Stiff Joe Froggers

Recipes

May 02

Joe Froggers are usually a Christmas time treat, but hell, it’s a pandemic. Let’s mix up a couple stiff ones, with just fewer carbs.

(We found six different recipes Googling, mixed the best parts of them all together, and added a few tricks of our own.)

Most of these are found on Amazon, just click to land on our affiliate link.

Warning

Most of our sweets here are designed to not spike your blood sugar levels. These are not. These will definitely raise your blood sugar levels, and then probably rummage through your browser history.

We do plan to add some Mangosteen Pericarp to the next batch and then find a volunteer diabetic to test them. (See at end.)

Ingredients

  • 2 sticks Butter
  • 1 cup packed Swerve Brown Sugar Replacement
  • 1 cup Unsulfurated Molasses
  • ¼ cup Bocha Sweet/or Swerve Confectionary Sweetener
  • ½ cup Dark Spiced Rum
  • 2 teaspoons Vanilla
  • 3 cup All-Purpose Flour (Sprouted Wheat is our choice)
  • Just under ½ cup Banana Flour
  • 2 teaspoons Celtic Sea Salt (fine ground)
  • 3 Tablespoons chopped (fine) Whole Ginger (Christopher Ranch)
  • 1 ½ teaspoons ground Ginger
  • 1 teaspoon ground Cloves
  • ½  teaspoon ground Nutmeg
  • ¼  teaspoon ground Allspice
  • 1 teaspoon Baking Soda

Directions

Before you do anything, make sure you’ve got a spray bottle in the house, and put a cup of Dark Spiced Rum in it. (Really breaks the ice at parties.)

In a large mixing bowl (heavy duty mixer), cream butter, brown Swerve, and other sweetener (Bocha Sweet or Swerve [powdered erythritol]) until light and fluffy — about 5 minutes.

In another bowl, whisk molasses, vanilla, chopped ginger, and rum. We used a submersion blender.

In another bowl, whisk the flour, salt, ginger, baking soda, cloves, nutmeg and allspice.

You will add each of these to the creamed butter and sweeteners, alternately, while mixing and scraping the sides with a spatula.

Refrigerate, covered, for at least four hours. The dough must harden to form into balls.

Preheat oven to 350°. Shape dough into balls and place on baking sheets covered with baking parchment paper. These will flatten out, so it’s up to you to judge the distance apart you’ll place your balls.

Bake 12-14 minutes. We found they started to burn right at 14 minutes.

Take them out and set them on the counter, then immediately spray them down with the spiced dark rum (in the spray bottle). The liquid will evaporate as they cool leaving them perfectly flavored.

Remove to wire racks to cool completely. Store these delightful cookies in airtight containers in the refrigerator.

Our Next Batch

e will add one cup of Mangosteen Pericarp and have people with diabetes test them. If you have diabetes and take your blood sugar regularly, write to me: [email protected].

The link at the top of this page is to the page on the benefits of Mangosteen Pericarp. The link here at the bottom is to the only place you can buy it in bulk on the web.

  • Elda Costigan says:

    My mouth is watering just reading your recipe!

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