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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 Hazelnut Cream Doughnuts

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Today’s post is in partnership with Lindt Chocolate! Their brand new EXCELLENCE Roasted Hazelnut Bar makes the filling for these Chocolate Hazelnut Cream Doughnuts smooth, rich, and just a little bit crunchy.

as a blogger, and lover of celebrations, holidays are my happy place! But to me, Mother’s Day is an extra special one to cherish. My mom and I have always been close, and she worked so hard to raise me right. So it’s fun to get to spoil her once in a while! and this year I’m going BIG. We’re flying to La for a girls trip (just the two of us!) and then hosting a huge family brunch when we get back home.

Soft and pillowy homemade doughnuts are filled with a rich and flavorful chocolate hazelnut cream! 

Ingredients
  • For the Doughnuts:
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115° F)
  • 3/4 cup warm full-fat milk (110° to 115°F)
  • 5 tablespoons unsalted butter, at room temperature
  • 1/3 cup granulated sugar
  • 1 large egg plus 1 egg yolk, at room temperature
  • 3/4 teaspoon salt
  • 3 and 3/4 cups all-purpose flour, divided
  • 2 cups frying oil, (I used refined coconut oil, but you may use canola or vegetable oil)
  • For the Hazelnut Cream:
  • 4 Lindt EXCELLENCE Roasted Hazelnut Bars, (14 ounces), finely chopped
  • 1 and 1/2 cups heavy cream
  • 4 Tablespoons unsalted butter, at room temperature, cut into small pieces 
  • 1/4 teaspoon salt 
  • 1 Tablespoon hazelnut liqueur (optional) 
  • For the Cinnamon Sugar Coating: 
  • 1 cup granulated sugar
  • 1 Tablespoon cinnamon

Instructions
  1. For the Doughnuts:
  2. In a small bowl combine the yeast and warm water; set aside until it foams up, about 5 minutes.
  3. In the bowl of a stand mixer fitted with the hook attachment, combine the warm milk and butter and, using a silicon whisk, stir until the butter has completely dissolved. add in the sugar, egg, egg yolk, salt, yeast mixture and 3 cups flour, and beat on medium-low speed until smooth. Beat in remaining flour just until a soft ball of dough forms around the hook. Don't knead the dough yet! 
  4. Transfer the dough to a large, lightly greased bowl, turning once to coat the top. Cover tightly with saran wrap and set aside to rise in a warm area until it appears to have tripled in size, about 1 hour.
  5. Gently punch the dough down and turn it out onto a lightly floured work surface. Kead the dough into a smooth ball, about 7-8 times, or until it's uniform in texture.
  6. Using a rolling pin, roll the dough out into a large rectangle, approximately 1/2 inch thick. Using a lightly floured 2 and 1/2-inch round dough cutter, cut an equal amount of circles from the rectangle. 
  7. Transfer the cut doughnuts to a large, lightly greased baking sheet, spacing them an inch a part (they will rise). Cover pan lightly with saran wrap and set aside for 45 minutes, or until the doughnuts have almost doubled in size. 
  8. When ready to fry, heat oil in a large, heavy bottomed pot, to 360°(F). Fry doughnuts, a few at a time, for 1-2 minutes on each side, or until golden brown. 
  9. Quickly roll the warm doughnuts in the cinnamon sugar and set aside. 
  10. For the Chocolate Hazelnut Cream:
  11. add chopped chocolate to a large, heatproof bowl and set it aside until needed. 
  12. In a small saucepan over medium-heat, bring the cream to a low simmer. Pour half of the cream on top of the chopped chocolate and set aside for 1 minute. Using a silicon whisk, begin to incorporate the melted chocolate into the cream. Slowly add the remaining cream and continue whisking until the mixture is completely smooth and glossy. 
  13. add in the butter, salt, and liqueur (if using), and use a silicon spatula to stir until the butter is completely melted. The mixture should be smooth, dark and glossy. 
  14. Cool to room temperature, then place in the fridge to chill until thick but still smooth enough to pipe, about 2 hours.
  15. For the Cinnamon Sugar Coating:
  16. In a medium-sized shallow bowl, combine the granulated sugar and cinnamon and set aside until needed. 
  17. assembly:
  18. Scrape the chocolate hazelnut cream into a pastry bag fitted with a star tip and set aside.
  19. Using the back of a small spoon (or your finger) make a small hole on the side of each doughnut.
  20. Carefully fit the nozzle of the bag into a doughnut and squeeze until you see the center begin to puff up. Repeat with all doughnuts. 
  21. Donuts are best served the day they are made, but will keep for 24 hours.
Recipe Adapted From bakerbynature.com

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