{ Michigan & Pumpkin Pie }

It's been way too long since I last sat here, typing up a few words for this little blog of mine. But it feels so nice to be back for a moment. 

I've spent the last few months hard at work, staying busy, keeping my mind occupied. I've been pushing my feelings aside and pretending that everything's ok. I lost my brother in May. Something so inexplicably painful, and truly impossible to even fathom at times. It's a feeling like the world has just crumbled under your feet, but everyone else is still walking somehow.  

Last month, I made the journey back to Michigan -- my favorite place on the planet, and my brother's too. We had spent nearly every summer there together since we were kids. But this year, I saw it in the fall. I saw the leaves change for the first time ever. I got to leave my phone untouched for days at a time (which is so freeing.) And I got to make a pumpkin pie - completely from scratch - with my grandma and my mom. Two of the strongest people I know. 

I felt inspired for the first time in a long time, so I filmed this video. We nearly missed our flight waiting on a pie to cook, cool, and slice. But we did it. We ate pumpkin pie all the way to the airport, and made memories that I'll cherish forever.

-- Rachel


Grapefruit Tartlets with Milk & Honey Crust

Happy, happy Valentine's Day! <3

I'm celebrating this year with sweet, slightly tangy, naturally pink grapefruit tartlets. These delicate little tarts have a crisp Milk & Honey crust that pairs perfectly with homemade grapefruit curd filling. Top 'em off with some fluffy meringue hearts and edible flowers - what more could you need this V-Day?!


Grapefruit Curd Tartlets with Milk & Honey Crust

Yield 4 tartlets.


For the grapefruit curd...

1½ cups grapefruit juice
¾ cup honey
3 tablespoons cornstarch
3 egg yolks, whisked
5 tablespoons butter

For the milk & honey crust...
1 sleeve of Milk & Honey tea cookies (from Trader Joe's)
3 tablespoons butter, melted


1. Start by making the Milk & Honey crust. Pulse the cookies in a food processor until they become small crumbs. Then, add the melted butter and stir until the mixture resembles wet sand. Press and pack the mixture tightly into the bottom, and up onto the sides, of 4 mini tart pans. Bake the crusts at 350F for 10 minutes, or until a deep golden brown.

2. As the crusts cool, make the grapefruit curd. In a saucepan, whisk together the honey, cornstarch, and grapefruit juice on medium heat until the mixture is thickened and bubbly. Very slowly, stream in half of the hot grapefruit mixture into the whisked egg yolks, whisking quickly, to temper the eggs. Return the egg mixture to the saucepan and cook for 2 minutes, stirring constantly, until the curd thickens. Remove the grapefruit curd from the heat and whisk in the butter, one tablespoon at a time, until melted. 

3. Fill the tartlet crusts up to the top with the warm grapefruit curd and chill in the fridge until set. Once set, enjoy them as is - or decorate with toasted meringue and edible flowers for something special!