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!

HOMEMADE PUMPKIN CREPES



I am obsessed with these Homemade Pumpkin Crepes because they are just the best of what Fall is all about!

I am a sucker for Pumpkin flavored food and I am also a sucker for crepes. So it totally makes sense that this has become a favorite recipe in our home.


When you first think of the word “crepe” you might instantly think of breakfast. But the beauty of pumpkin crepes is that they can be enjoyed any time of the day which means breakfast can now become dinner!

WHAT YOU WILL NEED TO MAKE PUMPKIN CREPES:

For the Crepes:
Eggs
Flour
Milk
Water
Melted Butter


For the Pumpkin Filling:
Canned Pumpkin (or more if desired)
Softened cream cheese
Heavy Whipping Cream
Powdered Sugar
Pumpkin Spice (sprinkle on top of crepes-optional)

HOW TO MAKE PUMPKIN CREPES:

In a large bowl mix all wet ingredients first then add in the flour. Mix well. Note: mixture will be runny.

Heat a small skillet to medium heat and then spray in with oil so that the crepe won’t stick.

Add about ¼ Cup of crepe mixture into the hot skillet and pick it up and swirl it into the size of the bottom of the pan.

Cook for about 30 seconds to a minute and then flip on the other side and repeat. Note: it should be just a tiny bit brown on some spots for it to be done.


Cook remainder of the crepe batter and then set aside.

To make the pumpkin filling whip the softened cream cheese in a large bowl. Set aside.

Whip the cold 2 Cups of heavy whipping cream with the ½ Cup powdered sugar until stiff peaks form.

Add whipped cream into cream cheese bowl and blend until mixed. At this point I like to reserve some of this mixture for piping some on top of the crepes, then sprinkling with the cinnamon. But, you could just use the remainder after you put the canned pumpkin in. I just like the look of the white.


Fold in the pumpkin (as much as you desire…taste as you go!)


Add filling to the crepe by lining the middle of the crepe and then roll it up.

Pipe some filling on top and then sprinkle with some pumpkin spice.

Serve and Enjoy!




INGREDIENTS
For the Crepes:
2 Eggs
1 Cup Flour
1 Cup Milk
½ Cup Water
2 Tablespoons Melted butter
For the Pumpkin Filling:
4 Tablespoons Canned Pumpkin (or more if desired)
8 oz Softened cream cheese
2 Cups Heavy Whipping Cream
½ Cup Powdered Sugar
Pumpkin Spice (sprinkle on top of crepes-optional)

INSTRUCTIONS
In a large bowl mix all wet ingredients first then add in the flour. Mix well. Note: mixture will be runny.
Heat a small skillet to medium heat and then spray in with oil so that the crepe won’t stick.
Add about ¼ Cup of crepe mixture into the hot skillet and pick it up and swirl it into the size of the bottom of the pan.
Cook for about 30 seconds to a minute and then flip on the other side and repeat. Note: it should be just a tiny bit brown on some spots for it to be done.
Cook remainder of the crepe batter and then set aside.
To make the pumpkin filling whip the softened cream cheese in a large bowl. Set aside.
Whip the cold 2 Cups of heavy whipping cream with the ½ Cup powdered sugar until stiff peaks form.
Add whipped cream into cream cheese bowl and blend until mixed. At this point I like to reserve some of this mixture for piping some on top of the crepes, then sprinkling with the cinnamon. But, you could just use the remainder after you put the canned pumpkin in. I just like the look of the white.
Fold in the pumpkin (as much as you desire…taste as you go!)
Add filling to the crepe by lining the middle of the crepe and then roll it up.
Pipe some filling on top and then sprinkle with some pumpkin spice.
Serve and Enjoy!


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