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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!

DECADENT CHOCOLATE CUPCAKES WITH FUDGE GANACHE

, Edit

I love chocolate! In fact, I eat chocolate everyday. Literally.. Everyday… One piece… Like a vitamin! Let me explain. Years ago, a friend gave me a generous gift of various chocolates she had picked up while traveling all over Europe. I wanted to gobble them all down in one sitting! BUT…I decided to put them in fridge and enjoy them slowly, tasting one piece each day, until they were gone. Since then, I’ve developed the habit of eating a little piece of chocolate everyday. Eating chocolate not only makes me happy, it keeps the chocolate cravings to a minimum! There are obviously times, when a little piece of chocolate isn’t nearly enough. That’s when I make these go-to chocolate cupcakes. The fudge ganache adds richness [for those who are serious about chocolate]. However, these cupcakes are just as good with a light dusting of powdered sugar.

Key techniques to keep in mind when making this recipe:
Use quality ingredients
Bring eggs & buttermilk to room temperature
DO NOT OVERMIX
Disperse batter evenly
Preheat your oven
Bake cupcakes on the center rack in the middle of your oven
Allow cupcakes to cool a couple of minutes, then remove them from the tin

Enjoy!

DECADENT CHOCOLATE CUPCAKES WITH FUDGE GANACHE
PREP TIME 10 mins
COOK TIME 15 mins
TOTAL TIME 25 mins

This cupcake is the perfect answer to the "chocolate craving"
Author: yo~xoxo
Recipe type: Dessert
Serves: 30 cupcakes

INGREDIENTS
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1¾ cups all-purpose flour
  • 1 cup unsweetened cocoa powder (good quality)
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon fine sea salt
  • ½ cup vegetable oil
  • 2 eggs at room temperature
  • 1 egg yolk at room temperature
  • 1 cup buttermilk
  • Fudge Ganache
  • 2 cups bittersweet chocolate (chopped fine)
  • ¾ cups heavy whipping cream
INSTRUCTIONS
  1. Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
  2. Combine in a bowl; sugar, flour, cocoa powder, baking powder, baking soda and salt. Make sure the cocoa powder is dispersed evenly throughout the mixture. Add the oil. Mix until fully incorporated. Add each egg to the batter. Then finally the egg yolk. Make sure you add the eggs separately. Mix until smooth, about thirty seconds. DO NOT OVER MIX or the cake will be tough. Slowly add the milk until fully incorporated. Mix the batter for 1 minute/until smooth. Evenly spoon the batter into the prepared tin . Filling to about ⅔ full. Bake in the center of the oven. Bake until toothpick comes out clean about 11 to 15 minutes. Let the cupcakes cool in the pan for 2 minutes, then transfer them to a wire rack and cool completely before finishing with confectioners’ sugar or frosting.
  3. Fudge Ganache: Heat heavy cream in a saucepan or microwave (3-4 minutes) until cream simmers. Remove from heat, add 2 cups of bittersweet chocolate and let stand, without stirring, for 1 minute. Whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.



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