New Recipes! Holiday Weekend Baking with Celebrity Chef Andrea Correale

Glen Clove-based celebrity caterer Andrea Correale, the founder and president of Elegant Affairs serves up fun, festive and delicious recipes daily for events in the Hamptons, New York City and the Gold Coast of Long Island. Andrea has been producing custom designed, award-winning New York catered events for more than 20 years, careering for such A-listers as Brooke Shields, Mariah Carey, P. Diddy, Billy Joel, and Jimmy Fallon – to name a few! Try these easy to bake recipes this holiday weekend.

Spiked Hazelnut Gingerbread Hot Cocoa


2 tbs unsweetened cocoa powder
2 tbs sugar
1 pinch of salt
1 cup milk or cream
3 tablespoons gingerbread syrup
1 tbsp. Frangelico

Whipped cream, (to top)

2 tbsp. Hazelnut spread (to top)


1. In a saucepan, heat milk until hot, do not let boil.
2. Whisk in the cocoa, salt, sugar milk and other ingredients until fully melted and creamy.
3. Top with whipped cream and hazelnut spread.

Gingerbread Cupcakes


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon McCormick Ginger, Ground
  • 1 teaspoon McCormick Cinnamon, Ground
  • 1/4 teaspoon McCormick Nutmeg, Ground
  • 1/4 teaspoon McCormick Cloves, Ground
  • 1/4 teaspoon kosher salt
  • 1/3 cup whole milk, at room temperature
  • 1 stick (1/2 cup) salted butter, at room temperature
  • 1/2 cup light brown sugar, packed
  • 2 teaspoons McCormick Pure Vanilla Extract
  • 1/2 cup molasses
  • 1 egg, at room temperature
  • 2 sticks (1 cup) salted butter at room temperature
  • 2-3 cups powdered sugar
  • 2 tablespoons honey
  • 1 teaspoon McCormick Pure Vanilla Extract
  • 1 teaspoon McCormick Cinnamon, Ground


Start by preheating the oven to 350 degrees F. Insert your cupcake pan with liners. In a bowl combine the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt. 

Then beat together the butter and brown sugar until light and fluffy using an electric mixer. Then add in the vanilla, molasses and egg until combined. Add the milk and flour mixture until all ingredients are fully combined. 

Pour the batter evenly into the cupcake pan and insert into the oven. Bake for approximately 18-20 minutes. Let the cupcakes cool off before frosting! 

Buttercream Icing:

Start with one stick of butter and melt. When the butter turns lightly brown and smells toasted, remove it from the heat and transfer it into a mixing bowl. Let the butter cool off until it becomes room temperature. Add one additional stick of butter and two cups of powdered sugar. Beat together the butter and the powdered sugar until it is light and fluffy. Then add honey, vanilla, and cinnamon and beat until combined, adding more powdered sugar as needed until your desired consistency is reached. 

Frost your gingerbread cupcakes and enjoy!