Well Holy Cow – I had no clue that we’d end up with over 1000 comments on our Happy Anniversary blog last week! You have no idea how fun it was to go through and read all of your wonderful comments and best wishes. I wish I could email each and every one of you to tell you how much we appreciate you. Due to the large number of entries, I decided to give away 10 drawings instead of 6. Remember, one prize goes to the person who guessed closest to the number of skeins we had here on August 1st. The other 9 have been randomly drawn. It was funny to see the wide variance in numbers guessed! We do send out a lot of skeins each week, but we also have a lot of skeins arriving each week as well. The total in-house at any given time goes up and down, but the number on August 1st (according to our website admin section – so no, I didn’t have to hand count each one) was 7977. Would you believe that someone actually guessed within 4 skeins? Greta from Oklahoma guessed 7981 and wins the big prize! (Next year I ought to have you guess total number of items we have in stock – yarn plus accessories plus patterns. Or maybe not. I don’t think I even want to know that number, as it might overwhelm even me.) The other nine prizes go to: Michele in Maine, Megan V, Shelby B, Jenifer C, Mo B, Sarah L, Lisa, Amy H, Kim and Margaret R. (Email me your addresses – sheri AT theloopyewe DOT com, just so I can make sure the prizes are going to the right place. I do have last names for Sarah, Amy and Margaret, so email me if you’re wondering if I mean YOU!) Thanks so much for participating in the contest, and more importantly thank you so much for your continued support and encouragement. This was Year One, and we do plan to be around for a long time to come.

This week’s recipe is my favorite to make for “company”. It always gets rave reviews and it’s suprisingly easy to make. I hope you and your family enjoy it!

Chocolate Truffle Cake

Melt in pan and then cool:

8 oz. semi-sweet chocolate
1 cup sugar
1 cup unsalted butter

Add in:

1/2 cup brewed coffee
4 beaten eggs

Line a springform pan with foil and then butter the foil. Pour batter in and bake at 350 degrees for 30 minutes (or until crust forms.) Cool to room temperature and then refrigerate overnight.

Topping:

Whip 8 oz. whipping cream, 1/4 cup powdered sugar, and 1/4 tsp. vanilla until stiff peaks form. Pile whipped cream on top of cake and garnish with raspberries or strawberries. Serves 10. (Keep refrigerated. Can also freeze the baked cake base and just add the whipped cream and fruit when you’re ready to serve it.)

Sheri anyonedoinganythingfunthisweekend?I’mjustplanningonstayingintheairconditioning…..