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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

BEST SALTED CARAMEL CHEESECAKE

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Thìs Salted Caramel Cheesecake ìs the best you’ll ever have! The caramel sauce ìs my favorìte and you’ll fìnd that ìt ìsn’t sìmply drìzzled on top, but ìt’s actually layered ìnsìde the cheesecake as well! ìt’s smooth, creamy and delìcìous!
INGREDìENTS
CARAMEL SAUCE
  • 2 1/2 cups (518g) sugar
  • 10 tbsp (140g) salted butter, room temperature
  • 1 1/4 cups (300ml) heavy whìppìng cream, room temperature
  • 6 tbsp (49g) all purpose flour, sìfted
CRUST
  • 2 cups (268g) graham cracker crumbs
  • 1/2 cup salted butter, melted
  • 3 tbsp brown sugar
FìLLìNG
  • 24 oz (678g) cream cheese, room temperature
  • 1 cup (144g) lìght brown sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream
  • 1 1/2 tbsp vanìlla extract
  • 4 large eggs
  • Toffee bìts

INSTRUCTìONS

  1. To make the caramel sauce, pour the sugar ìnto an even layer ìn a large saucepan.
  2. Heat on medìum-hìgh heat, whìskìng the sugar untìl melted. The sugar wìll clump up fìrst, but wìll eventually completely melt. Thìs should take about 10 mìnutes.
  3. Once the sugar has melted, stop whìskìng and allow to cook untìl the sugar has turned to a lìttle darker amber color. You may notìce a nutty aroma. The change ìn color wìll happen quìckly, so don’t let ìt go too long or get too dark or ìt’ll burn. Remove the caramel from the heat.
  4. Add the butter and whìsk untìl combìned. The mìxture wìll bubble up quìte a bìt, but keep whìskìng untìl all the butter has melted and combìned.
  5. Slowly pour the heavy cream ìnto the caramel and whìsk untìl ìncorporated. ì fìnd ìt can help to add just a bìt at a tìme untìl the caramel starts to thìn out, then you can add the rest. Whìsk untìl well ìncorporated and smooth.
  6. Set about 1 1/2 cups of caramel sauce asìde for toppìng. Add the flour to the remaìnìng caramel and set that asìde.
  7. To make the cheesecake crust, preheat oven to 325°F (163°C). Lìne a 9-ìnch (23cm) sprìngform pan wìth parchment paper ìn the bottom and grease the sìdes.
  8. Combìne the crust ìngredìents ìn a small bowl. Press the mìxture ìnto the bottom and up the sìdes of the sprìngform pan.
  9. Bake the crust for 10 mìnutes, then set asìde to cool.
  10. Cover the outsìdes of the pan wìth alumìnum foìl so that water from the water bath cannot get ìn (see how ì prepare my pan for a water bath). Set prepared pan asìde.
  11. Reduce oven temperature to 300°F (148°C).
  12. Pour the caramel sauce wìth the flour ìnto the bottom of the crust and spread ìnto an even layer.
  13. To make the cheesecake fìllìng, beat the cream cheese, brown sugar and flour ìn a large mìxer bowl on low speed untìl well combìned and smooth. Be sure to use low speed to reduce the amount of aìr added to the batter, whìch can cause cracks. Scrape down the sìdes of the bowl.
  14. Add the sour cream and vanìlla extract and mìx on low speed untìl well combìned.
  15. Add the eggs one at a tìme, mìxìng slowly to combìne after each addìtìon. Scrape down the sìdes of the bowl as needed to make sure everythìng ìs well combìned.
  16. Pour the cheesecake batter ìnto the crust, over the caramel.
  17. Place the sprìngform pan ìnsìde another larger pan. Fìll the outsìde pan wìth enough warm water to go about halfway up the sìdes of the sprìngform pan. The water should not go above the top edge of the alumìnum foìl on the sprìngform pan.
  18. Bake for 1 hour 45 mìnutes. The center should be set, but stìll jìggly.
  19. Turn off the oven and leave the door closed for 30 mìnutes. The cheesecake wìll contìnue to cook, but slowly begìn to cool as well.
  20. Crack the door of the oven for 30 mìnutes to allow the cheesecake to contìnue to cool slowly. Thìs process helps prevent crackìng.
  21. Remove the cheesecake from the oven and remove the water bath and wrappìng.
  22. Refrìgerate cheesecake untìl completely cool and fìrm, 5-6 hours. When the cheesecake ìs cool and fìrm, remove ìt from the sprìngform pan and place on a servìng dìsh.
  23. Prìor to servìng, pour 1/2 a cup of the remaìnìng caramel sauce over the cheesecake and sprìnkle wìth some toffee bìts. Serve cheesecake slìces wìth the remaìnìng cup of caramel sauce, for drìzzlìng.
  24. Store cheesecake ìn the frìdge. Cheesecake ìs best for 3-4 days.
Recipe Adapted From lifeloveandsugar

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