Pretzel Bites with Honey Mustard Sauce

Why, yes, this is another Pinterest find.  I can't help it.  But this doesn't even begin to cover the multitude of recipes and ideas I've been pinning.  It's a sickness, I tell you.

Anyway, these pretzel bites are just as good as they are in the mall stores!  They don't keep well, though, so you may as well eat them all at once.  Just throwing that out there.  You're welcome.

As for the Honey Mustard Sauce -- It's incredibly simple to throw together and is (rather surprisingly) really good!  Much better than the jarred stuff on the market, I think.

The pretzel bites come from the blog Two Peas and Their Pod.  They share an amazing sounding/looking and easy cheese dip here as well.  I'll definitely be trying that some day, but on this particular day I used a Honey Mustard recipe I found online somewhere.  This would also be great with chicken strips or as a dressing on a salad.

Ingredients:
1/2 cup mayonnaise
2 tablespoon prepared mustard
2 tablespoon honey
1 tablespoon lemon juice


Directions:
In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice.  Store covered in the refrigerator.

Pumpkin Chocolate Chip Muffins

Seriously, nothing says autumn more to me than PUMPKIN.  Pumpkin everything.  Pumpkin Spice Lattes at Starbucks. Pumpkin Bread. Pumpkin Pie Dip with Gingersnaps.  Pumpkin Pie. and how about some Pumpkin Chocolate Chip Muffins?  Well, yes, don't mind if I do...

Ingredients:
1 1/2 cups all-purpose flour
1 cup sugar*
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 large eggs
1 cup pumpkin
1/2 cup butter, softened
1 cup semi-sweet chocolate chunks

Directions:
Preheat oven to 350. Combine dry ingredients (for this recipe, we're going to include the sugar in the "dry" category) and set aside.  Lightly beat the eggs in a large bowl and add butter; mix until blended.  Slowly add the dry ingredients, mixing well between each addition.  Stir in chocolate chunks.  Line about 16 muffin tins with liners and spoon batter into muffin tins.  Bake for about 20 minutes (my oven bakes hot, though, so you may need a couple more minutes).

*as usual, I cut back on the sugar for this recipe.  I kinda got sidetracked and didn't cut as much as I intended, but I know I did not get a full measuring cupful in... maybe a little more than 3/4 cup?  These were definitely sweet enough, though, and could probably stand to be cut a tiny bit more if desired.