Friday, June 4, 2010

Grey Sky Morning - Cinta Gila Video Clip [OFFICIAL]

Kord Gitar Grey Sky Morning – Cinta Gila

Intro

A C#m D Dm (2x)

A C#m
Saat indah bermula terasa bahagia
D Dm
cinta yang lama terhenti berputik kembali
A C#m
ada yang menghampiri ku tidak peduli
D Dm
cinta ini cinta gila untuk kita berdua

Chorus

A C#m
Woo.. tiada yang dapat menghalangnya
D Dm
kita berdua terus bercinta selamanya
A C#m
i cant live..i cant liviving without you oh baby
D Dm
just only you that my love.. with love

A C#m
Hanya kau ku miliki yang tiada ganti
D Dm
bukan mimpi sudah pasti jiwaku berseri
A C#m
ada yang menghampiri ku tidak peduli
D Dm
cinta ini cinta gila untuk kita berdua

Repeat Chorus

A C#m
Cinta gila.. gila gila cinta
C#m
Cinta gila.. gila gila cinta
D
Cinta gila.. gila gila cinta
Dm
Cinta gila.. gila gila cinta huu

Friday, May 28, 2010

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Thursday, May 27, 2010

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Pumpkin-Cheesecake Petits Fours


Ingredients

Shells:


  • 2 tablespoons butter
  • 4 ounces cream cheese
  • 1 package sugar cookie mix
  • 1/2 teaspoon vanilla extract
  • 1/3 cup cocoa powder, plus 2 tablespoons for dusting board
  • 1 can pour and frost chocolate ising
  • Espresso coffee beans

Directions

Preheat oven to 350 degrees F.

Place butter and softened cream cheese in a small microwave safe bowl. Melt in microwave on medium setting stirring every 15 seconds until melted. Set aside.

In a large mixing bowl, add cookie mix, melted butter and cream cheese mixture, egg, vanilla extract, cocoa powder and cake flour. Stir until dough forms. Sift together 2 tablespoons each of cocoa powder and cake flour to use for dusting board and rolling pin. Roll out dough 1/8-inch thick. Using cutters slightly bigger than petits fours molds, stamp out cookies. Fit cookies into molds and cut off excess. Bake in batches for 8 to 10 minutes. Let cool for 5 minutes before removing from molds. Cool completely on wire racks.

To make the filling, scoop out into separate bowls the pie fillings of the thawed cheesecake and baked pumpkin pie. Be careful not to get any of the crusts. Discard the crusts. Add heavy cream and beat each filling with a wire whisk to smooth out consistency.

To assemble, using pastry bags or zip-top bag with a star tip, hold the bag on its side and spoon in half of the cheesecake filling. Then spoon half of the pumpkin filling on the other side. Test the frosting by squeezing the bag until both fillings come out. Fill 2 more pastry bags or zip-top bags, 1 with the remaining cheesecake filling and the other with the pumpkin filling. Add fillings to petits fours.

To make the chocolate icing, remove lid and foil seal from chocolate icing. Heat in microwave for 30 seconds and stir. Pour into small zip-top bag. Snip off tiny opening in corner of bag. Drizzle over petits fours. Garnish with an espresso bean.

Cook's Tip: A tomato sauce or tomato paste can works great as a cookie-cutter for the petits fours.

Pumpkin Cheesecake


Ingredients

  • 1 1/2 cups finely ground gingersnap cookies
  • 1/4 cup finely ground walnuts
  • 1/4 cup sugar
  • 5 tablespoons butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 3/4 cups sugar
  • 3 tablespoons all-purpose flour
  • 6 eggs
  • 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract
  • 1 1/2 teaspoons Spice Islands Pumpkin Pie Spice
  • 1 can (15 ounces) pumpkin

Directions

Preheat oven to 500 degrees F.

Combine gingersnaps, walnuts, sugar and butter in a medium bowl. Press into the bottom and 1-inch up the side of a 10-inch nonstick springform pan. Set aside.


Beat cream cheese, sugar and flour with an electric mixer until smooth. Add 5 eggs, one at a time, then vanilla, beating on low speed. Transfer 2-1/2 cups to a separate bowl; set aside. Beat 1 egg, pumpkin pie spice and pumpkin into remaining filling until smooth. Pour half of pumpkin filling into crust, then half of the plain; repeat. Swirl gently with a spoon.

Bake at 500 degrees F for 10 minutes; reduce temperature to 200 degrees F and bake for 30 minutes. Tent with aluminum foil and continue baking for 1 hour or until center appears nearly set. Run a knife around top of cake to loosen from pan.

Turn off oven and open door to allow cake to cool gradually for 20 to 30 minutes. Remove from oven and finish cooling on a rack for 15 minutes, then chill in refrigerator at least 6 hours

TIP: Place a pan of water in the oven with the cheesecake while baking. This will help prevent the cake from cracking.