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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 Mousse Cupcakes with Whipped Strawberry Cream Cheese Frosting

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I once thought that, as my aged increased, so would my ability to be self-reliant. In recent years, however, I’ve realized the opposite to be true. The people nearest to my heart are not only critical parts of how my everyday life functions—they are essential aspects of who I am. In some cases, actually in one very special case, they can even be the best part of who I am. That case is my husband, Ben. It’s our five-year wedding anniversary today, and I’m celebrating with a renewed appreciation for the role he plays in my life and a giant plate of Chocolate Mousse Cupcakes with Whipped Strawberry Cream Cheese Frosting.
Although five years of marriage might seem insignificant when compared to a couple who has been married for 50+ , to me it is still meaningful. I am looking forward to celebrating tonight with dinner out, then enjoying a special dessert I stowed away in our freezer: Chocolate Mousse Cupcakes with Whipped Strawberry Cream Cheese Frosting.

Chocolate Mousse Cupcakes with fresh strawberry cream cheese frosting. Rich, silky, and so much easier than traditional chocolate mousse!

Ingredients:
FOR THE CHOCOLATE MOUSSE CUPCAKES:
  • 6 ounces bittersweet or semisweet chocolate, chopped (I preferred this with bittersweet)
  • 6 tablespoons (3/4 stick) unsalted butter, cut into pieces
  • Heaping 1/4 teaspoon espresso or instant coffee powder
  • 3 large eggs, whites and yolks separated
  • 6 tablespoons sugar, divided
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Sliced fresh strawberries, optional for serving
FOR THE WHIPPED STRAWBERRY CREAM CHEESE FROSTING:
  • 4 ounces reduced-fat cream cheese, softened (do not use fat free)
  • 5 1/2 tablespoons powdered sugar, divided
  • 1/2 cup finely chopped fresh strawberries
  • 2 drops red food coloring (optional)
  • 3/4 cup heavy cream
  • 1 tablespoon fresh lemon juice

Directions:
  1. Make the cupcakes: Preheat the oven to 350 degrees F. Line 10 standard-size (3-ounce) muffin cups with paper liners. (Liners are not optional—the cupcakes will stick, even with nonstick spray.)
  2. Heat the chocolate, butter, and espresso powder in a medium saucepan over low heat, until the chocolate is almost completely melted. Remove from the heat and stir until the chocolate is completely melted and smooth. Let cool to room temperature, stirring occasionally.
  3. In a medium bowl, beat the egg yolks and 3 tablespoons sugar with an electric mixer until the mixture is very thick and pale, about 2 minutes. (I found a hand mixer, rather than a stand mixer, worked best because the amounts are fairly small.) Add the cooled chocolate mixture and vanilla extract and beat briefly. Set aside.
  4. Clean and dry your beaters COMPLETELY. In a separate medium bowl, beat the egg whites until soft peaks form. Gradually beat in the remaining 3 tablespoons sugar and salt, and continue beating until medium-firm peaks form. Fold the whites into the chocolate mixture one-third at a time, fully and gently incorporating between each addition. Divide the batter among prepared cups, filling each a little more than three-fourths of the way. Do not be tempted to overfill, as the cupcakes will not bake properly.
  5. Bake until the tops are puffed and dry to the touch (some may crack, but they will still be delicious) and a toothpick inserted into the centers comes out mostly clean with some moist crumbs attached, about 15 to 20 minutes. Place the pan on a cooling rack and leave the cupcakes in the pan to cool completely. The cupcakes will start to fall almost immediately (perfect for the strawberry cream!).
  6. Meanwhile, prepare the whipped strawberry cream cheese frosting: In a medium bowl, beat together the cream cheese and 3 tablespoons powdered sugar. Add the strawberries and food coloring (if desired) and beat until well blended. Set aside. In a separate bowl, beat the heavy cream and lemon juice together until foamy. Increase the speed to medium high and slowly add the remaining 2 1/2 tablespoons sugar, beating until stiff peaks form. Fold half of whipped cream mixture into the cream cheese mixture. Once that is combined, fold in the remaining half. Remove the cupcakes from the pan and place on a serving plate. Fill each sunken top with an extremely generous dollop of the strawberry cream cheese frosting and top with a slice of fresh strawberry. Dive in or refrigerate until ready to serve.

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