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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!

HOMEMADE CHOCOLATE PUDDING

HOMEMADE CHOCOLATE PUDDING
HOMEMADE CHOCOLATE PUDDING
Baking from scratch and making homemade desserts has always been a love of mine. When I started this blog I hoped that I could share that love with you and show you how easy and economical it is.
Not to mention better for you as well. Not better for you as in…stuff yourself with homemade cakes and puddings because it’s homemade and better for you.
It’s better for you in that you’ll know what’s in it. There won’t be any ingredients that you can’t pronounce in the recipes.
Baking or making homemade desserts from scratch isn’t hard, it’s just a matter of taking things one step at a time. Always read through the recipe at least once all the way through before you start and mentally imagine the steps in your head.
Have your ingredients measured out ahead of time to save yourself some confusion while mixing the recipe. I’ve decided to do more tutorials this year to help beginner bakers become acquainted with baking from scratch and making homemade desserts.
Veteran bakers, any words of wisdom on a tutorial recipe to help beginner bakers would be much appreciated. Leave your tips and words of encouragement in the comment section.
Let’s get started with the first tutorial recipe of the year. All you have to do is make homemade pudding once to get the feel of it. After that it’s a breeze!
First, read the ingredients and instructions and get acquainted with the recipe. Measure out all your ingredients. Place the sugar, cornstarch,cocoa powder and salt in a heavy duty saucepan .
Whisk the ingredients together. Take the butter and vanilla and place it near the stove so it’s measured out and ready when you need it.
After whisking the ingredients together you may see clumps in the mixture, they are cocoa clumps. Take the back of a kitchen tablespoon and press the large clumps out.
With a whisk in one hand, slowly pour the milk into the pan while whisking.
Place the pan on a burner turned to low to medium heat and whisk the mixture slowly. Why low to medium heat ? Your pudding has to thicken SLOWLY. This is where you need a little patience. I have a gas stove that doesn’t have markings on the knobs for low, medium or high heat like an electric stove would. I start the pudding out on low heat and if need be turn the flame up a little more to medium when I make this.
It’s going to take about 10 minutes for the pudding to start to thicken and come up to a boil while you whisk. Turning the heat up to speed the process won’t help.
You may run the risk of burning it or it may boil quickly but the pudding will not have thickened. What you’ll be left with is hot chocolate soup.
If the pudding hasn’t thickened and come up to a boil in the saucepan, it won’t set up in the refrigerator either. I can’t tell you how many times I’ve read comments on recipes where someone said…”It came to a boil but never set up in the refrigerator”.
Why would that happen? The heat was up to high, the mixture boiled , before it thickened. It will always thicken first, then boil. Patience Grasshopper, it’s a virtue.
When the pudding does thicken, it will happen fast and all at once. With in seconds it will start to boil. Large bubbles will come to the surface and erupt like little volcanoes. Whisk for one more minute.
Your pudding should be thick enough to coat the back of a spoon without seeing the metal on the spoon through the pudding.
Take the pudding off the burner and add the butter and vanilla , whisk to incorporate it into the pudding.
Pour the pudding into individual dessert cups, a graham cracker crust or a pie crust, depending on how you want to serve it. Press plastic wrap onto the pudding surface so it actually touches the surface of the pudding. This prevents a “skin” from forming on the top of the pudding when it cools. Refrigerate for about 2 hours until cooled. Top with whipping cream if desired and serve.
Congratulations, you just made a delicious Homemade Chocolate Pudding! Enjoy!
Homemade Chocolate Pudding

Ingredients
  • 2/3 cup sugar
  • 1/4 cup cocoa
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2-1/4 cups milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • Whipped topping as a topping optional
Instructions
  1. First, read the ingredients and instructions and get acquainted with the recipe. Measure out all your ingredients. Place the sugar, cornstarch,cocoa powder and salt in a heavy duty saucepan . Whisk the ingredients together. Take the butter and vanilla and place it near the stove so it's measured out and ready when you need it.
  2. After whisking the ingredients together you may see clumps in the mixture, they are cocoa clumps. Take the back of a kitchen tablespoon and press the large clumps out.
  3. With a whisk in one had, slowly pour the milk into the pan while whisking.
  4. Place the pan on a burner turned to low heat and whisk the mixture slowly. Why low heat? Your pudding has to thicken SLOWLY. This is where you need a little patience. It's going to take about 10 minutes on low heat for the pudding to start to thicken and come up to a boil while you whisk. Turning the heat up to speed the process won't help. You may run the risk of burning it or it may boil quickly but the pudding will not have thickened. What you'll be left with is hot chocolate soup. If the pudding hasn't thickened and come up to a boil in the saucepan, it won't set up in the refrigerator either. I can't tell you how many times I've read comments on recipes where someone said..."It came to a boil but never set up in the refrigerator". Why would that happen? The heat was up to high, the mixture boiled , before it thickened. It will always thicken first, then boil. Patience Grasshopper, it's a virtue.
  5. When the pudding does thicken, it will happen fast and all at once. With in seconds it will start to boil. Large bubbles will come to the surface and erupt like little volcanoes. Whisk for one more minute.
  6. Your pudding should be thick enough to coat the back of a spoon without seeing the metal on the spoon through the pudding. Take the pudding off the burner and add the butter and vanilla , whisk to incorporated it into the pudding. Pour the pudding into 4 dessert cups, a graham cracker crust or a pie crust depending on how you want to serve it. Press plastic wrap onto the pudding surface so it actually touches the surface of the pudding. This prevents a "skin" from forming on the top of the pudding when it cools. Refrigerate for about 2 hours until cooled. Top with whipping cream if desired and serve.


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