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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!

PEANUT BUTTER CHOCOLATE BUCKEYE CUPCAKES

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These Peanut Butter Chocolate Buckeye Cupcakes are made with a moist chocolate cupcake, peanut butter frosting and chocolate ganache – all topped with a cute little buckeye treat! Perfect for the chocolate and peanut butter fans out there!
There’s so much to love about these cupcakes. They are basically two treats in one, which is never a bad thing. It ensures that your sweet tooth is most definitely satisfied when you’re done.

Not to mention the peanut butter and chocolate combo. I’m pretty sure it’s like the number one most loved combo and these cupcakes are rich in both flavors. It’s a cupcake that will definitely not leave you hanging.

To make them, you’ll first want to put together the buckeyes. They are super simple to make, though the rolling of the balls and dipping in chocolate does add a touch of time to whole process of completing the cupcakes. The buckeyes are made with peanut butter, butter, powdered sugar and a little vanilla extract. Roll them into balls and dip them in chocolate and try not to eat them all in process!

Next up is the chocolate cupcake. I used my very favorite Homemade Chocolate Cupcakes for these. They really are the best cupcake ever. SO moist! Don’t be alarmed at the thin batter and lower temperature setting – it’s all correct.

INGREDIENTS:
BUCKEYES
  • 1/2 cup (140g) creamy peanut butter
  • 3 tbsp (42g) salted butter, softened
  • 1/2 tsp vanilla extract
  • 1 – 1 1/2 cups (115-173g) powdered sugar, divided
  • 1/2 cup melting chocolate (I used Ghirardelli melting wafers)

CHOCOLATE CUPCAKES
  • 1 cup (130g) all purpose flour
  • 1 cups (207g) sugar
  • 6 tbsp (43g) Hershey’s Special Dark Cocoa powder*
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 1/2 cup (120ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 3/4 tsp vanilla
  • 1/2 cup (120ml) hot water

PEANUT BUTTER FROSTING
1 cup (224g) unsalted butter
3/4 cup (210g) peanut butter
4 1/2 cups (575g) powdered sugar
3/4 tsp vanilla extract
1/4 tsp salt
4-5 tbsp (60-75ml) milk or water

CHOCOLATE GANACHE
4 oz (2/3 cup) semi-sweet chocolate chips
6 tbsp (90ml) heavy whipping cream
DIRECTIONS:
TO MAKE THE BUCKEYES:
1. Combine the peanut butter, butter and vanilla extract with a mixer until combined.
2. Add 1 cup of the powdered sugar and mix until well combined.
3. Add additional powdered sugar until the mixture is at the consistency where you can create a ball that will hold it’s shape and stay on a toothpick.
4. Create balls of about 1 tablespoon each. You should get about 16 balls.
5. Melt the chocolate according to package directions and dip each peanut butter ball into the chocolate using a toothpick. Set balls onto parchment paper to dry, then refrigerate.

TO MAKE THE CUPCAKES:
6. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
7. Add the dry ingredients to a large bowl and whisk together. Set aside.
8. Combine the egg, buttermilk, vegetable oil and vanilla in another medium sized bowl.
9. Add the wet ingredients to the dry ingredients and mix until well combined.
10. Add the water to the batter and mix until well combined. Batter will be thin.
11. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
12. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
13. To make the frosting, beat the butter in a large mixer bowl and mix until smooth.
14. Add the peanut butter and mix until well combined.
15. Add about half of the powdered sugar and mix until well combined.
16. Add the vanilla extract, salt and 3 tablespoons of milk or water and mix until well combined.
17. Add the remaining powdered sugar and mix until well combined.
18. Add additional water or milk, as needed, to get the right consistency of frosting.
19. Pipe the frosting onto the cooled cupcakes. I used Ateco tip 808, a large round tip. Hold the tip slightly above the center of the cupcake, apply pressure to the piping bag and allow the frosting to spread from the center out to the edges of the cupcake, then slowly raise the piping bag and tip of create the dome. Release pressure and stop piping.
20. Refrigerate the frosted cupcakes for 2-3 hours, so that the frosting is firm.
21. To make the chocolate ganache, add the chocolate chips to a small bowl.
22. Heat the heavy whipping cream in the microwave until it just begins to boil, then pour over the chocolate chips. Allow to sit for 2-3 minutes, then whisk until smooth.
23. Dip the top of each frosted cupcake into the chocolate ganache and allow excess chocolate to drip off.
24. Place one of the buckeyes on top of each cupcake and allow the ganache to cool.
25. Refrigerate cupcakes in an air tight container until ready to serve. Serve at room temperature. Cupcakes are best for 3-4 days.

Recipe Source:lifeloveandsugar.com

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