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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!

HOW TO MAKE THE BEST ITALIAN RAINBOW COOKIES

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Ready to learn How to Make the Best Italian Rainbow Cookies, you have come to the right place. Easy and delicious with tips I have learned from many years of making these delicious cookies! Italian Rainbow Cookies, some call Italian Wedding Cookies or 7 layer cookies! Personally, call them whatever you want, but be sure to make them!  Perfect year round and always a hit at  a Holiday Cookie Exchange! #ChristmasCookies

Italian Rainbow Cookies, are so popular and quite expensive in the bakeries in my area!  As a child, I didn’t love these cookies! I think because they were always store-bought!  I am no cookie snob but sometimes a cookie just has to be home-made! Many years ago, I was given an amazing batch of Homemade Italian Rainbow Cookies ! No joke, I heard Angels singing because I was in heaven over these cookies! Trust me people, this is the perfect way to learn How To Make the Best Italian Rainbow Cookies!

The popular bakery cookie is a perfect bake at home cookie. Great for Holiday cookie exchange or any day. Always a party favorite!
Ingredients
  • 7-8 ounces almond paste *see note
  • 1 cup unsalted butter
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon almond extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 15- 20 drops red food coloring
  • 15-20 drops green food coloring
  • 1/4 cup apricot preserves
  • 1/4 cup raspberry reserves
  • 12 ounces semi-sweet chocolate chips
  • non-stick butter spray

Instructions
To make the cake
  1. Preheat oven to 350 degrees.  Spray 3 9x13 baking pans with non-stick butter spray. Line bottom of each pan with parchment paper and spray parchment paper with spray. 

  3. In a stand mixer using paddle (or a large bowl using a hand held mixer) add in the almond paste and break apart into pieces. Add in the butter and sugar to cream ingredients together, About 4-5 minutes. Add in the eggs one at a time. Mix briefly after adding each egg. Add in the almond extract and salt. Mix another 30 seconds. Add in the flour and use a wooden spoon to combine flour into the batter.

  5. The dough needs to be split into 3 equal portions.  I weigh the dough and then split 3 even ways.  This can be done by the eye as well.  Add red food coloring to the first bowl of batter and combine well. Add the green to the second bowl, again combining well.  Leave third bowl as is. 

  7. Spread each portion into the prepared baking pans.  Bake about 10-12 minutes. The sides will be slightly brown and a toothpick should be inserted into center of cake and come out clean.

  9. Remove from oven, place on cooling rack for about 10 minutes.  Remove from pan and place the cakes on the rack to cool completely.  

Assemble the cake
  1. On a large sheet pan, place a large piece of plastic wrap (large enough to cover all three layers of cake. On top of that place a slice of wax paper to place cakes on so they do not stick to plastic wrap.
  2. Invert green layer cake onto the wax paper and cover with apricot jelly. Top with place cake.  Cover plain cake with raspberry jelly and top with red cake. 
  3. Wrap the cakes with the plastic wrap and place a cutting board on top of the  cake. Refrigerate from 4-8 hours or overnight. Remove from fridge, remove cutting board, plastic wrap and wax paper.  Trim the sides all around to make straight edges. Set cake aside.
  4. Make the glaze
  5. Microwave the chocolate pieces about 1 minute. Stir to melt and smooth the chocolate. Or, use a double boiler. Fill bottom pan three fourths full with water and place chocolate pieces in top pan.  Heat over medium heat, stirring often. 
  6. Once the chocolate is melted, use a knife to spread half the chocolate on top of the cake.  If desired, use a fork to make swirls in the chocolate. Place cake back in fridge for about 30 minutes to harden chocolate.  Remove from fridge and carefully turn cake over.  Top with remaining chocolate and if desire, make the swirls with fork or leave solid chocolate.  Place back in fridge for about 30 minutes to harden chocolate.
  7. To slice cake, use a serrated knife to cut the cake. Have warm water in a large cup ready  to dip knife in for easy slicing.  I prefer 1 inch slices.  

Recipe Notes
  • The almond paste, Odense comes in 8 ounce paste and others brands are in 7 ounce packaging. I have used both. If using 7 ounce. feel free to up the almond extract to 2 teaspoons.
  • The cake can be frozen after step 3 in Assemble the Cake. 
  • When ready to to eat, place frozen cakes in fridge to defrost. Usually takes a few hours. continue with chocolate glaze step.
  • Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

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