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Veronica Gallagher
graphic 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!

All Natural
All Natural
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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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thebestonlinecheesecakestore!www.cheesecake-etc.com
Thecheesecakeeveryoneistalkingabout!
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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.com
1.800.123.1234
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!
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Chocolate Truffle
All Natural
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
1.800.123.1234
P.O. Box123
Madison, WI
Contact Us
The Holidays
your gift needs!
What's New!
Holiday
Inspired
Cheesecake
the best online
cheesecake store!
start here :
Order Now!
Buy
ONE
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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
1.800.123.1234
P.O. Box123
Madison, WI
Contact Us
The Holidays
your gift needs!
What's New!
Holiday
Inspired
Cheesecake
the best online
cheesecake store!
start here :
Order Now!
Buy
ONE
gET
ONE
*

Franken-creations
All Natural

Franken-creations
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Thecheesecakeeveryoneis
talkingabout!
Tryourotherflavorvarieties
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!
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!
About Us
Holiday
Inspired
Cheesecake
BUY
1JAR
GET
1JAR
*
The cheesecake everyone is talking about!the best online
cheesecake store!
start here :
Order Now!
1.800.123.1234
P.O. Box123
Madison, WI
Check us
out on
Facebook!
or
{ Contact Us }
All Natural
Franken-creations
We have cheesecake for ever tastebud!
Try these other categories
for more delicious flavors!
Cheesecake-Etc
P.O. Box123
Madison, WI
53704
Postal Customer
Order Now!
Contact Usthe best online
cheesecake store!
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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-BEAR
TO
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 - 8PM
West 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!
Sweet Caf é
{
Sun Prairie, WI }
THE
HunnyP t

Sweet Caf é
{
Sun Prairie, WI }
THE
HunnyP t Sweet Caf é
{
Sun Prairie, WI }
THE
HunnyP t
Sweet Café
THE
HunnyP t Sweet Café
THE
HunnyP t
Sweet Café
THE
HunnyP t
THE
HunnyP tSweet Café
THE
HunnyP tSweet Café
THE
HunnyP tSweet Café

Desserts Beverages
Sweet Caf é
{
Sun Prairie, WI }
THE
HunnyP t
Sweet Café
THE
HunnyP tSweet Café
Sweet Café
THE
HunnyP tSweet Café
About Us
CHoColatE CakE
Silky chocolate butter
cake, layered with
chocolate mousse and
topped with chocolate
ganache....................................... $6.99
FrEsH applE CoBBlEr
A country favorite, served
warm with vanilla ice cream,
topped with walnuts
and caramel sauce.................... $6.00
straWBErry CHEEsECakE BitEs
A rich New York-style
cheesecake filling with
a graham cracker crust
and rich strawberry sauce ..... $6.00
CHoColatE pEanut ButtEr piE
Made with peanut butter,
cream and semi-sweet
chocolate. Topped with
roasted chopped peanuts ...... $6.00
Hot FudgE BroWniE
Vanilla ice cream and
hot fudge on a fresh
brownie, topped with
chopped walnuts, fresh
whipped cream and
a cherry......................................... $6.00
sinFul Hot FudgE sundaE
Three scoops of vanilla
ice cream, topped hot
fudge sauce, chopped
walnuts, fresh whipped
cream, chocolate sprinkles
and a cherry................................ $9.00
sEa salt CaramEl moCHa
Rich chocolate, sweet
caramel, and delicate
fleur de sel salt with
bittersweet espresso .................. $3.50
pEppErmint moCHa
Eespresso, Dutch Cocoa,
steamed milk and
candy cane-inspired
peppermint syrup ...................... $3.50
CappuCCino
Our rich espresso is poured
with steamed milk until it
achieves an artful marble ...... $3.50
iCEd CaramEl lattE
Caramel swirls added
to cold milk, rich
espresso and fresh foam......... $3.50
iCEd WHitE moCHa
Decadent white chocolate
sauce blends smoothly
with fresh espresso, foam
and cold milk............................. $3.50
Hot CHoColatE
Comfort for kids of any age.. $2.00
otHEr BEVEragEs
Sierra Mist
Mug Root Beer
Diet Pepsi
Pepsi
Lipton Iced Tea
Apple Juice
Orange Juice
{Eggs} {Waffles & Cakes} {Salads} {Sandwiches}
Sweet Café
THE
HunnyP tSweet Café
Sweet Café
THE
HunnyP tSweet Café
Sweet Café
THE
HunnyP tSweet Café
Sweet Café
THE
HunnyP tSweet Café
ClassiC Eggs BEnEdiCt
Two poached eggs, grilled
ham and English muffin
topped with scratch-made
hollandaise ................................... $6.95
Eggs & toast
Two eggs your way
with toast & jam........................ $4.95
FarmErs BrEakFast
Crispy, seasoned hashbrowns
with grilled onions &
scrambled eggs, topped
with Oregon Tillamook
cheddar. Served with toast ...... $9.65
stEak & Eggs
Marinated & grilled flank
steak, smoked Gouda
potato-cakes, 3 eggs, toast
and a really big steak knife... $11.95
roastEd VEggiE HasH
Oven-roasted sweet
peppers, onions, carrots,
potatoes and herbs topped
with eggs & house-made
hollandaise sauce, served
with toast...................................... $9.55
BriE & spinaCH Frittata
A 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
BluEBErry WaFFlE
Malted waffle topped
with blueberries marinated
with cane sugar & lemon
juice and fresh whipped
cream............................................. $8.25
FrEsH straWBErry FrEnCH toast
Strawberries marinated
with cane sugar and
lemon juice drizzled over
golden brown ciabatta
French toast and topped
with fresh whipped cream...... $8.55
oatmEal FlapjaCks
The healthy alternative,
made fresh every morning:
Full stack ....................................... $6.55
Short stack.................................... $5.55
Buttermilk Pancakes
Our sweet & tangy buttermilk
cakes, house-made since 1993:
Full stack ....................................... $6.55
Short stack.................................... $5.55
HousE sidE salad
A great way to start your
meal with simple fresh
greens, cucumber,
tomato, kalamata olives,
pepperoncini, croutons
and herb vinaigrette.................. $5.55
largE HousE salad
More of a great thing............... $8.55
Add grilled chicken breast ....... $2.45
Add grilled dry rubbed steak... $2.95
pEar salad
Balsamic poached pear
with oven roasted apple,
greens, candied walnuts
and gorgonzola cheese
with cider vinaigrette.............. $10.25
spinaCH salad
Spinach, apple, cucumber,
Reggiano, pecans and cider
vinaigrette with crème
coriander, brie & strawberry
with grilled ciabatta .................. $8.95
HarVEst CHiCkEn salad
All 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
HErB grillEd CHiCkEn
Marinated 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
oVEn roastEd turkEy & BaCon
Thin sliced turkey &
smoked bacon on
grilled sourdough with
mayonnaise, crisp lettuce
and vine ripened tomato ......... $9.95
parmEsan CrustEd grillEd CHEEsE
Sourdough bread coated
with a butter-parmesan
crust griddled crisp with
melted Tillamook cheddar
& Vermont white cheddar
sweetened with homemade
tomato chutney............................$8.75
aVoCado sandWiCH
Fresh 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
Notera
Avenir
Square Font
Pantone AssociatedTy
Inspired Text
Notera
Avenir
Square Fo
Inspired Text
Notera
Avenir
Square Font
Pantone AssociatedTyp
Inspired Text
Notera
Avenir
Square Fon
Inspired Text
Notera
Avenir
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
D
E
F
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

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.
Our 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?!

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