I made this to go with homemade unsalted soft pretzels and it was perfect! I also see this going well with corn dogs or really anything that is good with both mustard and cheese. I can understand the flavor seeming a bit weird to some, I think you really need to like mustard to like this. I also didn't have any problems with the texture, it turned out perfectly.

Reviewed On: May 15, 2012

I made these twice in three days because they were so good. The first time, we skipped the salt and made "Cheese Dipping Sauce" from this site and they were fantastic! The second time I made these, we sprinkled them with cinnamon and sugar and again fantastic. They are even great as leftovers. I jokingly said that I would make these every day and my husband's response was "I hear angels singing." I boiled the water in a large skillet and used a slotted spoon or spatula to carefully place them in and scoop them out and I didn't have any problems with them breaking up. I apparently will be making these often, I'm glad they were easier than it seemed.

Reviewed On: May 15, 2012

These are pretty rich, and delicious. I always hate anything that requires me to dip, but these weren't too bad, I only lost one in the chocolate. Oh, and I didn't have any toothpicks, so I used skewers (probably the cause of the one that got away). Skewers worked, but it was almost impossible to cover up the holes. I will definitely make these again!

Reviewed On: May 15, 2012