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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!

Caramel ROLO Brownie Trifle

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This dessert is so incredibly rich and delicious! This is the ultimate chocolate-caramel treat. With layers of ROLO brownies, caramel mousse, gooey caramel, chocolate mousse, chocolate sauce and ROLOS, this trifle is sure to be a show stopper wherever it goes!

I LOVE trifles for so many different reasons. They are complete show stoppers in appearance and taste incredible!
With the holidays fast approaching, it is great to have recipes that will feed the masses with a smile, and trifles are wonderful for that.

Ingredients
BROWNIES:
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • ½ cup HERSHEY’S Cocoa Natural Unsweetened
  • 1⅓ cups flour
  • 28 ROLOS, unwrapped and chopped in halves
CARAMEL MOUSSE
  • 8 ounces cream cheese, softened
  • 2 Tablespoons sugar
  • 22 soft caramels, unwrapped
  • 4½ teaspoons heavy cream
  • 8 ounces frozen whipped topping, thawed
CHOCOLATE SAUCE
  • 1 cup heavy cream
  • 1 Tablespoon cornstarch
  • ½ cup HERSHEY’S Semi-Sweet Chocolate Chips

CHOCOLATE MOUSSE
  • 8 ounces frozen whipped topping, thawed
  • ½ cup Chocolate Sauce, see above
CARAMEL SAUCE
  • 30 soft caramels, unwrapped
  • 2 Tablespoons heavy cream
  • 60 ROLOS, unwrapped and chopped

Instructions

BROWNIES

  1. Preheat oven to 350 degrees F.
  2. Cream butter and sugar together in a large mixing bowl. Add vanilla and eggs and mix well. Add salt, unsweetened cocoa and flour and stir to combine well. Do not over mix. Stir in chopped ROLOS.
  3. Pour into a greased 9x13 inch pan.
  4. Bake at 350 degrees F for 23-26 minutes. Preform toothpick test in center to test for doneness.
  5. Let cool completely.
CARAMEL MOUSSE
  1. In a medium bowl, cream the cream cheese and sugar together until well beaten.
  2. In a medium microwave safe bowl, combine 22 soft caramels with 4 ½ teaspoons heavy cream. Microwave in 30 second increments, stirring between each increment until smooth and completely melted. Allow to cool.
  3. Beat in cooled caramel with the cream cheese until smooth.
  4. Fold in thawed frozen whipped topping until well blended.
  5. Cover and set in fridge until ready to assemble.
CHOCOLATE SAUCE
  1. In a medium large safe bowl, combine 1 cup heavy cream and cornstarch and whisk until cornstarch has completely dissolved into heavy cream.
  2. Add HERSHEY’S Semi-Sweet Chocolate Chips, give a quick stir and heat in microwave for 40 seconds. Stir mixture and place back in microwave and heat for an additional 30 seconds. Stir after 30 seconds. Repeat heating for 30-second increments and stirring in between each increment until mixture just begins to boil.
  3. Allow it to cool completely and set up.
CHOCOLATE MOUSSE
  1. Stir in ½ cup of completely cooled Chocolate Sauce recipe above to the thawed frozen whipped topping. Cover and place in fridge until ready to assemble.
CARAMEL SAUCE
  1. In a medium microwave safe bowl, combine 30 soft caramels with 2 Tablespoons heavy cream. Microwave in 30 second increments, stirring between each increment until smooth and completely melted. Allow to cool.
ASSEMBLY
  1. Cut cooled Brownies into 1x1 inch cubes.
  2. Before beginning, note that you may have to gently press down each layer to fit everything in.
  3. In a trifle bowl, layer ½ of the brownie cubes. Spread half of the CARAMEL MOUSSE over the tops of brownies. Pour and spread half of the CARAMEL SAUCE over the top of the Caramel Mousse. Sprinkle half of the chopped ROLOS over the top of the Caramel Sauce. Carefully spread half of the CHOCOLATE MOUSSE over the tops of the ROLOS. Pour half of the remaining CHOCOLATE SAUCE over the Chocolate Mousse. Repeat layers one more time, reserving a little Caramel Sauce, until you get to the Chocolate Mousse. Drizzle as much of the remaining Chocolate Sauce and the remaining Caramel Sauce over the top of Chocolate Mousse and garnish with a few remaining chopped ROLOS.
Enjoy!

Recipe Adapted From chef-in-training.com

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