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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!

Apple Pie Cinnamon Rolls

, Edit
Oh. MY. There are no words for how delicious these cinnamon rolls are. These are BETTER than Cinnabon- super moist and so flavorful!  When I see Cinnabon copycat recipes on the internet I think about how similar these are but mine are a little different. I use scalded milk. Why? Well, my grandmother used scalded milk and that’s the only way I have ever made them. I remember making a version of these when I was a kid and I used the HOT scalded milk…needless to say my cinnamon rolls did not rise and it was a major disaster. I also use a little more salt in the dough to enhance the flavor and cut the sweetness a little. Then of course is the apple filling. Once again, Oh. MY. These are the cinnamon rolls you dream about- gooey in the center, with a cream cheese frosting. Now add the tart apples and this is a serious cinnamon roll.
Ingredients
  • For the dough:
  • 1 package yeast (2¼ teaspoons)
  • ½ cup lukewarm water
  • ½ cup sugar
  • ½ cup scalded milk (Heat milk until bubbles appear around the edge of the pan. Cool until lukewarm)
  • ⅓ cup melted unsalted butter
  • 1 egg, room temperature
  • 2 teaspoons salt
  • 4 cups bread flour (or all-purpose flour)
  • Filling:
  • 6 tablespoons melted unsalted butter, divided
  • 5 granny smith apples, peeled, cored, and diced
  • ½ cup sugar
  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon
  • Glaze:
  • ¼ cup cream cheese, softened
  • 4 tablespoons unsalted butter
  • 1½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions
  1. In a small bowl, add yeast and 2 teaspoons of the sugar to the lukewarm water and let it sit until it dissolves, about 10 minutes.
  2. In the mixing bowl of a stand mixer using the dough hook attachment, (or a large mixing bowl with an electric mixer) add scalded milk, melted butter, egg, remaining sugar, and salt and mix on low speed until combined.
  3. Add half of the flour and mix until smooth.
  4. Add yeast mixture and continue to mix on low.
  5. Slowly add the remaining flour (if using an electric mixer you will have to stop when it's getting hard to mix and use a wooden spoon to incorporate the rest of the flour as best you can- the motor of the electric mixer will burn out- then turn dough to a floured surface and knead for 5 minutes, folding the dough over onto itself and pushing down repeatedly). For a stand mixer, increase the speed to medium and knead for 5 minutes.
  6. Remove dough, place in a greased bowl, cover, and set aside on countertop or warm place. Let it rise until it is double in size, about 2 hours.
  7. While dough is rising, make the filling. Heat 4 tablespoons of the butter and sugar in a large skillet, then add the apples. Sauté until apples are slightly caramelized. Remove from heat and set aside.
  8. When dough has risen, remove cover and, using your fist, punch the dough down and remove from the bowl.
  9. Roll out on a well-floured surface into a 16x24 inch rectangle and spread the remaining 2 tablespoons butter almost out to the edges, but not quite.
  10. Mix the brown sugar with the cinnamon and sprinkle evenly across the butter.
  11. Spread the apple mixture over the brown sugar as evenly as you can.
  12. Roll into a log, starting from one end to the other, lengthwise, so the log is 24 inches.
  13. Using a sharp knife, gently cut 2 inch slices with a sawing motion (try not to push too hard to pinch the dough), this will give you 12 cinnamon rolls.
  14. Line a 9x13 baking pan with parchment paper and butter the parchment. The cinnamon roll slices close together, but not touching, in the pan.
  15. Cover with plastic wrap and let rise until the dough is doubled, 1½-2 hours.
  16. While the rolls are rising, preheat the oven to 375°F. Bake for about 20-22 minutes, being careful not to over-bake them.
  17. While the cinnamon rolls are baking, mix cream cheese, butter, powdered sugar, vanilla, and salt together with an electric or stand mixer on medium speed and set aside. When cinnamon rolls come out of the oven, spread the glaze over the top and serve.

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