in the freezer. Or just eaten fresh, so this year I stared trying blueberry recipes to start enjoying the very short picking season. The first recipe which is Blueberry pie, a classic blueberry dessert that captures the amazing taste of these fresh blueberries. This recipe for Blueberry muffins has the classic taste but with a crumb topping. And the last recipe is for blueberry fruit pizza, is a unique take on summer fruit recipes. To me blueberries represent the late days of July, and the warm summer weather. I hope you enjoy these summer recipes as much as I do!!!

1 Blueberry Pie
2 Streusel Blueberry Muffins
3 Blueberry Fruit Pizza

Blueberry pie


• 2 1/4 all purpose flour
• 1 1/4 tsp salt 
• 2 sticks butter 
• 3 to 6 tbs water 

• 6 cups Blueberries 
• 3/4 cup granulated sugar 
• 3/4 cup flour 
• 2 tbs butter (softened) 
• 1 tbs lemon juice 
• 1 tbs corn starch 
• 1/2 tsp cinnamon 

1 Add the flour and salt in a medium bowl, then cut in the butter and mix until crumbly.

2 Now add In 1 tbs of water and kneed the dough, if the the dough needs more water then add more. 

3 Split the dough in half and roll out the first half, put it in the pie pan. 

4 In a large bowl mix in the blueberries, flour, sugar, cinnamon, butter, lemon juice and corn starch. Now pour the mixture in the pie pan. 

5 Roll out the other half of the dough and cut it in the design of your choice. (Always have holes for steam to be released during baking) before baking cover the crust of the pie with aluminum wrap, remove during the last 15 mins of baking. 
6 Pre heat oven at 425 f aand bake for 35 to 45 mins. Cool completely before serving. 

Streusel Blueberry muffins 



• 2 cups all purpose flour 
• 1 egg
• 3/4 milk 
• 1/4 cup vegetable oil 
• 1/2 cup granulated sugar 
• 2 tsp baking powder 
• 1/2 salt 
• 1 cup blueberries 

Streusel topping 

• 1/2 cup flour 
• 1/2 cup firmly packed brown sugar 
• 5 tbs softened butter 
• 1/2 tsp cinnamon 

1 In a large bowl mix in milk, vegetable oil and the egg with a whisk. 

2 Then add the flour, sugar, baking powder and salt and mix.

3 Now in a medium bowl add in flour, brown sugar, cinnamon and butter mix until crumbly. 

4 Spoon out the muffin mixture into a 12 muffin pan, then top them all with the streusel topping.

5 Preheat oven to 400 f and bake for 20 to 25 minutes. Let cool for 5 minutes in pan then remove.

Blueberry Fruit Pizza 


• 1 1/4 cup Flour 
• 1 egg 
• 3/4 cup granulated sugar 
• 1/2 cup softened butter 
• 1/2 tsp baking soda 
• 1 tsp cream of tartar
• 1/4 tsp salt 

• 1 8-once pack of cream cheese (softened) 
• 1/2 cup granulated sugar 
• 2 tsp vanilla 
• 3 cups fresh blueberries 

1 In a mixer cream the butter and sugar until smooth, then add in the egg and mix again. 

2 Now add in flour, cream of Tartar, baking soda and salt, mix well.

3 Press the dough onto a 10 to 12 inch pizza pan. 

4 Preheat the oven at 350 f and bake the crust for 8 to 10 minutes. Let it completely cool.

5 Soften the cream cheese in the microwave for 30 seconds then In a small bowl mix in the sugar and vanilla. 

6 Spread it on the crust and top with blueberries.