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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 Covered Strawberry Cupcakes

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Here’s a cupcake I’ve been dreaming about since last Valentine’s Day when I showed you how I make strawberry frosting. Never really got around to making them, so I saved them for Vday 2018. And strawberry is fresh on our minds right now because helloooo fresh strawberry cake.


We’re taking my favorite chocolate cupcakes (the 6th most popular recipe from 2017!), filling with creamy strawberry buttercream, and topping with smooth chocolate ganache. All pretty straightforward recipes grouped together to create a new cupcake masterpiece. Unwrap the decadence.

Ingredients:
  • 1 batch of chocolate cupcakes

Strawberry Frosting
  • 1/2 cup (5-6g) freeze-dried strawberries*
  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners' sugar
  • 2 Tablespoons heavy cream
  • 1/2 teaspoon pure vanilla extract
  • salt, to taste
  • Chocolate Ganache
  • 1/2 cup (120ml) heavy cream
  • one 4-ounce (113g) semi-sweet chocolate bar, coarsely chopped*


Directions:
  1. Bake the chocolate cupcakes. As the cupcakes cool, I suggest you make the chocolate ganache in step 2. This way the ganache can cool down and thicken as the cupcakes cool down. Saves you time!
  2. Make the ganache as the cupcakes cool: Place chopped chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil-- that's too hot!) Pour over chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Then stir until completely combined and chocolate has melted. Cover and refrigerate until it's thick and a spreadable consistency, about 1-2 hours. You don't want it runny. The longer it's chilled, the thicker it will be.
  3. Make the frosting: Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/4 cup. Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners' sugar, strawberry powder, heavy cream, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add a pinch of salt if frosting is too sweet. Set aside.
  4. Fill the cupcakes: Using a sharp knife, cut a circle/hole into the center of the cooled cupcakes to create a little pocket about 1 inch deep. The piece you removed will be the shape of a cone. Spoon or pipe frosting inside each carved out cupcake-- use however much frosting will fit. (I use Wilton piping tip #12 to fill cupcakes.) Slice off the pointy end of the "cone" piece of cupcake you removed so that it can fit on top of the filling. Place on top of the filling.
  5. Frost each cupcake with thickened chocolate ganache. I use my small icing spatula. If you'd rather pipe the ganache on top, let the ganache chill in the refrigerator for several more hours, so it will be the thicker consistency to pipe.
  6. Store leftover cupcakes in the refrigerator for up to 3-4 days.
  7. Make ahead tip: Prepare cupcakes 1 day in advance. Keep cupcakes covered tightly at room temperature and fill/frost the day of serving. Strawberry frosting and chocolate ganache can be prepared the day before too. Cover each and refrigerate overnight. The ganache will be nice and thick! Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting, filling, and serving.


Recipe Notes:
  • *Here is the separate post on how to make the strawberry buttercream. You can read all the details about the frosting in that blog post. The freeze-dried strawberries are the secret. Where to buy freeze-dried strawberries? I always find them in my regular grocery store in the dried fruit aisle. Wegmans and Giant carries them, as well as Trader Joe’s and Target. Keep your eyes peeled– they’re more commonly found that you think! If you can't find freeze-dried strawberries, try strawberry whipped cream instead.

  • *Use real, quality chocolate. You can find the 4 ounce baking bars in the baking aisle. I like using Ghirardelli or Baker's brand. You can use 4 ounces (heaping 2/3 cup) of quality chocolate chips instead, but the ganache won't be as smooth.

  • Top with strawberry heart slices! Super simple. Watch this video for how to cut strawberries into hearts. I rounded off the top of the heart and cut each into thin slices to top the cupcakes.

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