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!
Peanut Butter Sandwich Cookies with Chocolate Frosting
Two soft & chewy cookies slathered with milk chocolate buttercream. If you like peanut butter cups – these Peanut Butter Sandwich Cookies with Chocolate Frosting are for you.
I’ve made my fair share of peanut butter & chocolate recipes. But I don’t believe in too much of a good thing.
And 1kg jars of peanut butter were on sale. So clearly I’d be losing money if I didn’t buy a massive jar and start baking.
Enter Peanut Butter Sandwich Cookies with Chocolate Frosting. Two soft & chewy peanut butter cookies sandwiched together with smooth chocolate buttercream frosting. They’re like a reverse peanut butter cup in delicious, home made cookie form.
Two soft & chewy cookies slathered with milk chocolate buttercream. If you like peanut butter cups - these Peanut Butter Sandwich Cookies with Chocolate Frosting are for you.
Ingredients
For the Peanut Butter Cookies
- 1/3 cup unsalted butter , softened to room temperature
- 1/3 cup smooth peanut butter , not natural or homemade
- 2/3 cup packed brown sugar , light or dark
- 1 large egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour spooned & leveled
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt to taste
- For the Chocolate Buttercream*
- 1/2 cup unsalted butter , softened to room temperature
- 2/3 cup unsweetened cocoa powder
- 1 and 1/2 -2 cups icing/confectioner's/powdered sugar
- 1 teaspoon vanilla
- 2-4 tablespoons whipping cream , half & half cream or milk
Instructions
- In a large bowl using an electric mixer on medium speed, beat the butter until light and fluffy (about 1 minute). Add in the peanut butter and sugar and continue beating until evenly mixed, followed by the egg and vanilla. Turn the mixer down to low and carefully add in the flour, baking soda and salt. Beat until combined, turning off the mixer and scraping down the sides of the bowl as necessary.
- Place the bowl of dough in the fridge for 20 minutes. Then once ready to bake preheat the oven to 350F degrees and line 2 cookie sheets with parchment paper or a silicone baking mat. Form the dough into balls about 1 to 1.5 tablespoons in size, preferably using a cookie scoop. You should end up with about 20-24 cookie dough balls. Place the balls about 2 inches apart on the tray and bake for 7-9 minutes until the tops look almost set. You do not need to flatten the cookies before baking.
- Allow the cookies to cool on the tray for about 10 minutes, then place on a wire rack to continue cooling.
- To make the frosting, in a large bowl using a stand or hand-held electric mixer beat the butter on medium speed until light and fluffy. Add in the cocoa and vanilla and continue beating. Carefully add in the icing sugar about 1/2 cup at a time, alternating with adding 1 tablespoon of milk/cream after each 1/2 cup of icing sugar until the desired consistency is reached.
- To assemble the cookies, spread a dollop of frosting onto the bottom of one cookie and gently place the second cookie on top. Alternatively, you could use a piping bag to pipe the frosting onto the bottom of the first cookie.
Recipe Notes
*You will likely end up with extra frosting.
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