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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!

CHOCOLATE COVERED STRAWBERRY CHEESECAKES

, Edit
So in all of my failed attempts at making the perfect mini cheesecake, I’ve managed to pick up a few useful tips and tricks along the way. I used to never be able to make a proper graham cracker crust. They always fell apart and it drove me insane.

So here’s a tip: add some granulated sugar and a pinch of salt to the graham cracker crumbs with the butter, pack them in the muffin liners as tightly as possible and pre-bake them for a few minutes. This will keep the crust mostly intact, but wont require you to take out a chisel to break them up.
INGREDIENTS
FOR THE CRUST:
  • 1 c. graham cracker crumbs
  • 4 TB unsalted butter, melted
  • 1/4 c. granulated sugar
  • pinch of salt

FOR THE FILLING:
  • 16 oz. cream cheese, room temperature
  • 2 eggs, whites and yolks separated at room temperature
  • 3/4 c. granulated sugar
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • dash of granulated sugar

ASSEMBLY AND TOPPING:
  • cupcake/muffin liners
  • melting chocolate
  • strawberries

INSTRUCTIONS
  1. Preheat the oven to 375°F.
  2. In a small bowl, combine the graham cracker crumbs, sugar, salt and melted butter. Place cupcake liners in a muffin tin and begin dropping rounded Tablespoons of the graham cracker mixture into each liner. Press the crumbs into the bottom of the liner lightly, creating a crust. There may be some crumbs left over.
  3. Pre-bake for 8 minutes, then remove from the oven and reduce temperature to 350°F.
  4. In a large bowl, beat together the cream cheese, granulated sugar, salt and vanilla extract until fully combined and creamy. Beat in the egg yolks one at a time.
  5. In a small bowl using a hand mixer, beat the two egg whites on high speed until soft peaks form. Add a dash of sugar and continue beating for another 30 seconds – 1 minute.
  6. Gently fold the eggs whites into the cream cheese, mixing to a smooth yet thin consistency, then divide among the 12 muffin liners until the cups are almost full. You may have a little bit of leftover mixture, which you can use to make a bakers dozen or discard.
  7. Bake for 20 minutes. Let rest at room temperature for about 10 minutes until the filling returns to its normal shape. Don’t worry about cracks in the surface, as you’ll be covering them with chocolate.
  8. Chill for a minimum of 2 hours before topping.
  9. Using a double boiler, gently melt your chocolate, stirring occasionally to combine. (Alternatively, microwave in a safe bowl for 30 second intervals, stirring each time)
  10. At this point, you can keep the cheesecakes in their liners or choose to remove them to get results like the picture above.
  11. With a regular kitchen spoon, pour chocolate on top of the cheesecakes making sure to coat the entire surface. (Gently press melted chocolate over the edges to get the dripping effect above) Wait until the chocolate on the cheesecakes harden before dipping the strawberries in the bowl of melted chocolate and resting on top of each cheesecake.
  12. Enjoy!

NOTES
Using a stand mixer or hand mixer (or even mixing manually if you want a work out) is fine.
Make sure all of your bowls and utensils are room temperature, NOT chilled.
EDIT: an earlier version of this recipe had the eggs added to the cream cheese mixture all at the same time. Beating the cream cheese longer and adding the yolks one at a time, then fully incorporating the egg whites leads to no lumps and a better chance of it not caving in.

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