Sunday, July 28, 2013

Beach Beauty

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Photos of Maryam I took from this trip to the beach. She is beyond beautiful, and it never gets old taking pictures of her. You may recognize her from her senior pictures i took, our shoot on Thanksgiving, or our shoot on Christmas

xo, Stay Infinite  

Friday, July 26, 2013

DIY; Healthy Brunch, Two Ways

This summer I've been posting SO many DIY's and recipes. I've been cooking and baking (as well as creating!) everyday. I think it has a lot to do with the fact that come September I will be back to a diet of dining hall food & fro-yo. I mean realistically, my school was voted to have some of the best food in Boston, and the surrounding area has SO many amazing restaurants and cafes, so I will certainly be eating well & deliciously, however I am definitely going to miss making my own meals. That being said, one of my favorite meals to make is brunch. I normally have an early morning green smoothie, and around lunch time, a few days of the week I make myself a delicious breakfast style lunch. I used to hate eggs, but recently rediscovered my love for the protein & nutrient packed food and haven't looked back since. Here is healthy brunch, two ways;

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If you follow me on Instagram, you will have seen the above photo. A little glimpse to my average brunch. I like my organic farm fresh eggs (from my neighbor!) cooked thoroughly, no runny yokes for this girl. I also sliced up an avocado for some healthy & essential fats. And added some potato. I have a serious love for hash browns, or shredded potatoes, but not that frozen stuff. I shred a potato (locally grown and organic) toss it in a little olive oil, homemade Italian seasoning, salt and pepper, and throw it in a waffle maker until golden brown. Sometimes I add a slice of multi-grain toast, garden fresh tomatoes, mushrooms or turkey sausage onto the plate as well. A healthy & well balanced plate. 

The second thing I love doing is making a breakfast in a ramekin. I think they are so cute, and fun for a breakfast party, or family gathering. 

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Ingredients;
Mashed Potatoes (I used leftovers from dinner the night before)
Organic Farm Fresh Egg
Freshly Grated Organic Parmesan Cheese
Homemade Italian Seasoning (although you can use store bought)

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Steps;
-Preheat oven to 350 F.
-Grease your ramekin(s) with olive oil.
-Line with a thick layer of  mashed potato (I added some homemade Italian seasoning in)
-Crack your egg into the potato lined ramekin. 
-Cover with a layer of Parmesan cheese & Italian seasoning.
-It would also be fun to add fresh tomatoes, spinach, basil, or some sort of breakfast meat (if you eat meat)!
-Bake for 20-40 minutes depending on how you like your eggs. (For me it was 40).
-Check progress every so often with a toothpick if you are unsure!
-Enjoy your individualized, delicious, & healthy breakfast!

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What's your favorite brunch?

For more healthy recipes, Follow Infinite Style on Bloglovin'!

xo, Stay Infinite

Tuesday, July 23, 2013

DIY; Rainbow Cake in a Jar

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Nothing is better than eating Rainbow Cake out of a jar. NOTHING. I have said it before, and I'll say it again I love jars. LOVE them. But really, how could you say no to rainbow cake in a jar? You couldn't. It tastes delicious, it's in a jar, you can pop a lid on to give it as a gift or party favor, or to store it, it looks wonderful, it's in a JAR, and it's fun! Here is my tutorial & recipe for Rainbow Cake and Tie Dye cakes in a jar as well as for perfect simple vanilla frosting.

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For the Jars;
I used half pint jars. They are the perfect size! This recipe will make about 8. Make sure you clean and dry them before use.

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For the Cake;
-You cannot use boxed mix to do this project. Don't even try. Your cake will come out muddy and ugly.
Instead you need a thick homemade cake batter. I am all about simplicity in the kitchen and so this recipe from Amy Sedariss
worked perfectly. It wasn't too sweet and it was wonderfully thick! But you can use whatever recipe you like best. 
-Once you have made the batter, separate it equally into 6 different bowls and tint red, orange, yellow, green, blue, and purple.
You do not need to grease or spray the jars as the cake is not going to be removed from the jars. Using either piping bags or a spoon,
put the cake batter into the jars in layers in rainbow order. Fill the jars just over halfway with the batter.
-Transfer the jars to a pan with high sides. Fill the pan with about a half inch of water. The water bath is so the cake does not brown.
Bake jars of cake at 350 (F) for about 35 minutes (or until a toothpick comes out clean).
-When the cakes are done take them out to cool. They will have puffed up on top. Once cool, scoop off the puffed up tops.
You can discard these, or as I found, fill another jar with them, making a fun tie dye pattern!

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For the Frosting;
In a bowl, beat together, 5 cups of (sifted) confectioners sugar, 3 tablespoons of milk, 1 stick (8 tbsp) of softened butter, and 1 tsp of vanilla extract (all natural, do not use imitation (ever)) until fluffy. If it is too thick add more milk. if it is too thin add more powdered sugar. This frosting compliments the cake so perfectly! So thick and creamy! Frost the cakes and decorate as desired! I used rainbow nonpareils!

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For Tie Dye Cake in a Jar;
Doing regular rainbow cakes in a jar will result in enough chopped off tops of the cake for one or two tie dye cakes.
But what if you only want tie dye cakes? Make the cake batter and separate into the 6 colors like directed above.
Line a muffin tin with cupcake liners. Spoon three layers of color (half should be red orange and  yellow,
the other half green blue and purple) into each cupcake liner. Bake at 375 for 20 minutes or until a toothpick comes out clean.
Once cool, cut the cupcakes in half horizontally (so there are a top and a bottom not a left side and a right side).
Use these pieces of cake to stuff the jars. Frost and decorate as you please!

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Lastly; I finally got a Pinterest! And yes, I realize I'm a little late to jump on board, but I'm really excited! I am super new to it, and so I really don't know where to start. I'm looking for accounts to follow (full of decor, wedding, diy, food, inspiration), and I know all of you must have lovely Pinterests. SO if you are interested, follow me on Pinterest here (or click the button in the right sidebar) and/or comment below with the name of some of your favorite Pinterest accounts. So I can check out your account, as well as the ones you love & maybe follow some! You will also realize, that when you hover over (most of) my photos there's now a Pin it button! (I ask that you only pin those with the button (it will link back to the post anyway) and as always, never pin anything without giving credit.) My blog posts are finally pin-able! Very exciting. 

xo, Stay Infinite

Monday, July 22, 2013

DIY; Double Waterfall Twist Braid

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After my Daydreamer post I received a thousand (well not quite) requests on a tutorial for the braid.  It is actually really rather simple. And it is much easier to do than a classic waterfall braid as it is a twist waterfall braid. Yet it still looks just as wonderful. I have only done one hair tutorial before, and I don't claim to be an expert on the subject of hair, but here are the simple steps in my Double Waterfall Twist Braid Tutorial so you can try this as well;

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-Begin with three sections of hair long enough to go as far as you want the braid to go.
-Do the first step of a normal braid but drop the top piece down through. You will now have two sections.
-Twist the two remaining sections up (so the bottom of the two goes up and the top piece goes down)
-Take another section of hair and drop through. Twist upward again.
-Continue taking new pieces, dropping them through, and twisting up.
(Having trouble? Check this out.)

You can always stop at one, I often do, or you can continue on and make a second waterfall twist braid.

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-Take two sections of hair from the front below your first braid.
-Take the first section of hair you dropped through the first braid, and drop it through the second braid.
-Twist your two sections up like you did for the first braid.
-Continue dropping the sections from the first braid through, and twisting.
-When you reach the end remove the bobby pin from the first braid and pin the braid together.
-Creating an X with the pins secures the braids best.

And then you are done! I have even done three waterfall braid before, repeating the process, just using much smaller sections. Hope you liked it!

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xo, Stay Infinite

Saturday, July 20, 2013

Sponsor Infinite Style in August

SponsorPhoto

Hello lovelies! It is time for me to open up my mind and blog to Sponsorship Opportunities.
Sponsoring Infinite Style is a wonderful way to promote your blog, shop, or business.
I am now filling sponsorship spots for the month of August.
Head on over to my Sponsorship Info Page for more information!

Oh, and I'll be back tomorrow with a proper post!

xo, Stay Infinite

Thursday, July 18, 2013

DIY; Healthy Blender Ice Cream

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Oh yes, you read that title right. Healthy Ice Cream made in your blender (or food processor)! Did I mention it's easy to make, gluten free, and vegan? Because it certainly is. And did I mention there are three different equally yummy varieties that I've come up with? Because there definitely are. Oh and yes, since I notoriously LOVE mason jars, I'm serving this frosty treat up in one!
Chocolate Almond Milk Ice Cream, you are my new best friend.

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I am not a huge sweets person, I never get dessert in the dining hall at school (although I have friends that do every night.. and they're still as skinny as my pinky), and we never have junk food or desserts lying around at home. I do love making cakes from scratch for special occasions, but my biggest weakness; Ice Cream and Frozen Yogurt. I just can't say no. However if I'm craving vanilla and something fruity, non fat vanilla yogurt with fruit satisfies that craving real fast. But chocolate is a whole other story. If I'm craving chocolate ice cream or frozen yogurt, it is unstoppable. Well.. that was until recently. I made this recipe on a complete whim and it came out so wonderfully.
So wonderful, I thought I'd share so you could make it as well;

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Ingredients & Supplies;
Chocolate Almond Milk
Peanut Butter or Nutella or Banana
Blender or Food Processor
Ice Cube Tray

Recipe;
-Take Your ice cube tray and fill it up with the Chocolate Almond Milk.
-Put tray in freezer until frozen thoroughly.
(One tray of Chocolate Almond Milk Cubes = one mason jar full (standard, 1 pint size))
-Once frozen put the cubes in your blender or food processor.
(I used a food processor because my blender is not so great.)
- Blend until completely chunk free. It should have a sort of icy frothy consistency.
-Add your frozen (and chopped) banana, or a large spoonful of either Peanut Butter or Nutella.
-And blend blend blend until smooth and creamy.
-Spoon the mixture into a jar and pop in the freezer for a half hour to an hour so it solidifies a bit.
-Take it out and enjoy your guilt free dessert!

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Be sure to follow on Bloglovin' as to not miss any more recipes!

xo, Stay Infinite 

Tuesday, July 16, 2013

Vibe To My Beat

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If you follow me on Instagram, you saw this ^  if you don't, you are missing out; @juliettelaura

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OOTD; lace shorts, Zara. crop top, PacSun. opal rings, Vintage. double stone ring, Urban Outfitters. silver band, Forever 21. hair chalked hair, DIY coming soon.

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The other day I spent an afternoon in Portland (Maine). During the summers when I'm away from Boston, this is my little dose of city. I had delicious Mexican food and a Prickly Pear Margarita (I'm such a girl) at Zapoteca, so good. I seriously suggest it. Later lemonade from a cute little cafe (that I can't remember the name of..), and Madagascar Vanilla Bean ice cream from Mt. Desert Ice Cream. It is a specialty ice cream shop with the most interesting flavors, so naturally I went for Vanilla (but hey! it's vanilla bean, sooo not boring.. right?). I love days filled with delicious food! Portland is the coolest mini city. The people are so so unique and it has such an upbeat culture. This graffiti wall is spread out on three different walls in the heart of the Old Port. My favorite part of Portland. Also, first attempt at hair chalking (I've wanted to for like a year and a half), and I love it! Be sure to check back or follow on Bloglovin' for a DIY.

xo, Stay Infinite