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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!

Miniature Cinnamon Roll Cheesecakes

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Miniature Cinnamon Roll Cheesecakes
Miniature-sized cheesecakes with a cinnamon-sugar swirl and a cream cheese topping. These mini desserts taste just like a cinnamon roll in a cheesecake form. 
These cheesecakes have swirls on cinnamon sugar goodness and are covered (drenched?) in a cream cheese frosting. Just how I love cinnamon rolls. The more frosting = better.
Miniature Cinnamon Roll Cheesecakes
Prep Time 30 mins
Cook Time 22 mins
Total Time 52 mins
Miniature cinnamon roll cheesecakes with a delicious cinnamon swirl and cream cheese frosting topping
Course: Dessert
Cuisine: American
Servings: 9 cheesecakes
Calories: 352 kcal
Author: Chelsea Lords

Ingredients
Crust:
  • 4 full sheets of graham crackers
  • 1 tablespoon brown sugar
  • 2 tablespoons butter (unsalted or salted) melted
Cheesecake:
  • 1 package (8 ounces) cream cheese at room temperature
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons white flour
  • 1 large egg at room temperature
Cinnamon-sugar swirl
  • 1/4 cup butter (unsalted or salted) softened, not melted
  • 1/4 cup brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon white flour
Cream cheese topping
  • 1 cup powdered sugar
  • 2 tablespoons butter at room temperature
  • 1/2 teaspoon vanilla extract
  • 2 ounces cream cheese at room temperature
  • 1 - 1 and 1/2 tablespoons heavy cream or whole milk, only if needed
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Instructions
Crust
  1. Preheat the oven to 350 degrees F. Line a regular sized muffin tin with 9 liners and fill up half of the other empty spaces with water. This ensures even baking. Spray the liners with non-stick spray. (Cinnamon sugar mixture gets sticky!)
  2. In a food processor, pulse the graham crackers to crumbs. Stir in the sugar and melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
  3. Press down the crust with a milk cap or the backside of a tablespoon measuring spoon and set aside.
Cheesecake
  1. In a medium sized bowl, combine the room temperature cream cheese and white sugar. Beat gently only on low speed until smooth and creamy. Do not vigorously mix at all (this beats in air and will cause the cheesecakes to rise and fall a lot) Add in the vanilla extract, flour, and a lightly beaten egg. Beat until just combined (again very gently mixing as little as possible).
Cinnamon-Sugar Swirl
  1. In a small bowl, combine the softened (do not melt) butter, brown sugar, flour, and cinnamon. Stir until completely combined to a thick paste.
  2. Spoon 1 tablespoon of the cheesecake filling into each of the prepared 9 cups. Then place 1/2 teaspoon of the cinnamon sugar swirl on top. Swirl the cinnamon sugar into the cheesecake with a toothpick.
  3. Top the rest of the cheesecake filling on top (about 1 more tablespoon per cheesecake) and then disperse the remaining cinnamon sugar (about 1/2 teaspoon) swirl evenly among the 9 cheesecakes.
  4. Swirl the cinnamon sugar (again) on top of the cheesecake with a toothpick and bake for 20-22 minutes. The centers will still jiggle a little bit, but the edges should be a very light brown.
  5. Remove from the oven and let cool at room temperature for 1 hour and then transfer to the fridge and let cool for at least 2 hours.
  6. The cheesecakes will have risen in the oven and will deflate quite a bit while cooling.
Cream cheese topping
  1. Cream together the powdered sugar, butter, vanilla extract and cream cheese. Slowly add in the heavy cream (if needed for a thinner frosting) until desired consistency is reached.
  2. Spoon over the cooled cheesecakes and drizzle extra cream cheese frosting on top.
Recipe Notes
The total time does not account for the 3 hours of chilling time.

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