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 Coffee Cake

Pumpkin Coffee Cake
A delicious pumpkin coffee cake recipe that is so moist, has the perfect pumpkin flavor, and is packed with crumbs. A new favorite! 
As I am sitting here sharing this amazing recipe with you, I am sitting here thinking to myself, I really am starting to get just a little bit tired of pumpkin.
We have been eating anything and everything pumpkin related from, white chocolate chip pumpkin cookies, pumpkin chili, pumpkin muffins, my favorite creamy pumpkin alfredo, and now this pumpkin coffee cake. That’s a lot of pumpkin and it’s only the middle of September! If you aren’t tired of pumpkin just yet, we have a few more in store for you coming soon!
Let’s bring on the apple season soon! Another one of my favorites. Speaking of apples, how is the weather in your neck of the woods? It’s been a little chilly here, low 70’s. Might not seem too cold in other places, but I am freezing my butt off!
I can say that I am very grateful that it isn’t snowing here. That would be really scary because I do not know if we have ever had snow in early/mid September before. Might have to go check that one up.
Back to this tasty pumpkin coffee cake. I have to say coffee cake really pairs well with coffee, what I am having right now. It’s really delicious. I still kind of wonder where coffee cake came about its name. Another thing I am going to have to check up on. I always know coffee cake as being a super moist cake like with tons and tons of crumbs on top.

Pumpkin Coffee Cake
Prep time 10 mins
Cook time 30 mins
Total time 40 mins
Author: Chelsea @ Gal on a Mission
Serves: 9 large servings

  • ½ cup oil
  • ¼ cup milk
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup granulated sugar
  • ½ cup brown sugar, light or dark
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoons pumpkin pie spice
Crumb Topping
  • ½ cup all-purpose flour
  • ¼ cup butter, cold
  • ½ cup brown sugar, light or dark
  • 2 teaspoons cinnamon
  1. Preheat oven to 350 degrees, spray a 9x9 baking dish with non-stick cooking spray or with butter. Prepare your cake mixture by whisking together the oil, milk, pumpkin puree, granulated sugar, and brown sugar. Slowly mix in the flour, baking soda, baking powder, salt, and pumpkin pie spice. Pour the batter into the baking dish, make sure the batter is spread out and is even.
  2. Prepare the crumb topping by adding the flour, butter, brown sugar and cinnamon to a medium-sized bowl. Either using a pastry cutter or a fork, cut the butter into the dry ingredients. Sprinkle the crumbs on top of the batter. Bake for 30 minutes or until a tooth pick is inserted and comes out clean. Mine needed about 35 minutes in my oven.


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