4,878 sopa recipes

Fudgy two-layer chocolate cake made with a full cup of unsweetened cocoa, buttermilk, and a 50/50 brown sugar mix for moisture. Topped with a glossy chocolate-butter frosting that sets to a soft, sliceable finish.

Mexican corn casserole kicked up with jalapeños and red bell peppers in a cornmeal-buttermilk base loaded with cheddar cheese. Bakes into a moist, spicy side dish that feeds a crowd.

Mexican bean cake made with pinto bean puree, apples, raisins, and warm spices like cinnamon, cloves, and allspice. A moist, spiced sheet cake with a simple glaze.

Chewy cinnamon drop cookies packed with cooked raisins, walnuts, and brown sugar. A splash of grape juice concentrate adds a fruity depth you won't expect.

Carrot pineapple cake sweetened with pineapple juice concentrate instead of sugar, spiced with cinnamon and nutmeg, topped with cream cheese pineapple icing and pecans.

Crispy chocolate snap cookies topped with frosting and piped spiderweb designs in melted chocolate. The ultimate Halloween cookie that freezes beautifully for make-ahead party prep.

Nate's mulligan stew: browned chicken simmered with rutabaga, potato, carrots, peas, and parsnips, topped with unexpected buttermilk dumplings studded with wild blueberries. Frontier comfort food.

Easier to work with. The original recipe called for brandy or grape juice, but I found that if you substitute the orange juice concentrate, it has a nicer flavour.

Peanut butter filled fudge cupcakes hide a cream cheese and peanut butter core inside rich cocoa cupcakes. Bake reveals a fudgy exterior with a soft, cheesecake-like peanut butter center.

Buffalo chip cookies loaded with oats, corn flakes, chocolate chips, coconut, and pecans in a massive, everything-but-the-kitchen-sink drop cookie. Big, chunky, and over the top.

Quick, easy to make, and it tastes refreshingly delicious. Serve it as a side dish or a light yet tasty meal.

Brown sugar cookie dough balls pressed onto pecan halves arranged like tiny turtle legs, then baked and topped with glossy chocolate frosting. Adorable, crunchy, and completely addictive holiday cookies.

Classic devil's food cake made with real melted unsweetened chocolate, two sugars, cake flour, and folded egg whites. Dark, moist, and deeply chocolatey from scratch.

Wholesome chocolate zucchini bread made with whole wheat flour, oats, and yogurt for a moist, lighter loaf. Shredded zucchini keeps it tender while bittersweet chocolate and walnuts make it taste like a treat.

Classic Jewish penicillin with tender matzoh balls floating in rich chicken stock made from scratch with carrots, celery, leeks, and parsnips. Comfort in a bowl that takes time but rewards with deep, soul-warming flavor.

Lincoln log cookies shaped from cocoa-chocolate chip dough into two-inch logs, then drizzled with white and chocolate icing stripes. A fun, chocolatey bake for kids and adults.