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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!

Pumpkin Chocolate Chip Mini Loaves

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Moist pumpkin chocolate chip loaves, baked up into individual mini loaves, and glazed with white chocolate ganache.

Don’t say I didn’t warn you.

I told you that batch of cinnamon streusel mini-muffins was making me want to make mini versions of everything, and I meant it. The very day I made those tasty little two-bite muffins, I ordered a mini-loaf pan that makes 18 adorable little mini loaves at once. I adore it.
These pumpkin loaves include some melted white chocolate. If you’re one of those people who don’t really care for white chocolate, and was therefore planning on making them without the white chocolate ganache glaze, PLEASE don’t click away!

As I discovered when developing the recipe for Gluten Free Caramel Cake, adding some melted white chocolate to the batter adds an amazing richness to the finished product that no one would ever attribute to white chocolate. It’s a handy little trick that I find myself coming back to time and again.

The baked loaves taste of pumpkin, spices, and chocolate – not white chocolate.

Ingredients
  • 8 oz white chocolate chips (if using a white chocolate bar, break it into small pieces)
  • 3¼ cups all-purpose flour
  • 2½ tsp baking powder
  • ½ tsp baking soda
  • 1½ tsp salt
  • 1 tbsp pumpkin pie spice
  • 1 stick (4oz) butter, at room temperature
  • 2 tbsp vegetable oil
  • ½ cup granulated sugar
  • 1 cup dark brown sugar
  • 3 large eggs
  • ½ cup full-fat buttermilk
  • 2 tsp pure vanilla extract
  • 3 cups pumpkin puree
  • 10 oz. mini dark chocolate chips

FOR THE WHITE CHOCOLATE GANACHE GLAZE:
  • 5 oz white chocolate chips (if using a bar, break into small pieces)
  • ⅓ cup heavy cream
  • 1 tbsp butter, cut into 4 pieces

Instructions
  1. Preheat your oven to 350 degrees.
  2. If using a non-stick pan, spray the pan lightly with non-stick baking spray. If your pan is not non-stick, grease and flour each loaf cavity.
  3. Put the white chocolate in a small bowl and microwave it on medium for 1½ minutes. Stir the chocolate and microwave on medium for another 30 seconds - 1½ minutes, stirring after every 30 seconds, just until melted. Set aside.
  4. Add the flour, baking powder, baking soda, salt, and pumpkin pie spice to a medium sized bowl and stir with a wire whisk to combine.
  5. In the bowl of an electric mixer, add the butter, vegetable oil, granulated sugar, and brown sugar. Beat on medium-high speed until the mixture is lightened and fluffy, about 4-5 minutes. Stop every now and then to scrape down the sides of the bowl.
  6. Add the eggs one at a time, scraping down the bowl and beating on medium speed for 20 seconds after each addition.
  7. In a small bowl, add the buttermilk, vanilla, and pumpkin puree and whisk to combine.
  8. Add the pumpkin-buttermilk mixture and the dry ingredients in alternating additions, beating on low speed after each addition just long enough to combine: flour-pumkin-flour-pumpkin-flour-pumpkin-flour.
  9. Add the melted white chocolate and mix on low speed just until combined. Stir in the mini chocolate chips.
  10. Distribute the batter evenly among mini-loaf cavities; the batter should come almost to the top of each cavity.
  11. Bake for 20-25 minutes, until a toothpick inserted in one of the loaves comes out batter-free.
  12. Allow the loaves to cool in the pan for 5 minutes and then gently remove using a small spatula or butter knife to a wire rack to cool completely.
PREPARE THE WHITE CHOCOLATE GANACHE:
  1. Add the chocolate to a small bowl.
  2. Pour the cream into a glass measuring cup and microwave on high for 45 seconds - 1 minute, just until it begins to boil.
  3. Pour the cream over the white chocolate and allow it to sit for 5 minutes. Stir the cream and chocolate, until all the chocolate is melted and the ganache is smooth. Add the butter, and stir until completely incorporated.
  4. Allow the ganache to cool to room temperature, then drizzle over the mini pumpkin loaves.
Recipe Source:ofbatteranddough.com

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