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@dallasmorningnews: TikTok can’t get enough of the “Dallas Mannequin House" created by @Steven Novak. ⠀ Forty mannequins wearing hospital gowns surround Oak Cliff resident Steven Novak’s home — and they move on their own. “I don't really even like Halloween,” Novak said, yet he engineers an elaborate Halloween display every year. Hundreds of people visit his house each night, and as he’s posted videos of the mannequins online, he’s racked up millions of views. ⠀ Tap the article button on this post to read more about how Novak designed one of Dallas’ most beloved Halloween houses. ⠀ 🎥: Chris Swann/Visual journalist ✍️: Timia Cobb/Staff writer ⠀ #dallas #dallastx #halloween #texas

The Dallas Morning News
The Dallas Morning News
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Region: US
Friday 09 October 2026 20:00:23 GMT
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Comments

luckii_luck
Luckii :
Wym by “actual people”?
2026-10-10 22:00:30
678
nina18y1
Nina 🎀🩰 :
I couldn’t afford actual people. What does that even mean?????
2026-10-11 18:30:54
59
javierdeleon2796
Javi the lion :
😭 actual people? like actors or stuffed corpses?
2026-10-10 13:52:08
460
accidentally2001
Accidentally :
Nah watch him
2026-10-11 16:47:10
155
maggieeats.1
FåťFäț🫶🏽 :
They move ? 😳
2026-10-11 02:14:47
144
moolelopub
Mo’olelo Publishing House :
lol! The level of sarcasm from this man is LEGENDARY!!!
2026-10-10 17:55:50
152
gman1498
Gaego :
No wonder he’s a doctor [Perfect score]
2026-10-11 02:22:12
25
scookies997
scookies99 :
this. this is how halloween should be. 🏆🥉⭐🪎👏🏻
2026-10-10 12:30:50
64
melymely28_
melymely28_ :
people saying its not scary ..like ok he said its like an art concept.giving psyco vibes.
2026-10-11 19:12:03
7
___unfuckwitable
PorkchopXtraGravyy :
Art gallery!!?? Yeaa yall watch him!!
2026-10-12 00:45:47
10
dtxleo4.2
Dtxleo :
I was door dashing g and ts scared. E when I was in oak cliff I never went back
2026-10-10 00:49:41
28
315175susie
SusieH :
😳 Oohhhh. I’d love to see it. 😃
2026-10-10 05:10:45
14
daconnasto0
Da Conna Sto :
So You DO LIKE IT 🤔
2026-10-13 18:58:51
1
midasuja8
Lücky Líbra :
What a beautiful hobby
2026-10-10 16:05:21
13
norvy008
Norvy :
It’s so scary! The Best Halloween House in Dallas area! 💀💀
2026-10-11 04:52:04
2
nolimit_b_0
B 🥀 :
Yoooo
2026-10-11 08:06:57
5
rabbitvg13
RabbitVG13 :
keep goin!! I love this!!
2026-10-10 14:52:43
16
evagduran93
evagduran93 :
2026-10-12 15:54:50
2
pinaygenx
pinaygenx :
Genius activities👌🏽👏🏽🤘🏽🫡
2026-10-10 17:30:10
5
loveofanimals.com
Meredith :
Very cool
2026-10-12 19:49:49
1
mirrrr0202
Mirrrr :
Like is he being sarcastic is what I’m saying 🤣🤣🤣🤣 those folks sarcasm really confuses tf out of me
2026-10-11 15:09:52
4
vettvamp
Janet Faulkner603 :
He inspired me to add a mannequin this year. Right now he’s Jason but could possibly morph into Santa in December. 👻
2026-10-11 16:04:37
4
brianflip91
brianflip91 :
Guy is cool
2026-10-10 15:32:21
2
lunden_crawling
LUNDEN CRAWLING :
Oooovhhh. Do handmaids groom handmaids tale
2026-10-11 18:45:08
2
jnaee.lifee
Dime 💞 :
He means scare actors 🤣🤣🤣
2026-10-12 02:00:54
1
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Plum Tarte Tatin Aaron wrote the recipe so if it doesn’t work blame him. Rough Puff Pastry 300g Plain flour 250g Unsalted butter 6g Fine salt ~160g Cold water Plums 1 kg Plums (~10 to 12 medium sized) 80g Unsalted Butter 30g Double Cream 165g Caster sugar 1 egg (lightly beaten) Cream 200 g Double cream 50g icing sugar 50ml Amaretto Liqueur Method 1. Preheat the oven to 195C 2. For the Rough Puff – cubed the butter and smush into the flour leaving large clumps. 3. Sprinkle in the salt and add the water until the dough JUST comes together. 4. Wrap and chill for 20 mins. 5. Unwrap the pastry and roll until 3 times as long as wide. 6.Fold the top third over the middle third, then fold the bottom third over the middle too. Wrap and chill – this is one turn. Note: it will be crumbly and a mess to work with, stick with it and use a bench scraper to help. 7. Repeat step 4 so it is done 4 times, with 20 mins between each set of folds. 8. Cut the plums in half and destone. 9. Caramelise the sugar in a hot 23cm pan until deep golden. 10. Remove from the heat and add the butter constantly stirring, finishing with the cream. 11. Return to the heat and cook for 2 minutes. Allow to harden. 12. Arrange the plums cut side down on top of the caramel, tightly fitting into the pan. 13. Roll the pastry to 3 to 4 mm thick and cut a circle slightly wider than the pan, placing on top of the plums, tucking the pasty under itself at the edges 14. Brush the pastry with the beaten egg and pierce a small cross in the centre (to allow air to escape). Bake the tarte for 30 mins, then turn the own down to 185 and bake for 15 minutes more. 15. Allow to sit for 5 minutes before placing a plate on top of the pan and quickly inverting to reveal the tart. 16. Whip the cream and icing sugar until thickened then add the liqueur and whip until just holding shape. 17. Serve and eat the tart immediately with a massive dollop of cream. 17 steps.. is it worth it?
Plum Tarte Tatin Aaron wrote the recipe so if it doesn’t work blame him. Rough Puff Pastry 300g Plain flour 250g Unsalted butter 6g Fine salt ~160g Cold water Plums 1 kg Plums (~10 to 12 medium sized) 80g Unsalted Butter 30g Double Cream 165g Caster sugar 1 egg (lightly beaten) Cream 200 g Double cream 50g icing sugar 50ml Amaretto Liqueur Method 1. Preheat the oven to 195C 2. For the Rough Puff – cubed the butter and smush into the flour leaving large clumps. 3. Sprinkle in the salt and add the water until the dough JUST comes together. 4. Wrap and chill for 20 mins. 5. Unwrap the pastry and roll until 3 times as long as wide. 6.Fold the top third over the middle third, then fold the bottom third over the middle too. Wrap and chill – this is one turn. Note: it will be crumbly and a mess to work with, stick with it and use a bench scraper to help. 7. Repeat step 4 so it is done 4 times, with 20 mins between each set of folds. 8. Cut the plums in half and destone. 9. Caramelise the sugar in a hot 23cm pan until deep golden. 10. Remove from the heat and add the butter constantly stirring, finishing with the cream. 11. Return to the heat and cook for 2 minutes. Allow to harden. 12. Arrange the plums cut side down on top of the caramel, tightly fitting into the pan. 13. Roll the pastry to 3 to 4 mm thick and cut a circle slightly wider than the pan, placing on top of the plums, tucking the pasty under itself at the edges 14. Brush the pastry with the beaten egg and pierce a small cross in the centre (to allow air to escape). Bake the tarte for 30 mins, then turn the own down to 185 and bake for 15 minutes more. 15. Allow to sit for 5 minutes before placing a plate on top of the pan and quickly inverting to reveal the tart. 16. Whip the cream and icing sugar until thickened then add the liqueur and whip until just holding shape. 17. Serve and eat the tart immediately with a massive dollop of cream. 17 steps.. is it worth it?

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