Christina's Brazilian Limeade/Lemonade

from Our Best Bites

4 juicy limes (try and find ones with thin, smooth skins; they're the juiciest and the thin skin cuts down on the chance of your drink being bitter)
1 C sugar
6 C cold water
6 TBSP sweetened condensed milk

Mix cold water and sugar very well and chill until ready to use. Wash limes thoroughly with soap. Cut the ends off the limes and then cut each lime into 8ths.

Place 1/2 of the limes in your blender. Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you'll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk.

Serve immediately over ice. This does not keep well, so don't make this in advance (although you can cut the limes, mix the sugar water, and measure the sweetened condensed milk in advance).

Christina's Brigadeiros

from Serious Eats

1 can sweetened condensed milk
2 T of butter
2 tablespoons cocoa powder
1 T powdered sugar

Chocolate sprinkles, mini M&Ms, coconut, crushed pistacios or other nuts, crushed cookies (optional)

1. In heavy saucepan, mix chocolate with condensed milk, stirring constantly under low heat. Add butter to mixture.
2. Stir until mixture no longer sticks to pan.
3 Pour mixture into a bowl and allow to cool completely.When cool, roll into small balls.
4. If you'd like, place toppings in a second bowl. Take a small amount of chocolate from first bowl and roll into a tiny little ball. Coat the ball with second topping, if you'd like.
5. To store, place in sealed container inside your fridge. They'll stay good for two weeks.

Christina's Homemade Hot Fudge Sauce

from Our Best Bites

3oz semi-sweet, dark or bittersweet chocolate (3 squares of baking chocolate, or about 1/2 C chocolate chips)
1/4 C butter
1 can sweetened condensed milk

Put all ingredients in a pan on medium heat and melt it all together till it's smooth and creamy.

Christina's Tres Leches Cake

Unsalted butter, room temperature, for baking dish
6 large eggs, separated
1 cup sugar
1 cup all-purpose flour, sifted
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 cup whole milk
2 cups heavy cream
2 tablespoons confectioners' sugar

1. Preheat oven to 325°. Butter a 9-by-13-inch baking dish. In a mixing bowl, beat egg yolks and sugar on high speed until light and fluffy. In another bowl, beat egg whites to soft peaks. Using a rubber spatula, fold whites into yolks until almost combined. Gently fold in flour (do not overmix).

2. Spread batter in prepared dish. Bake until golden and pulling away from sides of dish, 20 to 25 minutes.

3. In a medium bowl, whisk together the three milks; pour evenly over cake. Cover with plastic wrap; refrigerate at least 1 hour.

4. Prepare topping: In a mixing bowl, whip heavy cream with sugar to soft peaks. Spread over cake. Chill in fridge for 24 hours. Serve! Garnish with toasted coconut or chopped pineapple, if desired.