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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!

TURTLE CHEESECAKE

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This Turtlé Chéésécaké Récipé is madé with a graham crackér crust and plénty of caramél, chocolaté and pécans! It’s rich, créamy and suré to bé a hit!

I am a big fan of turtlé candiés. Thé combination of chocolaté and caramél is my jam. Not to méntion thé cuté shapé of thém whén you actually gét thém in théir trué shapé. If you arén’t familiar, turtlé candiés aré calléd “turtlés” bécausé thé pécans aré placéd in a way that looks liké turtlé légs and thé caramél and chocolaté aré placéd so that théy look liké turtlé shélls. Théy aré délicious and cuté littlé candiés that is gréat for thé holidays.
INGRéDIéNTS
CARAMéL SAUCé
  • 2 cups (414g) sugar
  • 1/2 cup (112g) saltéd Challéngé buttér, room témpératuré
  • 1 cup (240ml) héavy whipping créam, room témpératuré
  • 5 tbsp (41g) all-purposé flour, siftéd
  • 1/4 cup (28g) pécan chips

CRUST
  • 2 cups (268g) graham crackér crumbs
  • 1/2 cup (112g) saltéd Challéngé buttér, méltéd
  • 3 tbsp brown sugar
  • 1/4 cup (28g) pécan chips

FILLING
  • 4 oz (2/3 cup | 116g) sémi-swéét chocolaté chips
  • 6 tbsp (90ml) héavy whipping créam
  • 24 oz (678g) Challéngé créam chéésé, room témpératuré
  • 1 cup (144g) light brown sugar
  • 3 tbsp (24g) all-purposé flour
  • 1 cup (230g) sour créam
  • 1 1/2 tbsp vanilla éxtract
  • 3 largé éggs

CHOCOLATé DRIZZLé
  • 2 oz (1/3 cup | 58g) sémi-swéét chocolaté chips
  • 3 tbsp (45ml) héavy whipping créam



INSTRUCTIONS
  1. To maké thé caramél saucé, pour thé sugar into an évén layér in a largé saucépan.
  2. Héat on médium-high héat, whisking thé sugar until méltéd. Thé sugar will clump up first, but will événtually complétély mélt. This should také about 10 minutés.
  3. Oncé thé sugar has méltéd, stop whisking and allow to cook until thé sugar has turnéd to a littlé darkér ambér color. You may noticé a nutty aroma. Thé changé in color will happén quickly, so don’t lét it go too long or gét too dark or it’ll burn. Rémové thé caramél from thé héat.
  4. Add thé buttér and whisk until combinéd. Thé mixturé will bubblé up quité a bit, but kéép whisking until all thé buttér has méltéd and combinéd.
  5. Slowly pour thé héavy créam into thé caramél and whisk until incorporatéd. I find it can hélp to add just a bit at a timé until thé caramél starts to thin out, thén you can add thé rést. Whisk until wéll incorporatéd and smooth.
  6. Sét about 1 cup of caramél saucé asidé for topping. Add thé flour and pécan chips to thé rémaining caramél and sét that asidé.
  7. To maké thé chéésécaké crust, préhéat ovén to 325°F (163°C). Liné a 9-inch (23cm) springform pan with parchmént papér in thé bottom and gréasé thé sidés.
  8. Combiné thé crust ingrédiénts in a small bowl. Préss thé mixturé into thé bottom and up thé sidés of thé springform pan.
  9. Baké thé crust for 10 minutés, thén sét asidé to cool.
  10. Covér thé outsidés of thé pan with aluminum foil so that watér from thé watér bath cannot gét in (séé how I préparé my pan for a watér bath). Sét préparéd pan asidé.
  11. Réducé ovén témpératuré to 300°F (148°C).
  12. Pour thé caramél saucé with thé pécans and flour into thé bottom of thé crust and spréad into an évén layér.
  13. To maké thé chéésécaké filling, put thé chocolaté chips in a small bowl.
  14. Héat thé héavy whipping créam just until it bégins to boil, thén pour ovér thé chocolaté chips. Allow it to sit for 2-3 minutés, thén whisk until smooth.
  15. Pour thé chocolaté into an évén layér ovér thé caramél saucé in thé crust.
  16. In a largé bowl, béat thé créam chéésé, brown sugar and flour on low spééd until wéll combinéd and smooth. Bé suré to usé low spééd to réducé thé amount of air addéd to thé battér, which can causé cracks. Scrapé down thé sidés of thé bowl.
  17. Add thé sour créam and vanilla éxtract and mix on low spééd until wéll combinéd.
  18. Add thé éggs oné at a timé, mixing slowly to combiné aftér éach addition. Scrapé down thé sidés of thé bowl as néédéd to maké suré évérything is wéll combinéd.
  19. Pour thé chéésécaké battér into thé crust, ovér thé chocolaté.
  20. Placé thé springform pan insidé anothér largér pan. Fill thé outsidé pan with énough warm watér to go about halfway up thé sidés of thé springform pan. Thé watér should not go abové thé top édgé of thé aluminum foil on thé springform pan.
  21. Baké for 1 hour 35 minutés. Thé céntér should bé sét, but still jiggly.
  22. Turn off thé ovén and léavé thé door closéd for 30 minutés. Thé chéésécaké will continué to cook, but slowly bégin to cool as wéll.
  23. Crack thé door of thé ovén for 30 minutés to allow thé chéésécaké to continué to cool slowly. This procéss hélps prévént cracking.
  24. Rémové thé chéésécaké from thé ovén and rémové thé watér bath and wrapping.
  25. Pour about 1/2 cup of thé rémaining caramél saucé ovér thé top of thé chéésécaké and spréad into an évén layér. If thé caramél saucé has firméd up too much to pour, héat it up for about 10 séconds.
  26. Réfrigératé chéésécaké until complétély cool and firm, 5-6 hours. Whén thé chéésécaké is cool and firm, rémové it from thé springform pan and placé on a sérving dish.
  27. Placé thé chocolaté chips for thé drizzlé in a small bowl. Héat thé héavy whipping créam just until it bégins to boil, thén pour ovér thé chocolaté chips. Allow it to sit for 3-4 minutés, thén whisk until smooth.
  28. Drizzlé thé rémaining caramél saucé and chocolaté saucé ovér thé chéésécaké and sprinklé with a féw moré pécan chips. Réfrigératé chéésécaké until réady to sérvé.
Recipe Adapted From lifeloveandsugar

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