Archive for February, 2023

The February full moon is often called the Snow Moon. That name probably doesn’t need explaining, but it does seem to be the month when the most snow falls.

This is a good time for ritual to clean out the old unneeded “stuff” we are holding on to both on the mundane and spiritual plane. And it’s also a time to take cover (as in under fluffy blankets) and go inward. Plan out your goals for the coming cycle and gather some sunbeams in your dreams for the energy you will need during the warmer weather.

Whether you are circling alone or with friends, do take some time to charge some moon water, or even snow water, under the full moon. And offer some cakes and ale to the Lord and Lady. Hopefully you will have a good view of Lady Luna and you can soak up some moonbeams.

Here is a recipe for some tasty lemon poppyseed treats. Lemons and poppyseeds both carry some moon energy and lemons are very cleansing. Offering some of these cakes up during ritual may just cause the Goddess to smile upon you!

Full Snow Moon Cakes

Heat your oven to 350 F.

In a medium bowl whisk together:

1 1/2 cups of flour, 3/4 tsp cream of tartar , 1/4 tsp baking soda, 1/4 tsp salt and 2 tsp poppyseeds. Set the mixture aside.

In the bowl of your mixer beat until creamy:

1/2 c softened vegan butter and 3/4 c granulated sugar.

Add to that:

1Tb nondairy milk, 1 tsp vanilla, 1 tsp of grated lemon zest, and beat until combined.

Add your dry ingredients to the wet and mix until combined and a dough forms.

Scoop balls of dough about 1 1/2 inches across and place them on an ungreased baking sheet about 2 inches apart. Flatten the balls slightly. Bake them in your preheated oven for 7-9 mins. Remove the cakes from the cookie sheet after 2 mins and place them on a cooling rack.

When the moon cakes are cool, top them with a snowy white frosting made by adding 1Tb +1tsp lemon juice to 1 c of confectioners sugar. The frosting should be creamy but not runny. Let the frosting set before placing them on a plate for serving.


Full 🌨️ Moon Blessings!


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Want to add a bit of sweetness to your spring? I like to celebrate the season of Ostara all through the springtime! After all, most of the Easter symbols are very pagan in origin. Bunnies, eggs, chicks and lambs all represent the new growth that is abundant at this time. So, to add some cheer to the season, I made a batch of these yummy sugar cookies. They are vegan, and if you wish to make them gluten free you can substitute the one to one gluten free baking mix for the flour.

Here’s what you need:

2 sticks (1cup) of non dairy butter such as Earth Balance, softened

1 cup of white sugar

4 Tb non dairy milk (I use almond milk)

1 Tb vanilla

2 tsp. baking powder

3 cups of flour

Here’s how to make them:

Heat the oven to 350

Cream the butter and sugar. Add the vanilla and milk and mix well.

Stir in the baking powder. Add the flour and mix til smooth.

Roll out the dough and cut it into shapes. I find it easiest to work on a sheet of parchment paper.

Place the cookies on a lined or greased cookie sheet and bake 6-9 minutes. The cookies should remain soft and not get very brown.

Cool the cookies on the baking sheet for 5 minutes and then move them to a wire rack to finish cooling.

Decorate the cookies as you like! For icing you can add a Tb of almond milk for each cup of powdered (confectioner’s) sugar. Frost with a knife or a piping bag.


PS- the chocolate egg in the center of the plate in the photo I made by pouring melted chocolate into an egg cookie cutter I had placed on parchment paper. I then put the chocolate egg in the freezer for a few minutes to let it harden so it was easy to carefully push out the bottom of the cookie cutter.

Springtime Blessings,

Sarina 🐰🌷

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