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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!

Sugar Cookie Hot Cocoa Cupcakes

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When you think of Christmas, how do you picture it?
In my head, it is a winter wonderland full of snow, hot chocolate and marshmallows. Oh, and of course, the North Pole, Santa, his elves and his reindeer. No, I am not five. I am just currently stuck in a five-year old’s brain and always will be when it comes to all things Christmas.
These are pretty easy and I gave you not one, but two frosting choices. A buttery, vanillay buttercream and a marshmallow frosting.

INGREDIENTS
  • SUGAR COOKIE BOTTOM
  • 7 tablespoons unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 egg yolk at room temperature
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon milk
  • CUPCAKES
  • 1/2 cup canola oil
  • 2 eggs at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup sugar
  • 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk
  • 1/4 cup strong brewed coffee warm
  • CHOCOLATE GANACHE FILLING
  • 1/2 cup heavy cream
  • 1/2 tablespoon butter
  • 6 ounces semi-sweet chocolate chopped or use semi-sweet chocolate chips
  • 1 teaspoon instant coffee optional
  • WHIPPED VANILLA BUTTERCREAM
  • 3/4 cup unsalted salted butter softened
  • 2 cups powdered sugar
  • 1 tablespoon vanilla
  • 1/4 cup heavy whipping cream or more to your liking
  • MARSHMALLOW FROSTING
  • 4 large egg whites
  • 3/4 cup sugar
  • 1/4 teaspoon cream of tarter
  • 2 teaspoons vanilla extract
  • 12 candy canes
  • red food coloring
  • silver sparkly sprinkles
  • Get Ingredients Powered by Chicory

INSTRUCTIONS
  1. Preheat the oven to 350 degrees F . Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.
  2. To make the cookies. In a large bowl or bowl of a stand mixer cream the butter, sugar and vanilla until light and fluffy, about a full 3-5 minutes. Add the egg yolk and mix until evenly combined. Add 1/2 cup of the flour, baking soda and salt, beating until the dough forms a ball. Add the remaining 1/2 cup of flour and beat until the dough forms a ball. It will seem crumbly at first, but it will come together. Beat in the milk. Roll the dough into rounded tablespoon size balls and then press the balls into the bottom of 12 cupcake liners. Place the cupcake pan in the fridge while you make the cupcake batter. You will have leftover cookie dough (YES!!). I would make some cookies with it!
  3. To make the cupcake batter: In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
  4. In a large bowl whisk the canola oil, eggs, vanilla and sugar until smooth and combined. Stir in half the flour mixture and the coffee until lightly combined. Stir in the remaining flour and the buttermilk until just combined. DO not over mix, batter will be thick. Divide the batter among the 12 cupcake molds, placing the batter right over the cookie dough. Bake 18-20 minutes or until a toothpick inserted into the middle comes out clean. (I baked mine 20 minutes and they were perfect.) Allow the cupcakes to cool completely before filling with ganache and frosting.
  5. To make the buttercream frosting: In the bowl of a stand mixer (or large bowl with a hand mixer) beat together the butter and powdered sugar until smooth and fluffy, about 5 minutes. Add the vanilla, pinch of salt and heavy cream and beat another 3 minutes or until the frosting is light and fluffy. Add more cream to your liking. If desired, color half the frosting red with a drop or two of red food coloring.
  6. To make the marshmallow frosting: Bring a small pot of water to a simmer. In a heat proof bowl, add the egg whites, sugar and cream of tarter. Place the bowl over the simmering water and whisk constantly for 4 minutes. Remove from the heat and beat the mixture, starting on low speed and gradually increasing the speed until stiff peaks form. Stir in the vanilla. If desired, color half the frosting red with a drop or two of red food coloring.
  7. Make the ganache. In a microwave safe bowl add the cream, butter and chocolate. Microwave on 30 second intervals, stirring after each until smooth. Stir in the instant coffee until dissolved and smooth.
  8. To assemble the cupcakes use a small paring knife to cut a cone-shaped piece from the center of each cupcake. Fill the hole with the the chocolate ganache and if there is room return the top of the cupcake to the hole. Pipe or spread on either the marshmallow frosting or the buttercream frosting.
  9. To swirl the frosting, spoon half of the red frosting into one piping bag (or use a ziplock bag) and half white frosting into the another piping bag. See my photo above. Place both the bags of frosting into a larger bag fitted with a piping tip. Pipe onto cupcakes as desired. Take one candy cane and break it in half. Dip one side of the candy cane into a little of the frosting and then roll the top in the sprinkles (it is helpful to add the sprinkles to a bowl). Stick the pole right in the middle of the cupcake. And your are done! Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator for up to 5.
RECIPE NOTES
*To bring eggs to room temperature quickly place them in a bowl of warm water for 5 minutes. *Marshmallow Frosting adapted from [Martha | 

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