This was my favorite candys as a child. I loved how it would melt in your mouth. It took a few tries to get it right but one I did it was like going back it time!

Marshmallows can be used to make all sorts of treats. I wanted to use them in a hot drink, but just adding them on top was too mundane...so I wondered what it would be like if I melted marshmallows?I wondered if I could put this foaminess to use, and came up with this recipe.When melting the marshmallows, do not take your eyes off the microwave whatever you do!Just mix very very well. The more you mix the foamier it gets, so just keep mixing. Recipe by A-jin

I composed a dessert recipe using soda that's look and be refreshing for my children.In Steps 3 and 8, please thoroughly mix the cider liquid with an egg beater so that bubbles form.I used blueberry jam this time, but please feel free to make this with your favorite jam. I recommend using a vividly colored jam. Recipe by caramel-cookie

Ayran is a cold, savoury yogurt-based beverage popular in Turkiye. Ayran is considered a national drink in Turkiye and is commonly consumed as a refreshing accompaniment to meals, particularly meat dishes like kebabs, gözleme, and pide. It is known by various names in different regions, such as Doogh in Iran, Dhallë in Albania, and Tan in Armenia.It is described as a refreshing, diluted yogurt drink that replenishes salt lost through sweating, making it a natural electrolyte drink.Its main ingredients are yogurt, water, and salt, with optional additions like mint or carbonation. It is made by mixing plain yogurt (preferably whole milk yogurt) with cold water and salt. It is shaken or whisked vigorously to create a frothy texture. The drink can be served with or without ice.To make it minty, add some fresh mint leaves and blend. For plain ayran, do not beat/whisk to obtain froth/foam.#nofuss

Well summer in Tucson is hot.My younger brother was bores and didn't want to ho outside so I remembered me making this in 4th grade so well maybe he'd like to play with slime

There is one dish in a soba restaurant that I had always thought was Tororo Natto Soba (soba noodles with grated nagaimo yam and natto). But surprisingly, the staff explained to me that the white foamy part was actually egg white. The foam of the egg white is accentuated by mixing in natto. It was so delicious that I tried making it in my own way.Use a fresh egg. It's delicious if you chill it well. (The egg white and natto give a sticky texture.) The stickiness of natto will maintain the foam of the egg white. If you don't like the smell of egg white, season with wasabi, myoga ginger, sesame seeds, salt cured plum (umeboshi) or shiso leaf etc. Recipe by Shirokuman

As I was wondering if it was possible to make a chilled dessert using what I had at home, I found the ingredients pictured above, and was able to come up with a flavor that reminded me of rare cheesecake by making a fluffy jelly that melts in your mouth.You can top it with any kind of fruit. The heavy cream changes the texture. When you don't whip it, it is heavy in your mouth.When pouring this directly into cups without using a mold, you can reduce the amount of gelatin to produce an even fluffier texture. Recipe by Ritorutatsugashira

I think I've created a monster lol :-P This tastes like the next best thing to my midnight margaritas without the tequila but instead I used a light rum and fruity guava nectar! Loved it! (L) :beer

I have an endless craving for something sweet. So I made this easily out of the ingredients I had at home.I don't have any hints in particular.Unlike regular mousse, this doesn't use gelatin to stiffen so you can enjoy it as-is, or use it together with other sweets.If you like, please check out my blog! I update it regularly with large cooking images and my diary.http://plaza.rakuten.co.jp/nao53nao/ (Japanese only) Recipe by Naonao

Being Cuban and being Vegetarian rarely exists in Miami, especially when Latin food is so heavily concentrated on meat. What's even harder is trying to be a HEALTHY, CUBAN, VEGETARIAN... That you never hear! So, when life gives you the option of Veggie Crumbles, a ripe plantain and a pantry full of Goya Black Beans... You gotta make do with what you got! This is my journey on being a healthy, CUBAN, vegetarian.

I received 100% orange juice as a gift, so I tried to make this recipe with it! !I love firm jelly, but I made a soft and wobby version this time.The juice should be at least 20℃ / 68°F when you start making this. Microwave it a little bit in the winter to warm it up.When you add the juice to the gelatin, hold the juice with your left hand, and stir it with a spoon in your right hand.Please try making this with other kinds of juice.Be sure to adjust the amount of sugar accordingly. Recipe by rie-tin

Everytime I make this for our football game day, its gone in like 30 minutes! The cilantro and lime juice really make this dish. I always add extra lime juice for a citrus kick which friends and family just love! :hungry