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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!

Cookie Dough Cake

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Cookie Dough Cake
Cookie dough cake for a special birthday week, and a list of things for which I am grateful.
How to make cookie dough cake:
I made this cookie dough cake because I wanted to bake something fun that is a little out of the ordinary for me. Elaborate, over-the-top desserts that are super sweet aren’t normally my thing. I would definitely never combine my cookie dough with cake and buttercream on a regular Tuesday. It’s mildly excessive, but it’s very birthday. I adore it.
This cookie dough cake is actually a double batch of my mini vanilla cake with my cookie dough dip sandwiched between the layers. I tripled the recipe for the frosting from the vanilla cake but used vanilla bean paste instead of extract.
This is a small layer cake made of two six-inch cake layers. I use a special 6″ cake pan for this. It’s the cake pan that I use for all of my small cake recipes here on this site. Here is the exact one I use. I love it because it has 2″ sides, not 3″ tall sides.
Since I’m turning one year older, I want to share some things for which I am grateful.
I’m thankful for every single friend and family member in my life. I’m an introvert, and I’m hard to get to know because I tend to agree with everyone in a conversation to ‘keep the peace.’ I like to find common ground in a conversation to make the other person feel comfortable. In essence, it’s a lot of fluff. It’s hard for me to actually open and talk. If you’re my friend, you make me feel comfortable and accepted. Thank you. I love you.
I’m thankful for my two dogs, even though they are literally more work than a child. I’m glad my slightly insane husband decided we need two fur balls in our house. The silliness of their personalities grounds me multiple times a day.
I’m thankful that I’ve had the opportunity to write four cookbooks. It feels like something Divine has completely controlled that part of my life. I love the whole process of creating the table of contents, imagining the lay-out, and seeing it come to life. Fun secret: I love writing books slightly more than blogging.

I hope you enjoy this mini cookie dough cake for two, and thank you for being here!
COOKIE DOUGH CAKE
Christina Lane
YIELDS 1 SMALL 2-LAYER CAKE
A double layer cookie dough cake for two!
60 min Prep Time
45 min Cook Time
1 hr, 45 Total Time

Ingredients
  • 12 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons vanilla bean paste
  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons whole milk
  • 1 teaspoon apple cider vinegar*
  • 2 tablespoons mini chocolate chips
  • For the buttercream:
  • 2 sticks unsalted butter, at room temperature
  • 4 cups powdered sugar
  • 1 tablespoon vanilla bean paste
  • 2 tablespoons heavy cream
  • For the cookie dough filling:
  • 4 tablespoons unsalted butter, softened
  • 2 ounces cream cheese, softened
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 2 tablespoon mini chocolate chips, plus more for decorating
Instructions
  1. First, make the cakes. Preheat the oven to 350, and spray 2 6" round cake pans with 2" sides with cooking spray. Line the bottom of each pan with a round of parchment paper.
  2. In a medium-size bowl, beat together the butter and sugar with an electric mixer. Beat very well, about 1-2 minutes.
  3. Add the eggs and vanilla paste, and beat until well-combined, about 15 seconds.
  4. In a small bowl, whisk together the flour, salt and baking soda. Add half of the this to the batter and beat for just a few seconds before stirring in half of the milk and vinegar (or buttermilk, if using). Continue beating. Add the remaining dry ingredients and beat, and then stir in the remaining milk mixture.
  5. Finally, stir in the mini chocolate chips.
  6. Divide the batter evenly between the prepared pans (I use a scale to do this), smooth out the tops, and bake on a sheet pan for 37-39 minutes, until a cake tester comes out clean.
  7. Let the cakes cool on a wire rack in the pan. Carefully remove them from the pan, pulling away the parchment paper once it has cooled.
  8. To make the buttercream, beat the butter in a medium-size bowl with an electric mixer until light and fluffy. Add the powdered sugar, vanilla paste and heavy cream, and beat until light and fluffy. If the mixture seems too stiff, add a splash more heavy cream.
  9. Next, make the cookie dough filling: In a small bowl, beat together with an electric mixer all ingredients (except the chocolate chips), until creamy and light.
  10. Stir in the mini chocolate chips by hand.
  11. Place one vanilla cake layer on a serving plate or cake stand. Pile the cookie dough filling on top, and spread it almost to the edge. Place the other vanilla cake layer on top.
  12. Frost the cake using an offset spatula. Decorate with mini chocolate chips.
  13. The cake will keep in the fridge covered for up to 5 days, if it's frosting--the frosting seals in the cake and keeps it fresh. When ready to serve, let the cake come to room temperature.
Notes
*Instead of milk and vinegar, you may use buttermilk for this recipe.


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