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!

MISSISSIPPI MUD BARS RECIPE

The brownie plus marshmallows plus toasted pecans andof course with fudge sauce combo has never been tastier (or easier!). These Mississippi Mud Bars are insanely delicious and so simple to make!


The equal parts brownie to marshmallow ratio is what makes these Mississippi Mud bars so divine. Basically, thin brownies are welcome here.

MISSISSIPPI MUD BARS RECIPE



INGREDIENTS
BARS:
  •  1 1/3 cups (6.75 ounces) all-purpose flour
  •  1 cup (7.5 ounces) granulated sugar
  •  1 cup (7.5 ounces) brown sugar
  •  1/2 cup (1.5 ounces) unsweetened cocoa powder
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  •  1 cup (8 ounces, 16 tablespoons) butter, melted
  •  4 large eggs
  •  1 teaspoon vanilla extract
  •  10-ounce package mini marshmallows (4-5 cups)
  •  1 cup (about 4 ounces) chopped pecans, toasted (optional but delicious)
CHOCOLATE TOPPING:
  •  1/3 cup (about 1 ounce) unsweetened cocoa powder
  •  1/4 cup milk
  •  1/4 cup (2 ounces, 4 tablespoons) butter
  •  Pinch of salt
  •  2 cups (8 ounces) powdered sugar
  •  1 teaspoon vanilla extract
INSTRUCTIONS
  1. Preheat the oven to 350 degrees F. Line a large, rimmed baking sheet (half sheet pan, about 12X18 inches) with parchment and lightly grease with cooking spray. Alternately, you can line with foil and grease the foil or leave the pan unlined and grease the pan.
  2. For the bars, in a large bowl, whisk together the flour, sugar, brown sugar, cocoa (sift the cocoa into the bowl using a fine mesh strainer if it is overly clumpy), baking soda and salt. Add the melted butter, eggs, and vanilla. Mix together until combined (don't overmix; just whisk/stir until no dry streaks remain and ingredients are evenly combined).
  3. Spread the batter evenly in a thin layer in the prepared pan. Bake for 15-20 minutes until the top is springy to the touch and a toothpick inserted in the center comes out clean. Watch closely so the thin bars don't overbake!
  4. Remove from the oven, sprinkle the top evenly with marshmallows, and bake for 3-5 minutes more until the marshmallows are softened.
  5. Sprinkle with pecans and let cool to room temperature before glazing.
  6. For the chocolate topping, in a medium saucepan, whisk together the cocoa powder (I sift it in to avoid clumps), milk, butter, and salt. Bring the mixture to a gentle boil over medium heat, stirring or whisking constantly.
  7. Remove from the heat and whisk in the powdered sugar and vanilla. Thin with additional milk, if needed, until the mixture is thick but pourable and can easily be drizzled across the bars.
  8. Drizzle the glaze in a crisscross pattern across the bars. Serve the bars warm or at room temperature. They are easier to cut if they've been cooled completely.
NOTES
  • I prefer to glaze the bars with the chocolate sauce after they've cooled so the chocolate mixture doesn't absorb/sink into the marshmallows, but if you don't care about that, you can save time and glaze them while warm.
  • I have not tried halving the recipe, but you could probably try for a 9X13-inch (or slightly smaller) pan. 
  • Cutting bars with marshmallows in them can be messy and tricky. I've had the best luck letting these bars cool completely (to room temperature) and using a sharp knife to cut the bars using short motions instead of dragging the knife through the bars. I also keep my kitchen shears/scissors on hand to trim any rogue pieces of marshmallow that want to stay attached when I scoop out the bars.
Recipe Source : MISSISSIPPI MUD BARS @ melskitchencafe

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