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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!

Mini Cheesecakes

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Mini Cheesecakes 
These Mini Cheesecakes are thick, smooth and creamy, with a little tang from some sour cream! They have a vanilla wafer crust and are topped with fresh whipped cream and berries for a classic little treat!
Who doesn’t love a good mini dessert? They are easily shareable and transportable. They’re easy to make (usually). And they feel so much more guilt-free than your average full-sized treat. I have loads of mini cheesecake options, but didn’t have a simple vanilla one here for you yet, so today I am sharing my classic vanilla mini cheesecake with you! Perfect for any occasion and easy to change up!
So how do you make mini cheesecakes?
Well let’s start with the crust. I used a vanilla wafer cookie crust by grinding up the cookies in a food processor. I love the extra bit of sweet and vanilla that the cookies give the mini cheesecakes, but you could definitely swap the cookie crumbs out for graham cracker crumbs without making any other changes. Both are totally classics in my mind and so yummy!
Next up is making the filling. Just a handful of ingredients are used and you likely have most of them handy already. You’ll want your cream cheese to be room temperature to start with so that it doesn’t get all lumpy in your batter.
Add some sugar for sweetness and flour for texture and mix it all together! Next up is the sour cream and vanilla extract. The sour cream softens up the texture of the cheesecake and lends some moisture, while also adding a nice pop of tangy flavor. And then of course the vanilla is totally necessary and adds flavor.
Next up are the eggs to bind everything together and add some nice richness to the cheesecake. 

Ingredients:
CRUST
  • 1 cup (134g) vanilla wafer cookie crumbs
  • 2 tbsp (26g) sugar
  • 4 tbsp (56g) butter, melted
  • FILLING
  • 12 ounces (339g) cream cheese, room temperature
  • 1/2 cup (104g) sugar
  • 2 eggs
TOPPING
  • 1/2 cup (120ml) heavy whipping cream, cold
  • 5 tbsp (36g) powdered sugar
  • 1/2 tsp vanilla extract
  • Fresh fruit


Directions:
  1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
  2. Combine the vanilla wafer cookies crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
  3. Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
  4. To make the filling, reduce oven to 300°F (148°C). In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
  5. Add the sour cream and vanilla extract. Beat on low speed until well combined.
  6. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
  7. Divide the filling between the cheesecake cups until the cups are mostly full.
  8. Bake the cheesecakes for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes.
  9. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
  10. When cheesecakes are cooled, remove them from the pan.
  11. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl fitted with the whisk attachment. Whip on high speed until stiff peaks form.
  12. Pipe the whipped cream onto the tops of the cheesecakes and top with fresh fruit.
  13. Refrigerate until ready to serve.

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