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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!

PEACH CRUMB MUFFINS

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PEACH CRUMB MUFFINS
Colt came home with the most amazing peaches the other day. They were so juicy they were running down my arm as I peeled them. Perfect for making Peach Crumb Muffins.
Tara from from Noshing With The Nolands had sent a message awhile back after she had a reader who had made my Banana Crumb Muffins I had shared on her site a few years back, and loved them so much she asked for a Peach Crumb Muffin recipe. 
It's my all time favorite peach muffin recipe. A soft tender cake like muffin with a coffee cake like crumb. They are a favorite way to start the day with my morning cup of coffee or tea.
Between the perfectly ripe peaches on the counter, and Tara's request I knew I had to share the recipe. 
Here's how I made them:
For the crumb topping add to mixer:
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1/4 teaspoon Salt
  • Mix until well combined.
Add 1/4 cup Butter cut into half tablespoons. Mix until well combined, and crumbly. 
The butter will no longer be visible and well combined. Remove to a small bowl, and set aside.
To make the soft cake like peach muffins beat together:
  • 1/3 cup Butter
  • 3/4 cup Granulated Sugar
  • Until light, and fluffy. Add 2 eggs, one at a time. Beat well between each addition.
Mix in:
  • 1 teaspoon Pure Vanilla Extract
  • 1/8 teaspoon Pure Almond Extract
  • 3/4 teaspoon Baking Soda
  • 3/4 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • Scrape sides of bowl as needed.
Add:
  • 1 1/2 cups All-Purpose or Whole Wheat Pastry Flour
  • 3/4 cup Sour Cream or Greek Yogurt
  • Mix just until combined scraping sides frequently. Be careful not to over mix as the more the flour is mix it activates the gluten, and will lead to tougher dense muffins.
Scrape down sides of bowl well, and fold in 1 1/3 cup Peeled Diced Ripe Peaches.

Really ripe peaches are the key to the most amazing Peach Crumb Muffins a few of my favorite tips I use are:
My first clue when I'm out shopping for peaches is if they smell like peaches. I always rely on my senses when produce shopping whether it's peaches or strawberries, it should smell ripe. Produce that doesn't smell usually isn't as ripe.
Peaches should have gorgeous deep tones of peach and reds when ripe. If the colors appear dull, or even light they are probably not ready to be enjoyed.
Ripe peaches are slightly soft. It's pretty easy to tell when you touch the skin of the peach if it's still rock hard.
Divide peach muffin batter evenly between 12 standard-sized muffin tin lined with cupcake liners.
Press crumb topping between fingers to form large crumbs, and evenly distribute over the top of muffins.
Bake in a 350° preheated oven for 25-35 minutes, until lightly brown, and a toothpick inserted into the center of muffins comes out clean.
Remove to cooling rack from pan once cool enough to handle.
Peach Crumb Muffins are based on my favorite Blackberry Crumb Muffins but if your looking for more ideas to use up peaches you might like:

Yield: 12 ServingsAuthor: Serena Bakes Simply From ScratchPrint RecipePin It
PEACH CRUMB MUFFINS
Peach Crumb Muffins are a soft tender cake like muffin with a coffee cake style crumb filled with plenty of peaches from Serena Bakes Simply From Scratch.
PREP TIME: 10 MINSCOOK TIME: 35 MINSTOTAL TIME: 45 MINS

INGREDIENTS:
Crumb Topping
  • 1/2 cup All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1/4 teaspoon Salt
  • 1/4 cup Butter, Cut Into Half Tablespoon Size Pieces
Peach Muffins
  • 1/3 cup Butter
  • 3/4 cup Granulated Sugar
  • 2 whole Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 1/8 teaspoon Pure Almond Extract
  • 3/4 teaspoon Baking Soda
  • 3/4 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1 1/2 cups All-Purpose Flour or Whole Wheat Pastry Flour
  • 3/4 cup Sour Cream
  • 1 1/3 cup Diced Peaches, Peeled
INSTRUCTIONS
  1. Preheat oven to 350°. Line a standard sized 12 cup muffin pan with liners.
  2. Crumb Topping
  3. Mix together flour, sugar, and salt in a mixer, until well combined
  4. Add butter, and mix until crumbly. Butter will no longer be visible. 
  5. Move to a small bowl, and set aside.
Peach Muffins
  1. Beat together butter, and sugar, until light and fluffy.
  2. Add eggs one at a time beating well between each addition.
  3. Mix in vanilla, almond extract, baking soda, baking powder, and salt. Scrape sides of bowl as needed.
  4. Add flour, and sour cream. Mix just until combined being careful not to over mix. Scrape down sides of bowl well.
  5. Fold in peaches just until combined.
Assemble Peach Crumb Muffins
  1. Divide peach muffin batter evenly between 12 muffin cups.
  2. Press crumb topping between fingers to form larger crumbs, and divide evenly over the top of muffins.
  3. Bake for 25-35 minutes, until a toothpick inserted in center of muffins come out clean, and lightly brown
  4. Remove from pan to cooling rack once cool enough to handle.
calories 298  fat (grams) 13   carbs (grams) 42   protein (grams) 4   sugar (grams) 23




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