You see, they are studying rocks and how they are formed and all that fun stuff. So, each student has a rock that they had to create a project around. They had several options on how to create this project... as soon as My Son realized he could do a video, he decided a computer animation video was what he wanted to create.
To say that his weekend was dedicated to working on this project is an understatement! Hours upon hours have been spent creating each frame of animation. I am impressed with how hard he has worked on this project. It was all on him to plan and create each piece of it. Tonight, the final rendering of the animation with the audio is still going strong... hopefully, it will finish so that we will have a complete file before he heads off to sleep for the night. Fingers crossed!
Needless to say, when this boy is focused he needs encouragement to take breaks. So, to entice him into taking a break on Sunday afternoon I decided to bake a loaf of Chocolate Chip Pumpkin Bread. Yes, I do know the way to My Oldest Son's heart... right through his tastebuds!
I started with a recipe I found on Cooking Light's website... I was intrigued by the use of vanilla pudding in the recipe. Of course, I ended up switching that ingredient out because I didn't have some made up... I mis-read the ingredients and thought it called for a box of pudding... that's what I get for reading through quickly and just jotting down what I needed from the store.
I must say, the Greek yogurt I ended up using worked beautifully. The texture was smooth and scent of the bread baking was bringing My Oldest into the kitchen to ask what was in the oven. This kid can be in a room with the door closed and is always the first one to notice I'm baking!
I used the Ghiradelli milk chocolate chips, which are my favorite for baking, in this bread and they kept their shape beautifully and add a nice bite of chocolate flavor throughout.
Chocolate Chip Pumpkin Bread
- 2 cups granulated sugar
- 15 ounce can pumpkin
- 1/2 cup canola oil
- 1/2 cup vanilla Greek yogurt
- 4 large egg whites
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 1/4 teaspoons salt
- 1 teaspoon baking soda
- 1 cup milk chocolate chips
- cooking spray
- Preheat oven to 350 degrees. Spray two 8x4 inch loaf pans with cooking spray; set aside.
- Combine the sugar, pumpkin, oil, yogurt and egg whites in a large bowl. Stir to thoroughly combine.
- Combine the flour, cinnamon, salt and baking soda in a medium bowl; whisk to combine. Add to the pumpkin mixture and stir until moistened. Stir in the chocolate chips.
- Pour the batter into the prepared pans.
- Bake for 1 hour or until a toothpick comes out clean. Cool for 10-15 minutes in the pans, then remove and allow to cool completely on a wire rack.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.