BCPS Core
Weekly Updates
All the documents will also be in our shared Google folders.
Work Completed
- 3rd Grade: Units 1-6
- 8th Grade: Units 2, 3, 4, & 5
- Chemistry: Units 2, 3, 4 & 5 (Need to add supporting standards for Unit 1, coding/acquisition needs to be completed on all units.)
- Biology: Units 1, 2, & 3 have been started
"Chasing the Definition of the Academic Argument"
https://docs.google.com/document/d/1r0iJBZ0Kx4sDsR30NjfQ4VbtI3VD5C1yUQBm1bef-fg/edit?usp=sharing
Essential Question Video
4 Types of Classroom Questions
Science Essential Questions
St. Louis Gooey Butter Cake
1 box (18 1/4 oz.) yellow cake mix
1 large egg
8 tablespoons (1 stick) butter, melted
Filling
1 pkg (8 oz.) cream cheese, at room temperature
2 large eggs
1 teaspoon vanilla extract
8 tablespoons (1 stick) butter, melted
1 box (16 oz.) confectioners' sugar, extra for dusting
1. Preheat the oven to 350F. Grease a 13 by 9-inch baking pan with butter, oil, or cooking spray.
2. To make the cake: Place the cake mix, egg, and melted butter into a large bowl and mix well, using a large spoon, until well combined. Scrape the batter into the prepared pan and smooth out (with your hands).
3. To make the filling: In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat the cream cheese at medium speed until smooth. Add the eggs and vanilla and beat well. Add the melted butter and beat until combined. Slowly add the confectioners' sugar, 1/4 cup at a time, and beat well after each addition. Using a spatula, spread the filling over the cake mixture and bake for 40 to 50 minutes. You want the center to be a little gooey, so be careful not to overbake. Stick a toothpick into the center and you should see a few wet crumbs stick to it.
4. If you would like, when the cake is cooled, dust it with confectioners' sugar.