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!

THE BEST HOMEMADE CINNAMON ROLLS EVER!

THE BEST HOMEMADE CINNAMON ROLLS EVER!
This recipe is hands down the Best Homemade Cinnamon Rolls Recipe Ever. The perfect soft, fluffy, gooey cinnamon rolls are right at your fingertips. This is the only recipe you’ll ever need. 
Ingredients
Dough
  • 1 cup warm milk
  • 1 tablespoon instant dry yeast
  • 2 tablespoons white granulated sugar
  • 1 teaspoon salt
  • 3 tablespoons salted butter, softened
  • 1 large egg
  • 3 cups all-purpose flour
Filling
  • ½ cup salted butter, melted
  • 1 cup brown sugar
  • 2 tablespoons ground cinnamon
Glaze
  • 4 ounces cream cheese, softened
  • ¼ cup salted butter, softened
  • 1 to 1½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1 to 2 tablespoons milk
Instructions
  1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
  2. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
  3. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
  4. Lightly grease a baking sheet. Punch down the dough and roll into a 12inch by 18inch rectangle.
  5. Brush the dough with ½ cup melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
  6. Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
  7. Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
  8. While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
  9. Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.
Notes
***Some have reported undercooked rolls. Cooking time is dependent on the size of your rolls. You should cook the rolls until they have just a kiss of brown on the top. If they don't have a kiss of brown, they probably aren't done. Cooking time may be upwards of 18-20 minutes.
***METRIC MEASUREMENTS
Dough
  • 236.5 mls warm milk
  • 10 grams instant dry yeast
  • 26 grams white granulated sugar
  • 8 grams salt
  • 40 grams salted butter, softened
  • 1 large egg
  • 375 grams all-purpose flour (approximate)
  • 7.5 grams melted butter
Filling
  • 114 grams melted butter
  • 200 grams brown sugar
  • 15 grams ground cinnamon
Glaze
  • 115 grams cream cheese
  • 113.4 grams butter
  • 125 grams confectioner's sugar
  • 2.1 grams vanilla extract
  • 15 to 30 grams milk
Recipe Adapted From thestayathomechef.com

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