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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!

Italian Cream Cupcakes

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I’ve wanted to share an Italian cream cake recipe as long as I can remember but since there seems to be a plethora of Italian Cream Cake recipes out there and not near as many cupcakes I decided lets go the cupcake route. Plus, cupcakes just seem easier to make right? And what can I say, I’m crazy about cupcakes! They are all the love you get from cake but in individual, hand holdable form. Plus, for me they are much easier to decorate than an entire cake, I’ve got so much to learn there.

These cupcakes are truly dreamy! I don’t recommend eating the batter, raw eggs can be dangerous, but it is hands down the best cupcake batter I’ve ever tasted. With that I knew the cupcakes would have to turn out good, and oh did they! You get this decadent toasted sweetness from the shredded coconut and just the right amount of crunch from the pecans, and that perfect creamy richness from the luscious cream cheese frosting – all paired together in one soft and fluffy Italian Cream Cupcake! You are going to love them!!


Go the extra mile and don’t forget the cherry on top! Always a win in my book.

Ingredients

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  • 2/3 cup (65g) sweetened shredded coconut, toasted
  • 1/2 cup (4.6 oz) buttermilk
  • 3/4 cup (107g) all-purpose flour
  • 3/4 cup (93g) cake flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (4 oz) unsalted butter, softened
  • 3/4 cup (169g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (55g) pecans, chopped small and toasted
  • Toasted coconut and toasted chopped pecans for topping (about 1/2 cup of each)

Cream Cheese Frosting
  • 8 oz cream cheese , softened slightly
  • 1/2 cup (4 oz) unsalted butter, softened
  • 2 1/2 cups (315g) powdered sugar
  • 1/2 tsp vanilla extract

Instructions
  1. Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet. Toast in preheated oven, tossing once about halfway through, until golden brown 5 - 8 minutes (keep a close eye on it because it will change color rapidly near the end. Leave oven at 350 to bake cupcakes). Allow to cool slightly then pour into a food processor and pulse until finely ground, about 1 minute.
  2. Pour ground coconut into liquid measuring cup with buttermilk and stir to combine. Let rest 10 minutes.
  3. Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk for 20 seconds.
  4. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in eggs one at a time, adding in vanilla with second egg. With mixer set on low speed, add in 1/3 of the flour mixture and mix just until combined then mix in 1/2 of the buttermilk mixture and mix until combined then repeat process once more (scrape every bit of the buttermilk coconut mixture out with a rubber spatula) and finish by mixing in last 1/3 of the flour mixture. Fold in toasted pecans.
  5. Divide batter among 12 paper lined muffin cups filling each about 2/3 full. Bake in preheated oven until toothpick inserted into center comes out clean, about 19 - 21 minutes. Cool in pan several minutes then transfer to a wire rack to cool completely. Once cool frost with cream frosting and sprinkle tops with toasted coconut and pecans. Store in an airtight container.
  6. For the frosting:
  7. In the bowl of an electric stand mixer fitted with the paddle attachment whip cream cheese and butter until smooth. Mix in vanilla, then stir in powdered sugar and mix until smooth and fluffy (if it seems slightly runny, chill then stir before piping or spreading. I like to freeze it in the mixing bowl 5 minutes the beat with the mixer again then freeze 5 more and beat).

Source: Cooking Classy

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