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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!

Best Cream Cupcakes Recipe

Edit
The cake is topped with a tasty cream cheese frosting…but cream cheese isn’t really common in Italian cooking.  Mascarpone is.  But not cream cheese.


This Cream Cupcakes feature pecans and coconut both as garnishes as well as ingredients in the actual cupcake.  So these cupcakes actually have a bit of a tropical flavor going on.  Oh, and buttermilk is used as the liquid to provide a rich flavor to the cake.  Top these bad boys with a maraschino cherry, and you’ve got one delicious dessert!  Enjoy!

Best Cream Cupcakes Recipe



Ingredients

For the Cupcakes

  • 8 Tbsp (4 oz.) unsalted butter, room temperature
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1¼ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup buttermilk
  • 2 tsp vanilla extract
  • 1¾ cups pecans, toasted + chopped (divided)
  • 1 cup coconut flakes

For the Cream Cheese Frosting

  • ¾ cup coconut flakes
  • 12 oz. cream cheese, room temperature
  • 12 Tbsp (6 oz.) unsalted butter, room temperature
  • 1 Tbsp vanilla extract
  • 3–3 ½ cups powdered sugar
  • {optional garnish} maraschino cherries

Instructions
For the Cupcakes

  • Preheat oven to 350°F. Line standard muffin pan with paper liners; set aside.
  • Using a countertop mixer, cream together butter and both sugars on medium speed until light and fluffy (~2-3 minutes on medium speed).
  • Add egg and egg yolk; mix until just combined.
  • In a separate bowl, sift together dry ingredients (flour, baking soda and salt). In another bowl, whisk together the liquid ingredients (buttermilk and vanilla).
  • Add ½ of the dry ingredients to the mixing bowl; mix on low speed until fully combined. Add ½ of the liquid ingredients; mix on low until fully combined. Repeat with remaining dry and liquid ingredients.
  • Once all ingredients have been added, scrape the sides of the bowl down with a spatula and mix on medium speed until batter is smooth.
  • Fold in coconut flakes and 1 cup of the toasted, chopped pecans. (Note: The remaining pecans will be used to garnish tops of cupcakes.)
  • Divide the batter evenly among cupcake liners. Bake at 350°F for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean.
  • Let cupcakes cool in pan for 10 minutes before transferring to a cooling rack to cool completely.

For the Cream Cheese Frosting

  • Spread the coconut flakes out on a baking sheet; bake at 350°F for 6-8 minutes, or until lightly golden brown. (Tip: Watch coconut closely as it can burn quickly!) Set toasted coconut flakes aside.
  • Using a countertop mixer, cream together the cream cheese and butter until fully combined.
  • Add vanilla extract and powdered sugar (½ cup at a time) until frosting reaches desired consistency.
  • Beat on medium-high speed for 2-3 minutes, or until fluffy.
  • Once cupcakes are completely cool, fill piping bag with frosting and decorate as desired. (Note: I used a Wilton 1M large star tip.)
  • Garnish tops of cupcakes with toasted coconut and reserved chopped pecans.
  • {Optional} Garnish cupcakes with maraschino cherry before serving.



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