Cookies + Cream Peppermint Ice Cream Cake? Yes, Please!

The most wonderful time of the year is here… Christmas! We teamed up with Dylan’s Candy Bar to bring you one epic ice cream cake recipe for the holidays. Cookies + Cream Peppermint Ice Cream Cake! It doesn’t get more festive than this, guys. Read on for the recipe.

Ingredients:

Preheat oven to 325 degrees F. In a large bowl, whisk together the cake mix, 1 1/4 cups water, vegetable oil and egg whites.

  • 1 box white cake mix
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 2 pints peppermint ice cream, slightly melted
  • mini candy canes

Instructions:

  1. Preheat oven to 325 degrees F. In a large bowl, whisk together the cake mix, 1 1/4 cups water, vegetable oil and egg whites.
  2. Divide the batter evenly between two 9-inch cake pans lined with parchment paper. Spoon 1/4 — 1/3 cup of  on top of the batter in each pan. Use a knife to create a swirl pattern. Bake for 25 minutes. Let cool.
  3. Line a 9-inch springform pan with parchment paper. Gently place one cake layer in the bottom of the pan. Cover with ice cream. Top with the second cake layer. Freeze for 60-90 minutes. Remove the cake from the springform pan.
  4. In a small bowl, microwave 1/2 cup  for 30 — 45 seconds. Drizzle over cake. Sprinkle with crushed candy canes. Enjoy!

Divide the batter evenly between two 9-inch cake pans lined with parchment paper. Spoon 1/4 — 1/3 cup of on top of the batter in each pan. Use a knife to create a swirl pattern. Bake for 25 minutes. Let cool.

Line a 9-inch springform pan with parchment paper. Gently place one cake layer in the bottom of the pan. Cover with ice cream. Top with the second cake layer. Freeze for 60 — 90 minutes.

Remove the cake from the springform pan.

In a small bowl, microwave 1/2 cup for 30 — 45 seconds. Drizzle over cake.

Sprinkle with crushed candy canes.

Ta-da! Now THAT looks like Christmas.

What are your favorite Christmas recipes? Hit us up on Twitter and let us know!

When Sonja and Alex Overhiser got hitched, they wanted to start hosting friends and family for dinner. But there was a problem: neither one of them really knew how to cook. “We started the A Couple Cooks blog to document our learning to cook together, and it gradually grew into both of our full-time jobs,” says Sonja. What they found in the process was that cooking together was actually fun. Also: cooking together can bring you closer and inspire new recipes that you love, and it encourages you to build community.

“For us, food has always been about people," adds Alex. "So we thought it would be especially meaningful to write a book about the joy of togetherness in the kitchen, and inspire other people to grab a partner (significant other, family member, or friend) and whip up something delicious together.”

Their new book A Couple Cooks: 100 Recipes to Cook Together releases this week and makes a great holiday, wedding, or anniversary gift for couples, new and seasoned. Here, Sonja shares a few tips for cooking with your partner, plus four comforting and delicious recipes excerpted from the book!

Tips For Cooking With Your Partner

Shelly Westerhausen Worcel

Share in the planning and prep

The holidays can be kind of stressful (and sometimes we look forward with both excitement and dread!). Having another person share in the planning and prepping can de-stress the activity and even make it fun! Plus, you can create fun memories around new dishes you try (like, remember Alex, when we made that amazing apple galette with bourbon salted caramel for Thanksgiving?).

Focus on individual tasks (over a glass of wine?)

We each have our own skills and preferences. Alex is really good at things like making bread or searing meat, so he takes the lead in those sort of recipes. I tend toward prepping soups, salads, quick breads, desserts, and overall meal planning / strategizing. But often we'll change things up depending on the recipe! It's really a kitchen dance.

Put the relationship first

We often argue over the final seasoning and how much salt to add at the end of a recipe! I generally add too much to trying to get the flavor "pop" so Alex has to hold me back. Or we spar over how to style things on a plate (that's more of a food photography argument, but it translates to meals too!).

We've learned to really listen to each other and back down if we find the other person is very passionate about something. Of course, that could end in an "I told you so" moment later, but we've found that we try to remember that relationship and the experience is more important than one person being "right".

Don’t forget the herbs!

Our favorite cooking hack: Using fresh herbs! Every recipe is a little better with a few chopped herbs. We have an herb garden and some favorites are dill, basil, thyme, mint, and tarragon, and our rosemary and sage even hang through late fall to winter. If you don't have a garden, buying fresh herbs is absolutely worth the few extra dollars for the difference in flavor.

Recipes Excerpted From A Couple Cooks

Shelly Westerhausen Worcel

Harvest Caesar Bowl

Here’s a bowl that’s endlessly customizable—a riff on a dinner we started eating on repeat around the birth of our daughter and still do today! What began as a pregnancy craving for Caesar salad turned into a weeknight main dish with a rotating topping of veggies, chicken, or shrimp. (We’ll always remember devouring a takeout version in the hospital room while awaiting the baby’s arrival!) This satisfying combination of roasted sweet potatoes, seasoned chickpeas, and shaved Parmesan cheese is topped with an irresistibly creamy, Greek yogurt–based spin on Caesar (though feel free to use store-bought dressing if you’re pressed for time). Customize the bowl by adding cooked chicken or a grain like rice or quinoa, making it a filling meal that never gets old.

SERVES 4

  • 2 lb [910 g] sweet potatoes (about 2 medium), skin on, scrubbed and cut into ¾ in [2 cm] dice
  • 3 Tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • ½ tsp Old Bay seasoning (see Tips)
  • ¾ tsp kosher salt
  • 15 oz [430 g] can chickpeas, drained and rinsed, or 1½ cups [240 g] cooked chickpeas
  • ⅛ tsp cumin
  • Freshly ground black pepper
  • 1 bunch (about 8 oz [230 g]) Tuscan kale, washed, torn into bite-size pieces, and massaged
  • 2 romaine hearts (about 8 oz [230 g]), chopped
  • 2 cups [120 g] chopped red cabbage
  • ¼ cup [18 g] Parmesan cheese shavings
  • ¼ cup [35 g] roasted pepitas (see Tips)
  • 1 recipe Creamy Parmesan Dressing (see page 189) or 1 cup [240 g] store-bought Caesar dressing
  1. Preheat the oven to 450°F [230°C].
  2. In a large bowl, mix the sweet potatoes with 2 tablespoons of the olive oil, the garlic powder, chili powder, Old Bay, and ¼ teaspoon of the kosher salt. Line a baking sheet with parchment paper and arrange the sweet potatoes on it in an even layer. Bake, without flipping, until the cubes are tender and browned, 25 to 27 minutes.
  3. In a medium bowl, mix the chickpeas with the remaining 1 tablespoon of olive oil, the cumin, the remaining ½ teaspoon of kosher salt, and several grinds of black pepper.
  4. To serve, divide the kale and romaine among four shallow bowls or plates. Top with the sweet potatoes, chickpeas, cabbage, Parmesan cheese, and pepitas. Drizzle generously with the dressing and serve.

Creamy Parmesan Dressing

  • ¼ cup [60 g] mayonnaise
  • ½ cup [120 g] Greek yogurt
  • ¼ cup [8 g] finely grated
  • Parmesan cheese
  • 1 Tbsp red or white wine vinegar
  • ½ Tbsp Dijon mustard
  • ¼ tsp garlic powder
  • ¼ tsp dry mustard powder (optional)
  • ½ tsp kosher salt
  • Freshly ground black pepper

To make the dressing, in a medium bowl, whisk together the mayonnaise, Greek yogurt, Parmesan cheese, red wine vinegar, Dijon mustard, garlic powder, mustard powder, kosher salt, and black pepper until a creamy dressing forms. If necessary, stir in 1 tablespoon of water to bring the dressing to a pourable consistency (this varies based on the yogurt brand).

Tips

Don’t have Old Bay? Substitute ½ teaspoon smoked paprika plus an additional ⅛ teaspoon kosher salt. If all you can find is raw pepitas, you can toast them yourself in a skillet over medium heat until they start to pop and become golden brown, 3 to 5 minutes.

Cooking Together

While one of you gets the sweet potatoes in the oven and chops the fresh vegetables for the bowl, the other can mix up the chickpeas and the dressing.

For Vegan

Use Lemon Tahini Sauce and omit the Parmesan shavings.

Storage

Leftovers will keep, refrigerated, for up to 3 days.

Diet Vegetarian, gluten-free, vegan option

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

Shelly Westerhausen Worcel

Spiced Latte Loaf

The moist slices of this fun and funky quick bread are reminiscent of a chai latte, with notes of milky vanilla, cinnamon, cardamom, and ginger. The best part is when you cut the first slice to show the beautiful spiced swirl decoration inside. There are a few components to assemble, so it’s nice to have a partner to help with this baking project. One day we had the crazy idea of slicing up leftovers into strips and baking it to make biscotti, and it’s surprisingly effective. The crunchy strips pair well with morning coffee or an afternoon snack.

MAKES ONE 9 X 5 IN [23 X 13 CM] LOAF

  • 1½ Tbsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground cardamom
  • ¼ tsp ground cloves
  • ¼ cup [52 g] packed light brown sugar
  • 2 ¼ cups [315 g] all-purpose flour
  • 2 Tbsp unsalted butter, melted
  • 1 cup [200 g] granulated sugar
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • 1 egg
  • 1 cup [240 ml] milk of choice
  • ¼ cup [60 ml] neutral oil
  • ¼ cup [60 ml] unsweetened applesauce
  • 2 tsp vanilla extract
  1. Preheat the oven to 350°F [180°C]. Butter a 9 x 5 in [23 x 13 cm] metal loaf pan.
  2. In a small bowl, stir together the spice mix: cinnamon, ginger, cardamom, and cloves.
  3. In a medium bowl, make the streusel topping: Add the brown sugar, ¼ cup [35 g] of the flour, and 1 teaspoon of the spice mix to the bowl and mix lightly with a fork. Continue mixing while pouring in the melted butter until a crumbly mixture forms. Set aside.
  4. In a separate medium bowl, whisk together the remaining 2 cups [280 g] of flour and the granulated sugar, baking powder, and kosher salt.
  5. In a large bowl, whisk together the egg, milk, oil, applesauce, and vanilla extract until completely smooth. Gradually add the flour mixture to the wet ingredients, stirring with a spatula until a smooth batter forms. Pour ¾ cup [180 g] of the batter into a liquid measuring cup and stir the remaining spice mix into the measuring cup to create a darker spiced batter.
  6. Pour about half the vanilla batter into the prepared loaf pan and smooth it into an even layer with a spatula. Pour the spiced batter on top and smooth it, then pour on the remaining vanilla batter and smooth it. To swirl the batters together, insert a butter knife in the top corner of the pan so it just touches the bottom. Draw about 3 large S shapes through the entire pan, then repeat in a slightly different position. Rotate the pan 90 degrees and make 2 large S shapes in the other direction. Sprinkle the top of the batter with the streusel.
  7. Bake the loaf for 50 to 55 minutes, until the top springs back when touched and a toothpick inserted in the center comes out clean. Cool the bread in the pan for 30 minutes. Run a knife around the edge and invert the loaf onto a cooling rack. Let cool fully to room temperature (30 minutes to 1 hour) before cutting into slices.

Tip

Turn leftovers into biscotti! Cut ¾ in [2 cm] thick slices into 1 in [2.5 cm] wide strips, then bake at 300°F [149°C] for 45 to 55 minutes, until golden brown and mostly crisp (they will firm up as they cool). Let cool for 30 minutes. Store in a sealed container with a paper towel. Serve with coffee or tea.

Cooking Together

Have one person start with the streusel topping while the other makes the batter. Then assemble the loaf together.

Storage

The loaf will keep, wrapped in aluminum foil, at room temperature for 4 days, or refrigerated for 10 days (bring to room temperature before enjoying). To store frozen for up to 3 months, slice the loaf, wrap it in plastic wrap, and place in a freezer-safe container.

Diet Vegetarian

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

Shelly Westerhausen Worcel

Apple Galette with Bourbon Caramel

This rustic French tart lets you skip fiddling with pie dough to make free-form folded layers of golden pastry. Piling the crust full of cinnamon-spiced apples is a fun fall treat, but of course you can indulge any time of the year. There are endless variations on this type of fruit tart. Serve with melty vanilla ice cream, or even better, drizzle with gooey Bourbon Salted Caramel. The mad scientist in you will love how easy it is to make a caramel sauce out of a few basic ingredients.

SERVES 8

Galette Dough

  • 1½ cups [210 g] all-purpose flour
  • 1 Tbsp granulated sugar
  • ¾ tsp kosher salt
  • ¼ tsp baking powder
  • 10 Tbsp [150 g] cold unsalted butter or vegan butter
  • 5 to 6 Tbsp [80 to 90 ml] cold water
  • 1 egg, for the egg wash
  • 1 Tbsp Demerara or turbinado sugar, for sprinkling

Filling

  • 1 lb [455 g] crisp, tart apples like Granny Smith, Pink Lady, or Honeycrisp (about 2 large), unpeeled, thinly cut into ⅛ in [3 mm] slices (3½ cups sliced)
  • 2 Tbsp light brown sugar
  • 2 Tbsp granulated sugar
  • 1½ tsp cinnamon
  • ½ tsp allspice
  • ⅛ tsp nutmeg
  • ½ tsp cornstarch
  • 1 Tbsp unsalted butter, cut into very small pieces Bourbon Salted Caramel (recipe follows)
  1. To make the galette dough, in a medium bowl, mix the flour, granulated sugar, kosher salt, and baking powder. Cut the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms, with pea-size or smaller pieces.
  2. Sprinkle 5 tablespoons [80 ml] of the cold water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Knead with your fingers until the dough comes together, adding the additional 1 tablespoon water. (If the mixture is still too floury, add ½ tablespoon more water.) Form the dough into a ball, then flatten it into a thick disk. Chill the crust in a covered container in the refrigerator for 1 hour (see Tips).
  3. Preheat the oven to 375°F [190°C] and line a rimmed baking sheet with a sheet of parchment paper. Flour a work surface.
  4. To make the filling, in a medium bowl, stir the apple slices with the brown sugar, granulated sugar, cinnamon, allspice, nutmeg, and cornstarch until fully coated.
  5. On the floured surface, roll out the dough into an even 12 in [30 cm] circle (if necessary, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to the parchment paper.
  6. Fan out small handfuls of apple slices and layer them on the crust, reserving the juices at the bottom of the bowl. Leave at least 2 inches of dough uncovered around the outside edge. Fold the outside edges of the dough over the filling, overlapping the folds to form a partial top crust. Pour the reserved juice over the exposed apple slices in the center.
  7. Dot the apple slices evenly with the small pieces of butter. Whisk the egg and use a pastry brush to brush it over the crust. Sprinkle the crust and filling with Demerara or turbinado sugar (or more granulated sugar).
  8. Bake until the crust is golden brown, 38 to 40 minutes. Transfer the galette on the parchment paper to a baking rack and let cool to room temperature (about 30 minutes) before cutting into pieces and serving. Drizzle with Bourbon Salted Caramel (recipe follows) before serving, or top with ice cream.

Bourbon Salted Caramel

MAKES ⅔ CUP [160 ML]

  • ½ cup [100 g] granulated sugar
  • ¼ cup [60 ml] water
  • ½ tsp kosher salt
  • ⅓ cup [80 ml] heavy cream
  • ½ Tbsp bourbon (see Tips)
  • ¼ tsp vanilla extract
  1. In a medium saucepan over medium heat, stir together the sugar, water, and kosher salt. Cook, stirring constantly with a spatula, until the sugar and salt are dissolved and it starts to boil, about 2 minutes.
  2. Reduce the heat slightly to a simmer and cook, constantly bubbling, until the sugar turns deep amber, 8 to 11 minutes. Occasionally give a gentle stir with a spatula to ensure even cooking. Watch closely toward the end of the cooking time, as the color darkens quickly.
  3. Once the sugar turns deep amber, immediately reduce the heat to low. Add the cream, which will cause the mixture to bubble vigorously; stir constantly with a spatula, until it is a rich caramel color, about 90 seconds. Stir in the bourbon and vanilla extract and cook for 20 seconds more.
  4. Transfer the caramel to a small bowl to cool, leaving any hardened bits of sugar in the pan. Let cool and thicken for 10 minutes before serving. It will keep thickening the longer it sits; if it becomes too thick, reheat gently before serving (see Tips).

Tips

Galettes are endlessly customizable! For the filling, use 3 cups of any seasonal fruit, ⅓ to ½ cup [65 to 100 g] of granulated sugar, 1 tablespoon of cornstarch, and ½ teaspoon of cinnamon. Taste and adjust the filling as desired based on the sweetness of the fruit. Try peaches, pears, plums, blueberries, and more.

Make the crust in advance for easy prep. The dough will keep, refrigerated, for up to 3 days. Before rolling, allow the dough to sit at room temperature for 30 minutes. Or wrap it in plastic wrap or aluminum foil and freeze for up to 3 months, then defrost overnight in the refrigerator and let stand for 30 minutes at room temperature before rolling.

You can also make the caramel sauce in advance. Refrigerate the sauce, then reheat it on the stovetop or in the microwave before serving.

Omit the bourbon in the caramel sauce if desired. It’s just as tasty!

Liqueur Pairing

After the galette, enjoy a small glass of Amaro Nonino Quintessentia or Amaro Averna. These caramel-colored liqueurs have a bittersweet, smooth finish and an herbal complexity that complements the apples’ natural tartness.

Cooking Together

After the dough is chilled, have one person roll out the dough while the other person makes the filling. Then whip up the caramel sauce together while the galette bakes.

For Vegan

Use vegan butter and, instead of using the egg wash, brush the crust with nondairy milk. Omit the salted caramel.

Storage

Leftovers will keep, refrigerated, for up to 4 days; bring to room temperature before serving.

Diet

Vegetarian, vegan option

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

Shelly Westerhausen Worcel

Mini Cardamon Cinnamon Rolls

What’s a better weekend baking project than ooey, gooey cinnamon rolls? The star here is the cardamom-orange filling, inspired by a cardamom bun we had on a Sunday morning bakery run in Chicago. (We couldn’t pass up a visit to Lost Larson bakery, since it’s the name of our son, which he found wildly amusing.)

This makes a 9 x 9 pan of mini rolls, so you can eat more than one and have enough to go around! Baking is a two-day process (since who wants to wake up 3 hours beforehand?). Start the rolls the night before and refrigerate overnight, then bake them in the a.m. and enjoy the cinnamon-spiced scent wafting through your kitchen.

MAKES 16 SMALL ROLLS

Dough

  • 3 cups [420 g] bread flour
  • ¼ cup [50 g] granulated sugar
  • 2 ¼ tsp (1 packet) [21 g] instant yeast (see Tips)
  • 1 tsp kosher salt
  • 4 Tbsp [55 g] unsalted butter
  • 1 cup [240 ml] milk
  • 1 egg, beaten

Filling

  • ½ cup [100 g] packed light brown sugar
  • 1 Tbsp cinnamon
  • 1 tsp ground cardamom
  • 1 tsp lightly packed orange zest
  • 1½ Tbsp unsalted butter, melted

Frosting

  • ½ cup [60 g] powdered sugar
  • 1 Tbsp milk
  • ⅛ tsp vanilla extract
  1. To make the dough, in the bowl of a stand mixer, stir together the flour, granulated sugar, yeast, and kosher salt. In a small saucepan, melt the butter over low heat. Add the milk and heat until lukewarm (warm to the touch, but not hot, or between 105° and 115°F [40° and 45°C]).
  2. Pour the butter and milk mixture into the flour mixture. Add the egg and stir with a fork until a rough dough forms. Attach a dough hook to the mixer and mix on medium-low speed for 6 minutes, until the dough is smooth and stretchy. The dough should be very sticky and will not form a ball in the mixer. (You can also knead the dough by hand; keep in mind it will be very sticky at first.)
  3. Flour a work surface, scrape the dough onto it, and knead it a few times, then shape it into a rough ball. Place the dough ball in a large clean bowl. Cover the bowl with a damp towel and let it rise in a warm location until doubled in size, 1 to 1½ hours.
  4. To make the filling, stir together the brown sugar, cinnamon, cardamom, and orange zest. Grease a metal 9 x 9 in [23 x 23 cm] baking dish.
  5. Lightly flour a work surface and scoop the dough onto it. Gently roll out the dough into a 12 x 12 in [30 x 30 cm] square. Tug the corners a bit to make them as square as possible. Brush the dough with the melted butter, leaving a ½ in [13 mm] border unbrushed at the left and right edges.

Tips

Instant yeast (rather than active dry yeast) is required for this recipe, which allows quick rise times. If using active dry yeast, the rise times will be about double.

To bake the cinnamon rolls the day of, proceed immediately to baking. Bake 20 minutes covered with foil, then uncovered about 10 minutes, checking whether they are cooked through using a food thermometer.

Cooking Together

This is a baking project that’s much easier with a partner! It’s often helpful to have one person read the recipe out loud while the other gets their hands into the dough. Trade off on tasks and enjoy the process.

Storage

The cinnamon rolls will keep at room temperature, covered with aluminum foil, for up to 2 days. Reheat, covered, at 350°F [180°C] until warmed through,10 to 12 minutes.

Diet

Vegetarian

Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja Overhiser and Alex Overhiser, © 2024. Published by Chronicle Books. Photographs © Shelly Westerhausen Worcel.

Thanks Sonja and Alex! Check out A Couple Cooks: 100 Recipes to Cook Together for more delicious recipes you can cook together.

Check out our Pinterest for more recipes too!

Brit + Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations

We almost broke our necks reading headlines about Angelina Jolie and her potential new boyfriend, but the rumors were quickly shut down. Yeah, yeah, yeah...cue the world's smallest violin, I know.

Angelina's been through a very public divorce with her ex-husband Brad Pitt, so we know better than to expect her to display something new for the tabloids just yet. It did, however, make us start thinking about her past dating history. It's time to take a walk down memory lane, because these romances are filled with fellow entertainers and lessons learned!

Ex-Husband Jonny Lee Miller

United Artists/Getty Images

Angelina Jolie and Jonny Lee Miller entered each other's orbit during the filming of Hackers. This 1995 movie has everything to do with it's name, and ends with said Hackers ultimately unraveling a greater conspiracy. As is sometimes inevitable, Jonny and Angelina got close throughout filming, but went their separate ways once their time on set ended (via US Weekly).

They didn't stay apart for too long because they eventually got married the following year. It's even reported that Angelina proudly made a dark statement during their small wedding by wearing a t-shirt with Jonny's bloodied name written on it. She didn't do it to be gross though, but wanted to solidify their vows. "You’re about to marry him. You can sacrifice a little to make it really special," she remembers telling herself (via The New York Times). But, their marriage dissolved in less than two years and they decided to get divorced in 1999, according to US Weekly.

The two would go on to be amicable with each other, with Angelina even referring to Jonny as a "great friend" (via US Weekly). Earlier this year, Jonny sat down with Johnny Vaughan of Radio X to reveal something shocking. "I jumped out of an airplane...I was dating a young lady called Angelina," he said. He then shared that it was Angelina who encouraged him to do this daredevil feat with her. "She is cool as a cucumber. Fearless, that woman."

Ex-Girlfriend Jenny Shimizu

Dario Cantatore/Getty Images

During the brief time Jonny Lee Miller and Angelina weren't communicating, the Maria actress entered her first relationship with a woman. Jenny Shimizu and Angelina co-starred in another mid-'90s movie called Foxfire that centered the lives of teens and the bad decisions that land them in precarious situations.

Recounting how she felt about Jenny Shimizu, Angelia told Girlfriends magazine, "I fell in love with her the first second I saw her. Actually, I saw when she was being cast in Foxfire, and I thought she had just read for my part," she said. Ironically, her future ex-husband Brad Pitt was mentioned in the same interview, but the two hadn't met yet.

There's not much info about Angelina and Jenny's relationship beyond this, so it seems like things didn't last long.

Ex-Husband Billy Bob Thornton

Kevin Winter/Getty Images

Here's where Angelina's relationships truly started to getting interesting. After things ended with Jonny Lee Miller and Jenny Shimizu, her next partner was none other than Billy Bob Thornton. InStyle recalls the two co-starred in Pushing Tin together, a movie about the ins and outs of two co-workers' fraught romantic relationships. Given the movie released in 1999, everyone didn't know how to respond to Angelina and Billy Bob's marriage the next year.

Unfortunately, even Laura Dern was caught by surprise — she and Billy Bob were allegedly engaged at the time. "I left our home to work on a movie, and while I was away, my boyfriend got married, and I’ve never heard from him again," she said, according to ABC News. That's...not the way to go about things, but apparently Angelina and her new husband didn't care at the time.

From then on out, Angelina and Billy Bob frequented red carpet events together. They didn't shy away from pulling off, uh, interesting stunts, that left everyone speechless. No one will ever forget when Billy Bob unashamedly admitted the two got frisky before walking the red carpet at the premiere of Gone in 60 Seconds.

However, their marriage dissolved because of their "different lifestyles," according to Billy Bob (via E! News). "So, that's really — that's the only reason we're probably not still together, maybe, because of a different path in life we wanted to take," he said.

Ex-Husband Brad Pitt

Anthony Harvey/Getty Images

This divorce breaks our hearts to revisit, but here we go! Everyone knows Brad and Angelina starred in the hit movie Mr. & Mrs. Smith, but we also could tell their intense chemistry had nothing to do with playing their respective roles. These two had such sizzling energy onscreen that it didn't take long for people to speculate Angelina was the reason Brad decided to part ways with Jennifer Aniston.

However, Angelina reportedly denies that was the case. She did notice she and Brad were excited to see each other at work though. "Because of the film, we ended up being brought together to do all these crazy things, and I think we found this strange friendship and partnership that kind of just suddenly happened," she said (via PEOPLE). According to the same outlet, it didn't take long for Brad and Angelina to move forward with their feelings once it was clear Jennifer was going to be out of the picture.

Though Brad and Angelina expanded their brood to include six children — Maddox, Pax, Zahara, Shiloh, Knox, and Vivienne — a terrible incident unraveled everything. According to the BBC, Angelina accused Brad of become a belligerent drunk during a flight that resulted in injuries. She didn't waste time filing for divorce, which spoke volumes to us.

Um, The Weeknd?

Theo Wargo/Getty Images For US Weekly

Much to our surprise, Angelina Jolie and The Weeknd were rumored to be getting close around two years ago. They were seen on several 'dates,' one being at Giorgi Baldi, which continued to make people believe they were secretly dating (via Daily Mail). Since neither confirmed or denied the nature of their relationship, it's hard to say if there's any merit to the rumors.

We'll just have to speculate and keep it moving!

Is Angelina Jolie dating anyone these days? 

Dimitrios Kambouris/Getty Images for FLC

Last year, Angelina spoke with WSJ Magazine to talk about about her life and career. She intimately revealed that her body reacted to all the pressure from going through her divorce from Brad which serves as a stark reminder why stress is never good for anyone! "I suddenly had Bell’s palsy six months before my divorce," she shockingly admitted. She also made it clear her focus was on her kids and nothing else. "They are the closest people to me and my life, and they’re my close friends."

Despite being recently linked to British rapper Akala, Angelina put an end to rumors they're dating today. A source said, "They all work together," referring to Akala's relationship with someone else. "Angelina remains focused on her family and is not dating at this time," (via PEOPLE).

The common theme throughout Angelina Jolie's dating history is her attachment to unconventional romances. Maybe she didn't always make the best choices in love, but it doesn't seem like they've create a hole in her heart. We can't wait to see who she finally lands with next!

Looking for updates on all your fave celebs? Be sure to follow us on Facebook!

How is your day going? We bet a bit of chocolate cake would make it better — like, way better. And if a bit makes it better, then for good measure, let’s up the stakes to 24 different and divine chocolate cakes and just have a ball. From classic layered numbers to waffle cake masterpieces, we’ve got all your chocolate cake dreams covered. Tie back your hair, and let’s get to baking!

Sarah Anderson

Red Wine Pear Cake with Chocolate Ganache

This chocolate cake has a tinge of red wine to really complement all the flavors. It's the perfect delicacy for dinner parties or even a lil' Valentine's celebration! (via Sarah Anderson for Brit + Co)

Brit + Co

Miso Chocolate Cake

The umami notes of miso work surprisingly well with chocolate. Bake up the power duo in this delicious (and easy!) sheet cake. (via Brit + Co)

Half Baked Harvest

Fudgy Chocolate Peanut Butter Ice Cream Pretzel Cake

When you get a bite of both the creamy ice cream and fudgy chocolate layers in this cake, you will experience absolute heaven. (via Half Baked Harvest for Brit + Co)

Brit + Co

Star-Studded Dark Chocolate Cake Bites

You need to make these festive chocolate-covered cake bites adorned with adorable star sprinkles. Since no slicing is involved, this is a great dessert to serve at parties or picnics. (via Brit + Co)

Brit + Co

Black & White Tuxedo Cake

Get pumped for Halloween with our beautiful, bugged out chocolate cake recipe! (via Brit + Co)

A Virtual Vegan

Vegan Chocolate Guinness Cake

Guinness cake?! Oh, we're so in. (via A Virtual Vegan)

Completely Delicious

Chocolate Sour Cream Cake

This chocolate cake is made with sour cream, which transforms each bite to be super tender and soft. (via Completely Delicious)

No Eggs Or Ham

Personal Chocolate Olive Oil Cakes

These single-serve chocolate cakes are topped with cinnamon-espresso whipped cream and cayenne dust to create an otherworldly tasting experience. You'll be surprised at just how well the spice works with this recipe's sweetness. (via No Eggs Or Ham)

Earthly Provisions

Single Layer Blueberry Chocolate Cake

Just look at that beautiful blueberry icing! (via Earthly Provisions)

Vikalinka

Chocolate Cake Truffles

Once a chocolate cake recipe turns bite-sized, our cravings run wild. These truffles are easy to make and even easier to customize with toppings of your choice depending on the occasion! (via Vikalinka)

Two Peas & Their Pod

Peppermint Flourless Chocolate Cake

Your next Christmas dessert awaits! (via Two Peas & Their Pod)

Feel Good Foodie

Chocolate Mug Cake

We are absolute fiends for mug cakes! This one is nothing but chocolatey, thanks to the easy chocolate batter dotted with many more chocolate chips. (via Feel Good Foodie)

The First Mess

Vegan Chocolate Orange Cakes

These rich mini cakes combine orange juice and orange zest to provide a little bit of a lighter end note to the dark chocolate glaze. (via The First Mess)

Pink Owl Kitchen

Midnight Dark Chocolate Cake with Peanut Butter Frosting

This chocolate cake slathered in peanut butter frosting earns its "midnight" nickname from the rich black cocoa powder that's worked into the decadent batter. (via Pink Owl Kitchen)

The Original Dish

Molten Chocolate Cakes with Coffee & Rose

Coffee and rose are a match made in heaven when you add in a bit of chocolate. (via The Original Dish)

Foolproof Living

Dark Chocolate Waffle Cake

The perfect excuse to break out that waffle maker — and eat cake for breakfast. This pick layers dark chocolate waffles with a mascarpone filling for a unique twist on layer cake. (via Foolproof Living)

How Sweet Eats

Chocolate Frosted Cake Donuts

Homemade cake donuts – chocolate-frosted and sprinkled to perfection – are what we dream about before that alarm goes off in the AM. (via How Sweet Eats)

The Healthy Foodie

Paleo Zucchini Chocolate Cake

This chocolate cake recipe is packed with healthy goodness, but trust: you won’t miss any of the decadence. Zucchini, coconut oil and avocado stand in for unhealthy fats to give this recipe its richness. (via The Healthy Foodie)

Averie Cooks

Chocolate Cake Batter Milkshake

Sometimes a girl just needs a giant bowl of cake batter all to herself. This batter-inspired smoothie recipe has all the chocolate flavor you crave. (via Averie Cooks)

Sweetapolita

Six-Layer Malted Chocolate Toasted Marshmallow Cake

Stacks of rich chocolate cake layered between malted Belgian-chocolate frosting and toasted marshmallow filling, this sky-scraping piece of campfire-inspired heaven is truly a masterpiece. (via Sweetapolita)

Style Me Pretty

Chocolate Pansy Cake

With beauty and braun, this pansy-covered chocolate layer cake would be absolutely precious at a tea party or ladies’ lunch. (via Style Me Pretty)

Smitten Kitchen

Double Chocolate Banana Bread

Since it has “banana bread” in the title, you have full permission to have this one for breakfast. (via Smitten Kitchen)

Green Kitchen Stories

Banana Almond Chocolate Cake

This simple, wholesome bundt cake has less than 10 ingredients. It’s naturally gluten-free, with no refined sugar or dairy. (via Green Kitchen Stories)

My Baking Addiction

Chocolate Raspberry Cake

This pick shares the secret to a perfectly pink, fluffy raspberry buttercream to slather on your cake (and eat by the spoonful). (via My Baking Addiction)

Which chocolate cake recipes will you be making? Subscribe to our newsletter to discover more delicious desserts!

This post has been updated with additional reporting by Meredith Holser.

It takes a lot for me to love a hair product. I’ve always kept maintenance around my locks super low-key, usually opting for the cheapest and most seemingly-effective shampoos, conditioners, and leave-in treatments you can find at the drugstore. To make a long story short, I’m not picky.

At the beginning of this year, I sought out to upgrade my self-care routines (albeit in small, affordable ways) so I could look and feel my best. Knowing hair care had become an afterthought, I figured why not switch up Old Reliable (AKA the Pantene shampoo and conditioner combo I’d used for years)?

I’m not knocking Pantene in any way, but after using the same products over and over again across countless showers, my locks became noticeably tired. Thus, I stumbled into Target to explore their perpetual collection of hair care and landed on what I think is now the best, most joy-evoking drugstore shampoo and conditioner I’ve ever experienced.

Meredith Holser

Other than the beautiful bottles, the Mielle Organics Rosemary Mint Strengthening Shampoo + Conditioner set caught my eye for claiming stronger, longer, and healthier hair. I had seen the brand’s hair oil go TikTok-viral a few months prior, which gave me all the approval I needed to add the duo to my cart.

After 10 months of consistent use, I’m loving the set. Though I don’t necessarily use it for hair growth alone, I have observed accelerated growth as well as improved strength in my strands.

The conditioner in particular has earned a mass amount of bonus points in my book for depositing noticeable moisture to my locks after shampooing and providing a fairly no-fuss detangling routine, which is my most urgent hair concern.

Meredith Holser

The Mielle conditioner contains biotin (for “longer, healthier hair”), coconut oil, and babassu seed oil that work to moisturize and soften your hair after a good wash. This isessential since I’ve found that most shampoos strip oils from my scalp and hair – not a bad thing though. It’s what shampoos are made to do, but my hair craves more moisture!

The conditioner is also infused with rosemary and mint essential oils which increase blood circulation, allowing more oxygen to reach the scalp, thus stimulating hair growth.

Meredith Holser

Before drying + styling

As I mentioned, my hair has that classic “squeaky clean” feel after shampooing, and though that’s what I want from a shampoo, it doesn’t help to use only shampoo once my hair’s dried. Without conditioner, my hair definitely lacks moisture and feels dry and stiff – even while I’m still in the shower. This conditioner feels ahh-mazing and never fails to restore all the necessary moisture my locks have lost after a thorough wash!

When using it, I use 1 to 1 ½ pumps of the product. I typically focus it around the ends of my hair (where there’s the most damage) before working the remaining product closer to my scalp. I leave it on for around 5 minutes while I wash my body and face before thoroughly rinsing it out. My hair feels super silky and detangled after the conditioning’s done!

The Verdict

Meredith Holser

After drying + styling

Where a conditioner’s performance really matters for me is making my hair look soft and healthy after it’s dry, so I can go on to style it without pesky knots and further damage. Brushing my hair post-conditioner is always a breeze with this Mielle pick, and the same goes for styling. I use an air styler and it glides smoothly and easily through my strands for a nice at-home blowout every single time.

More than anything, this is the best drugstore conditioner to leave my hair looking supremely shiny after all is said and done. I know that using it consistently over the course of this year has set my hair up to be super healthy so I never have to worry about excessive dryness breakage!

Try It For Yourself

Amazon

Mielle Organics Rosemary Mint Strengthening Conditioner

I bought this bottle (12 fluid ounces) back in January, and haven't had to restock it just yet. For $10, I can certify it's a really great deal and I've absolutely gotten my money's worth. Plus, for the results this conditioner delivers, it feels just like a luxury hair care product. It also goes for around the same price (there's a 12-cent difference) at Target!

Amazon

Mielle Organics Rosemary Mint Strengthening Shampoo

I also highly recommend you use the conditioner in conjunction with the coordinating shampoo. It has a delicious rosemary and mint scent that leaves your scalp feeling uber-refreshed after a thorough wash. This bottle currently goes for $9 on Amazon and $10 at Target.

Subscribe to our newsletter for more beauty product reviews + editor faves!

Brit + Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations.

The age of the movie star might have been replaced by the age of the fictional character, but there are still more than a few actors audiences L-O-V-E. Rachel Zegler, Florence Pugh, and Madelyn Cline are just a few of the stars who make the list, but there's one A-lister who's finally making his return to the big screen: Tom Holland!

The Hollywood Reporter confirmed on October 21 that the Spider-Man actor would join Christopher Nolan's new movie alongside Matt Damon and I have never leapt down an internet rabbit hole so fast. If you're wondering 'What movie is Tom Holland making?' then look no further. Here's everything you need to know about the new movie before it hits theaters.

  • Tom Holland is finally starring in a new movie.
  • After The Crowded Room "absolutely broke" him, he decided to take a break from Hollywood.
  • The new film, directed by Christopher Nolan and starring Matt Damon, is coming next summer.


AppleTV+

Tom Hollandand Matt Damon will star in Christopher Nolan's new movie for Universal Pictures. The film is still unnamed for now, but if these two actors are involved, it's sure to be one heck of an action movie. We don't have an official synopsis yet, but sources told THR that it likely won't be set in the present day. The movie is scheduled for July 17, 2026 and Deadline reports they're expected to begin filming at the beginning of 2025.

Considering Tom is one of my favorite actors ever, I'm super excited to see him return to the screen — especially given how devastated I was when he said he needed a break from acting. "This show absolutely broke me in every way possible,” he said at the premiere for AppleTV+ show The Crowded Room in New York City. “I just kept my head down. I dug my heels in, and I just tried my best.”

"I'm no stranger to hard work," he told ExtraTV. "I've lived by the idea that hard work is good work. Then again, the show did break me. There did come a time where I needed a break and disappeared and went to Mexico for a week and had time on a beach and laid low. I'm now taking a year off, and that is a result of how difficult this show was."

Sony Pictures

This reminds me of Emma Watson's recent break from acting following 2019's Little Women, and her comments that being a child actor left her feeling "caged."

“The thing I found really hard was that I had to go out and sell something that I really didn’t have very much control over," she told The Financial Times. "To stand in front of a film and have every journalist be able to say, ‘How does this align with your viewpoint?’ It was very difficult to have to be the face and the spokesperson for things where I didn’t get to be involved in the process.”

Bero

Both Emma and Tom have been able to step into more senior creative roles...and they both happen to be in the drink space (Emma and her brother Alex launched Renais gin in April 2023, while Tom announced his new non-alcoholic beer BERO on October 16).

“After two years on my sobriety journey, I wanted to create something that reflected my lifestyle and values," Tom Holland said in a statement. “This beer isn’t just for those on a similar path, but for everyone who appreciates quality, craftsmanship and living life to the fullest."

Here's hoping you get to cheers a BERO on the set of your new movie, Tom!

Check back here for the latest Tom Holland movie news! And read up on his adorable relationship with Zendaya, of course.