Yule ~ Winter Solstice ~ Christmas ~ Irish Coffee Muffins

Yule - Winter Solstice - typically falls between December 21st and December 22nd, in the Northern Hemisphere and occurs in the Southern Hemisphere between June 21st - 22nd and the Celtic celebrations may vary from year to year depending on when the Sun reaches the southern most point in its yearly cycle. Yule celebrations are believed to be connected to the original celebrations of Yule with the Wild Hunt (the Norse god, Odin) and the pagan Anglo-Saxon Modraniht/Modranicht (Mother's Night). 

Winter Solstice is a time for gathering in darkness and honouring and celebrating the return of light and the rebirth of the Sun. It also marks the beginning of Winter with the shortest day and the longest night of the year and because of that the days grow longer. Darkness begins to diminish as the returning light brings hope and promise. As the days become longer think perseverance, transformation and renewal as the increase of daylight will lift your spirit with hope of what lies ahead, Spring.   

Christmas, December 25th to December 27th, is linked with Winter Solstice and most customs, lore, symbols and rituals are similar. Other festivals or celebrations at this time include: Yuletide (Various/Germanic/Northern European, Dec 21st-Jan 1st), Wren Day/Wren's Day (Irish), Alban Arthan (Celtic/Druidic), Finn's Day, Festival of Sol, Great Day of Cauldron, Festival of Growth, Koliada/Koleda (Slavic), Lohri (Punjabi), Julebord (Scandinavian), Yalda Night/Chelle Night (Iranian), Hanukkah (Jewish, Dec 10th -18th), Kwanzaa (African-American Dec 26th-Jan 1st), Las Pasadas (Spanish, Dec 16-24), Soyal (Zuni and Hopi, Dec 20-22) and Saturnalia (Ancient Roman, Dec 17-23). 

Making a batch of Irish Coffee Muffins is a marvellous way to celebrate Yule and Winter Solstice. Happy Yule, Winter Solstice, Holidays and Christmas to all! 

Irish Coffee Muffins

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2 cups unbleached all purpose flour

1/2 cup sugar

1 tablespoon baking powder

1 teaspoon British mixed spice

1/2 teaspoon salt

1 egg, beaten

1/2 cup melted butter

1/2 cup of heavy cream, unwhipped

1/2 cup coffee liqueur

1/4 cup Irish whiskey

Preheat oven to 400ºF (200ºC) 

Line muffin tin cups with paper liners or silicone baking cups. 

In a large bowl sift together the flour, sugar, baking powder, British mixed spice and salt. 

Stir in the beaten egg, heavy cream, coffee liqueur and Irish whiskey until moistened. Fill the prepared muffin cups. Sprinkle the tops with cinnamon sugar. Bake in the preheated oven for 15 to 20 minutes or until done.

Sprinkle delicately with icing sugar before serving. 

Brown Sugar Cookies

These chewy biscuits are perfectly spiced and are a cross between a shortbread and a gingerbread. You don't have to roll them in spiced sugar as I did; you could lightly glazed them or leave them plain, it's your preference really, and if you can't find maple extract use vanilla instead. 

Brown Sugar Cookies

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2 1/4 cups unbleached all purpose flour

1 teaspoon mixed spice

1/2 teaspoon baking powder

1/2 teaspoon salt

grated orange rind of 1 orange

1 cup unsalted butter, softened  and at room temperature

3/4 cup dark brown sugar, packed

1 large egg

1 teaspoon maple extract

spiced sugar, for rolling

Preheat the oven to 350ºF . Line a baking sheet with baking parchment paper and set aside.

In a bowl combine the flour, baking powder, mixed spice, salt and grated orange rind. 

In another bowl, using a hand held or stand mixer, cream together the butter and brown sugar until light and fluffy, about 2 to 3 minutes, scraping down the sides of the bowl as you mix. Add the egg and maple extract and mix until combined.

Add the flour mixture to the butter mixer and stir until just combined, using your clean hands if need be. Take pieces of the dough, approximately 1 1/2 tablespoons and roll into balls, no larger than a walnut, and roll the balls into the spiced sugar. Place onto the parchment paper lined baking sheet and press down with either a cookie stamp, bottom of a smooth glass or the tines of a fork. Refrigerate the pressed dough balls for 30 minutes.

Bake in the preheated oven for about 10 to 12 minutes or until the centres are set. Do not over bake as you want the cookies to remain soft. Allow the cookies to cool on the baking sheet for 3 minutes, then remove to a wire rack to finish cooling and store them in an air tight container.

Have a lovely weekend and stay safe everyone! - JD