Although I can see the mountains glow from here, it is still miles off in the distance, and we are more than safe…
But it doesn’t stop my heart from breaking to see all the houses and lives that have been destroyed.

Praying and hoping for rain…

This recipe is the best I have ever found for moist, kinda dense Very Pumpkin-y Muffins. It makes a lot, so have your pans ready…I made these Wednesday night , and they were gone the next day…well, hubby taking them to work accounted for some of that I suppose…

INGREDIENTS

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 2 cups white sugar
• 1 cup brown sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans, or 3 regular muffin pans, or 3 mini-muffin pans. 
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven for the loaves, 20-30 minutes for the regular muffins, and 12-15 for the minis. Loaves and muffins are done when toothpick inserted in center comes out clean.

The Contenders:

     —–VS—–

ELECTRASOL® Advanced                                                                     Cascade Complete

The Challenge:

THE SPAGHETTI MAN!!!

I did 2 things for the challenge: washed similarly spaghetti-coated loads with each product, then observed the general results of each product over the course of 2 weeks…WAYYYYYYYYYYY scientific…

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