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Yule Class & Ritual 2023 | Reflections, Resources, and Recipe

The Light Returns!

The Divine Warrior Witches 2023 Yule Ritual took place on Sunday, December 10 at Crescent Moon Gifts in Tacoma. 


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THE CLASS:

Darkness has overpowered the light, our days have become colder, our nights longer, and many life forces have been put to rest. The leaves have changed their colors and have fallen to the ground, leaving the barren, skeletal structures of their trees hauntingly reaching out, aching  for the suns return. Yule represents the longest night, but also the beginning of the gradual return of the sun. 

Our class & ritual set up for Yule 2023

With the birth of the Sun, we can meet each other with joy, as we embrace the return of this celestial orb, it’s warmth and light! 

The Winter Solstice of 2023 will take place December 21st at 7:27 PM in the Northern Hemisphere, Pacific Time. 



ASTROLOGY

High Priestess Cawnawyn sharing Astrology (with baby!)

Transits:

  • Sun moves into 0° Capricorn upon the Winter Solstice: December 21st 7:27pm PT

  • Mercury is currently in Retrograde in Capricorn and will be until January 1st, 2024

  • Retrograde Mercury will conjunct Mars in Sagittarius on December 27th, 2023.

  • Jupiter will Station Direct in Taurus on December 30th, 2023.




Cawnawyn discussed the importance of slowing down this season, despite the chaotic currents of Mercury in Retrograde conjunct Mars. She touched on building the strength of our Faith, (Jupiter in Retrograde Stationing Direct), and remembering our infinite power that lies within us. You are not a victim of the energy that surrounds you! 


The Elements: Air, Fire, Water, Earth, and Spirit

The Ritual:

Our Ritual included a meditation, candlelit chant, a craft work creating Witches Balls together, and a Blessing performed over our witches balls to welcome light and good fortune into the next year. 


Our “Longest Night” meditation was written and performed by Cawnawyn. 

The story of the owl taking our practitioners through the longest night and interacting with each of the elements was inspired by Cawnawyn’s son’s bedtime story about an owl who says “Goodnight Farm”. 

The reader journey’s with the owl to say goodnight to each of the animals, then finally rests upon sunrise. 

In the meditation performed at Yule, the owl guides us to Ground (earth), Cleanse (water), Divine (fire), and Listen (air). 

Finally, the Goddess Herself greets us at the end of a long journey and welcomes the light reborn after the longest night.


High Priestesses Serenity and Heather

Following the meditation, practitioners were invited to write down any messages they received from the working as candles were passed around. The candles were lit in a circle, and High Priestesses Serenity, Cawnawyn, and Heather led everyone in a group chant to Welcome in the Light. 

The Chant was created by Cawnawyn, and was heavily inspired and derived from Raymond Buckland’s “Big Blue” Complete Guide to Witchcraft Yule Sabbat. This is a wonderful resource for anyone wanting to learn more about Witchcraft, Wicca, and  performing rituals and spells. 


An example of our Witches Balls we made during our ritual

Following the chant, practitioners were invited to create a Witches Ball after the High Priestesses shared some of the history of Witches Balls and their uses in Western culture. Yule is a favorite time to get cozy and craft! Here are the Ornaments we used for this exercise: https://www.amazon.com/dp/B09DPK9Q9M?ref=ppx_yo2ov_dt_b_product_details&th=1


Finally, we raised energy and performed a blessing over our Witches Balls together with a spell provided in the class packet. 






Cakes and Ale:

Our cakes were provided by Cawnawyn. They were a vegan gluten-free cinnamon cupcake with brown sugar frosting and a gingerbread cookie. The cake provided for the god and goddess had a special triple moon cookie, and the cutter can be found here: https://www.amazon.com/gp/product/B07TN7T156/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1


Recipe (makes 16-20 cupcakes):


High Priestess Serenity with Cake and Ale for the God and Goddess

For the cupcake

2 1/4 cups Bobs Red Mill gluten-free flour

1 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 1/2 cups almond milk

1/2 cup packed brown sugar

1/2 cup vegetable oil

2 teaspoons vanilla extract

Additional half cup granulated sugar

Additional 2 teaspoons ground cinnamon


For the frosting:

One cup Earth Balance vegan butter

3/4 cup packed brown sugar

1 teaspoon ground cinnamon

Approximately 6 cups powdered sugar

2 tablespoons water

1 teaspoon vanilla extract

Optional: Green Food Coloring (add until desired color achieved)


For the cookie:

2 1/2 cups Bobs Red Mill gluten-free flour

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup Earth balance vegan butter

1/3 cup brown sugar

1/2 cup molasses


Instructions:

  1. Preheat oven to 350°F.

  2. Line cupcake pan with cupcake liners.

  3. Making the Cupcakes: In a large bowl with together, flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside.

  4. In a medium bowl, whisk together milk, brown sugar, vegetable oil, and vanilla. 

  5. Slowly add milk mixture into flour mixture and combine with spatula.

  6. Fill cupcake liners until about 1/2 full.

  7. Mix together additional brown sugar and cinnamon.

  8. Sprinkle brown sugar mixture onto top of cupcake batter in liner and give a light swirl so sugar and cinnamon is distributed in the top of the cupcake.

  9. Bake for 28 minutes or until the tops of the cupcakes are golden brown.

  10. Making the Cookies: In a medium bowl, add flour, cornstarch, cinnamon, ginger, cloves, nutmeg, baking soda, and salt.

  11. In a large bowl, beat butter and brown sugar until blended and creamy. 

  12. Add molasses to butter mixture and beat until combined.

  13. Gradually add the flour mixture to the butter mixture and mix until a soft, sticky dough is formed. Form dough into ball.

  14. Wrap ball in plastic and refrigerate for at least 30 minutes.

  15. Making the Frosting: In a large bowl, beat butter, brown sugar, and cinnamon until smooth and creamy.

  16. Slowly add and beat in powdered sugar, water, and vanilla. If frosting seems too thick, add 1/4 teaspoon of water at a time. If frosting appears too thin, add more powdered sugar.

  17. Optional: Add green food coloring until desired frosting color is achieved.

  18. Baking the Cookies: Once your cookies are chilled, dust a surface with arrowroot starch or gluten free flour and roll out dough with rolling pin.

  19. Cut out shapes and place them on prepared baking sheets. Leave 1 inch of space between cookies.

  20. Bake cookies at 350°: for soft cookies, bake 7-9 minutes. For crunchy cookies, bake 10-12 minutes.

  21. Assembly: Frost your cupcakes and place your cookie on top. Store in an airtight container and enjoy!



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