Butterscotch Pecan Pies

I think I have a new sport I’d like to add to the Olympics: Dough Rolling.

Contestants would compete in events like the Sugar Cookie Dash, Pizza Dough Sprint, and Pie Crust Speed Race.

Not only would baker-letes be judged on time, but on skill and form as well. Scoring would include three parts: speed (out of 5 points), difficulty (a range increasing with additional skill), and execution (out of 10).

If you manage to roll 15 mini pizzas in 30 seconds, you’d get a really good speed score.

If you could roll and cut 5 dozen sugar cookies lickety split, without any additional flour, you’d get high marks for difficulty.

And if you managed to line a pie plate with the perfect crust, no rips, tears, or thin spots, execution would get you a perfect 10.

The one with the highest marks would, of course, win the Gold Rolling Pin.

Picture it: middle-aged women who’ve trained their entire lives for just this moment, wearing their sparkly red, white, and blue USA aprons and standing in the state-of-the-art kitchen arena. Standing tall as the anthems are played, smiling to the cameras beaming their images back home to their fans and loved ones. NBC would even show the backstory of the participants…

“…she came from nothing to become something. Raised by her grandmother in rural Kansas, Jenny practiced her rolling skills for hours every day. She credits her rise to Olympic fame to her Grandmother, who would have been 100 years old on this very day of competition…”

And every four years they would compete for gold. But, as in any sport, new technologies would be introduced to the baker-letes, products that would become controversial but eventually become standard in the games.

This Roul’Pat would be one such technology.

The first one to use it would win gold for sure.

Because you don’t need any flour for dusting.

Thus ensuring a perfect difficulty score.

Roul’Pat is made by the makers of the Silpat. You all know what Silpat is, right? That superfabulous awesome non-stick baking mat? I love mine so much I wish I had 10.

The Roul’Pat is a non-stick work surface that turns any countertop into an ideal rolling station. The back of the Roul’Pat is designed to prevent it from slipping or moving while you’re working. It’s also non-stick. I repeat again: it’s non-stick. So you can roll out dough on it. Make candy on it. Work with fondant or chocolate. Or even crafts. With no additional flour or mess!

Did you hear me people? NO additional flour means NO additional clean-up which is music to my ears. I absolutely hate rolling out cookies and pie crust. I hate the mess it creates.

When I made these butterscotch pecan pies, I rolled out a cream cheese pie crust to sandwich them in.

I rolled and re-rolled and used my cookie cutter and lifted the circles up without any sticking at all.

And then I just wiped off my Roul’Pat with a damp sponge. And my kitchen was clean.

I cannot speak more highly of the Roul’Pat. It actually makes me want to make roll-out cookies, and if you know me, that’s endorsement enough.

If I went to the Olympics and competed in Dough Rolling with my Roul’Pat I would win gold for sure.

And so would you!

You know you want one of these awesome Roul’Pats, right?

Come back tomorrow for Crazy Sweet Tuesday…and you just might win one!

Butterscotch Pecan Pies

You can find Silpat on Facebook, Twitter, Pinterest, and YouTube. For more information on the Roul’Pat, click here.

The makers of Roul’Pat generously sent me my own Roul’Pat to try and review. All opinions of the product are purely my own.