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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!

RAZZLEBERRY CUPCAKES



I told Jorge I wanted to make some raspberry & blueberry muffins with cream cheese frosting. He didn’t even look up from his phone and replied…so you want to make cupcakes but call them muffins so you can eat them for breakfast?

Why yes, that is exactly what I want to do…it’s almost like he knows me or something. I’m so glad I made these Razzleberry Cupcakes — oops, I mean muffins — because they actually did make a delicious breakfast.


I have been buying copious amounts of fruit for the girls lately and sometimes it is going bad before we get around to eating it all. So when I had a couple pints of fresh berries about to go bad, I knew exactly what I wanted to do with them.

I whipped up a batch of these Razzleberry Cupcakes while the girls were napping. Boy were they excited when I showed them what was for snack! I wish I had grabbed a picture of them inhaling their cupcakes.


I have to say, Jorge doesn’t always lose his mind over all my desserts. Sometimes he does, but most of the time he takes a bite or two…or just one cookie…and doesn’t go back for much more.

He is more of a savory person — while I have a sweet tooth the size of my house. However, he ate TWO of these cupcakes at lunch. TWO. That is major for him. The man rarely ever eats multiple desserts.

For fair testing purposes, I also had my neighbor Kerri stop in and she ended up eating two cupcakes and later texted me that these were some of the best cupcakes she had eaten in a long time.

So obviously, I am telling you that you must make these cupcakes ASAP.


You can do any mix of berries that you happen to have on hand. I love the blueberry and raspberry combination, but they would also be wonderful with blackberries or even cranberries. I sprinkled some of my favorite white sugar sprinkles on top to add a little sparkle. And then I topped them with fresh berries.

They are best fresh, but you can store these cupcakes in an airtight container in the fridge for up to 3 days. Make sure and let the cake warm up a little before you serve them! Hope you try these, we really loved them!

RAZZLEBERRY CUPCAKES
yield: 18 CUPCAKES
prep time:15 MINUTES
cook time:22 MINUTES

INGREDIENTS:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted and cooled
3/4 cup granulated sugar
1 large egg
1/3 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup milk
1 cup fresh blueberries
1 cup fresh raspberries
8 oz cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
1 tablespoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon salt
5 cups powdered sugar

DIRECTIONS:

1. Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
2. In a small bowl, whisk together flour, baking powder, and salt. In a large bowl, whisk together melted butter, sugar, egg, sour cream, vanilla extract and almond extract.
3. Add dry ingredients, alternating with milk, stirring until just combined. Fold in blueberries and raspberries. Spoon batter evenly into prepared muffin pan.
4. Bake 20-22 minutes or until the tops begin to lightly brown. Let cool completely.
5. For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in powdered sugar, vanilla extract, almond extract and salt on low speed until combined, then on high until frosting is smooth.
6. Pipe onto cooled cupcakes and top with a fresh raspberry and blueberry for decoration.


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