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 is moist, tender, filled with pumpkin spices & topped with crunchy streusel topping. It’s an easy crumb cake recipe that’s perfect for breakfast or brunch – and a delicious way to celebrate fall. 

Pumpkin. Cinnamon. Streusel. Cake for breakfast. It’s time to invite your friends over for brunch – because this pumpkin coffee cake needs to be on your baking list. It starts with a super moist pumpkin cake that’s filled with vanilla, brown sugar, and lots of cinnamon – so it has all the flavor of your favorite pumpkin pie. Then it’s topped with delicious brown sugar crumbles and a drizzle of sweet vanilla glaze
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Pumpkin, spice & everything nice come together in this easy Pumpkin Coffee Cake with streusel topping. Made with sour cream so it's super moist - it's perfect for fall.
Ingredients
  • For the Streusel Topping
  • 1/2 cup unsalted butter , melted
  • 1 and 1/4 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • For the Pumpkin Cake
  • 3 cups all-purpose flour , spooned & leveled (careful not to over measure)
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 1 and 1/2 cups packed brown sugar , light or dark
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1/2 cup sour cream
  • 2 cups canned pumpkin (or just use one 15oz can)
  • For the Glaze
  • 3 tablespoons heavy cream
  • 1 - 1 1/2 cups powdered sugar , sifted



Instructions
  1. Preheat the oven to 350F degrees. 
  2. Grease a 9x13 inch baking pan with and lightly flour. Make sure the sides of your baking pan are at least 2 inches tall. Otherwise, the cake may overflow. 
  3. Make the Streusel
  4. In a medium-sized bowl stir together the melted butter, flour, sugars & cinnamon until the consistency feels like wet sand.  
  5. Make the Cake
  6. In a medium-sized bowl whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder and salt.
  7. In a separate large bowl whisk together the oil, brown sugar, eggs and vanilla using until no lumps remain.  Add in the sour cream and canned pumpkin and continue whisking until combined. 
  8. Pour the flour mixture into the bowl with the pumpkin mixture and gently stir everything together using a large rubber spatula or wooden spoon. 
  9. Pour the cake batter into your prepared pan and smooth out the top. Then crumble the streusel topping over the top until the entire cake batter is covered. 
  10. Bake in the preheated oven for 35 to 40 minutes, or until the cake no longer wobbles in the middle and an inserted toothpick comes out clean. 
  11. Make the Glaze & Serve
  12. In a small bowl whisk together the heaving cream & icing sugar until smooth. You may need to add a little extra cream or a little extra icing sugar to get the desired consistency. 
  13. Drizzle the glaze over the cooled cake and slice into pieces. 

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