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Veronica Gallaghergraphic designer + illustrator

designwithv.com designwithv@gmail .com

My name is Veronica! Thank you for taking the time to look through my portfolio,

For more information on me and my other designs check out my website!

Thank you again and enjoy!

Hello!

designwithv.com designwithv@gmail .com watertown, wi 53094

The cheesecake everyone is talking about!

Every cheesecake made by Cheesecake Etc. is prepared from scratch to keep it consistently perfect every time. We have always followed a simple solid idea when it comes to cheesecake: use the best, freshest ingredients possible. We make small

handmade batches and seal them in perfect serving size jars for freshness and quality!

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Irish Strawberry Creme Cheesecake

ingredients

directions

1 cup graham cracker crumbs

3 tbsp butter, melted

3 tbsp sugar

4 (8-ounce)cream cheese

1 cup sugar

3 tbsp flour

2 tsp vanilla extract

1/4 cup Irish cream liqueur

4 large eggs

1 1/4 cups sour cream

3 tbsp strawberries

Stir together first 3 ingredients; press into bottom of a pan.

Bake crust at 325° for 10 minutes. Cool on a wire rack.

Beat cream cheese, 1 cup sugar, and 3 tablespoons flour, beat until smooth. Add vanilla

and Irish cream liqueur, beat. Add eggs slowly, beat. Add 3/4 cup sour cream, beat.

Pour half of batter into prepared crust. Dollop strawberry preserves over batter;

Top with remaining batter.

Bake at 300° for 55 minutes or until edges of cheesecake are set. Let cheesecake stand.

Chill 8 hours.

Rate this recipe!

Give us your feedback online!Yuck! Meh... mmm yum! more!!

at www.cheesecake-etc.com

Chocolate Truffle Cheesecake

ingredients

directions

1 1/2 cups crushed dark

chocolate-and-almond cookies

2 tablespoons butter

2 (4-oz.) semisweet chocolate

1 cup whipping cream

4 (8-oz.) packages

cream cheese

1 (14-oz.) can sweetened condensed

milk

2 teaspoons vanilla extract

4 large eggs

Preheat oven to 300°. Combine crushed cookies and

butter. Press mixture in bottom of a pan.

Microwave chocolate and cream at 1 1/2 minute, stir

Beat cream cheese until smooth. Add sweetened condensed milk & vanilla, beat.

Add eggs & chocolate mixture, beat. Pour batter into prepared crust.

Bake for1 hour or until center is set. Let cheesecake stand in oven for30 minutes.

Remove cheesecake from oven; Cool completely then cover and chill 8 to 24

hours.

Rate this recipe!



Frozen Pink Cheesecake

ingredients

directions

Crust:

300 g (2 cups) almonds

10-12 fresh dates, pitted

2 tbsp coconut oil

a pinch of salt

Filling:

2 cups fresh raspberries &

strawberries

juice from 1/2 lemon

1/2 cup honey

1 cup mascarpone cheese

1 cup quark or curd

Grind almonds in a blender or a food processor for

about a minute. Add dates, coconut oil and salt and run

the processor until it all comes together. Flatten it out on the bottom of an 8-inch

non-stick spring form. Store in the fridge while you make the filling.

Blend berries, lemon juice and honey. Stir together mascarpone, curd and the

blended berries in a large bowl. Pour it on top of the crust in the spring pan and

put it in the freezer for 1-2 hours

Rate this recipe!




1.800.123.1234 | www.cheesecake-etc.com | P.O. Box 123 Madison, WI 53704


Franken-creations



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the best online cheese cake store! ww

w.cheesecake-etc.com




Franken-creations


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Franken-creations


Brownie Bake

About Us

1 1/2 cups crushed dark

chocolate-and-almond

cookies

2 tablespoons butter

2 (4-oz.) semisweet

chocolate

1 cup whipping cream

4 (8-oz.) packages

cream cheese

1 (14-oz.) can sweet-

ened condensed milk

2 teaspoons vanilla

extract

4 large eggs

1. Preheat oven to 300°. Combine crushed

cookies and butter. Press mixture in bottom

of a pan.

2. Microwave chocolate and cream at 1 1/2

minute, stir

3. Beat cream cheese until smooth. Add

sweetened condensed milk & vanilla, beat.

Add eggs & chocolate mixture, beat. Pour

batter into prepared crust.

4. Bake for1 hour or until center is set. Let

cheesecake stand in oven for30 minutes.

Remove cheesecake from oven; Cool com-

pletely then cover and chill 8 to 24 hours.

Every cheesecake made from Cheesecake Etc. is prepared from scratch to keep it consistently perfect every time. We have always followed a simple solid idea when it comes to cheesecake: use the best, freshest ingredients possible. We make small handmade batches and seal them in perfect serving sized jars for freshness and quality!

www.cheesecake-etc.com1.800.123.1234

P.O. Box123 Madison, WI

Contact Us

Check us out on Facebook!

The Holidays are right around the

corner, come to us for all your gift needs!

Try our new collection of Holiday Cheesecakes!

What's New!

Holiday Inspired

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Chocolate Truffle

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Fruit Parfait Cheesecake

About Us

Crust:

300 g (2 cups) almonds

10-12 fresh dates, pitted

2 tbsp coconut oil

a pinch of salt

Filling:

2 cups fresh raspberries

& strawberries

juice from 1/2 lemon

1/2 cup honey

1 cup mascarpone

cheese

1 cup quark or curd

1. Grind almonds in a blender or a food

processor for about a minute. Add

dates, coconut oil and salt and run the

processor until it all comes together.

Flatten it out on the bottom of an 8-inch

non-stick spring form. Store in the

fridge while you make the filling.

2 Blend berries, lemon juice and honey.

Stir together mascarpone, curd and the

blended berries in a large bowl. Pour it

on top of the crust in the spring pan and

put it in the freezer for 1-2 hours




Contact Us





What's New!

Holiday Inspired




Order Now!

Buy ONEgET ONE

*

Frozen Pink


About Us

Irish Strawberry Creme

1 cup graham cracker

crumbs

3 tbsp butter, melted

3 tbsp sugar

4 (8-ounce)cream cheese

1 cup sugar

3 tbsp flour

2 tsp vanilla extract

1/4 cup Irish cream

liqueur

4 large eggs

1 1/4 cups sour cream

3 tbsp strawberries

1. Stir together first3 ingredients; press into

bottom of a pan.

2. Bake crust at 325° for 10 minutes. Cool on

a wire rack.

3. Beat cream cheese, 1 cup sugar, and 3

tablespoons flour beat until smooth. Add

vanilla and Irish cream liqueur, beating until

blended. Add eggs, beating, add 3/4 cup

sour cream, beat.

4. Pour half of batter into prepared crust.

Dollop strawberry preserves over batter;

Top with remaining batter.

5. Bake at 300° for 55 minutes or until edges

of cheesecake are set. Let cheesecake stand.

Chill 8 hours.

Irish Strawberry Creme




Contact Us





What's New!

Holiday Inspired




Order Now!

Buy ONEgET ONE

*

Franken-creations


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ral

The ch

eeseca

ke eve

ryone

is talk

ing ab

out!

Try our o

ther flavor

varieti

es


www.cheesecake-etc.com

1.800.123.1234

P.O. Box123 Madison, WI 53704

start here!Order Now! Every Week New flavors!

Don't miss our monthy newsletter!

Or check us out on Facebook!yummy!

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Punch Card

Punch Card

Punch Card

Get 10 franken-creation Punches and get one jar Free!

punch all 3 categories and win a cheesecake-etc T-shirt!

get 10 all natural cheesecake punches and get one jar free!


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cheesecake store!


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1.800.123.1234P.O. Box123 Madison, WI


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We have cheesecake for ever tastebud!

Try these other categories

for more delicious flavors!

Cheesecake-EtcP.O. Box123 Madison, WI53704

Postal Customer

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A Stork’s Journey is a non-profit infertility awareness and fundraising organization. This online based program is here to help couples support each other through the journey to become parents and ask questions to our volunteer doctors and nurses. It is also a way

to help funding for medical bills so that nothing stands in their way of becoming parents!

BUILD-A-BEARTO

BUILD-A-FAMILY

HELP US

sponsored by:

1 in 8 couples have trouble getting pregnant

or sustaining a pregnancy. 7.4 million women in

America, have received infertility services.

Only fifteen states have passed laws requiring that insurance policies

cover some level of infertility treatment, and

unfortunately, this has not reached Wisconsin yet.

A FEW FACTS

For more information, question or want to volunteer call: 1-800-123-4567

or log on to www.astorksjourney.com

A Stork’s Journey is an Inferetility Awareness and Fundraising program, dedicated in helping

aspiring parents find hope and support.

Dec. 19th - 21st

10AM - 8PMWest Towne Mall

Madison, WI

The Hunny Pot is a family run sweet cafe. Filling the air with homemade baked treats and brewing coffee, it is the perfect way to start your day off. The happy place you need to rejuvenate after a long morning in the office, or simply a great

place to meet up with friends, enjoy a treat and free wifi!

Swee t Ca f é{ Sun Prairie, W

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THEHunnyP t


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THEHunnyP t


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THEHunnyP t

Swee t Ca f é

THEHunnyP t

Swee t Ca f é

THEHunnyP t

Swee t Ca f é

THEHunnyP tTH

EHunnyP tS w e e t Café

THEHunnyP t

S w e e t Café

THEHunnyP t

S w e e t Café

Desserts Beverages


I }

THEHunnyP t

Swee t Ca f é

THEHunnyP t

S w e e t Café

Swee t Ca f é

THEHunnyP t

S w e e t Café

About UsC H o C o l a t E C a k ESilky chocolate butter cake, layered with chocolate mousse and topped with chocolate ganache ....................................... $6.99

F r E s H a p p l E C o B B l E rA country favorite, served warm with vanilla ice cream, topped with walnuts and caramel sauce .................... $6.00

s t r a W B E r r y C H E E s E C a k E B i t E sA rich New York-style cheesecake filling with a graham cracker crust and rich strawberry sauce ..... $6.00

C H o C o l a t E p E a n u t B u t t E r p i EMade with peanut butter, cream and semi-sweet chocolate. Topped with roasted chopped peanuts ...... $6.00

H o t F u d g E B r o W n i EVanilla ice cream and hot fudge on a freshbrownie, topped withchopped walnuts, fresh whipped cream and a cherry ......................................... $6.00

s i n F u l H o t F u d g E s u n d a EThree scoops of vanilla ice cream, topped hot fudge sauce, chopped walnuts, fresh whipped cream, chocolate sprinkles and a cherry ................................ $9.00

s E a s a l t C a r a m E l m o C H aRich chocolate, sweet caramel, and delicate fleur de sel salt with bittersweet espresso .................. $3.50

p E p p E r m i n t m o C H aEespresso, Dutch Cocoa, steamed milk and candy cane-inspired peppermint syrup ...................... $3.50

C a p p u C C i n oOur rich espresso is poured with steamed milk until it achieves an artful marble ...... $3.50

i C E d C a r a m E l l a t t ECaramel swirls addedto cold milk, rich espresso and fresh foam ......... $3.50

i C E d W H i t E m o C H aDecadent white chocolate sauce blends smoothly with fresh espresso, foam and cold milk ............................. $3.50

H o t C H o C o l a t EComfort for kids of any age .. $2.00

o t H E r B E V E r a g E sSierra MistMug Root BeerDiet Pepsi PepsiLipton Iced TeaApple JuiceOrange Juice

{Eggs} {Waffles & Cakes} {Salads} {Sandwiches}

Swee t Ca f é

THEHunnyP t

S w e e t Café

Swee t Ca f é

THEHunnyP t

S w e e t Café

Swee t Ca f é

THEHunnyP t

S w e e t Café

Swee t Ca f é

THEHunnyP t

S w e e t Café

C l a s s i C E g g s B E n E d i C tTwo poached eggs, grilled ham and English muffin topped with scratch-made hollandaise ................................... $6.95

E g g s & t o a s tTwo eggs your way with toast & jam ........................ $4.95

F a r m E r s B r E a k F a s tCrispy, seasoned hashbrowns with grilled onions & scrambled eggs, topped with Oregon Tillamook cheddar. Served with toast ...... $9.65

s t E a k & E g g sMarinated & grilled flank steak, smoked Gouda potato-cakes, 3 eggs, toast and a really big steak knife ... $11.95

r o a s t E d V E g g i E H a s HOven-roasted sweet peppers, onions, carrots, potatoes and herbs topped with eggs & house-made hollandaise sauce, served with toast ...................................... $9.55

B r i E & s p i n a C H F r i t t a t aA fresh approach to our old family favorite! Scrambled eggs seasoned with fresh herbs, topped with brie cheese, oven roasted tomatoes, fresh spinach & basil chiffonade. Served with crispy hashbrowns & toast ......................................... $10.25

B l u E B E r r y W a F F l EMalted waffle topped with blueberries marinated with cane sugar & lemon juice and fresh whipped cream ............................................. $8.25

F r E s H s t r a W B E r r y F r E n C H t o a s tStrawberries marinated with cane sugar and lemon juice drizzled over golden brown ciabatta French toast and topped with fresh whipped cream...... $8.55

o a t m E a l F l a p j a C k sThe healthy alternative, made fresh every morning:

Full stack ....................................... $6.55Short stack .................................... $5.55Buttermilk PancakesOur sweet & tangy buttermilk cakes, house-made since 1993:

Full stack ....................................... $6.55Short stack .................................... $5.55

H o u s E s i d E s a l a dA great way to start your meal with simple fresh greens, cucumber, tomato, kalamata olives,pepperoncini, croutons and herb vinaigrette .................. $5.55

l a r g E H o u s E s a l a dMore of a great thing ............... $8.55Add grilled chicken breast ....... $2.45Add grilled dry rubbed steak ... $2.95

p E a r s a l a dBalsamic poached pear with oven roasted apple, greens, candied walnuts and gorgonzola cheese with cider vinaigrette .............. $10.25

s p i n a C H s a l a dSpinach, apple, cucumber, Reggiano, pecans and cider vinaigrette with crème coriander, brie & strawberry with grilled ciabatta .................. $8.95

H a r V E s t C H i C k E n s a l a dAll white roasted chicken blended with sweet corn, wild rice, dried cherries, celery and a touch of onion. Seasoned with mayonnaise, lime juice and roasted garlic. Fresh greens and crispy onions make this a Grill classic ............ $9.45

H E r B g r i l l E d C H i C k E nMarinated fresh breast, grilled and topped with Vermont white cheddar cheese. Served on grilled ciabatta bread with basil mayonnaise, crisp lettuce and vine ripened tomato ...........................$10.55

o V E n r o a s t E d t u r k E y & B a C o nThin sliced turkey & smoked bacon on grilled sourdough with mayonnaise, crisp lettuce and vine ripened tomato ......... $9.95

p a r m E s a n C r u s t E d g r i l l E d C H E E s ESourdough bread coated with a butter-parmesan crust griddled crisp with melted Tillamook cheddar & Vermont white cheddar sweetened with homemade tomato chutney ............................$8.75

a V o C a d o s a n d W i C HFresh avocado, cucumbers, pickled onion, tomato, Napa cabbage and sundried tomatoes caper aioli on toasted multigrain ................ $8.95

The Clean Air Act has developed a program to help clean the air in our city using one bus at a time! The ‘go green!’ bus is a cleaner alternative way for commuters and tourists to travel. It’s more cost effective then gas and less than renting! Plus a punch card is given

and after 10 rides one ride is free! Other prizes are awarded for continuing loyalty!

Clean Air Act

Spee-Dee started small but now they have grown into a company of 1,800 employees strong, and reaches the 5 state region around Wisconsin. With their company growing so fast, I’ve redone their logo and put together a

new idea for faster shipping and easier access.

Pantone AssociatedType

Inspired Text

NoteraAvenir

Square Font


Inspired Text

NoteraAvenir

Square Font


Inspired Text

NoteraAvenir

Square Font


Inspired Text

NoteraAvenir

Square Font


Inspired Text

NoteraAvenir

Square Font


Inspired Text

NoteraAvenir

Square Font

A

KEY CODE

A. Bellypan - Black

B. Side Panel - Yellow + Logo

C. Front Fender - Red

D. Red Handel Bars

E. Logo Initials

F. Gas Tank - Yellow

G. Seat & Seat Cowl - Red

H. Heat Sheild - Yellow

I. Chain Gaurd - Black

J. Rear Swingarm - Yellow

K. Ohlins Road & Track Forks - Red

B

C

DEF

G

H

I

J

K

Welcome Screen and Directions

Enter Shipping Information Screen

Keyboard Printed Shipping Label

Credit Card Slot

Cash Receipt

Please TakeYour Receipt

Credit Cards Only

Automated Shipping Center

Please Take

Your Receipt

Credit Cards Only

Printed Pieces

the Origins PHASE 1

the discOvery Of a super herO PHASE 2

the mOdern herO PHASE 3

the true vigilante PHASE 4

the daring herOine PHASE 5

the herOine’s heart PHASE 6

“Homemade” was made with pencil shavings, crayon shavings, paper punches and twist ties!

typography

Ah, but behold! A superhero had arisen that we nearly forgot about. We must look further back, before the arrival of personal computers in the 1980s that lead to the explosive demand for digital type. We must start in 1960, during the surge of “expressive typography”. These brave designers include Herb Lubalin of New York, Robert Massin from France, and Otto Storch from Brooklyn. Expressive typography’s goal was to reach beyond the limits of a font. These typographers mastered the use of illustrated type to bring its’ message to life.

In this surge of expressive typography enters our superhero, 1964, Massimo Vignelli, from Milan. Our protagonist’s break out piece was far beyond the new bends digital type that was favorable for his time. His XXXII Biennale Poster was created, masterfully, only out of paper. Each character was precisely cut, then arranged and photographed, with minimal color. His outcome was a fascinating image, simple and clean but dynamic and rich with interesting shadow shapes, produced by the bends of the paper itself.

His work went to inspire many. Although Massimo Vigenelli was a Modernist traditionalist in design, believing the alterations to the original typefaces was visual pollution, he gave the graphic community a new way to think. That, something made by hand carries an authenticity that sends it’s own message. Hand lettering two or three dimensions, was fascinating, refreshing, and a recreated idea of type.

Fast-forward a few decades later a modern hero appears. Stefan Sagmeister from New York, co-founding a design firm called Sagmeister & Walsh Inc. in 1993. A piece now infamously known as the 1999 AIGA Detroit poster, he shocked the design world again. Sagmeister carved the poster’s message onto his body and photographed it. His powerful and memorable piece was designed to show the difficult and painful nature of graphic design that consumers’ so rarely saw. His quote is a clear representation of that thought; “Design needs guts from the creator and still must carry the ghost of these guts in the final execution.”

From our modern hero, Sagmeister, we turn to Rex Bonomelli of Virginia, an “out-the-box thinker, always going the extra mile.” Bonomelli is a book cover designer, who bases his titles off of the context itself. Feeling out the appropriate style for each piece.

“Sometimes I’m working on a book with a very human story and is just feels right,” he says, referring to the use of handmade type. His book cover for How I Paid for College was hand lettereda with the use of eight different font. He wanted to convey the “frantic, youthful silliness of it”, but using eight fonts digitally would have probably created a mess. By hand lettering, it unified the type, and brought the cover to life. “I took a tongue-in-cheek approach and used a variety of breath mints to create the letterforms,” says Bonomelli.

In flys our heroine Ariane Spanier. She began Ariane Spanier Design in 2005, a design studio focused on print design for architects, galleries and publishers. Inspired by Sagmeister’s diary entries, her eyes were finally opened into the world of typography. Using that to experimenti with a quote, “Material luxuries are best enjoyed in small doses,” and then turned this simple phrase into a handmade masterpiece. Cutting fabrics and applying clotheslines with type. It was her first real type piece.

Since then, our heroine has created amazing pieces full of the inspiration around her. She follows her motto “Keep your eyes open,” by storing a “future fun” box in her studio with materials and clippings.

Our last heroine, amongst many; is Christina Våsquez of Colombia. She founded Barboletta, a studio for design work, collaborations and experimental projects. Bored of the norm, she sought to break out of the process. Deciding to step away from the computer, our heroine started to experiment with materials around her home. Using caramel, eye shadow, mashed potatoes – whatever was in reach, to feel the type and its’ organic motion, with lack of control and restrictions. This was exciting, and an experiment she still does today. Some turned out dreadful, but others were inspiring. The “freedom to tackle the typeface despite obstacles and varying results,” was influential.

“I keep a lot of textures…things that I usually can’t tell exactly how or with what it was made of. I think that intrigue is always inspiring.” Her work is remarkable, and much sought after, placing her on our superhero list.

O ur story is at it’s end. The inspiration that these

heroes and heroines has brought out in each

other and in all of us will continue through us!

So lets’ try to play with your food tonight. Write a few

things in ketchup, test the limits of your creative mashed

potato skills. Give tonight’s instagram dinner photo a

hash-tag shout out to your hero’s of typography!

I n a time of global

mass media with

overabundant

resources and no rules

or restrictions, there

comes a great tribulation!

The attempt to find true

creative originality in

design. How, do you ask,

do you create something

new and different? The

latest ideas are popping

up every second on the

Internet! We’ve done bold,

italic, script, glyphs, serifs,

san serifs, x-heights and

contrasts in all shapes and

digital sizes. There are

200,000 fonts available

for graphic designers, and

more made every day on

free, open form, sites. Is

there know way out of this

digital mayhem?!

Thank you!

Veronica Gallaghergraphic designer + illustrator

designwithv.com designwithv@gmail .com

pdf portfolio web

Documents

cheesecake stand

edges of cheesecake

beat cream cheese

cup sour cream

cup whipping cream

natural frankencreations

cup irish cream liqueur

packages cream cheese