4,878 sopa recipes

Cakey gingerbread squares with molasses, fresh orange zest, and warm holiday spices. Tender old-fashioned gingerbread, dusted with powdered sugar for a snowy finish.

Everything but the kitchen sink is here in this recipe that makes scrumptious cookies everyone will love.

Toll House bundt cake: a brown sugar pound cake studded with semi-sweet chocolate chips, baked over a buttery nut topping that becomes the cake's crown when inverted. Old-school showstopper.

Whole wheat chocolate chip pudding cookies: a box of instant pudding keeps them soft and chewy for days, while whole wheat flour adds a nutty depth. Loaded with chips and nuts.

Tender blueberry cream cheese muffins made in the food processor with cake flour, juicy berries, and a tang of lemon. Soft cake-like crumb, ready in 45 minutes.

Hearty oatmeal cookies loaded with chocolate chips, raisins, and walnuts. This big-batch recipe makes 48 thick, chewy cookies with wholesome oats and sweet-tart raisins.

This are my version of oatmeal raspberry bar cookies, by using whole wheat flour adds extra fibre, using most olive oil reduces saturated fat without losing great texture and flavor. They are great for grab-go breakfast.

This Moist Apple Carrot Cake is a delightful blend of sweet apples, earthy carrots, and crunchy walnuts, perfectly spiced with cinnamon. Easy to make and incredibly moist, this cake is ideal for any occasion, topped optionally with creamy cheese frosting.

Delicious! I find that it's easier to form the cookies if you make the filling first, refrigerate it, roll it into the 1" balls, then refrigerate again. I flatten the chocolate cookie part into disks and envelope the filling balls inside, rolling again. Very easy to make.

Unlike most of the chocolate cookies, these cookies are much lower fat, also using whole wheat flour adds more fibre, they are super delicious!

Bran-rich blueberry lemon muffins blend wheat bran, whole wheat flour, and tangy lemon zest with juicy berries and dark molasses. A high-fiber breakfast muffin with bright citrus pop.

Melted butter mixed with brown and white sugars creates thick, bakery-style chocolate chip cookies that stay soft in the center with crisp edges when baked at precisely 325°F.

Scott's oatmeal chocolate chip cookies with blender-pulverized oats, both chocolate chips and grated chocolate bar for double chocolate hits, and a quick 6-minute bake. Crisp edges, soft centers, dense with chocolate.

Oatmeal raisin drop cookies with steam-plumped raisins, oat bran, buttermilk, and walnuts. Soft, chewy, and warm with cinnamon and nutmeg. The technique that keeps raisins from going hard.

Use some applesauce to replace butter, which makes these chocolaty cookies moist-like cake in the inside, and still chewy on the outside. Whole wheat flour adds some fibre, and white chocolate chips give extra creaminess.

This is a recipe that I made up as I walked home from work one day. As far as I know, it is original. I hope you will try this moist peach cake and tell me what you think.