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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!

The Ultimate Pumpkin Cheesecake Bars

, Edit
Pumpkin Cheesecake Exerciser are luxuriously creamy and opulent, with lots of squash savor. Lidded with a hefty quantity of homemade laurel whipped take.


After I prefabricated the Present Pot Pumpkin Cheesecake, I got so more requests to alter an oven-baked version, that I got to create asap and puddle this layered Pumpkin Cheesecake instruction. For many pumpkin sapidity, study my Squash Cook and the most awing Pumpkin Gelt stuffed with cream cheese.

THE ULTIMATE PUMPKIN CHEESECAKE BARS RECIPE
Pumpkin Cheesecake Bars are luxuriously creamy and rich, with lots of pumpkin flavor. Topped with a hefty amount of homemade cinnamon whipped cream.



INGREDIENTS
Crust:
  • 3 cups graham cracker crumbs
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 stick (1/2 cup) unsalted butter melted
Cheesecake Batter:
  • 4 packages (8 oz each) cream cheese at room temperature
  • 1 1/2 cup granulated sugar
  • 2 tablespoon cornstarch
  • 4 large eggs at room temperature
  • 1/2 cup heavy cream at room temperature
  • 3/4 cup sour cream at room temperature
  • 1 teaspoon vanilla extract
Pumpkin Layer:
  • 1 can ( 15 oz) pumpkin puree
  • 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg
  • 1 teaspoon pumpkin spice optional
Cinnamon Whipped Cream:
  • 2 cups heavy whipping cream cold
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon


INSTRUCTIONS

  1. Preheat oven to 325 degrees Fahrenheit.
  2. Adjust the top rack to be positioned in the middle of the oven.

Cheesecake Crust:

  1. Lightly coat a 9x13-inch pan with baking spray and set aside.
  2. Add the "Crust" ingredients to a large bowl and stir until well combined.
  3. Press the mixture into the prepared pan. Using a measuring cup, press the crust and try to line the sides about to the middle of the pan edges.
  4. Refrigerate or best freeze for at least 20 minutes.

Cheesecake Batter:

  1. Make sure all the ingredients are at room temperature before you begin.
  2. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy on medium-low speed.
  3. Add the rest of the ingredients from the "Cheesecake Batter" list and continue beating until well combined and creamy. Scrape the sides and bottom of the bowl with a spatula.
  4. Remove crust from freezer and pour 1/2 of the cheesecake batter mixture into the prepared pan.
  5. Return to freezer for about 1 hour, the layer needs to freeze enough to be able to pour the pumpkin layer on top of it.

Pumpkin Layer:

  1. Add the "Pumpkin Layer" ingredients to the remaining cheesecake batter, and whisk to fully combine. Scrape the sides and bottom of the bowl with a spatula.
  2. Remove cheesecake from the freezer and pour the pumpkin layer on top. Level the top with a spatula.

Bake:

  1. Read the post for "water bath" tips if you want to bake the cheesecake using a "water bath".
  2. Bake in the preheated oven for about one hour.
  3. Try not to open the door to the oven. At the 45 minute mark check on the cheesecake if its done. A small area in the center should wobble slightly and the edges should be puffed and light golden brown.
  4. Turn oven off and prop open oven door and leave the cheesecake to cool in the oven for one hour.

Chill:

  1. After one hour, remove from oven and place on a cooling rack for about 2 hours, until the cheesecake is cool enough to be transferred to the refrigerator.
  2. Transfer to the refrigerator and chill for 6-24 hours.

Cinnamon Whipped Cream:

  1. Add cream, sugar, vanilla and cinnamon to a large bowl.
  2. Using a hand mixer or stand mixer, whisk on slow - medium speed, gradually increasing to high speed. Mix until soft peaks form and the whipped cream holds its shape.
  3. Add the whipped cream to a pastry bag, fitted with a star piping tip and pipe it onto cheesecake bars right before serving.

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