» » GOOEY SALTED CARAMEL CHOCOLATE CHIP COOKIE BARS

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!

GOOEY SALTED CARAMEL CHOCOLATE CHIP COOKIE BARS


Here’s a most decadent dessert to try: Gooey Salted Caramel Chocolate Chip Cookie Bars



My family is crazy about these dessert bars… so crazy that we couldn’t stop eating them. They’re ooey and gooey and everything you’d ever want in a dessert. I ended up sending most of the batch to my son’s lacrosse team party. The platter came home empty!




This recipe comes from The Cookies and Cups Cookbook: 125+ sweet & savory recipes reminding you to always eat dessert first by Shelly Jaronsky. If you love to bake, you need this one on your cookbook shelf!! Shelly has a very popular baking blog- CookiesAndCups.com… so it’s a natural transition for her to come out with a baking cookbook. Here are a few recipes I’ve tagged to make from this book: Vanilla Bean Snickerdoodles, Banana Bread Pancakes, Brown Sugar Cinnamon Swirl Bread, Pound Cake Cookies, Icy Lemon Cake, Hot Fudge Sundae Cake, Marshmallow Buttercream, Payday Pie, and Marble Sheet Cake. Shelly also includes a few dinner recipes in the final chapter of the book (her family’s favorites… such as King Ranch Mac and Cheese and Garlic Bread Pasta). I love this book!




Yes, they’re that gooey. I’m a caramel-lover myself, so these are like the perfect dreamy dessert for me.




There’s a bit of flaked sea salt on top- which happens to be a very good idea. It gives these bars a little bit of a salty kick, and it balances out the sweet.


GOOEY SALTED CARAMEL CHOCOLATE CHIP COOKIE BARS


yield: 30 BARS

PREP TIME:30 MINUTESCOOK TIME:


INGREDIENTS:
1 cup (2 sticks) salted butter, at room temperature
1 cup packed light brown sugar
1/2 cup granulated white sugar
2 large Eggland's Best eggs
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 teaspoon baking soda
2 1/2 cups all-purpose flour
2 cups semisweet chocolate chips
1 14-ounce can sweetened condensed milk
10 ounces soft caramels, unwrapped (about 40 pieces)
1 teaspoon flaked sea salt



DIRECTIONS:
Preheat the oven to 350 degrees F. Line a 9x13-inch baking pan with foil and coat liberally with cooking spray.
In a large bowl, use an electric mixer to combine the butter and both sugars on medium speed for 2 minutes until fluffy.
Add the eggs, vanilla, salt and baking soda and continue mixing until smooth, scraping the sides of the bowl as necessary.
Turn the speed to low and add the flour until combined. Stir in the chocolate chips.
Press half the dough into the prepared pan.
In a medium saucepan, combine the condensed milk and caramels and cook over medium-low heat, stirring frequently, until the caramels are melted.
Pour the caramel mixture on top of the dough in the pan and drop the remaining dough evenly in teaspoon-size amounts on top of the caramel.
Bake for 25 to 30 minutes, until the center is just set.
Sprinkle with flaked sea salt.
Allow to cool completely in the pan before cutting into bars.

NUTRITION:
Store in an airtight container at room temperature for up to 3 days.


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