Indy Bloom Design

10/28/2026

Ain’t no hood like Motherhood.

Which one of these can you relate to? 

👻 Share your favorite with your friends and family!

🧡 We hope you have a fun & spooky Halloween with your family!

10/27/2026

Our limited edition vintage Christmas throw pillows are here!

Luxury Cotton Linen pillows that will add the perfect Holiday cheer anywhere you put them!

🎅🏼Comment: holiday
And I’ll dm you a link to snag one before they’re gone!

10/23/2026

Favorite paint picks Friday!

We’re sharing pinks, blues, and greens that match our best selling Lacey Lou floral wallpaper print!

🎀 Comment: paint
And I’ll dm you the colors so you can snag them at your closest paint shop!

10/22/2026

We don’t do cheesy themes here.

For the prettiest room inspo and floral wallpaper follow us and we will help you make childhood magical.

Shop.indybloom.com

10/21/2026

What? I don’t act like that? I don’t know where she gets it from. 😅

Tell me in the comments do you have a mini me? Do you secretly love it?

Share this with someone who gets it!

10/20/2026

🎄 Our Favorite Christmas Sugar Cookies! Save this for later!

* 1 cup unsalted butter, softened
* ¾ cup neutral oil, such as avocado or canola
* 1¼ cups granulated sugar, plus extra for pressing
* ¾ cup powdered sugar
* 2 large eggs
* ¼ cup sour cream
* 2 teaspoons vanilla extract
* ½ teaspoon almond extract, optional
* 5½ cups all-purpose flour, spooned into the cup and leveled
* ½ teaspoon baking soda
* ½ teaspoon cream of tartar
* 1 teaspoon salt

Ssour cream frosting

* ½ cup unsalted butter, softened
* ¼ cup sour cream
* 3–3½ cups powdered sugar
* 1 teaspoon vanilla extract
* Pinch of salt
* Pink food coloring
* Milk, only if needed to thin

Directions

1. Heat oven to 350°F. Line baking sheets with parchment.
2. Beat butter, oil, granulated sugar, and powdered sugar until smooth, about 1–2 minutes. Avoid whipping until very fluffy, it will keep them dense.
3. Mix in eggs, sour cream, vanilla, and optional almond extract.
4. In another bowl, whisk flour, baking soda, cream of tartar, and salt. Mix into the wet ingredients just until combined. The dough should be soft but hold its shape.
5. Scoop into approximately 3-tablespoon portions and roll into balls. Space them about 3 inches apart.
6. Lightly grease the bottom of a drinking glass, dip it in granulated sugar, and press each cookie to about ½ inch thick, letting the edges crack naturally.
7. Bake 9–12 minutes, until the edges are set and the centers look barely set. Don’t wait for golden tops. Let cool on the pan for 10 minutes, then transfer to a rack.
8. For the frosting, beat butter until smooth. Beat in sour cream, powdered sugar, vanilla, salt, and coloring. Add milk a teaspoon at a time only if necessary.
9. Frost completely cooled cookies and refrigerate in an airtight container for at least 2 hours.

The texture trick: Keep them thick, don’t overmix after adding flour, and don’t overbake. Chilling them overnight gives you that dense cookie-shop bite.

🎀 Comment: apron
To get a link to our limited edition Vintage Christmas Patch Quilt Apron for all your baking this holiday season.

10/19/2026