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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 Cream Pie

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Chocolate Cream Pie
A chocolate graham crust, a decadent chocolate cream filling, a fresh whipped cream. Classic Chocolate Cream Pie.
Wait! Hold on to your Thanksgiving menu planning hats. If you still have room in the lineup, might I encourage you to strongly think about including this chocolate cream pie in the festivities?
If you can’t, well, this pie would certainly be appropriate whenever you decide it. Perfect, silky creamy, decadent chocolate cream pie needs to be in your life (like, yesterday, hello).
During one period of my childhood I “tortured” my Mum to make this pie for me at least twice a month. Now this pie is my pride, I love making it. I tried a variety of pies, here on SugarApron, some I liked more, some less, but this one completely knocked me off my feet. Although requires extra effort to get ready, it’s worth every minute invested. Additionally chocolate pudding cream is the best thing I’ve tried as it is sticky, not to sweet, strong…. I could actually just eat that. When I make this pie I selfishly keep it as a little treasure, just for myself.
For some, this pie is too strong, but for me it is just as it should be, a slice of pie with coffee meets daily needs for sugar. It’s just that, in terms of whether something is really sweet or not, but I’m not real, so sometimes there is another piece after lunch to sweeten myself a bit and then evening during a movie to have something sweet … there’s never enough chocolate for me.
Chocolate Cream Pie
Prep Time: 4 hours, 30 minutes
Cook Time: 10 minutes
Total Time: 4 hours, 40 minutes
Yield: 8-12
A chocolate graham crust, a decadent chocolate cream filling, a fresh whipped cream. Classic Chocolate Cream Pie.

Ingredients
Crust
  • 1 1/2 cups chocolate graham crackers crumbs, about 10 crackers
  • 8 tablespoons butter, plus more for greasing the plate
  • 1/4 cup dark brown sugar
  • 1 tablespoon Hershey’s Special Dark cocoa
Filling
  • 3 1/2 cups half-and-half
  • 8 tablespoons butter, cut into chunks
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 9 egg yolks
  • 9 oz. semi-sweet chocolate, chopped
  • 2 oz. bittersweet chocolate, chopped
  • 1 1/2 teaspoons vanilla extract
Topping
  • 2 cups heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla
  • dark chocolate or chocolate chips, for garnish
Instructions
Crust : 
  1. Preheat oven to 350 degrees F. Grease bottom and sides of a 9-inch pie plate with butter.Set aside.
  2. Heat butter and brown sugar in a saucepan until sugar dissolves.Pour the mixture into a medium bowl and combine with the chocolate graham cracker crumbs and cocoa, until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate.
  3. Use the bottom of a measuring cup to press the crumbs to the bottom and up the sides of the pie dish.
  4. Refrigerate for 20 minutes. Bake until set, about 10-15 minutes. Let the crust cool while you make the filling.
Filling : 
  1. In a saucepan, heat the half and half until it starts to simmer. Remove the pan from the heat.
  2. In a large heat-proof bowl, whisk together sugar and cornstarch, add egg yolks and whisk until smooth.
  3. Pour the hot half-and-half into the egg yolk mixture in a thin stream, whisking constantly. Keep pouring, whisking constantly, until you’ve added all the hot half-and-half.
  4. Once all of the half and half has been added, pour the entire mixture back into the saucepan and cook over medium heat, whisking constantly, until bubbles rise to the surface and mixture is very thick, about 3–4 minutes. (it should coat the back of a spoon nicely).
  5. Remove pan from heat and add the butter and chopped chocolate to the hot mixture in small handfuls. Mix together until thoroughly incorporated. (it should look like a big pot of hot chocolate pudding)
  6. Stir in the vanilla and whisk to incorporate, then immediately pour the filling through a fine-mesh sieve set over a bowl.
  7. Using a spatula, scrape the strained filling into the baked and cooled crust. Press plastic wrap directly on the surface of the filling and refrigerate the pie until the filling is cold and firm, at least 4 hours or overnight. (This will ensure that no skin will form while it’s cooling).
Topping : 
  1. When ready to serve, whip the heavy cream, sugar, and vanilla together until stiff peaks form.
  2. Spread or pipe the whipped cream over the chilled filling and garnish with shaved chocolate or chocolate chips, if desired. Serve immediately.
Notes


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