Saturday, August 31, 2013

Lucy // Senior Portraits (pt.2)

Hello Lovelies! This is Part Two of Lucy's senior photos that I took. Part One can be found here.

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These are from our second session. We had two sessions, the first were at her lake house, the second at two lights on Cape Elizabeth on the coast. As I mentioned in pt.1, Lucy was way adventurous, and that is very clear in this set. She was drawn closer and closer to the water, and ended up soaked. I gave her 150 photos, 75 each in bw & color.

Senior Photos I took last year;

xo, Stay Infinite

Wednesday, August 28, 2013

Lucy // Senior Portraits (pt.1)

Lucy is a beautiful senior at my old high school, that I had the pleasure of being able to photograph for her Senior photos. Not only is she stunning, she is beyond kind, and so much fun! She is always so fashionable, and months ahead of everyone else on trends. She was so adventurous when it came to her photos, which made photographing her a breeze. Hope you Lovelies, love these as much as I do!

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Be sure to check back or follow on Bloglovin' for part 2! 

xo, Stay Infinite

Monday, August 26, 2013

DIY // Blueberry Crumble in a Jar

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Hello Lovelies! Cobbler, Crumble, Crisp, Pie, whatever. I love it. I especially love crumble or crisp because of the crunchy oat topping (rather than the batter of a cobbler or the flakiness of a pie). I also love jars. And using fresh local ingredients. They taste better, they're better for you, and they help support your local economy, It's a win, win, win! Blueberry's are pretty abundant in Maine, especially in the summer, and I love utilizing fresh local ones in my recipes. I was playing around in my kitchen when I came up with this recipe. It is so so delicious, and can be made with your favorite fruit. I am so excited to try this with apples once fall rolls around.

What you'll need;
Half Pint Mason Jars (i used 6)
Every time I feature jars on the blog someone asks me where to get them,
before anyone asks, they are half pint Ball brand Canning Jars.
I got them at Walmart, but you can also get them at craftstores and online (try Amazon!)
Vanilla Bean Ice Cream
Filling;
1 pint of blueberries
2 tbsp brown sugar
1 pinch corn starch
Topping;
1 cup oats
1/2 cup butter softened not melted
1/2 cup whole wheat flour
1/3 cup brown sugar
1/2 tsp  cinnamon

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Steps;
-Preheat the oven to 350 F.
-In a bowl mix the filling ingredients.
-Separate filling equally into 6 of your jars.
-In another bowl mix the oats, flour, brown sugar, and cinnamon.
-Add the butter and mix in with your hands.
-You should have a mixture that is lumpy put sticks together.
-If your crumble is too dry, add more butter.
-Separate topping equally into 6 of your jars.
-Place jars in a 2 inch deep pan with about an inch of water.
-Bake for about 20-30 minutes in their water bath until browned, bubbly, and perfect!
-Top with vanilla bean ice cream while hot, and enjoy!
-If you decide to make these (or any of my DIY's), and Instagram them, #infinitestyle so I can see!

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Be sure to follow on Bloglovin' for more delicious recipes!

xo, Stay Infinite

Sunday, August 25, 2013

Sponsor Infinite Style in September

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Hello Lovelies!
Sponsoring Infinite Style is a wonderful and (very!) affordable way to promote your blog, shop, or business.
Head on over to my Sponsorship Page for more information!

xo, Stay Infinite

Friday, August 23, 2013

DIY // Healthy Cookie Dough Blender Ice Cream

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If you've been reading this blog, you will know that I have a serious sweet tooth. But you will also know how much I love healthy desserts! After my Healthy Chocolate Blender Ice Cream I've been thinking of ways to make a healthy cookie dough ice cream. It's one of my favorite flavors, and this is the perfect substitute. The best part about this recipe is that it is made in your blender (or food processor) and that it is SO easy, as well as vegan and gluten free. And honestly, the cookie dough bites make a great snack on their own! This is life changing, seriously.

Ingredients & Supplies;
Food Processor or Blender
For the Ice Cream;
Vanilla Almond Milk (I used sweetened)
Optional, spoonful of honey and/or peanut butter
Ice Cube Tray
For the 'Cookie Dough';
2 tablespoons of raw cashews
1/3 cup raw oats
2 tablespoons Vanilla Almond Milk
2 tablespoons 100% pure maple syrup
(honey (not vegan) or agave (unprocessed & vegan) work as well)
1/3 cup medjool dates ( I used 4, pitted and soaked in warm water for 5 min.)
2 squares of ghirradelli 70% dark chocolare
This recipe makes 12 cookie dough bites, and one mason jar full of vanilla blender ice cream. 

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Steps;
For the Cookie Dough;
-Blend your Cashews and Oats until they have a flour like consistency.
-Add the maple syrup (or other liquid sweetener) and almond milk. Blend.
-Add the dates and blend until a sticky paste.
-Transfer mixture to a bowl
-On a cutting board chop up the chocolate.
-Fold Chocolate into cookie dough mixture.
-Using wet hands roll mixture into balls, place on parchment and freeze for 3 hours (at least).
(after one hour in the freezer I rolled again, to make the cookie dough more photogenic)
For the Ice Cream;
-Pour your Vanilla Almond Milk into your Ice Cube Tray and freeze thoroughly
(One tray of Vanilla Almond Milk Cubes = one mason jar full (standard, 1 pint size))
-Transfer cubes to blender or food processor and blend until you have a frothy consistency.
-You can add honey and/or peanut butter to sweeten it and to make it smooth.
-Serve your cookie dough bites and vanilla ice cream together in a mason jar & enjoy!

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Be sure to follow Infinite Style on Bloglovin' for more healthy desserts!

xo, Stay Infinite

Wednesday, August 21, 2013

Secrets to Perfect Lemonade

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Hello Lovelies! Lemonade is my favorite drink, beyond refreshing with the perfect combination of sweet and sour. This summer I made it a goal to make my own homemade lemonade with natural ingredients rather than buying lemonade laden with preservatives and other unnecessary stuff. With summer winding down, it is the perfect time to share my secrets to perfect lemonade with you!

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Perfect Lemonade Recipe;
1 part lemon juice
2 parts simple syrup
3 parts water
Stir ingredients together. 
Serve in mason jars with swirly paper straws. (this is imperative, of course) 

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First off is the sweetener. I made a simple syrup using raw sugar and water. 1 cup of sugar to two cups of water. Agave nectar and honey are two other alternatives. To make simple syrup bring water and sugar to a boil on the stove. Stir. Make sure the sugar has dissolved. Let cool and transfer to a jar. You can store this in your fridge for up to a month. Or you can use it all up at once (me).

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The lemons. I used four medium-large lemons. I am unsure of the variety, but this made about one cup of lemon juice. I used the juicer pictured, but whatever method suits you works fine. Make sure to remove the seeds with a fork, and strain if you prefer no pulp (I left the pulp in). 

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For Flavored Lemonade. Choose your fruits and/or herbs. Fill the ice cube tray with your selections. Cover with water and freeze. Add the cubes to your lemonade and enjoy! Or let the cubes infuse the lemonade for 3 hours. If doing so, be sure to add less sweetener. The sugar in the fruit will compensate. My two shown (yes I realize the photos are opposite each other) are strawberry & basil as well as blueberry. I also love raspberry, blackberry, orange, cranberry, lavender, mint, and rosemary. Mix and match to find your favorite combination! 
My favorites are raspberry mint and strawberry basil.

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For more tips on making lemonade be sure to check out this article
Definitely a must read if you are looking to make your own lemonade. It helped me so much. 

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The above two photos are from my Instagram
Yes I'm obsessed with these straws, 
And yes I matched my nails to my drink (inspired by this tutorial from The Beauty Department).

For more healthy recipes be sure to follow Infinite Style on Bloglovin'!
And for more drink inspiration be sure to follow my Drink Inspiration Pinterest Board!

xo, Stay Infinite