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!

Strawberry Sweet Rolls

Strawberry Sweet Rolls 
Strawberry sweet rolls are the perfect spring treat! The dough is made with a strawberry cheesecake coffee creamer that add a nice strawberry flavor. Inside the sweet rolls is cream cheese and strawberry pie filling that not only smells amazing while being baked but tastes amazing too!
My son insists on calling these strawberry cinnamon rolls because they look like cinnamon rolls, but with strawberries instead. I even almost named them strawberry cinnamon rolls, but I know I would get comments that would say there isn’t any cinnamon in these AND it’s true.
Soooo.. I’m going with strawberry sweet rolls and I think that’ll work out just dandy.
I really love how these came out. I’m thinking of trying a couple other variations of this recipe too. We’ll have to wait and see if I EVER get around to it I suppose. I always have so many ideas and half of them never get to come to life.
These strawberry sweet rolls have a homemade sweet roll dough that's been made with a strawberry cheesecake coffee creamer. It's rolled out and spread with cream cheese and a strawberry pie filling. It's the perfect spring breakfast or dessert!

  • 2 cups Nestlé® Coffee-mate® The Cheesecake Factory At Home Strawberry Cheesecake
  • 1/2 cup butter
  • 1/4 cup granulated sugar
  • 2 1/4 tsp. active dry yeast
  • 4 1/2 cups all-purpose flour, divided
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 6 oz. cream cheese, softened
  • 2 T. granulated sugar
  • 21 oz. can strawberry pie filling
  • 1 cup powdered sugar
  • 2 T. Nestlé® Coffee-mate® The Cheesecake Factory At Home Strawberry Cheesecake
Sweet Roll Dough
  1. In a large saucepan, add the coffee creamer, butter, and sugar. Place over medium heat and stir occasionally.
  2. Once the butter is melted and the creamer is steaming, remove from the heat and let cool to room temperature. It took about 30 minutes to cool to room temperature for me. I used a thermometer to check when it hit 110 degrees to add in the yeast.
  3. Stir in the yeast and let it sit for about 5 minutes until it becomes slightly foamy. This means the yeast is activated.
  4. Add 4 cups of flour, baking soda, baking powder, and salt. Stir until just combined. It will be super sticky.
  5. Cover with a clean towel while still in the saucepan. Let the dough rise until doubled. It will take about 1 hour. I turn my oven on to about 200 while it's rising especially when it's cold out.
  6. Once the dough has doubled, add the remaining flour and stir until just combined.
  7. Totally optional, but you can rest the dough in the fridge for an hour or two to make it easier to handle. I skipped this step.
  8. I placed a couple of pieces of wax paper down and sprinkled 2 T. flour on it.
  9. Place dough onto the floured wax paper and sprinkle another 1 tablespoon of flour on top. Roll the dough out into a large 20-inch by 16-inch rectangle. 
  10. Filling
  11. In a small bowl, add the cream cheese and the 2 tablespoons of granulated sugar. Stir until the sugar is worked into the cream cheese. 
  12. Using an offset spatula, spread the cream cheese on the dough. Be sure to cover all of the dough. This layer will be pretty thin.
  13. Add dollops of pie filling over the cream cheese layer. On one of the 20-inch side, leave 1 1/2 inches to 2 inches free of pie filling. Spread the filling all the way to the edge on the other 20-inch side.
  14. Spread the pie filling out using the same offset spatula. Slightly squish down any of the strawberries so they don't take up so much room when they're being rolling up.
  15. Starting at the 20-inch side that has the pie filling to the edge, roll the dough into a log.Get the rolls started by rolling them tightly by hand. Now that the rolling is started, use the wax paper and pull it up and over to help prevent the filling from squishing out so much. Make sure there is a wax paper to catch any filling that squishing out.
  16. Mark out for 2-inch rolls on the log.
  17. Grab a long piece of floss and slide it underneath the log. Crisscross the floss and pull together to cut the rolls.
  18. Place the rolls into a greased 9x13 cake pan. Cover with the towel that was used before and let rise for 20 - 30 minutes. Preheat the oven to 375 degrees while they're rising.
  19. Remove towel and bake in the preheated oven for about 45 minutes or until done. The tops will be golden brown. Tug on one of the center rolls and if it looks doughy, let it bake a little longer and check it again.
  20. Glaze
  21. In a small bowl, add the powdered sugar and coffee creamer. Stir until it's smooth.
  22. Using a spoon, drizzle the glaze on top of the cooled sweet rolls.


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