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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!

CHOCOLATE ORANGE PIE

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CHOCOLATE ORANGE PIE
HOW TO MAKE CHOCOLATE ORANGE PIE
Chocolate and Orange is one of those crazy flavor combinations that you would never expect to pair well but somehow it’s AMAZING. It’s like it was just meant to be. Kind of like those Chocolate Oranges we get in our stockings at Christmas! The ones you smash and then eat… I love those!
This dessert is one of my favorite no bake pie recipes! It starts out with a chocolate cookie crust filled with an amazing no bake orange filling and then it’s topped with a rich chocolate ganache! If you’ve never made ganache before, don’t let the fancy name scare you. It is literally the easiest thing ever to make! Just 2 ingredients and it takes just 5 minutes!
You will have extra ganache with this recipe. While the pie is in the fridge, I allow the remaining ganache to sit at room temperature. Once the pie (and the extra ganache) is completely cooled, I pipe it on to decorate and put the pie back in the refrigerator.
ITEMS YOU’LL NEED FOR THIS RECIPE
* Oreo Cookies * Orange Jell-O * Mandarin Oranges *

CHOCOLATE ORANGE PIE
AUTHOR: HOLLY

INGREDIENTS
CRUST
  • 1 package Oreo Cookies (24 cookies)
  • 1/4 cup unsalted butter , melted
ORANGE FILLING
  • 1 package orange Jell-O (3.5 oz)
  • 2 teaspoons orange extract
  • 1/2 cup orange juice
  • 2 1/2 cups whipped topping
  • 1 can mandarin orange segments (approx. 11oz)
CHOCOLATE GANACHE TOPPING
  • 1 cup heavy cream
  • 12 oz semi-sweet chocolate chips
INSTRUCTIONS
CRUST
  1. Place Oreo cookies in a food processor and pulse until crushed. Add in melted butter and continue pulsing until well combined. Press into an 8" pie pan and refrigerate.
ORANGE FILLLING
  1. Place Jell-o, orange extract and 2/3 cup boiling water in a bowl. Stir until dissolved.
  2. Pour 1/2 cup orange juice into a 1 cup measuring cup. Add enough ice to fill the measuring cup. Pour into the jello and stir until slightly thickened. Remove any remaining ice. Whisk in whipped topping and refrigerate until it can hold its shape (about 20 minutes).
  3. Drain mandarin oranges and place on paper towels to remove any excess moisture. (Optional: reserve a few for decoration).
  4. Mound 1/2 of the orange filling into the crust. Top with mandarin oranges and remaining Jell-o mixture. Refrigerate at least 30 minutes or until set before adding ganache topping.
GANACHE TOPPING
  1. Heat heavy cream to boiling. Pour over chocolate chips and let sit for 4 minutes without stirring. Whisk until the mixture becomes dark and thick. Let cool for a few minutes if needed (to ensure it won't melt the pie). Pour approximately 1 cup of ganache over the pie. Let cool on the counter 20-30 minutes. Refrigerate 4 hours or overnight.
DECORATION
Cool remaining ganache to room temperature. Place in a piping bag and pipe along the edges of the pie. Top with reserved orange slices.

RECIPE NOTES
To easily cut through the ganache, run your knife under hot water before each slice.
NOTE: The pie does not set up as well with light/sugar free products.
NUTRITION INFORMATION
(Nutriton information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)



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